The dynamics of vitamin C content in fresh and processed cucumber (Cucumis sativus L.) / Dynamika zmian zawartości witaminy C w ogórku świeżym (Cucumis sativus L.) i jego przetworach

Abstract

The objective of the proposed experiment was to determine changes in the content of vitamin C in the vegetable material (fresh and processed) during a certain period of time, and to determine the optimal expiry date of a product (in terms of the vitamin C content), as well as to introduce students to common factors adversely affecting the content of vitamin C in food products (with a special emphasis on oxidizing enzymes). The research revealed that regardless of the type of cucumbers (fresh, pickled in brine or in vinegar), the content of vitamin C is rapidly dropping after the destruction of the cellular structure (grating, slicing etc.). In the case of fresh cucumbers, it is a process determined by two factors: release and activation of ascorbinase from the destroyed cellular structure and availability of oxygen. Low pH values in the remaining cases reduce the effect of ascorbinase, and a decrease in the vitamin C content is related to the process of oxidation with atmospheric oxygen.

Evaluation of vitamin C content in fresh and pickled cucumber fruits

“…The increasing acidity, and thus the decreasing pH of the product, protects against excessive losses due to a decrease in the ascorbase enzyme responsible for the breakdown of the vitamin. Similar conclusions were drawn by Grzelakowska et al who analyzed the rate of changes in vitamin C content in fresh cucumbers and after ensilage (Grzelakowska, Cieślewicz, & Łudzińska, 2013).…”

Effects of Mild Thermal Processing and Storage Conditions on the Quality Attributes and Shelf Life of Truffles (Terfezia claveryi)

“…The loss of the ascorbic acid content with increasing the salt concentration could be explained by increasing the osmotic gradient, which causes the transfer of soluble material such as ascorbic acid to the brine [33]. As expected, the reduction in ascorbic acid in the MTP samples during storage is due to the heat stress [34]. This reduction was higher in the samples processed at 63 • C and 40 • C, respectively.…”

Pure and Co-Fermentation of Quinoa Seeds by Limosilactobacillus fermentum and Lacticaseibacillus rhamnosus: Bioactive Content, Antidiabetic and Antioxidant Activities

“…Vitamin C is an essential vitamin but a very unstable molecule, and it is easily decomposed by several factors, including light, alkaline pH, high temperature, oxygen, heavy metals, UV rays, and storage time [35]. The loss of vitamin C during fermentation has been attributed to factors including the oxidation process and ascorbate oxidase enzyme produced by fermenting microorganisms [36,37]. As a result of the oxidation process, ascorbic acid is converted into dehydroascorbic acid, which then quickly decomposes into 2,3-diketogulonic acid, with no vitamin C activity [38].…”