Vitamin C and α- and β-Carotene Contents in Vegetables Consumed in Finland during 1988–1989 and 1992–1993

Hägg, Margareta; Ylikoski, Sari; Kumpulainen, Jorma

doi:10.1006/jfca.1994.1028

Cited by 21 publications

(8 citation statements)

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“…The reduction for red stage was slightly more than the green stage of the corresponding variety. Capsicum is a very important source of vitamin C and its vitamin contents are comparable to the other recognized good sources this vitamin [23]. In our experiments, elevated CO 2 adversely affected nutritional quality by decreasing Vitamin C content of capsicum fruit.…”

Section: Discussionsupporting

confidence: 46%

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Impact of Elevated Atmospheric Carbon Dioxide on Yield, Vitamin C, Proximate, Fatty Acid and Amino Acid Composition of Capsicum (Capsicum Annuum)

Azam¹,

Hameed²,

Khan³

2017

EPP

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Abstract.A steady increase in the atmospheric CO2 concentration due to human activities in the last few decades is largely believed to be a major cause of climate change. Since agriculture is a climate sensitive system, there is a growing concern that the CO2 added to the air is changing the nutritional composition of fruits, grains and vegetables. Based on this hypothesis, the present experiment work was conducted to study the effect of enhanced atmospheric CO2 on nutritional and biochemical composition of chili (Capsicum annuum). Five local varieties of capsicum (Angrika, Best Choice, Diana, Magama, and 99PE-1689) were grown under two concentrations of CO2, i.e. 400µmol mol -1 (ambient) and 1000µmol mol -1 (elevated) under controlled conditions in green houses. Fruits were harvested at two stages of maturity and analyzed for proximate, elemental, fatty acid and amino acid concentration. Capsicum fruits grown under higher CO2 concentration had different nutritional composition.Vitamin C, protein, ash and fat contents decreased significantly (P≤0.05), acidity decreased non-significantly (P>0.1) whereas sugar and fiber contents increased significantly under enhanced CO2. Elemental composition showed a significant increase in C, H, Fe, Mn and a decrease in N, Ca, Mg and Zn contents. Few elements (S, K and Cu) showed no significant trend with elevated CO2. Fatty acids, with few exceptions,were not much affected by CO2 enrichment. Amino acids decreased with elevated concentration of CO2. The effect of enhanced CO2 was more pronounced at the fully matured (red) stage as compared to the pre-mature (green) stage of capsicum fruit. Enhanced atmospheric CO2 lowered the nutritional quality of capsicum fruit by decreasing its vitamin C, proteins, Ca, Mg and Zn contents.

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Section: Discussionsupporting

confidence: 46%

“…Capsicum is an important source of vitamin C. It is comparable to other vitamin C rich vegetables and even citrus fruits in some cases [8]. It also contains high levels of vitamin A, E and B complex as well as antioxidants, aromas and natural colors [9] [10].…”

Section: Introductionmentioning

confidence: 99%

Impact of Elevated Atmospheric Carbon Dioxide on Yield, Vitamin C, Proximate, Fatty Acid and Amino Acid Composition of Capsicum (Capsicum Annuum)

Azam¹,

Hameed²,

Khan³

2017

EPP

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“…Temperature, humidity, sunshine and other conditions in the vegetation period play an important role in vitamin C production. A significant influence of weather condition and geographical latitude on vitamin C contents is documented by Hardh (1971) in Hägg et al (1994). The authors listed significant differences of vitamin C contents in particular years of cultivation depending on the weather conditions and other vegetation factors.…”

Section: Vitamin Cmentioning

confidence: 97%

Nutrients content and yield in selected cultivars of leaf lettuce (Lactuca sativa L. var. crispa)

Koudela¹,

Petříková²

2008

Hort. Sci. (Prague)

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Five cultivars of leaf lettuce (Lactuca sativa L. var. crispa) – Bergamo, Dubáček, Frisby, Lollo Rossa and Redin – were evaluated in two-year experiments carried out at the Faculty of Horticulture in Lednice (Mendel University of Agriculture and Forestry in Brno). Experiments were conducted in two trial years, 1998 and 1999; the lettuce was cultivated in three seasons: spring, summer and autumn. After the harvest, contents of following nutrients were evaluated: vitamin C, minerals (K, Na, Ca, Mg), fibre, dry matter and nitrates. The weight of leaf rosette was also recorded. The contents of selected substances and weights of leaf rosette were ranged as follows: vitamin C (65 to 302 mg/kg), potassium (2,394 to 6,477 mg/kg), sodium (39 to 223 mg/kg), calcium (200 to 755 mg/kg), magnesium (110 to 413 mg/kg), fibre (4.98 to 12.22 g/kg), dry matter (59 to 140 g/kg), nitrates (293 to 3,817 mg/kg) and the weight of leaf rosette (164 to 502 g). A significant influence of cultivar was found in the case of K, Na, and Ca content, as well as in dry matter and weight of leaf rosette. The growing season affected significantly all the evaluated substances, except for fibre. The year of cultivation affected all the evaluated parameters but Ca. It appears from the results that the contents of monitored substances were significantly influenced by cultivar as well as by growing season and year.

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“…Before analysis, the samples were thawed and pooled for each diet period. The analysis included total energy, total fat, carbohydrate, fiber, fatty acids, 25 dietary cholesterol, potassium, sodium, calcium, iron, ␣-carotene, 26 ␤-carotene, 26 ascorbic acid (vitamin C), 27 and ␣-tocopherol. 28 …”

Section: Dietary Analysesmentioning

confidence: 99%

Changes in Dietary Fat Intake Alter Plasma Levels of Oxidized Low-Density Lipoprotein and Lipoprotein(a)

Silaste

Rantala²,

Alfthan³

et al. 2004

ATVB

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Objective-To assess the effects of dietary modifications on oxidized low-density lipoprotein (LDL). Methods and Results-Thirty-seven healthy women were fed two diets. Both diets contained a reduced amount of total and saturated fat. In addition, one diet was low in vegetables and the other was high in vegetables, berries, and fruit. The dietary intake of total fat was 70 g per day at baseline and decreased to 56 g (low-fat, low-vegetable diet) and to 59 g (low-fat, high-vegetable diet). The saturated fat intake decreased from 28 g to 20 g and to 19 g, and the amount of polyunsaturated fat intake increased from 11 g to 13 g and to 19 g (baseline; low-fat, low-vegetable; low-fat, high-vegetable; respectively). The amount of oxidized LDL in plasma was determined as the content of oxidized phospholipid per ApoB-100 using a monoclonal antibody EO6 (OxLDL-EO6 See page 392There has been a vast amount of interest in pharmacological agents and antioxidants that decrease LDL oxidation in vitro 7-9 and decrease atherosclerosis in animal models in vivo. 10 The data in humans, primarily with vitamin E, however, have been disappointing, although the reasons for this have been recently discussed. 11 Interest has also been focused on non-pharmacological agents and antioxidants, such as natural foods, and their ability to affect LDL oxidation. 12,13 Data on the effects of whole diets with a high intake of fruit and vegetables on LDL oxidation are limited and conflicting. 14 -16 In the present study, we investigated how alterations in the dietary intakes of fat, vegetables, berries, and fruit affected plasma levels of antioxidants and OxLDL. We performed a crossover dietary intervention with two diets, both low in total dietary fat but one was low in vegetables and the other was high in vegetables, berries, and fruit, to find out whether a high intake of natural antioxidants influences the plasma levels of OxLDL. Methods SubjectsWe interviewed and examined 86 women, among whom 37 healthy volunteers were selected and completed the study. The inclusion criteria were: (1) body mass index (BMI) 20 to 29 kg/m 2 ; (2) blood glucose 3.7 to 6.2 mmol/L; (3) plasma cholesterol Ͻ7.0 mmol/L; (4) plasma triglycerides Ͻ3.0 mmol/L; (5) non-smoking; (6) no gastrointestinal, renal, or hepatic diseases or food allergies; (7) no use of vitamins and/or minerals for at least 6 month before the study; (8) not pregnant or lactating. Alcohol intake was assessed by an interview and from the food records. Most subjects were teetotalers and others reported occasional moderate alcohol intake. Six participants used oral contraceptives, and 3 were using postmenopausal estrogen/ progestin supplementation. The average age, height, and weight of the subjects were 43Ϯ12 years, 163Ϯ5 cm, and 63.6Ϯ6.4 kg, respectively. The study was approved by the Ethical Committee of the Faculty of Medicine, University of Oulu and followed the Declaration of Helsinki.

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Vitamin C and α- and β-Carotene Contents in Vegetables Consumed in Finland during 1988–1989 and 1992–1993

Cited by 21 publications

References 0 publications

Impact of Elevated Atmospheric Carbon Dioxide on Yield, Vitamin C, Proximate, Fatty Acid and Amino Acid Composition of Capsicum (Capsicum Annuum)

Impact of Elevated Atmospheric Carbon Dioxide on Yield, Vitamin C, Proximate, Fatty Acid and Amino Acid Composition of Capsicum (Capsicum Annuum)

Nutrients content and yield in selected cultivars of leaf lettuce (Lactuca sativa L. var. crispa)

Changes in Dietary Fat Intake Alter Plasma Levels of Oxidized Low-Density Lipoprotein and Lipoprotein(a)

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