Vitamin C Content in Fruits and Berries Consumed in Finland

Hägg, Margareta; Ylikoski, Sari; Kumpulainen, Jorma

doi:10.1006/jfca.1995.1003

Cited by 45 publications

(21 citation statements)

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“…Blackcurrant fruits are the richest source of vitamin C among all berry fruit species. A relatively high vitamin C content is also reported in strawberries [18,22,91]. The vitamin C content of selected fruit species is presented in Table 4.…”

Section: Vitamin Cmentioning

confidence: 84%

“…L-ascorbic acid and dehydroascorbic acid are the major dietary forms of vitamin C [90]. Similarly to phenolic compounds, the content of vitamin C in berry fruits is determined by numerous factors, including species, variety, cultivation, climate, weather conditions, ripeness, region, storage time and conditions [22,23,37,38,54,61,91]. Blackcurrant fruits are the richest source of vitamin C among all berry fruit species.…”

Section: Vitamin Cmentioning

confidence: 99%

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Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review

Szajdek

Borowska

2008

Plant Foods Hum Nutr

537

345

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Section: Vitamin Cmentioning

confidence: 84%

Section: Vitamin Cmentioning

confidence: 99%

Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review

Szajdek

Borowska

2008

Plant Foods Hum Nutr

537

345

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“…Recently, interest in the health benefits of fruits has increased. Strawberries are a good source of vitamin C (Hagg et al 1995;Aaby et al 2007) and anthocyanin (Cheel et al 2007). Other antioxidants and phytochemicals in strawberries include catechin, quercetin, kaempferol (Gil et al 1997;Hannum 2004), and ellagic acid which are recognized as a major phenolic acid in strawberries .…”

Section: Introductionmentioning

confidence: 99%

Antioxidant profile, antioxidant activity, and physicochemical characteristics of strawberries from different cultivars and harvest locations

Kim

Shin

2015

J Korean Soc Appl Biol Chem

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Three major cultivars of strawberries ('Yukbo,' 'Seolhyang,' and 'Janghee') harvested from three different locations (Gyeongsan, Nonsan, and Daegu) in Korea were used for this study. The soluble solid content of 'Yukbo' harvested from Nonsan was the highest among the samples. The ranges of titratable acidity and pH from the samples were 0.48-0.65 and 3.70-4.01 %, respectively. Fructose, glucose, and citric acid contents of 'Janghee' harvested from Daegu were significantly higher than other strawberries (p \ 0.05). The ascorbic acid contents of 'Seolhyang' and 'Janghee' grown in Nonsan were significantly higher than in other strawberries (p \ 0.05). Total flavonoid and phenolic concentrations, and total antioxidant activities of 'Janghee' harvested from Daegu were significantly higher than other samples (p \ 0.05). Total flavonoids and total phenolics were highly correlated with the antioxidant activities, and the relationships between total flavonoids and total phenolics were also strong. Cultivars and harvest locations may affect to the physicochemical quality and antioxidant activity of the fruit.

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“…Ascorbic acid is a naturally occurring antioxidant, found in fruits and vegetables. The content of acid in fruits and vegetables is dependent on variety, climate, sun exposure and the treatment after harvest [20]. Ascorbic acid is a secondary antioxidant, scavenging radicals before they enter into chain reactions.…”

Section: Introductionmentioning

confidence: 99%

Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

Kolniak‐Ostek

Oszmiański

Wojdyło

2013

Eur Food Res Technol

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Polyphenols are one of the most important dietary antioxidants, and the apples, being a major source of polyphenolic compounds. There is increasing evidence that the consumption of fruit and their preserves, which are rich sources of vitamins and phenolics, is negatively associated with lung cancer and coronary heart disease. The influence of ascorbic acid addition on the quality, polyphenolic profile and antioxidant capacity in 14 selected varieties of apple juices during the 3 years of study was examined. Evaluation of changes of ascorbic acid content allowed to demonstrate the differences in susceptibility of apples on the enzymatic oxidation. The study shows that the variations of the least susceptible to oxidation of ascorbic acid are 'Shampion' and 'Topaz', and to a lesser extent, 'Szara Reneta', 'Arlet' and 'Jonafree' apples. A total of 17 kinds of polyphenolic compounds including catechins, procyanidins, hydroxycinnamates, flavonols, anthocyanins and dihydrochalcones were identified in apple tissues by HPLC with DAD analysis and after phloroglucinolysis and LC-MS. During the 3 years of study, the addition of ascorbic acid positively affects on the polyphenol compounds and antioxidant capacity (DPPH, ABTS and FRAP), increasing their content in the analyzed samples by 65 and 433, 328 and 300 %, respectively. The correlation coefficient between DPPH, ABTS and FRAP antioxidant capacity and ascorbic acid was 0.71, 0.71 and 0.72, respectively.

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Vitamin C Content in Fruits and Berries Consumed in Finland

Cited by 45 publications

References 0 publications

Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review

Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review

Antioxidant profile, antioxidant activity, and physicochemical characteristics of strawberries from different cultivars and harvest locations

Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

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