Comparison of Vitamin C Content of Commercially Available Fresh Fruits

Popova, Aneta

doi:10.9734/afsj/2019/v13i230100

Cited by 5 publications

(4 citation statements)

References 13 publications

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“…Of the citrus fruits used in this study, according to the literature, the highest content of ascorbic acid is found in oranges from 56 mg/100 g to 58 mg/100 g (Najwa and Azlan, 2017). In other fruits, the content of vitamin C is at the level of lemons (49˗51 mg/100 g), grapefruit (38˗47 mg/100 g) (Bungau, Fodor, Ţiţ, and Szabó, 2011;Cioroi, 2006) and limes (22.7 42.5 mg/100 g (Popova, 2019;Cherbrolu et al, 2012). Taking into account the level of vitamin C in citrus fruits, their introduction to courgette jams resulted in an increase in its level in all analysed cases.…”

Section: Resultsmentioning

confidence: 99%

Use of Courgette and Added Citrus Fruit for Jam Production

Przybylska¹,

Przybylski²,

Lindorf³

2022

Engineering Sciences And Technologies

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Jams as sweet spreads occupy an important place among the processed products on offer. Despite the wide range of such products, courgette jams are absent. This vegetable, due to its sensory properties: light colour and delicate taste and smell, which can be easily modified with the addition of other components, seems to be a suitable raw material for their production. The aim of this study was to develop jams based on courgetti mixed with 30% of citrus fruits and to assess their impact on the quality of the product. The jams were produced in two versions: traditional with the addition of sugar and “light” with its substitute – xylitol. Color, pH, total extract, total acidity and content of bioactive compounds were determined in them. Sensory evaluation was carried out on a 5-point scale and their general acceptability on a 9-point hedonic scale. Studies have shown that the addition of lime, lemon and orange to the production of courgette jams allowed to obtain products with the best sensory properties and high nutritional value. For comparison, jams with the addition of grapefruit were distinguished by lower acceptability due to the perceptible bitterness of their taste.

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Section: Resultsmentioning

confidence: 99%

Use of Courgette and Added Citrus Fruit for Jam Production

Przybylska¹,

Przybylski²,

Lindorf³

2022

Engineering Sciences And Technologies

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“…The vitamin C content was measured using the dichlorophenolindophenol titration as described by Popova [ 18 ].…”

Section: Methodsmentioning

confidence: 99%

Characterization of Fruit Sorbet Matrices with Added Value from Zizyphus jujuba and Stevia rebaudiana

Petkova

Doykina

Alexieva

et al. 2022

Foods

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Sorbets are healthy ice cream alternatives and desired frozen desserts by vegetarians and vegans. This study focuses on assessing the effects of sorbet recipe alteration through the addition of different percentages of Zizyphus jujuba powder. Stevia rebaudiana was used as a sugar substituent. A control sample and five variables were developed. Peaches from the “Laskava” (native Bulgarian) variety were used as the main ingredient. The new sorbet matrices were characterized based on their moisture and ash content, overrun, melting behavior, melting rate, water holding capacity, pH, nutritional data, soluble solids content, titratable acidity, vitamin C content, total phenolic content and antioxidant activity. The microbial load and CIELAB color of the sorbet alternatives was also evaluated. A sensory evaluation revealed the most preferred variant. Panelists evaluated the appearance (n = 6), aroma (n = 5), flavor (n = 5), mouthfeel (n = 7), and aftertaste (n = 5). The soluble solids content varied from 17.50 to 33.03%, the ash content from 0.36 to 5.21%, the moisture content from 63.77 to 80.21%. The studied sorbet matrices have an overrun in the range from 8.11 to 12.32%. Results showed that a potential for the development of peach sorbet matrices with added value and a reasonable consumer acceptability exists. Further research can perfect the recipe and provide a reference for other frozen desserts.

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“…The vitamin C content was assessed using the dichlorophenolindophenol titration as described by Popova [7].…”

Section: Vitamin C Contentmentioning

confidence: 99%

Technological characteristics and nutritional value of powdered functional mixes

Doykina,

Mihaylova,

Popova

et al. 2024

BIO Web Conf.

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Commercially available functional blends are products that combine various ingredients to provide specific health benefits. They can be used in the food industry, cosmetics, pharmaceuticals and other fields. These mixes are usually in powdered form, making them easy to mix into drinks or incorporate into recipes. The ingredients in powdered functional mixes can vary widely depending on the specific product and its purpose. They often combine a range of vitamins, minerals, herbs, plant extracts and other bioactive compounds in a convenient form. The nutritional value of powdered functional mixes can vary depending on the specific ingredients included. They can contain essential vitamins and minerals such as vitamin C, vitamin D, iron, calcium. Some mixes may also include protein, fibre, omega-3 fatty acids, probiotics, among others. The present study aims at systematizing the commercially available combinations by highlighting their potential health benefits as well as their nutritional value. In addition, physico-chemical indicators (incl. colour characteristics, water activity, solubility, water-holding capacity, moisture and ash content) of selected functional mixtures and their most common applications will also be presented. Differences in all studied parameters have been established, i.e. aw ranging from 0.38 to 0.54 and vitamin C content (mg %) – from 0.36 to 12.25.

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Comparison of Vitamin C Content of Commercially Available Fresh Fruits

Cited by 5 publications

References 13 publications

Use of Courgette and Added Citrus Fruit for Jam Production

Use of Courgette and Added Citrus Fruit for Jam Production

Characterization of Fruit Sorbet Matrices with Added Value from Zizyphus jujuba and Stevia rebaudiana

Technological characteristics and nutritional value of powdered functional mixes

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