Apple juice enhances ascorbic acid absorption and accumulation in ODS rats

2021 ◽  
Vol 27 (4) ◽  
pp. 639-646
Author(s):  
Haruka Tatehana ◽  
Emi Saigyo-Tanishita ◽  
Mikoto Miura-Okawa ◽  
Toshio Norikura ◽  
Atsushi Kon ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Apple Juice ◽  
Acid Absorption

scholarly journals Less grown apple varietes in juice production, and the influence of polyphenols and added ascorbic acid on the juice quality

1971 ◽  
Vol 43 (1) ◽  
pp. 20-26
Author(s):  
Taina Kuusi ◽  
Esko Pajunen
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Apple Juice ◽  
Raw Material ◽  
Juice Quality ◽  
Apple Varieties

Three apple varieties, Atlas, Erstaa, and Dolgo, were studied for their suitability for juice production and for the effect of polyphenols and added ascorbic acid on the juice quality. The Atlas and Erstaa varieties were found to be very suitable as raw material for apple juice production. The juices of Atlas were best in quality but they were sensitive to browning while Erstaa juices were not. The juices of Dolgo were considered too tart, but with an exceptionally interesting flavour. Dolgo juices could probably be used in mixtures together with sweeter apple varieties. Ascorbic acid could be used to prevent browning or to stop it to the desired degree and to stabilize the colour of the juice. The second alternative was found to be better because light brownish apple juices are generally preferred. The browning of apple juice was influenced not only by the polyphenolase activity and the polyphenol concentration but also by the type of phenolic compounds. In this respect proanthocyanidins and flavanols were most significant.

Effect of ascorbic acid, oxygen and storage duration on patulin in cloudy apple juice produced on a semi-industrial scale

2020 ◽  
pp. 1-12
Author(s):  
C. El Hajj Assaf ◽  
N. De Clercq ◽  
E. De Paepe ◽  
G. Vlaemynck ◽  
E. Van Coillie ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Apple Juice ◽  
Quality Parameters ◽  
Industrial Scale ◽  
Penicillium Expansum ◽  
Innovative Technology ◽  
Reaction Products ◽  
Low Oxygen ◽  
Storage Duration ◽  
Oxygen Conditions

Patulin (PAT), a mycotoxin mainly produced by Penicillium expansum, is of high concern with regard to human food safety. This study examined the stability of PAT in artificially contaminated cloudy apple juice (CAJ) produced on a semi-industrial scale using an innovative technology allowing degassing and pressing under low-oxygen conditions (VaculIQ 1000). The effects of adding ascorbic acid (AA), degassing during production and storing in the dark at 20 °C on the PAT concentration were studied, as well as possible degradation and reaction products formed. The highest PAT degradation (50%) was observed for flash-pasteurised juice with AA added, produced under low-oxygen conditions and degassed and stored for 14 days at 20 °C in the dark in aluminium laminate aseptic bags. Juices produced showed no significant differences in the quality parameters measured and did not show significant formation of reaction products. Further research needs to be focused on the fate of PAT in CAJ produced on an industrial level with and without addition of AA.

Ascorbic acid absorption in Crohn's disease

1989 ◽  
Vol 34 (4) ◽  
pp. 559-566 ◽  
Author(s):  
Stephen H. Pettit ◽  
Jonathon L. Shaffer ◽  
C. Wendy Johns ◽  
Raymond J. M. Bennett ◽  
Miles H. Irving
Keyword(s):  
Ascorbic Acid ◽  
Crohn’S Disease ◽  
Crohn's Disease ◽  
Acid Absorption

Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice

2010 ◽  
Vol 30 (4) ◽  
pp. 507-513 ◽  
Author(s):  
C. Queiroz ◽  
C. F.F. Moreira ◽  
F. C. Lavinas ◽  
M. L.M. Lopes ◽  
E. Fialho ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple

Ascorbic Acid and Ascorbate Cause Disappearance of Patulin from Buffer Solutions and Apple Juice

1979 ◽  
Vol 42 (11) ◽  
pp. 864-866 ◽  
Author(s):  
R. E. BRACKETT ◽  
E. H. MARTH
Keyword(s):  
Ascorbic Acid ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Apple Juice ◽  
Final Concentration ◽  
Sodium Ascorbate ◽  
Buffer Solutions ◽  
Control Samples ◽  
Vit C

High-performance liquid chromatography was used to measure patulin in studies on the effect of ascorbic acid or ascorbate on stability of the mycotoxin. First, patulin was added to give a final concentration of 5000 μg per liter of buffer at pH 7.5 and 25 C to which 2% (w/v) of sodium ascorbate was added at Day 0 or Day 6. The rate of disappearance of patulin increased immediately after addition of ascorbate. Second, patulin was added to give a final concentration of 5000 μg per liter in a buffer at pH 3.5 and 25 C to which 3, 1, 0.5, 0.15 or 0% (w/v) of an ascorbic acid: ascorbic mixture (Vit C) was added. The amount of patulin decreased at a faster rate in samples which contained the Vit C than in the control samples without Vit C. Rates of disappearance of the mycotoxin increased with an increasing concentration of Vit C. Third, patulin was added to give a final concentration of 300 μg per liter in samples of apple juice to which 5 and 0% Vit C was added. Samples were held at 10 C throughout the experiment. Patulin disappeared from apple juice when Vit C was present, but the mycotoxin was quite stable in its absence.

scholarly journals Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

2009 ◽  
Vol 27 (No. 5) ◽  
pp. 338-351 ◽  
Author(s):  
J. Oszmiański ◽  
A. Wojdyło
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Apple Juice ◽  
Slight Reduction ◽  
Sample Storage ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
And Storage ◽  
Anthocyanin Degradation

The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp during juice production and storage on its phenolic composition, antioxidant activity, L-ascorbic acid, and colour. Five variants of samples were prepared: apple juices from two cultivars: the Shampion and Idared cultivars without and with 20% of blackcurrant pulp and blackcurrant juice which were stored at 4°C and 30°C for 6 months. The apple juices prepared from the Idared and Shampion cultivars had a very low L-ascorbic acid contents (1.32 mg/l and 6.26 mg/l, respectively) whereas blackcurrant juice showed the highest amount of L-ascorbic acid, i.e. 704.3 mg/l. The addition of 20% of blackcurrant pulp before apple crashing resulted in a great difference between L-ascorbic acid contents in juices. The addition of blackcurrant fruits before apple crushing had a statistically significantly different (<i>P</i> < 0.05) influence on phenolic compounds, especially in Idared blended pulp. As compared with the control samples, flavan-3-ol concentration increased 4 times in juices made from 80% of Idared apples blended with 20% of blackcurrant fruits. Apple pulp blended with blackcurrant was richer in hydroxycinnamic acids (especially caffeic, <i>p</i>-coumaric, and neochlorogenic acids) than juices made only from apples. The results ranged from 83.05 to 3297.6µM T/100 ml for DPPH (1,1-diphenyl-2-picrylhydrazyl radical), from 20.64 to 490.93µM T/100 ml for ABTS (2,2’azinobis-(3-ethylbenzthiazoline-6-sulphonic acid)), and from 1.52 to 37.35µM T/ml for FRAP (Ferric reducing antioxidant power assay) for apple juice made from the Idared cultivar and for blackcurrant juice, respectively. The highest level of the antioxidant capacity (<i>P</i> < 0.05) observed in the blackcurrant sample was due to the effect of the high anthocyanin and ascorbic acid contents. The apple juice colour showed a moderate degradation with time as indicated by the slight reduction of <i>L</i>* values in the samples stored at 4°C for 6 months, and a much higher decrease of <i>L</i>* values in the samples stored at 30°C. The lightness of the apple blended with blackcurrant increased during storage as a result of the coloured anthocyanin degradation. The temperature during the sample storage (30°C) had a significant influence, resulting in a higher degradation of all phenolics compounds analysed, colour and antioxidant activity.

Reduction of Patulin in Apple Juice Products by UV Light of Different Wavelengths in the UVC Range

2014 ◽  
Vol 77 (6) ◽  
pp. 963-971 ◽  
Author(s):  
YAN ZHU ◽  
TATIANA KOUTCHMA ◽  
KEITH WARRINER ◽  
TING ZHOU
Keyword(s):  
Ascorbic Acid ◽  
Sensory Evaluation ◽  
Apple Juice ◽  
Uv Light ◽  
Current Work ◽  
Apple Cider ◽  
Color Treatment ◽  
Uv Lamps

This study evaluated three UVC wavelengths (222, 254, and 282 nm) to degrade patulin introduced into apple juice or apple cider. The average UV fluences of 19.6, 84.3, 55.0, and 36.6 mJ·cm−2 achieved through exposure to UV lamps at 222-, 254-, and 282-nm wavelengths and the combination of these wavelengths, respectively, resulted in 90% reduction of patulin in apple juice. Therefore, the order of efficiency of the three wavelength lamps was as follows: far UVC (222 nm) &gt; far UVC plus (282 nm) &gt; UVC (254 nm). In terms of color, treatment of apple juice with 222 nm resulted in an increase in the L* (lightness) value but decreases in a* (redness) and b* (yellowness) values, although the changes were insignificantly different from the values for nontreated controls based on a sensory evaluation. The ascorbic acid loss in juice treated at 222 nm to support 90% reduction of patulin was 36.5%, compared with ascorbic acid losses of 45.3 and 36.1% in samples treated at 254 and 282 nm, respectively. The current work demonstrated that the 222-nm wavelength possesses the highest efficiency for patulin reduction in apple juice when compared with the reductions by 254 and 282 nm, with no benefit gained from using a combination of wavelengths.

A Large-Scale Study on Storage Stability of Cloudy Apple Juice Treated by N2 and Ascorbic Acid

2013 ◽  
Vol 36 (2) ◽  
pp. 121-126 ◽  
Author(s):  
Nedim Tetik ◽  
Mustafa Karhan ◽  
Irfan Turhan ◽  
Mehmet Aksu ◽  
Hatice Reyhan Oziyci
Keyword(s):  
Ascorbic Acid ◽  
Large Scale ◽  
Apple Juice ◽  
Storage Stability ◽  
Large Scale Study
Sign in / Sign up

Export Citation Format

Share Document