Seasonal variability of the vitamin C content of fresh fruits and vegetables in a local retail market

Phillips, Katherine M.; Tarragó-Trani, Maria Teresa; McGinty, Ryan C.; Rasor, Amy S.; Haytowitz, David B.; Pehrsson, Pamela R.

doi:10.1002/jsfa.8941

Cited by 31 publications

(21 citation statements)

References 59 publications

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“…In leaves obtained from C2, ASA content decreased during cold storage, declining by 60% at the end of storage as compared to values at harvest ( Figure 3). However, ASA levels in this species were close to those found in leafy vegetables considered a good source of vitamin C, like spinach (Spinacia oleracea) [29][30][31]. The content of ASA in leaves is related also to the season of cultivation and, in this sense, Phillips et al [30] reported that in spinach the ASA content averaged 0.44, 0.30, 0.18, and 0.18 mg g −1 FW when grown in winter, spring, summer, and fall, respectively.…”

Section: Resultssupporting

confidence: 58%

Suitability of Hydroponically-Grown Rumex acetosa L. as Fresh-Cut Produce

et al. 2020

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Sorrel (Rumex acetosa L.) is a perennial wild herb appreciated as a folk medicine and for use in folk-traditional cuisines, and its nutraceutical properties are increasingly known and studied. Nowadays, there is a lack of knowledge about the possibility of using this species as fresh-cut produce, and no reports have investigated the physiological/biochemical changes of sorrel leaves upon storage. To test the aforementioned, sorrel seedlings were cultivated in a floating system and two consecutive harvests took place: The first cut at 15 days (C1) and second cut at 30 days (C2) after sowing. Fresh-cut sorrel leaves from C1 and C2 were stored in plastic boxes at 4 • C for 15 days and chlorophylls, carotenoids, total phenols, flavonoids, ascorbic acid, and antioxidant capacity were evaluated during the storage period. During storage, sorrel leaves from the same cut did not show significant changes in total phenolic content and antioxidant capacity, which represents a positive outcome for the maintenance of the nutraceutical value of this species. For this reason, sorrel may be a very promising species as a "new" fresh-cut leafy vegetable. However, some differences were observed between the two cuts, especially in the total flavonoid and the total ascorbic acid contents. While promising, further research will be necessary to standardize the yield and the nutraceutical content of this species in different cuts, which will be necessary to introduce and promote sorrel to consumers.

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Section: Resultssupporting

confidence: 58%

Suitability of Hydroponically-Grown Rumex acetosa L. as Fresh-Cut Produce

et al. 2020

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“…The fruit was then cut with a stainless steel paring knife into ~1-cm thick slices, immediately frozen in liquid nitrogen, and homogenized in liquid nitrogen using a 6-L Robot Coupe Blixer food processor (Robot Coupe USA. Jackson, MS) as described elsewhere [ 17 ], with subsamples (10–15 g each) for analysis of sugars, starch, dietary fiber, and moisture dispensed among 60-mL glass jars with Teflon™ lined lids (Qorpak. Clinton, PA) and immediately frozen at -60°C.…”

Section: Methodsmentioning

confidence: 99%

Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market

et al. 2021

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The goal of this work was to evaluate changes in dietary fiber measured by the traditional enzymatic-gravimetric method (AOAC 991.43) and the more recently accepted modified enzymatic-gravimetric method (AOAC 2011.25), mono- and disaccharides, and starch as a function of assessed ripeness in a controlled study of a single lot of bananas and in bananas at the same assessed stages of ripeness from bananas purchased in retail stores, from different suppliers. Sugars, starch, and dietary fiber were analyzed in bananas from a single lot, at different stages of ripeness, and in retail samples at the same assessed stages of ripeness. Mean fiber measured by the traditional enzymatic-gravimetric method (EG) was ~2 g/100g and not affected by ripeness. Mean fiber assessed with the recently modified method (mEG) was ~18 g/100g in unripe fruit and decreased to 4–5 g/100g in ripe and ~2 g/100g in overripe bananas. Slightly ripe and ripe bananas differed by ~1.1 g/100g in the controlled single-lot study but not among retail samples. There was a large increase in fructose, glucose and total sugar going from unripe to ripe with no differences between ripe and overripe. Aside from stage of ripeness, the carbohydrate composition in retail bananas is likely affected by differences in cultivar and post-harvest handling. Results from this study demonstrate the importance of measuring dietary fiber using the mEG approach, developing more comprehensive and sensitive carbohydrate analytical protocols and food composition data, and recognizing the impact of different stages of maturity and ripeness on carbohydrate intake estimated from food composition data.

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“…Quinoa leaves contain vitamin A (2085 mg) and a small amount of vitamin E (2.9 mg 100 g −1 ) [57]. Common leafy green spinach contains vitamin C ranging from 30 to 130 mg 100 g −1 [58,59]. However, quinoa grains contain 16 mg 100 g −1 , whereas wheat, corn, and rice contain non-traceable amounts of vitamin C [60,61].…”

Section: Vitaminsmentioning

confidence: 99%

Nutritional Composition and Bioactive Components in Quinoa (Chenopodium quinoa Willd.) Greens: A Review

Pathan

Siddiqui

2022

Nutrients

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Quinoa (Chenopodium quinoa Willd.) is a nutrient-rich grain native to South America and eaten worldwide as a healthy food, sometimes even referred to as a ”superfood”. Like quinoa grains, quinoa greens (green leaves, sprouts, and microgreens) are also rich in nutrients and have health promoting properties such as being antimicrobial, anticancer, antidiabetic, antioxidant, antiobesity, and cardio-beneficial. Quinoa greens are gluten-free and provide an excellent source of protein, amino acids, essential minerals, and omega-3 fatty acids. Quinoa greens represent a promising value-added vegetable that could resolve malnutrition problems and contribute to food and nutritional security. The greens can be grown year-round (in the field, high tunnel, and greenhouse) and have short growth durations. In addition, quinoa is salt-, drought-, and cold-tolerant and requires little fertilizer and water to grow. Nevertheless, consumption of quinoa greens as leafy vegetables is uncommon. To date, only a few researchers have investigated the nutritional properties, phytochemical composition, and human health benefits of quinoa greens. We undertook a comprehensive review of the literature on quinoa greens to explore their nutritional and functional significance to human health and to bring awareness to their use in human diets.

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Seasonal variability of the vitamin C content of fresh fruits and vegetables in a local retail market

Abstract: Database average values for vitamin C in fresh produce can significantly over- or underestimate the content in a specific food supply. © 2018 Society of Chemical Industry.

Cited by 31 publications

References 59 publications

Suitability of Hydroponically-Grown Rumex acetosa L. as Fresh-Cut Produce

Suitability of Hydroponically-Grown Rumex acetosa L. as Fresh-Cut Produce

Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market

Nutritional Composition and Bioactive Components in Quinoa (Chenopodium quinoa Willd.) Greens: A Review

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