scholarly journals Evaluation of fruit quality parameters of Rosa taxa from the Carpathian basin

2004 ◽  
Vol 10 (3) ◽  
Author(s):  
Sz. Kovács ◽  
M. G. Tóth ◽  
G. Facsar
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Fruit Production ◽  
Essential Difference ◽  
Fresh Weight ◽  
Glucose Content ◽  
Fruit Flesh ◽  
Wide Range

From the wide range of genetic sources available in Hungary, we have chosen as objective the evaluation of those rose taxa, which — on the base of their quality and morphologic features — are suitable for selecting fruit production varieties or parent varieties for further breeding. We examined physical and inner parameters of fruits of Rosa taxa, and evaluated the correlations by mathematical statistic methods. Namely, if a correlation can be found between physical and inner parameters, fruit production value can be determined by less examinations in the future. According to our results, there is a large variability in some physical parameters (weight, diameter of fruits; weight, number of achenes) as well as in inner content values (vitamin C, glucose, fructose, K, Ca, Fe, Zn and Cu content) of rosehip, regarding production year, habitat and even the individual of examination. Twice as much ascorbic acid can be found in achene-free fruits, and nearly five times as much in their dry product as in fresh whole fruits. It was established repeatedly, that vitamin C concentrates in fruit flesh, and ascorbic acid content can be preserved better in achene-free flesh. There is no essential difference in citric acid and carbo-hydrate content of whole and achene-free rosehips. However, macro- and microelement content of whole fruits is 30-40% higher than that of achene-free fruit flesh. The connection between fresh weight and diameter, as well as achene number and seed weight of fruits can be described by the function y=axb. A significant relationship can be found in case of K-Fe, Ca-Mg, Ca-B, Ca-Mn and Zn-Cu, between fresh weight and B content of fruits. According to our examinations, fresh weight of rose species with a higher citric acid content is usually higher, while their Fe content is smaller. Glucose content of fruits of rose species is directly proportional to their Ca and Zn contents. Zn content of rose species with higher fructose content is usually smaller.

scholarly journals Evaluation of fruit quality parameters of Rosa taxa from the Carpathian basin

2004 ◽  
Vol 10 (3) ◽  
Author(s):  
Kovács Sz. ◽  
G. Tóth M. ◽  
Facsar G.
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Fruit Production ◽  
Essential Difference ◽  
Fresh Weight ◽  
Glucose Content ◽  
Fruit Flesh ◽  
Wide Range

From the wide range of genetic sources available in Hungary, we have chosen as objective the evaluation of those rose taxa, which — on the base of their quality and morphologic features — are suitable for selecting fruit production varieties or parent varieties for further breeding. We examined physical and inner parameters of fruits of Rosa taxa, and evaluated the correlations by mathematical statistic methods. Namely, if a correlation can be found between physical and inner parameters, fruit production value can be determined by less examinations in the future. According to our results, there is a large variability in some physical parameters (weight, diameter of fruits; weight, number of achenes) as well as in inner content values (vitamin C, glucose, fructose, K, Ca, Fe, Zn and Cu content) of rosehip, regarding production year, habitat and even the individual of examination. Twice as much ascorbic acid can be found in achene-free fruits, and nearly five times as much in their dry product as in fresh whole fruits. It was established repeatedly, that vitamin C concentrates in fruit flesh, and ascorbic acid content can be preserved better in achene-free flesh. There is no essential difference in citric acid and carbo-hydrate content of whole and achene-free rosehips. However, macro- and microelement content of whole fruits is 30-40% higher than that of achene-free fruit flesh. The connection between fresh weight and diameter, as well as achene number and seed weight of fruits can be described by the function y=axb. A significant relationship can be found in case of K-Fe, Ca-Mg, Ca-B, Ca-Mn and Zn-Cu, between fresh weight and B content of fruits. According to our examinations, fresh weight of rose species with a higher citric acid content is usually higher, while their Fe content is smaller. Glucose content of fruits of rose species is directly proportional to their Ca and Zn contents. Zn content of rose species with higher fructose content is usually smaller.

COMPARISON OF ASCORBIC ACID CONTENT IN IMPORTED TOMATOES AND IN CULTIVARS GROWN IN NOVA SCOTIA

1987 ◽  
Vol 67 (1) ◽  
pp. 331-335
Author(s):  
HAK-YOON JU ◽  
W. JOHN MULLIN
Keyword(s):  
Ascorbic Acid ◽  
Nova Scotia ◽  
Vitamin C ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Fresh Weight ◽  
Atlantic Region ◽  
Significant Difference ◽  
Cluster Location ◽  
Greenhouse Tomatoes

The ascorbic acid (vitamin C) content of fresh imported field tomatoes and Nova Scotia greenhouse and field tomatoes was determined on a bi-weekly basis during the period of availability of each type of tomato to the Nova Scotia consumer in 1984. The average ascorbic acid contents of imported and Nova Scotia field and greenhouse tomatoes were 13.3, 16.7 and 17.7 mg 100 g−1 fresh weight, respectively. A study of nine recommended or promising field tomatoes for the Atlantic region showed significant differences in ascorbic acid content among the cultivars. The cultivar Quick Pick had the highest ascorbic acid content of 22.5 ± 1.5 mg 100 g−1, the cultivar Campbell 18 had the lowest content, 12.0 ± 2.9 mg 100 g−1. In Dombito greenhouse tomatoes the stage of maturity and the effect of cluster location were tested against ascorbic acid content. The lowest ascorbic acid content of 9.1 ± 1.0 mg 100 g−1 was found with the small green tomatoes while others from mature green to overripe contained 14.0–16.7 mg 100 g−1. Tomatoes from different cluster locations showed no significant difference in ascorbic acid content.Key words: Vitamin C, L-ascorbic acid, tomatoes

The effects of fruit juices and fruits on the absorption of iron from a rice meal

1987 ◽  
Vol 57 (3) ◽  
pp. 331-343 ◽  
Author(s):  
D. Ballot ◽  
R. D. Baynes ◽  
T. H. Bothwell ◽  
M. Gillooly ◽  
J. Macfarlane ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Malic Acid ◽  
Acid Content ◽  
Orange Juice ◽  
Geometric Mean ◽  
Citrus Fruit ◽  
Fruit Juices ◽  
Persea Americana ◽  
Better Than

1. The effects of the chemical composition of fruit juices and fruit on the absorption of iron from a rice (Oryza sativa) meal were measured in 234 parous Indian women, using the erythrocyte utilization of radioactive Fe method.2. The corrected geometric mean Fe absorptions with different juices varied between 0.040 and 0.129, with the variation correlating closely with the ascorbic acid contents of the juices (rs 0.838, P < 0.01).3. Ascorbic acid was not the only organic acid responsible for the promoting effects of citrus fruit juices on Fe absorption. Fe absorption from laboratory ‘orange juice’ (100 ml water, 33 mg ascorbic acid and 750 mg citric acid) was significantly better than that from 100 ml water and 33 mg ascorbic acid alone (0.097 and 0.059 respectively), while Fe absorption from 100 ml orange juice (28 mg ascorbic acid) was better than that from 100 ml water containing the same amount of ascorbic acid (0.139 and 0.098 respectively). Finally, Fe absorption from laboratory ‘lemon juice’ (100 ml orange juice and 4 g citric acid) was significantly better than that from 100 ml orange juice (0.226 and 0,166 respectively).4. The corrected geometric mean Fe absorption from the rice meal was 0.025. Several fruits had little or no effect on Fe absorption from the meal (0.013–0.024). These included grape (Vitis vinifera), peach (Prunuspersica), apple (Malus sylvestris) and avocado pear (Persea americana). Fruit with a mild to moderate enhancing effect on Fe absorption (0.03 1–0.088) included strawberry (Fragaria sp.) (uncorrected values), plum (Prunus domestica), rhubarb (Rheum rhaponticum), banana (Musa cavendishii), mango (Mangifera indica), pear (Pyrus cornmunis), cantaloup (Cucumis melo) and pineapple (Ananas comosus) (uncorrected values). Guava (Psidium guajava) and pawpaw (Carica papaya) markedly increased Fe absorption (0.126–0.293).5. There was a close correlation between Fe absorption and the ascorbic acid content of the fruits tested (rs 0.738, P < 0.0001). There was also a weaker but significant correlation with the citric acid content (rs 0.55, P < 0.03). Although this may have reflected a direct effect of citric acid on Fe absorption, it should be noted that fruits containing citric acid also contained ascorbic acid (rs 0.70, P < 0.002). Similarly, the negative correlation (rs –0.62, P < 0,008) between Fe absorption and the malic acid content of fruits may have been due to the fact that fruits with a high malic acid content tended to have low levels of ascorbic acid (rs–0.45, P < 0.06).6. These various results suggested that most fruits have only a limited effect on overall Fe nutrition. However, the presence of citrus fruit, guava or pawpaw would be expected to increase Fe absorption markedly from diets of low Fe availability.

The Effects of Breed Characteristics and Stages of Lactation on the Vitamin C (Ascorbic Acid) Content of Cow's Milk

1936 ◽  
Vol 11 (5) ◽  
pp. 425-432 ◽  
Author(s):  
Russel Rasmussen ◽  
N. B. Guerrant ◽  
A. O. Shaw ◽  
R. C. Welch ◽  
S. I. Bechdel
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Cow’S Milk ◽  
Cow's Milk

Determination of Total Vitamin C by Ion Exclusion Chromatography with Electrochemical Detection

1989 ◽  
Vol 72 (4) ◽  
pp. 681-686
Author(s):  
Hie-Joon Kim
Keyword(s):  
Ascorbic Acid ◽  
Sulfuric Acid ◽  
Vitamin C ◽  
Retention Time ◽  
Acid Content ◽  
High Speed ◽  
Reference Electrode ◽  
Dehydroascorbic Acid ◽  
Total Vitamin

Abstract A rapid and sensitive liquid chromatographic method for determination of total vitamin C in foods and beverages is described. Ascorbic acid and dehydroascorbic acid are extracted with sulfuric acid solution, and the dehydroascorbic acid in the extract is reduced to ascorbic acid by dithiothreitol at pH 7. The reduction is complete in 2 min at room temperature. The resulting total ascorbic acid is separated on an anion exclusion/high speed column with 20mM sulfuric acid as eluant and detected amperometrically with a platinum electrode operating at +0.6-0.8 V vs Ag/AgCl reference electrode. Dithiothreitol (retention time, 3.2 min) does not interfere with the separation and detection of ascorbic acid (retention time, 1.3 min). The dehydroascorbic acid content can be estimated as the difference in ascorbic acid content measured with and without reduction by dithiothreitol. The completeness of the reduction was demonstrated by purposely allowing the oxidation of ascorbic acid in the food extract and determining the total vitamin C after reduction. The determinations of vitamin C content in selected foods and beverages were in good agreement with the expected values. Total analysis time for vitamin C is 10 min and the detection limit is 0.1 ng. The method is specific for vitamin C, and interference by other food constituents is minimal.

scholarly journals Ascorbic acid in the fruits and leaves of some persimmon cultivars in the Southern Coast of the Crimea

2021 ◽  
pp. 116-120
Author(s):  
O. A. Grebennikova ◽  
V. A. Melnikov
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Southern Coast ◽  
Additional Source ◽  
Botanical Gardens ◽  
The Crimea ◽  
Maximum Content

The results of the ascorbic acid content in the fruits and leaves of 10 persimmon cultivars from the Nikitsky Botanical Gardens’ collection are presented. It has been established that the concentration of ascorbic acid in technical persimmon fruits is 19,8-56,3 mg / 100 g, and in mature fruits it is 70-85% lower (5,08-8,96 mg / 100 g). Persimmon leaves contain 5-20 times more ascorbic acid than in fruits. The results showed the ability to use persimmon leaves as an additional source of vitamin C. The maximum content of ascorbic acid is allocated to the fruits of the cultivars Virginskaya Krupnoplodnaya, Delishes, Sidles and leaves of the cultivars Sidles and Zolotistaya.

Total phenol, total flavonoid and ascorbic acid content of Iranian commercial orange juice

2021 ◽  
Author(s):  
Hoda Ashari ◽  
Naficeh Sadeghi ◽  
Mohammad Reza Oveisi ◽  
Mannan Hajimahmoodi
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Orange Juice ◽  
Ascorbic Acid Content ◽  
Total Phenol ◽  
Spectrometric Method ◽  
Total Phenols ◽  
Significant Difference ◽  
Gallic Acid Equivalent

This study was designed to measure and compare the total phenols, flavonoids and vitamin C contents in four orange juice brands which are commercially available in Iran. Total phenols, flavonoids and ascorbic acid content of 100 samples from four different commercial brands were evaluated by the spectrometric method. The concentration of total phenol in commercial orange juice samples was between 28.39 and 114.20 mg gallic acid equivalent per liter (mg GAE/L). The measured range of total flavonoids was from 12.53 to 32.62 mg quercetin equivalent per liter (mg QE/L) and the content of ascorbic acid in the samples was between 29.95 and 93.08 mg/L. The results showed a significant difference between the four brand`s total phenols, flavonoids and vitamin C level (P< 0.05). According to the found variation among different studied brands, setting a determined amount for the measured parameters is suggested.

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