Developmentally-related changes in phenolic and L-ascorbic acid content and antioxidant capacity of Chinese cabbage sprouts

The effects of irradiation (0, 1.8, and 4.5 kGy) on the quality of frozen corn and peas were investigated during a 12-month period of postirradiation storage at −18°C. Irradiation of frozen corn and peas caused a reduction in ascorbic acid content of both vegetables and a loss of texture in peas but had no significant effects on instrumental color parameters (L*, a*, and b*), carotenoid and chlorophyll content, or antioxidant capacity of corn and peas. Irradiation reduced microbial loads of frozen peas and increased display life at 23°C of thawed peas by preserving the green color, apparently because of slower increases in the population of acid-producing microorganisms in the irradiated samples. Overall, irradiation significantly reduced the microbial load and increased the display life of peas and had minimal detrimental effects on the quality of frozen corn and peas.

Download Full-text

Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits

Food Chemistry ◽

10.1016/j.foodchem.2016.01.090 ◽

2016 ◽

Vol 201 ◽

pp. 307-314 ◽

Cited By ~ 49

Author(s):

Aneta Wojdyło ◽

Ángel A. Carbonell-Barrachina ◽

Pilar Legua ◽

Francisca Hernández

Keyword(s):

Ascorbic Acid ◽

Antioxidant Capacity ◽

Acid Content ◽

Ascorbic Acid Content ◽

Phenolic Composition ◽

Ziziphus Jujube

Download Full-text

Yielding ability and quality characteristics of Chinese cabbage in condition of imitation of radiation influence during the space mission to Mars

VEGETABLE CROPS OF RUSSIA ◽

10.18619/2072-9146-2009-3-33-36 ◽

2009 ◽

pp. 33-36

Author(s):

V.I. Startsev ◽

L.L. Bondareva ◽

U.E. Siniyak ◽

U.A. Berkovich ◽

N.M. Krivobok ◽

...

Keyword(s):

Ascorbic Acid ◽

Chinese Cabbage ◽

Acid Content ◽

Root Zone ◽

Ascorbic Acid Content ◽

Space Mission ◽

Quality Characteristics ◽

Dose Power ◽

Yielding Ability ◽

Deuterium Concentration

Chinese cabbage plants, Vesniyanka cultivar, were grown under natural illumination in normal radiation and were placed in condition of periodic y-irradiation produced by the GAMMA-BREEZ source. The irradiation was carried out each 7 days for 4 hours with dose power 5 mSv/h. The summarized dose during all vegetation time was 80 mSv. The root zone of plants was moistened with water containing the different concentrations of deuterium. Radioactive influence on plants did not take effect in yielding abilities and ascorbic acid content in leaves. The reduction of deuterium concentration in water caused the plant productivity was twice as much as before, but otherwise it resulted the active accumulation of nitrates in leaves.

Download Full-text

Evaluation of antioxidant capacity and L-ascorbic acid content in Brazilian tropical fruits acerola (Malpighia emarginata), mangaba (Harconia speciosa), siriguela (Spondias purpurea) and umbu (Spondias tuberosa)

Planta Medica ◽

10.1055/s-0031-1282958 ◽

2011 ◽

Vol 77 (12) ◽

Author(s):

SA Ramalho ◽

NC Gualberto ◽

GB Oliveira ◽

ED Gomes ◽

RM Miranda ◽

...

Keyword(s):

Ascorbic Acid ◽

Antioxidant Capacity ◽

Acid Content ◽

Ascorbic Acid Content ◽

Tropical Fruits ◽

Malpighia Emarginata ◽

Spondias Tuberosa ◽

Spondias Purpurea

Download Full-text

RESEARCHES ABOUT ANTIOXIDANT CAPACITY, ASCORBIC ACID AND POLYPHENOLS CONTENTS IN SOME VEGETABLES

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:1620 ◽

1970 ◽

Vol 62 ◽

Author(s):

Luminiţa Pîrvulescu ◽

I. Gergen ◽

C. Rujescu ◽

Diana Moigradean ◽

Despina Maria Bordean ◽

...

Keyword(s):

Ascorbic Acid ◽

Antioxidant Capacity ◽

Acid Content ◽

Antioxidant Activities ◽

Ascorbic Acid Content ◽

Bell Pepper ◽

Total Polyphenols ◽

Green Pepper ◽

Red Cabbage ◽

Dpph Method

A total of 18 vegetables: bell pepper (red and green); pepper (red and green), sallow thorn (Hyppophae rhammnoides) celery (leaves and root), cabbage (white, red, curly and Bruxelles), broccoli, cauliflower, radish, dill (leaves), parsley (leaves and roots); carrots were analyzed for antioxidant activities using FRAP method, DPPH method, total polyphenols content by Folin Ciocalteu method and ascorbic acid content using 2,6-dichlorophenol indophenols. The highest TAC values was identified for sallow thorn (Hyppophae rhammnoides), red cabbage, red bell pepper and pepper.

Download Full-text