Second order derivative spectrophotometric method for determination of vitamin C content in fruits, vegetables and fruit juices

Some quality attributes of two traditional phenotypes (curly and smooth) of Brassica oleracea var. acephala cv. Galega were examined. The analyses showed that both varieties had high contents of total phenolics (314.83-322.25 GAE mg/100 g), vitamin C (83.83-104.44 mg/100 g) and chlorophyll (142-160 mg/ 100 g), and both displayed high antioxidant capacity (EC50 = 4.24-4.76). Comparison of the varieties revealed lower vitamin C and chlorophyll contents and higher lightness, yellowness and color saturation values in whole curly kale than in whole smooth kale. The soluble solids, total phenolics, vitamin C and chlorophyll contents and the antioxidant capacity were significantly higher in leaves than in stems of both varieties. However, pH, moisture content, lightness, greenness, yellowness and color saturation values were higher in stems than in leaves. PRACTICAL APPLICATIONSThe study demonstrates that the Galega kale (Brassica oleracea var. acephala cv. Galega) has a high antioxidant capacity and high contents of phenolics, vitamin C and chlorophyll. The findings clearly show the high potential value of Galega kale as a source of natural antioxidants.

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“…Similar vitamin C contents have been reported by other authors (Pfendt et al . ; Sikora et al . ; Korus ).…”

Section: Resultsmentioning

confidence: 98%

Physicochemical and Phytochemical Properties of Two Phenotypes of Galega Kale (Brassica oleracea L. var.Acephalacv. Galega)

Armesto

Carballo

Martínez

2015

Journal of Food Biochemistry

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“…Kales showed the highest levels of chlorophyll‐associated carotenoids, tocopherols, ascorbic acid, and total antioxidants among Brassica and other vegetables . Kales have also been reported to exhibit the highest antioxidant capacity in comparison to Brussels sprouts, broccoli flowers, cauliflower, and cabbage .…”

Section: Introductionmentioning

confidence: 99%

Comparison of leafy kale populations from Italy, Portugal, and Turkey for their bioactive compound content: phenolics, glucosinolates, carotenoids, and chlorophylls

et al. 2013

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“…However, Pfendt et al . (), as well as Sikora and Bodziarczyk () noted lower levels of this component in 100 g of fresh vegetable, which were, respectively, 92.6 mg, and 52.25–77.91 mg. The differences found in the content of vitamin C in fresh vegetables may be due to such factors as, e.g., variety, stage of the yield maturity, agronomic and climatic conditions, light intensity or time of harvest (Acikgoz ).…”

Section: Discussionmentioning

confidence: 85%

Effect of Culinary Treatment on Changes in the Contents of Selected Nutrients and Non-Nutrients in Curly Kale (Brassica oleraceaVar.acephala)

Kapusta‐Duch

Kusznierewicz

Leszczyńska

et al. 2016

Journal of Food Processing and Preservation

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Kale has a great nutritive value, very high antioxidant activity and pro-healthy potential. The level of phytochemicals and related bioactive compounds are strongly dependent on pre and postharvest stages of production chain (domestic or industrial). The study investigated changes in the levels of vitamin C, b-carotene, total polyphenols, antioxidant activity, degradation products of glucosinolates as well as nitrates and nitrites in the kale due to the conventional cooking process. As a result of cooking kale, a significant decrease was noted in the content of vitamin C, polyphenols, diindolilometan, indole-3-acetic acid and nitrate and nitrites, and a significant growth in the content of b-carotene, indole-3-carbinol, indole-3-acetonitrile, total indoles and total isothiocyanate compared with the raw vegetable. It has been found that kale, fresh and cooked, had similar antioxidative potential. PRACTICAL APPLICATIONSBrassica species are commonly occurring in a diet as an additive to meat dishes and other rich-in-fat products, which favor tumor transformation. Due to their high consumption and availability over the whole year, brassicas may potentially be a crucial element in chemoprevention of cancer. The weakness of vegetables is their seasonal availability and fact that they are perishable. During processing of these vegetables for food preparation the most commonly used technique is cooking. Food technology is focused on discovering and establishing the methods of food processing, which will least affect their chemical composition. It is very important to know how to optimize, e.g., conventional cooking process to preserve beneficial and bioactive compounds of vegetables.

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Second order derivative spectrophotometric method for determination of vitamin C content in fruits, vegetables and fruit juices

Cited by 38 publications

References 5 publications

Physicochemical and Phytochemical Properties of Two Phenotypes of Galega Kale (Brassica oleracea L. var.Acephalacv. Galega)

Physicochemical and Phytochemical Properties of Two Phenotypes of Galega Kale (Brassica oleracea L. var.Acephalacv. Galega)

Comparison of leafy kale populations from Italy, Portugal, and Turkey for their bioactive compound content: phenolics, glucosinolates, carotenoids, and chlorophylls

Effect of Culinary Treatment on Changes in the Contents of Selected Nutrients and Non-Nutrients in Curly Kale (Brassica oleraceaVar.acephala)

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