Effect of home processing and storage on ascorbic acid and β-carotene content of bathua (Chenopodium album) and fenugreek (Trigonella foenum graecum) leaves

Deficiency symptoms, including anorexia, lethargy, lying prostrate at the bottom of the tank, scoliosis, and lordosis, were noted 20 wk after the start of the experiment in rainbow trout (Salmo gairdneri) held at 15 °C and fed a diet with no supplemental ascorbic acid. The apparent requirement was 40 mg/kg of supplemental ascorbic acid; however, the amount added to trout diets should be in excess of this level due to processing and storage losses and other factors. The ascorbic acid requirement for rainbow trout appears to vary with the age and rate of growth of the trout in that the requirement is higher in young fish. Ascorbic acid was noted to function in the iron metabolism of rainbow trout. Liver and spleen iron levels were correlated with the ascorbic acid level in the diet and suggest either a redistribution of iron stores due to impaired release of iron from reticuloendothelial stores or an increase in the efficiency of intestinal iron absorption. Scorbutic trout developed a gradual but progressive anemia. Key words: ascorbic acid, rainbow trout, vitamin requirement, iron, mineral metabolism, anemia

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Tocopherol content of seaweed and seaweed meal: III.—Influence of processing and storage on the content of tocopherols, carotenoids and ascorbic acid in seaweed meal

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.2740201013 ◽

1969 ◽

Vol 20 (10) ◽

pp. 622-626 ◽

Cited By ~ 26

Author(s):

A. Jensen

Keyword(s):

Ascorbic Acid ◽

Tocopherol Content ◽

Processing And Storage ◽

And Storage

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Evaluation of ketchup authenticity – chemical changes of markers during production and distribution

Czech Journal of Food Sciences ◽

10.17221/10699-cjfs ◽

2004 ◽

Vol 22 (SI - Chem. Reactions in Foods V) ◽

pp. S349-S352 ◽

Cited By ~ 1

Author(s):

V. Soukupová ◽

H. Čížková ◽

M. Voldřich

Keyword(s):

Storage Conditions ◽

Chemical Markers ◽

Production And Distribution ◽

Tomato Processing ◽

Lycopene Content ◽

Citric Acid Content ◽

Processing And Storage ◽

In The Beginning ◽

And Storage ◽

Β Carotene

The set of 12 samples of ketchups with the known NTSS content varying from 4 to 12% was analyzed, the NTSS content was correlated with the content of individual chemical markers (lycopene, β-carotene, pyrrolid-5-one-2-carboxylic acid (PCA, pyroglutamic acid), glucose, fructose, sucrose, citric and malic acid, Na+, K+, Ca2+, Mg2+, formol number). The effect of processing and storage conditions to the PCA and lycopene content was followed. NTSS correlates well with K+, Mg2+, PCA, formol number, malic and citric acid content, no correlation was found for carotenoids content. PCA content, which is formed during the ketchup processing, does not depend on the condition of ketchup processing, because all available precursors are changed already in the beginning stages of tomato processing. Contrary to that the content of carotenoids changes during all ketchup processing and storage and therefore its use as authenticity criteria is limited.

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