Stability of vitamin C in fruit and vegetable homogenates stored at different temperatures

Phillips, Katherine M.; Council-Troche, McAlister; McGinty, Ryan C.; Rasor, Amy S.; Tarragó-Trani, Maria Teresa

doi:10.1016/j.jfca.2015.09.008

Cited by 51 publications

(38 citation statements)

References 66 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Ascorbic acid content. It is known that ascorbic acid has numerous biological functions, including a role in prevention of various diseases due to its ability to efficiently scavenge free radicals (Phillips et al 2016). Hence, everyday consumption of functional food with high ascorbic acid levels contributes to well-being and reduces the risk of chronic illnesses.…”

Section: Resultsmentioning

confidence: 99%

Fresh fruits and jam of Sorbus domestica L. and Sorbus intermedia (Ehrh.) Pers.: Phenolic profiles, antioxidant action and antimicrobial activity

et al. 2019

View full text Add to dashboard Cite

A detailed examination of the phenolic profile, ascorbic acid content and antioxidant and antimicrobial capacities of extracts and jams of the fruits of two traditionally used Sorbus species, viz., S. domestica and S. intermedia, was carried out in the present study. Use of the LC-MS/MS technique revealed the presence and content of 44 phenolics, the most dominant compounds being amentoflavone in S. domestica and chlorogenic acid in S. intermedia extracts. Jam of both species showed the highest content of аscorbic acid. In comparison with BHT (butylated hydroxytoluene) and PG (propyl gallate) antioxidant standards, both Sorbus species exhibited moderate antioxidant action. Some extracts of S. domestica and S. intermedia inhibited the growth of two clinically relevant bacterial strains. The presented results support the belief that Sorbus fruits are food with health-promoting properties. C ilj rada predstavljao je detaljno ispitivanje fenolnog profila, sadržaja vitamina C, antioksidantne i antimikrobne aktivnosti ekstrakata i pekmeza plodova dve tradicionalno korišćene vrste roda Sorbus: S. domestica i S. intermedia. Pristustvo i sadržaj 44 fenolna jedinjenja urađena je pomoću LC-MS/MS, gde je dominantno jedinjenje bio amentoflavon u ekstraktima S. domestica, odnosno hlorogenska kiselina u ekstraktima S. intermedia. Najveći sadržaj vitamina C detektovan je u pekmezima. U poređenju sa standardnim antioksidantima BHT i PG, obe vrste roda Sorbus ispoljile su umerenu antioksidantnu aktivnost. Pojedini ekstrakti S. domestica i S. intermedia pokazali su aktivnost u inhibiranju rasta dva klinički releventna bakterijska patogena. Prezentovani rezultati podržavaju potencijal voća vrsta roda Sorbus kao hrane sa pozitivnim dejstvom na zdravlje.

show abstract

Section: Resultsmentioning

confidence: 99%

Fresh fruits and jam of Sorbus domestica L. and Sorbus intermedia (Ehrh.) Pers.: Phenolic profiles, antioxidant action and antimicrobial activity

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The ripening of fruits causes gradual loss of vitamin; however, this can be slowed down by refrigeration (Oyetade, 2012). Phillips, Council-Troche, McGinty, Rasor, and Teresa Tarrago-Trani (2016) studied the stability of vitamin C in fruit and vegetable homogenates stored at different temperatures (10, -20 and -55 o C) and observed that the degradation depended on the storage temperatures, as well as the types of fruits and vegetables. Maximum losses were observed as 23% and 94% after 1 and 7 days of storage, respectively.…”

Section: Introductionmentioning

confidence: 99%

Stability of vitamin C in broccoli at different storage conditions

Al-Habsi¹,

Suresh

Al-Yhmedi³

et al. 2019

Int. J. Food Stud.

View full text Add to dashboard Cite

In this study, the retention of vitamin C in fresh broccoli stored at different temperatures (i.e. chiller, room, cooking, and roasting or baking; 5-120°C) was investigated. The thermal stability of vitamin C in broccoli was analysed at 5, 20, 45, 60, 70, 80, 110, and 120°C. The vitamin C content was measured by the indophenol titration method. Vitamin C was affected negatively at all stored temperatures. The degradation of vitamin C was modelled by first-order reaction kinetics and the reaction rate constants were observed as 9.03×10-8 and 5.65×10-3 s-1 when stored at 5°C and 120°C, respectively. The activation energy was estimated as 74.2 kJ/mol within the temperature range used in this study. The lowest decay of vitamin C was observed during the chilling condition. The data on retention of vitamin C in broccoli could be used to determine their stability, when stored as raw, and when heated at different temperatures.

show abstract

“…Tomatoes are one of the most popular vegetables in the word and are the major dietary source of vitamin C and lycopene (Ilahy et al, ; Martí et al, ). The average vitamin C content of a medium tomato is 16.9 mg (Phillips et al, ). Isomerization and oxidation are the main reaction causes of lycopene and vitamin C degradation (A. Goula & Adamopoulos, ).…”

Section: Introductionmentioning

confidence: 99%

Numerical simulation of vitamin C degradation during dehydration process of fresh tomatoes

Ghasemi

Chayjan

2019

J Food Process Engineering

View full text Add to dashboard Cite

In this study, the kinetics of vitamin C degradation is simulated by the development of a model based on the numerical approach of heat and mass transfer processes and the degradation rate of vitamin C during the dehydration of tomato slices at 45, 60, and 75°C. The results achieved by experimental data were consistent with those obtained by the numerical model (R2 > 0.88 and RMSE < 0.27). So, it is concluded that the rate of vitamin C degradation was increased at the beginning of the dehydration process when the temperature of the inner sample layers was raised and then its value decreased with the reduced moisture content at the stable temperature conditions. During the dehydration process, the highest concentrations of vitamin C were obtained at the surface layer of the tomato slice with the least moisture content and the lowest of its value was obtained at the sample center with the highest moisture content. Practical Applications Some of the essential nutrients are degraded during the dehydration process. Understanding factors effective on nutrient degradation is important to optimize the dehydration conditions to produce healthy food. Since vitamin C is an indicator for determining the health food, modeling of its degradation kinetics is an efficient method for understanding the effective factors of retaining nutritional components during the dehydration operation. In this research, a novel method developed to simulate the vitamin C degradation in different layers of a tomato slice during a thermal process. The result of this method is used to interpret the factors affecting on degradation of food component. After the dehydration process, the concentration of vitamin C at the surface node was approximately 47.9, 22.1, and 9.9% higher than its value at the center node at 45, 60, and 75°C, respectively. The effective moisture diffusivity was the most sensitive parameter in the modeling of vitamin C degradation kinetics.

show abstract

Stability of vitamin C in fruit and vegetable homogenates stored at different temperatures

Cited by 51 publications

References 66 publications

Fresh fruits and jam of Sorbus domestica L. and Sorbus intermedia (Ehrh.) Pers.: Phenolic profiles, antioxidant action and antimicrobial activity

Fresh fruits and jam of Sorbus domestica L. and Sorbus intermedia (Ehrh.) Pers.: Phenolic profiles, antioxidant action and antimicrobial activity

Stability of vitamin C in broccoli at different storage conditions

Numerical simulation of vitamin C degradation during dehydration process of fresh tomatoes

Contact Info

Product

Resources

About