Stability of vitamin C in frozen raw fruit and vegetable homogenates

Phillips, Katherine M.; Tarragó-Trani, Maria Teresa; Gebhardt, Susan E.; Exler, Jacob; Patterson, Kristine Y.; Haytowitz, David B.; Pehrsson, Pamela R.; Holden, Joanne M.

doi:10.1016/j.jfca.2009.08.018

Cited by 106 publications

(85 citation statements)

References 19 publications

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Section: Introductionmentioning

confidence: 99%

“…Synthesis of collagen, carnitine, and hormones; immune response; iron absorption; and cell protection against free radicals are some of its crucial physiological roles [1][2][3]. It is also used by the food industry, as a nutritional food additive or antioxidant, preventing oxidation of foods [3,4]. Since humans cannot synthesize vitamin C, an adequate intake of vitamin C from foods and/or supplements is vital for normal functioning of the human body [3,5,6].…”

Section: Introductionmentioning

confidence: 99%

“…It is also used by the food industry, as a nutritional food additive or antioxidant, preventing oxidation of foods [3,4]. Since humans cannot synthesize vitamin C, an adequate intake of vitamin C from foods and/or supplements is vital for normal functioning of the human body [3,5,6]. L-ascorbic acid (L-AA) is a water-soluble vitamin widely distributed in plant material.…”

Section: Introductionmentioning

confidence: 99%

“…L-AA is the main biologically active form of vitamin C and is reversibly oxidized to dehydroascorbic acid (DHAA), due to the presence of two hydroxyl groups in its structure. This reaction is a principal step in the antioxidant activity of L-AA, due to its high electron donating power and ready conversion back to the active reduce form [2,3,8]. Further oxidation originates diketogulonic acid, which has no biological function, and the reaction is no longer reversible [1,10].…”

Section: Introductionmentioning

confidence: 99%

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An improved and fast UHPLC-PDA methodology for determination of L-ascorbic and dehydroascorbic acids in fruits and vegetables. Evaluation of degradation rate during storage

et al. 2012

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This study provides a versatile validated method to determine the total vitamin C content, as the sum of the contents of L-ascorbic acid (L-AA) and dehydroascorbic acid (DHAA), in several fruits and vegetables and its degradability with storage time. Seven horticultural crops from two different origins were analyzed using an ultrahigh-performance liquid chromatographic-photodiode array (UHPLC-PDA) system, equipped with a new trifunctional high strength silica (100% silica particle) analytical column (100 mm×2.1 mm, 1.7 μm particle size) using 0.1% (v/v) formic acid as mobile phase, in isocratic mode. This new stationary phase, specially designed for polar compounds, overcomes the problems normally encountered in HPLC and is suitable for the analysis of large batches of samples without L-AA degradation. In addition, it proves to be an excellent alternative to conventional C18 columns for the determination of L-AA in fruits and vegetables. The method was fully validated in terms of linearity, detection (LOD) and quantification (LOQ) limits, accuracy, and inter/intraday precision. Validation experiments revealed very good recovery rate of 96.6±4.4% for L-AA and 103.1±4.8 % for total vitamin C, good linearity with r 2 -values >0.999 within the established concentration range, excellent repeatability (0.5%), and reproducibility (1.6%) values. The LOD of the method was 22 ng/mL whereas the LOQ was 67 ng/mL. It was possible to demonstrate that L-AA and DHAA concentrations in the different horticulture products varied oppositely with time of storage not always affecting the total amount of vitamin C during shelf-life. Locally produced fruits have higher concentrations of vitamin C, compared with imported ones, but vegetables showed the opposite trend. Moreover, this UHPLC-PDA methodology proves to be an improved, simple, and fast approach for determining the total content of vitamin C in various food commodities, with high sensitivity, selectivity, and resolving power within 3 min of run analysis.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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An improved and fast UHPLC-PDA methodology for determination of L-ascorbic and dehydroascorbic acids in fruits and vegetables. Evaluation of degradation rate during storage

et al. 2012

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“…Ascorbic acid facilitates intestinal absorption of iron and functions as a cellular antioxidant alone and coupled to the antioxidant activity of vitamin E [19] As an antioxidant, ascorbic acid activity is expressed through a variety of mechanisms, which still await to be fully clarified. In principal it acts by scavenging ROS directly, and among these species probably the most important are superoxide and peroxynitrite.…”

Section: A Ascorbic Acidmentioning

confidence: 99%

Bioactive Compound and Antioxidant Activity of Methanol Extract Mauli Bananas (Musa sp) Stem

Apriasari¹,

Iskandar²,

Suhartono³

2014

IJBBB

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Abstract-Banana is one of the most widely distributed and consumed fruit in tropical and subtropical countries. Considering to nutritional aspects, it is one of the worlds leading food crops with a high source of minerals, vitamins, carbohydrates, flavonoids, phenolic compounds etc. The current study was performed to evaluate the bioactive compound and antioxidant activity in Mauli Bananas (Musa sp) stem. Mauli bananas stem exctract contain a biocative compound with tannin has a highest level and followed by ascorbic acid, saponin, -carotene, total flavonoid, lycopene, alkaloid and flavonoid. The chellating effect of ferrous iron in Mauli bananas stem had a highest antioxidant activity than hydroxyl scavenging activity and hydrogen peroxide scavenging activity. The data obtained Mauli bananas stem contained a lot of biocative compound and also have moderate to potent antioxidant and/or free radical scavenging activity.Index Terms-Antioxidant, antioxidant activity, Mauli bananas, musa sp.

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Herbs of Asteraceae Family

Awuchi

Morya

2023

Harvesting Food From Weeds

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Stability of vitamin C in frozen raw fruit and vegetable homogenates

Cited by 106 publications

References 19 publications

An improved and fast UHPLC-PDA methodology for determination of L-ascorbic and dehydroascorbic acids in fruits and vegetables. Evaluation of degradation rate during storage

An improved and fast UHPLC-PDA methodology for determination of L-ascorbic and dehydroascorbic acids in fruits and vegetables. Evaluation of degradation rate during storage

Bioactive Compound and Antioxidant Activity of Methanol Extract Mauli Bananas (Musa sp) Stem

Herbs of Asteraceae Family

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