The Distribution of Vitamin C in Plant and Animal Tissues, and Its Determination

Bessey, Otto A.; King, C. G.

doi:10.1016/s0021-9258(18)75846-8

Cited by 359 publications

(18 citation statements)

References 13 publications

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“…Ascorbic acid content of nectarine fruits was determined by titrimetric method using 0.5% Oxalic acid, 2, 6-Dichlorophenol-Indophenol (DCPIP) solutions and ascorbic acid standard solution. The ascorbic acid content of nectarine fruit juice was computed by the following formula and the result was expressed as mg per 100 g of sample [17];…”

Section: Ascorbic Acidmentioning

confidence: 99%

Effect of Calcium Chloride Dipping and Beeswax Coating on the Shelf Life and Quality of Nectarine (Prunus persica (L.) Batsch var. nucipersica) Fruits

Seleshi

Woldetsadik

Azene

2019

Agriculture and Food Sciences Research

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This research was conducted to evaluate the effect of CaCl2 dipping and beeswax (BW) coating on the shelf life and quality of nectarine fruits. The experiment was conducted under Holeta condition during the off-season of 2018. Fruits of '89-16N' nectarine variety were harvested from HARC orchard. The treatment consisted of a combination of four levels of CaCl2 (0%, 1.5%, 3.0% and 4.5%) and three levels of BW application (0%, 3% and 6%). The experiment was arranged in completely randomized design with factorial arrangement in three replications. Nectarine fruits were stored at ambient condition after being treated with the different treatment combinations of BW and CaCl2. Various physico-chemical parameters were assessed. The result revealed that the PLW of nectarine fruits was significantly reduced. The TSS and pH values as well as TA and AA contents were better maintained in CaCl2 dipping with BW coatings compared with the control. The highest percentage of marketable fruits with the lowest decay percentage were also retained by CaCl2 dipping and BW coatings. Overall, the best result was consistently obtained at 3.0% BW with 4.5% CaCl2 treated fruits for most of the parameters assessed. Hence, CaCl2 dipping and BW coatings, particularly 3% BW with 4.5% CaCl2 treatment, could be considered for extending the shelf life and better quality of nectarine fruits.

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Section: Ascorbic Acidmentioning

confidence: 99%

Effect of Calcium Chloride Dipping and Beeswax Coating on the Shelf Life and Quality of Nectarine (Prunus persica (L.) Batsch var. nucipersica) Fruits

Seleshi

Woldetsadik

Azene

2019

Agriculture and Food Sciences Research

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“…Vitamin C. Vitamin C content was measured by the titration of 2,6-dichlorophenolindophenol, following Bessey (1933) with slight adjustments. Fresh jujube slices (5 g) including two slices from opposite sides of each fruit were ground with sterile sand and brought up to 50 mL with 2% oxalic acid.…”

Section: Experiments 1: Fruit Nutrient Dynamicsmentioning

confidence: 99%

Jujube Cultivar Vitamin C Profile and Nutrient Dynamics during Maturation

Huang

Heyduck

Richins

et al. 2017

horts

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Vitamin C profiles of 46 jujube cultivars were assessed from 2012 to 2015, and fruit nutrient dynamics of 10 cultivars during maturation were examined from 25 Aug. to 7 Oct. 2014 at 2-week intervals at New Mexico State University’s Alcalde Sustainable Agriculture Science Center and Los Lunas Agricultural Science Center. This is the first report in the United States profiling Vitamin C in jujube cultivars. The vitamin C content of mature fruit of 45 (of 46) cultivars ranged from 225 to 530 mg/100 g fresh weight (FW) plus ‘Youzao’ having the highest content of 820 mg/100 g FW at early mature stage. In general, drying cultivars had higher vitamin C content than fresh-eating cultivars whereas ‘Jinsi’ series (multipurpose) had relatively higher vitamin C content than others (>400 mg/100 g FW). Fruit vitamin C and moisture content decreased significantly during the maturation process. The average vitamin C contents of nine cultivars at Alcalde decreased more than 40% based on FW from 25 Aug. to 7 Oct. To maximize the vitamin C benefit, the ideal stage to consume fresh-eating cultivars is the creamy stage. Titratable acidity and soluble solids increased significantly during maturation. In mature jujubes, the titratable acidity and soluble solids ranged between 0.27% to 0.46% and 27.2% to 33.7%, respectively. Glucose, fructose, and sucrose content also rose significantly during ripening. Mature fruits contained 31–82 mg/g FW glucose, 32–101 mg/g FW fructose, and 53–159 mg/g FW sucrose among the cultivars tested. Based on sucrose contents, cultivars can be divided into two groups, “high-sucrose” (more sucrose than glucose or fructose) and “low-sucrose” (less sucrose than glucose or fructose). ‘Dagua’, ‘Honeyjar’, ‘Lang’, ‘Li’, ‘Maya’, ‘Sugarcane’, and ‘Sherwood’ belong to the “high-sucrose” group. Total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH)-reducing capacity in fruit decreased during maturation, and the total phenolic content of mature jujube was 12–16 mg gallic acid equivalent (GAE)/g dry weight (DW). For mature fruit, ‘Li’ and ‘Li-2’ had the highest DPPH-scavenging efficiency whereas ‘Sugarcane’, ‘So’, and ‘Lang’ had the lowest at Alcalde, NM.

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“…Vitamin C: It was determined by the titrimetric methods according to Bessey and King (1933) and the laboratory methods of Jayaraman (1981), respectively. One hundred grams of Siwa date fruits were homogenized with 50 ml of distilled water followed by straining and washing with 10 ml of distilled water; and then the extracted solution was completed to 100 ml.…”

Section: Quantitative Measurements Of Phytochemicalsmentioning

confidence: 99%

Efficacy of the aqueous extract of Siwa dates in protection against the whole body γ irradiation induced damages in mice

Farid

Haytham

Essam

et al. 2021

Journal of Radiation Research and Applied Sciences

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The Distribution of Vitamin C in Plant and Animal Tissues, and Its Determination

Cited by 359 publications

References 13 publications

Effect of Calcium Chloride Dipping and Beeswax Coating on the Shelf Life and Quality of Nectarine (Prunus persica (L.) Batsch var. nucipersica) Fruits

Effect of Calcium Chloride Dipping and Beeswax Coating on the Shelf Life and Quality of Nectarine (Prunus persica (L.) Batsch var. nucipersica) Fruits

Jujube Cultivar Vitamin C Profile and Nutrient Dynamics during Maturation

Efficacy of the aqueous extract of Siwa dates in protection against the whole body γ irradiation induced damages in mice

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