scholarly journals Effect of preservation method and storage condition on ascorbic acid loss in beverages

2009 ◽  
pp. 1-7 ◽  
Author(s):  
Biljana Cvetkovic ◽  
Marija Jokanovic
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Storage Condition ◽  
Global Market ◽  
Complete Loss ◽  
Know How ◽  
Preservation Method ◽  
Maximum Benefit ◽  
And Storage ◽  
Made In

Global market is flooded with vitamin-enriched foods, mainly beverages. Major vitamins for enriching beverages are the antioxidant vitamins A, C and E. Ascorbic acid is readily oxidized and lost during storage of the beverages, at rates depending on the conditions of storage. This fact is of great importance for the consumer who must know how to store beverages and when to consume them in order to get the maximum benefit of added vitamin C. The objective of this paper was to determine the amount of ascorbic acid lost in beverages applying different preservation methods and storage condition. Beverage was made in laboratory conditions with synthetic L-ascorbic acid added according to the national legislations. After 30 days of storage at 4-8oC ascorbic acid overall loss was from 81.01% to 90.27% in thermally pasteurized samples and from 97.83 % to almost complete loss in samples preserved with sodium benzoate.

Vitamin C, Antioxidant and Polyphenol Activity of Some Selected Potato Varieties as Influenced by Vermicompost

2019 ◽  
pp. 1-9
Author(s):  
Jannatul Ferdous` ◽  
Tuhin Suvra Roy ◽  
Rajesh Chakraborty ◽  
Maruf Mostofa ◽  
Bimal Chandra Kundu ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Storage Condition ◽  
Quality Parameters ◽  
Polyphenol Content ◽  
Potato Varieties ◽  
Antioxidant Content ◽  
Ambient Storage

The application of vermicompost may improve the quality of potato. The present study revealed that vermicompost had a significant effect on most of the quality contributing parameters studied under the experiment. Results demonstrated that quality parameters increased with increasing vermicompost level. Among the sixteen treatments combination, BARI Alu-25 (Asterix) with vermicompost at the rate of 6 t/ha showed the highest ascorbic acid (Vitamin C), antioxidant and polyphenol content. In the case of ambient storage condition; ascorbic acid and polyphenol decreased with an increasing storing period while antioxidant content increased with the increasing storing period up to 60 days after storage (DAS). BARI Alu-25 (Asterix) and BARI Alu-29 (Courage) may store under ambient storage condition up to 60 DAS without imparting any significant quality losses just prior to the sprouting of the tuber. It may be concluded that the potato growers of Bangladesh may apply vermicompost on their field at the rate of 6 t/ha for maintaining the good quality of potato.

scholarly journals special feature: vitamin C identification

2006 ◽  
Vol 28 (5) ◽  
pp. 31-33 ◽  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Dietary Supplement ◽  
General Public ◽  
Animal Feed ◽  
Personal Care Products ◽  
Global Market ◽  
Chewing Gum ◽  
Personal Care ◽  
New Production

Today, our nutritional need for vitamin C (ascorbic acid) is well known and understood by the general public. As a dietary supplement, it is the vitamin with the largest commercial volume; some 108 kg (>US$600 million in the global market) are sold each year as tablets, a component of multivitamin products and an addition to many foods and drinks with the intention of promoting health. However, it can also be added to products simply to enhance the sales appeal. It can appear in unexpected places, such as chewing gum and sweets, personal care products and even in pet and animal feed (ascorbic acid is not considered to be a vitamin for animals other than humans). The demand for vitamin C is growing fast and new production facilities that are coming online in China are restructuring the manufacturing and supply of this product.

High-dose Vitamin C: A Risk for Persons with High Iron Stores?

1999 ◽  
Vol 69 (2) ◽  
pp. 67-82 ◽  
Author(s):  
Gerster
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Iron Overload ◽  
Deficiency Anemia ◽  
High Dose ◽  
Iron Stores ◽  
High Iron ◽  
Increased Risk ◽  
And Storage ◽  
High Dose Vitamin

The contribution of vitamin C (ascorbic acid) to the prevention of iron deficiency anemia by promoting the absorption of dietary non-heme iron – especially in persons with low iron stores – is well established. But the question has been raised whether high-dose intakes of vitamin C might unduly enhance the absorption of dietary iron in persons with high iron stores or in patients with iron overload, possibly increasing the potential risk of iron toxicity. Extensive studies have shown that overall the uptake and storage of iron in humans is efficiently controlled by a network of regulatory mechanisms. Even high vitamin C intakes do not cause iron imbalance in healthy persons and probably in persons who are heterozygous for hemochromatosis. The uptake, renal tubular reabsorption and storage of vitamin C itself are also strictly limited after high-dose intake so that no excessive plasma and tissue concentrations of vitamin C are produced. The effect of high-dose vitamin C on iron absorption in patients with iron overload due to homozygous hemochromatosis has not been studied. Of special importance is the early identification of hemochromatosis patients, which is assisted by the newly developed PCR test for hereditary hemochromatosis. Specific treatment consists of regular phlebotomy and possibly iron-chelating therapy. These patients should moreover avoid any possibility of facilitated absorption of iron and need to limit their intake of iron. Patients with beta-thalassemia major and sickle cell anemia who suffer from iron overload due to regular blood transfusions or excessive destruction of red blood cells need specialized medical treatment with iron chelators and should also control their intake of iron. The serum of patients with pathological iron overload can contain non-transferrin-bound iron inducinglipid peroxidation with subsequent consumption of antioxidants such as vitamin E and vitamin C. The role of iron in coronary heart disease and cancer is controversial. Early suggestions that moderately elevated iron stores are associated with an increased risk of CHD have not been confirmed by later studies. In vitro, ascorbic acid can act as a prooxidant in the presence of transition metals such as iron or copper, but in the living organism its major functions are as an antioxidant. High intakes of vitamin C have thus not been found to increase oxidative damage in humans. Accordingly, the risk of CHD or cancer is not elevated. On the contrary, most studies have shown that diets rich in vitamin C are inversely related to the incidence of these diseases.

scholarly journals Factors Affecting the Stability of Vitamin C in Tropical Fruit Juices and Nectars

1969 ◽  
Vol 48 (1) ◽  
pp. 1-12
Author(s):  
Abdul R. Rahman ◽  
J. Anziani ◽  
J. R. Cruz-Cay
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Fruit Juices ◽  
Tropical Fruit ◽  
Factors Affecting ◽  
Synthetic Vitamin ◽  
The Stability ◽  
And Storage

Studies were conducted on the effect of certain factors such as temperature, pH, degrees Brix, concentration of vitamin C, and storage in sealed as well as in open containers, on the stability of vitamin C in tropical fruit juices and nectars. They were fortified with different quantities of synthetic vitamin C (1-ascorbic acid) ranging between 10 and 4,000 mg. per 100 ml.

scholarly journals El mantenimiento en los procesos industriales y la causa raíz de los problemas

2015 ◽  
Vol 1 (1) ◽  
pp. 63
Author(s):  
Ricardo Prada
Keyword(s):  
Preventive Maintenance ◽  
Negative Impact ◽  
Global Market ◽  
Complete Loss ◽  
Operating Costs ◽  
Know How ◽  
Maintenance Program ◽  
And Performance

ONTARE. REVISTA DE INVESTIGACIÓN DE LA FACULTAD DE INGENIERÍAParadas intempestivas de la producción ocasionadas por falta de mantenimiento, en momentos en que hay entregas críticas de por medio, pueden tener tal impacto negativo que conllevan en ocasiones hasta la pérdida total de confianza por parte del cliente y por ende, la reducción de futuros negocios. Las empresas que desean alcanzar la competitividad y niveles adecuados de rendimiento en el mercado global de nuestros tiempos, requieren no sólo que su personal esté debidamente preparado y capacitado sobre reparaciones básicas, sino que además, los gerentes mismos tengan clara la importancia delmantenimiento y conozcan cómo actuar ante imprevistos, muchas veces recurrentes, por paradas intempestivas en sus plantas, por la falta de un adecuado programa de mantenimiento que les permita reducir los costos de operación, mejorar la productividad, maximizando el rendimiento de los recursos invertidos. ABSTRACT Unscheduled stoppages of production ata time when there are deliveries through reviews can have such a negative impact that sometimes lead to complete loss of confidence by the client and thus reducing future business.Companies that wish to achieve adequate levels of competitiveness and performance in the global market of our times, requires not only that its staff are suitably trained and qualified but also managers themselves are clear about the importance of maintenance and know how to defend against surprises often recurrent, lack of adequate preventive maintenance program that allows them to reduce operating costs, improve productivity of their workers and maximize the resources invested.

scholarly journals Ascorbic acid contents in selected vegetables in relation to variety, growing site, year and storage

2010 ◽  
Vol 58 (1) ◽  
pp. 95-100
Author(s):  
Jana Matějková ◽  
Kristína Petříková
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Daucus Carota ◽  
Acid Content ◽  
Allium Sativum ◽  
Ascorbic Acid Content ◽  
Climatic Conditions ◽  
Petroselinum Crispum ◽  
Allium Porrum ◽  
And Storage

This work give results from analyses of variety, growing site, year and storage influence on the ascorbic acid content by selected vegetables: carrot (Daucus carota L.), parsley (Petroselinum crispum Nyman ex A. W. Hill), onion (Allium cepa L.), garlic (Allium sativum L.) and leek (Allium porrum L.). The evaluation carried on during the years 2004 to 2006.The variety influence on ascorbic acid was statistically significant by carrot, parsley root and also parsley leaves and by garlic. In carrots had late varieties Olympia and Tinga significant higher vitamin C content (more than over 60 %) compared to early to half-late varieties Delicia, Kráska, Stupická and Nerac F1. The growing site influence was significant only by parsley leaves and onion. The influence of the growing year was one of the most important factors, which influenced vitamin C contents in selected vegetables – except of carrot was this factor statistically significant by all sorts. Changes in vitamin C content in growing years were induced above all by different climatic conditions (temperatures and rainfall courses). Higher ascorbic acid content was by garlic in the year 2005, when lower tem­pe­ra­tu­res during July were noted compared to year 2004. In parsley root and leaves, onion and leek was noted higher ascorbic acid content in year 2005, when average temperatures in August were as far as 2°C lower than in year 2004. In the case of leek could the increase of ascorbic acid in year 2005 result also from minimal rainfall during October in comparison with October 2004. By all storaged vegetables was noted statistically significant decrease of vitamin C after 30-days storage. The losses of vitamin C were highest in carrot (45 %), followed by parsley (25 %), garlic (24 %) and onion (22 %).Vitamin C content was the highest by parsley leaves (1692 mg . kg−1), parsley contained high vitamin C amounts also in root (515 mg . kg−1). Leek varieties contained 281 to 297 mg . kg−1 of vitamin C, garlic varieties 105 to 132 mg . kg−1, onion varieties 94 to 104 mg . kg−1 and carrot varieties 58 to 117 mg . kg−1 vitamin C.

scholarly journals The content of ascorbic and dehydroascorbic acids and vitamin C in non-preserved juices, depending on their type and storage time

2021 ◽  
pp. 373-379
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
High Performance ◽  
Storage Time ◽  
Apple Juice ◽  
Dehydroascorbic Acid ◽  
Hplc Method ◽  
The Body ◽  
Water Soluble ◽  
And Storage

Background. Vitamin C is one of the most important water-soluble vitamins. It is responsible for many important functions in the body, including: it has a positive effect on maintaining immunity, protects the body against free radicals, and also participates in the synthesis of hormones. Juices can be a good source of this vitamin. Most of the juices available on the market are processed products. Untreated juices, which do not contain added preservatives, sugar and are not pasteurized, constitute a smaller group on the market. Therefore, this group of juices can be a valuable product in human nutrition. Objective. The aim of the study was t o analyze the content of ascorbic acid (AA), dehydroascorbic acid (DHAA) and vitamin C (TAA) in non-preserved juices, depending on their type and storage time. Material and methods. The analysis of T AA, AA and DHAA content in juices was carried out in ten types of nonpreserved juices from two companies (A and B), purchased in a chain of retail outlets. The analyzed juices in company A were: sauerkraut and carrot, grapefruit, orange, apple and mandarin, while in company B: orange, apple, apple and quince, grapefruit and mandarin. In test 1, the first ten juices were analyzed, in test 2 - another ten juices after one month, in test 3 - juices from test 2 were used, and three days after opening the package and storing the juices in standard refrigeration conditions, the stability test of AA was analyzed. The AA and TAA contents were determined using the high performance liquid chromatography (HPLC) method. The DHAA content was calculated by subtracting the AA content from the TAA content. Results. The highest TAA content was found in citrus juices, i.e. grapefruit, orange and mandarin, and the lowest in sauerkraut and carrot juices and apple juice. Moreover, ascorbic acid in apple juice was characterized by the lowest durability. Conclusions. In the production of non-preserved apple juice, consideration should be given to the natural protection of ascorbic acid by the addition of citrus or other fruit juice, vegetable juice or by using a mild technology in the production process.

scholarly journals Effects of Different Fertilizers on Yield and Vitamin C Content of Cauliflower (Brassica oleracea var. botrytis) ̶ A Review

2020 ◽  
pp. 37-46
Author(s):  
Poonam Belbase ◽  
Lalit Bc
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Cultural Practices ◽  
The Past ◽  
Farming Community ◽  
The World ◽  
Winter Crop ◽  
Prevention Of Cancer ◽  
And Storage

Cauliflower is an important winter crop in Nepalese farming community and consumed all over the world. The yield and vitamin C content of cauliflower depends on many factors such as its genotype, cultural practices, environment in which it is growing on and storage after harvesting etc. But among them, the availability, dose and types of fertilizers used play an important role in yield and the amount of vitamin C content in cauliflower. The vitamin C is one of the major Phyto chemicals we obtained from cauliflower and it plays an important role in our physical health. The disease like scurvy is caused due to the lack of ascorbic acid known as vitamin C. It has been proved that consumption of fruits and vegetables rich in vitamin C helps in prevention of cancer and heart disease because it act as a source of antioxidant. The number of studies conducted in the past revealed that the fertilizers having higher amount of nitrogen leads to the formation of less vitamin C on the cauliflower and vice versa.

Sign in / Sign up

Export Citation Format

Share Document