scholarly journals EFFECTS OF IRON ON CHLOROPHYLLOUS PIGMENTS, ASCORBIC ACID, ACIDITY AND CARBOHYDRATES OF ANANAS COMOSUS (L.) MERR., SUPPLIED WITH NITRATE OR AMMONIUM SALTS

1944 ◽  
Vol 19 (1) ◽  
pp. 52-75 ◽  
Author(s):  
C. P. Sideris ◽  
H. Y. Young
Keyword(s):  
Ascorbic Acid ◽  
Ammonium Salts ◽  
Ananas Comosus

Ascorbic Acid and Physiological Breakdown in the Fruits of the Pineapple (Ananas comosus L. Merr.)

Science ◽  
1952 ◽  
Vol 116 (3019) ◽  
pp. 505-506 ◽  
Author(s):  
E. V. Miller ◽  
A. S. Heilman
Keyword(s):  
Ascorbic Acid ◽  
Ananas Comosus

scholarly journals PHYTOCHEMICAL ANALYSIS, HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY, AND EX VIVO ANTIOXIDANT POTENTIAL OF A HERBAL FRUIT EXTRACT

2019 ◽  
pp. 256-260
Author(s):  
GEETIKA SHARMA ◽  
TULIKA MISHRA
Keyword(s):  
Ascorbic Acid ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Ex Vivo ◽  
The Body ◽  
Antioxidant Potential ◽  
Ananas Comosus ◽  
Fruit Extract ◽  
Positive Effects

Objective: The objective of the present investigation was to determine the presence of various phytochemicals in an ethanolic herbal fruit extract (HFE) made up by a blend of fruits of Phyllanthus emblica (PE), Ananas comosus (AC), Punica granatum (PG), and Terminalia chebula (TC). Followed by a qualitative high-performance liquid chromatography (HPLC) analysis for standardization of the extract using ascorbic acid and gallic acid as standards, this study was also aimed at the determination of ex vivo antioxidant potential and calculation of inhibitory concentration (IC50) value of HFE. Methods: The analysis of phytochemicals present in HFE was done qualitatively by methods as described by various researchers. Reversed-phase HPLC was carried out on a C-18 column on gradient mode, using methanol and acetic acid as mobile phase. Ex vivo antioxidant potential was evaluated by inhibition of lipid peroxidation (LPO) method by the preparation of packed cell volume. Results: The results revealed the presence of multiple phytoconstituents in the HFE, and through the chromatographic analysis, the presence of gallic and ascorbic acid as marker compounds was achieved. IC50 values calculated after LPO inhibition method was found to be 21.87 μg/ml and 25.63 μg/ml for ascorbic acid (as standard) and ethanolic HFE, respectively. Conclusion: The use of herbal antioxidants can provide protection to the human body by fighting against multiple diseases caused as a result of the accumulation of free radicals, generated in the normal metabolic processes going on inside the body. Nowadays, researchers are amused to see the long-term positive effects of using a combination of antioxidants, for example, a polyherbal formulation, rather than single entities.

Control of Rancidity in Fish Flesh: III. Carbonyl Enediols as Antioxidants.

1949 ◽  
Vol 7c (9) ◽  
pp. 522-527 ◽  
Author(s):  
H. L. A. Tarr ◽  
N. E. Cooke
Keyword(s):  
Ascorbic Acid ◽  
Fat Oxidation ◽  
Ammonium Salts ◽  
Fish Flesh

The cyclic carbonyl enediols, reductic acid and l-ascorbic acid, strongly retarded fat oxidation in frozen minced red spring salmon or herring flesh stored at −10 or −20 °C., the former being more effective than the latter. The acyclic carbonyl enediols and dihydroxymaleic acid with its sodium and ammonium salts and reductone were either ineffective or afforded only slight protection.

scholarly journals Influence of hot water treatment to quality properties of pineapple (Ananas comosus) fruit during storage

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 186-194
Author(s):  
N.P. Minh
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Water Treatment ◽  
Hot Water ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Hot Water Treatment ◽  
Quality Properties ◽  
Decay Index ◽  
Significant Difference

Pineapple (Ananas comosus) was a non-climacteric fruit popularly distributed in Vietnam and other tropical regions. It was highly preferred by great appearance, wonderful texture, special flavour and perfect nutritional value. Moreover, it was also a good source of minerals, vitamins and antioxidants beneficial for human health. In harvesting season, it was highly perishable under ambient storage due to its high metabolic and moisture content resulting in quality degradation. This research evaluated the possibility of hot water treatment to the retention of quality attributes during storage. Pineapple fruits were dipped in hot water at different times and temperatures 30/35 (as control), 50/45, 52/40, 54/35, 56/30, 58/25, 60/20, 62/15 (°C/s). They were drained for 30 mins and stored at the ambient condition at the relative humidity of 85-90% for 15 days. In 3 day-interval, these fruit groups were taken to evaluate weight loss, firmness, decay index, total soluble solids (TSS), ascorbic acid. Results showed that there was a significant difference between the control and 7 treated groups. Pineapple fruits treated by hot water at 56/30 (°C/s) showed the lowest weight loss (0.15±0.05 to 1.34±0.01%), the lowest decay index (1.03±0.02 to 1.63±0.02), the most firmness (19.43±0.00 to 18.63±0.03 N), the highest TSS (24.35±0.02 to 23.01±0.01oBx), the highest ascorbic acid content (18.59±0.01 to 17.79±0.02 mg/100 g). Application of hot water submergence provided an alternative to chemical treatment to extend pineapple stability during storage and improve its marketability in distribution

scholarly journals Edible coatings based on sodium alginate and ascorbic acid for application on fresh-cut pineapple (Ananas comosus (L.) Merr)

2019 ◽  
Vol 37 (3) ◽  
pp. 317-322 ◽  
Author(s):  
Alex López-Córdoba ◽  
Andrea Aldana-Usme
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Sodium Alginate ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Fresh Cut

The demand for healthy and ready-to-eat products, such asfreshly-harvested fruits, has been growing steadily over the years. However, these products are very susceptible to spoilage and have a short shelf-life. In this research, edible coatings based on sodium alginate and its blends with ascorbic acid (a natural antioxidant and anti-browning agent) were applied on fresh-cut pineapple samples, and the changes in their physicochemical properties were monitored during 10 d of storage at 4ºC. Initially, the surface of the coated fruits was brighter and statistically significant differences were not found between uncoated and coated samples (P<0.05); similar values were obtained in the parameters of soluble solids (~11 ºBrix), pH (~3.74) and titratable acidity (~0.64%). During storage, coated samples were more protected against changes in appearance compared to uncoated fresh-cut pineapple samples. The current results will be beneficial for further research that focuses on the preservation of minimally processed fruits such as pineapple.

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