Effects of L-Ascorbic Acid and L-Cysteine on the Physicochemical Characteristics of Wheat Starch

2010 ◽  
pp. 61-68
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Characteristics ◽  
Wheat Starch

Effects of L-Ascorbic Acid on Physicochemical Characteristics of Wheat Starch

2012 ◽  
Vol 77 (3) ◽  
pp. C314-C318 ◽  
Author(s):  
Mahsa Majzoobi ◽  
Mohsen Radi ◽  
Asgar Farahnaky ◽  
Tawee Tongdang
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Characteristics ◽  
Wheat Starch

scholarly journals Study of Edible Plants: Effects of Boiling on Nutritional, Antioxidant, and Physicochemical Properties

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 599 ◽  
Author(s):  
José Arias-Rico ◽  
Francisco Jesús Macías-León ◽  
Ernesto Alanís-García ◽  
Nelly del Socorro Cruz-Cansino ◽  
Osmar Antonio Jaramillo-Morales ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Characteristics ◽  
Nutritional Composition ◽  
Antioxidant Compounds ◽  
Water Retention Capacity ◽  
Soluble Fiber ◽  
Retention Capacity ◽  
Important Input ◽  
Cooking Water ◽  
Proximal Analysis

The consumption of vegetables in Mexico includes a wide variety of plants that grow naturally as weeds in the fields. The intake of these vegetables is very important in the Mexican diet because these plants supply an important input of nutrients and compounds such as fiber, vitamins, minerals, and antioxidants. Thus, the plants may be universally promoted as healthy. However, there is little information about these vegetables of popular consumption, especially in terms of the nutritional changes caused by boiling. To determine the influence of boiling on five plants of popular consumption in Mexico, the nutritional composition (proximal analysis, dietary fiber, and oxalates), antioxidant compounds (ascorbic acid, phenolics), antioxidant activity (measured by ABTS and DPPH assays), and physicochemical characteristics (water retention capacity, viscosity, color, and SEM) were evaluated. The boiling affected the nutritional composition of plants, mainly soluble compounds as carbohydrates (sugars and soluble fiber), ash, ascorbic acid, and phenolic compounds and caused changes in food hydration and color. Therefore, it is recommended that these plants be consumed raw or with short boiling times and included the cooking water in other preparations to take advantage of the nutrients released in the food matrix. In the future, to complete studies, 3 to 5 min of cooking should be considered to minimize undesirable modifications in terms of the vegetables’ composition.

scholarly journals Ascorbic acid deficiency affects the metabolism of cytosolic ferritin but not lipid-associated ferritin in livers of guinea pigs

1990 ◽  
Vol 267 (2) ◽  
pp. 535-537 ◽  
Author(s):  
B E Cham ◽  
H P Roeser ◽  
A C Nikles
Keyword(s):  
Ascorbic Acid ◽  
Acid Concentration ◽  
Iron Content ◽  
Guinea Pigs ◽  
Physicochemical Characteristics ◽  
Ascorbic Acid Concentration ◽  
Ascorbic Acid Deficiency ◽  
Functional Roles ◽  
Acid Deficiency ◽  
Synthesis And Degradation

Two physicochemically and metabolically separate pools of ferritin, namely cytosolic ferritin and lipid-associated ferritin, are present in the livers of guinea pigs. In this paper we establish that the iron content of cytosolic ferritin is dependent on and linearly related to ascorbic acid concentration, whereas changes in concentration of this vitamin do not affect the iron content of lipid-associated ferritin. In livers of ascorbic acid-deficient guinea pigs both synthesis and degradation of cytosolic ferritin are diminished equally. Consequently cytosolic ferritin is metabolized more slowly without changes in its pool size. In contrast with cytosolic ferritin, the metabolism of lipid-associated ferritin is unaffected by ascorbic acid deficiency. The differential effects of ascorbic acid deficiency on the physicochemical characteristics as well as on the metabolism of cytosolic ferritin and lipid-associated ferritin suggest that the two forms of ferritin have different functional roles.

scholarly journals Winter cold deficit in low subtropical climate region and blackberry varieties phenology

2020 ◽  
Vol 1 (1) ◽  
pp. 66
Author(s):  
Fabíola Villa ◽  
Daniel Fernandes da Silva ◽  
Diego Ricardo Stumm ◽  
Danimar Dalla Rosa
Keyword(s):  
Ascorbic Acid ◽  
Experimental Design ◽  
Fruit Quality ◽  
Physicochemical Characteristics ◽  
Western Region ◽  
Subtropical Climate ◽  
Climate Region ◽  
Fruit Species ◽  
Winter Cold ◽  
The Western Region

In the western region of Paraná, the subtropical climate prevails, with little accumulation of hours of cold in the winter, making the fruit species not go into complete dormancy. Given the above, the objective of this study was to evaluate the effect of chemical defoliant on blackberry varieties, aiming at their complete defoliation and induction of numbness. The work was conducted at Unioeste, Marechal Cândido Rondon Campus, in a four-year-old orchard of plants, spaced 3 x 0.5 m, simple spreader with two wire strands at a height of 120 cm from the ground, and 20 plants per grow crops. The experimental design used was randomized blocks, where two treatments related to the application of defoliant (with and without) on 7 cvs were evaluated blackberry, containing three replicates and three plants in each cultivar. Was used as a defoliant lime sulfur applied in August pruning then held 25 days after application. Regarding fruit quality, Caigangue and Tupy varieties showed the highest SS/AT ratio, indicating the best flavor of their fruits for fresh consumption. The cultivars Brazos and Guarani showed lower SS/AT ratio, indicating more acidic fruits. Higher levels of ascorbic acid were found in fruits of cvs. Guarani and Cherokee. The application of defoliant reduced the total number of blackberry fruits of the cultivars Comanche and Guarani. The use of defoliant did not interfere in the physicochemical characteristics of the blackberry fruits of the evaluated cultivars.

scholarly journals Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Abdul Wazed ◽  
Mohim Das Gupta ◽  
Shamor kanti Dey ◽  
Rahul Kumar Majumder ◽  
Al Amin ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Evaluation Study ◽  
Physicochemical Characteristics ◽  
Promising Alternative ◽  
Guava Fruit ◽  
Overall Acceptability ◽  
Physiochemical Parameters ◽  
New Varieties ◽  
Carbonated Drinks ◽  
Hedonic Scale

Abstract The present study was conducted with the objective of utilizing new varieties of guava (BAARI Payera-4) fruit in the production of carbonated drinks and also evaluation of different properties such as physico-chemical and sensory characteristics with respect to the different guava juice concentrations (10%, 15%, and 20% of juice) and TSS (10°, 12° and 15° Brix), respectively. This variety is selected for the preparation of carbonated fruit drinks because of its refreshing acidic taste, seedless with good keeping quality and also delicious fruit with good aroma. The extracted fruit juice subjected to carbonation. The physicochemical factors such as viscosity, TSS, acidity, pH, color, ascorbic acid, volume of CO2 and sugars were studied and the changes were observed. The sensory evaluation study was done with hedonic scale to find the best combination of juice concentration and TSS. The obtained results of physiochemical parameters showed that guava juice level at 20% with 12°Bx (Sample T6) had received highest ascorbic acid 28.87 mg/100g, high acidity 0.51%, high color value ΔE 4.60 and highest volume of CO2. Data also revealed that sample T6 found to be superior among all with respect to sensory qualities such as color, flavor, appearance, taste and overall acceptability. In conclusion, the overall assessment pointed that the resulting carbonated drinks developed from BARI Payera-4, sample T6 was best for all physicochemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to synthetic soft drinks.

scholarly journals Physicochemical quality of araçaúna and grumixama at different ripening stages

2020 ◽  
Vol 42 (6) ◽  
Author(s):  
Bruna Lara Alvarenga Barros ◽  
Moises Zucoloto ◽  
Sarah Ola Moreira ◽  
Tiago de Oliveira Godinho ◽  
Stanley Bravo Buffon ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Cross Sectional ◽  
Ripening Stages ◽  
Solids Content

Abstract The physicochemical characteristics of fruits of species native to the Atlantic Forest are little known, especially during ripening. The aim of this work was to evaluate the effect of the interaction between ripening period and post-harvest storage of araçaúna and grumixama. Fruits were harvested at three ripening stages: green, partially ripe and ripe, according to the epicarp color, and separated into two groups, being stored for 2 and 48 hours. The following variables were evaluated: longitudinal (LD) and cross-sectional (CD) diameter, LD / CD ratio, fresh fruit mass (FM), pulp yield (PY), pH, soluble solids content (SS), titratable acidity (TA), SS / TA ratio, and ascorbic acid content (AA). Araçaúna fruits stand out due to their high PY (74.43%), with low SS (2.07 ºBrix) and high TA (1.17% citric acid). However, harvesting fully ripe fruits increases SS by 21% and reduces TA by 32.5%. Grumixama fruits are slightly sweet (6.06 ºBrix), with low acidity (0.39% citric acid), high vitamin C content (206.94 mg of ascorbic acid/100g of pulp), and harvest must be performed when fruits are fully ripe. Both species have pulp of potential quality to be commercially exploited, especially for processing.

Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice

LWT ◽  
2017 ◽  
Vol 75 ◽  
pp. 195-201 ◽  
Author(s):  
Guilherme Mamede da Costa ◽  
José Vitor de Carvalho Silva ◽  
Jéssica Dias Mingotti ◽  
Carlos Eduardo Barão ◽  
Suellen Jensen Klososki ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Orange Juice ◽  
Physicochemical Characteristics

Physicochemical and nutritional evaluation of Spanish melon landraces

2015 ◽  
Vol 15 (2) ◽  
pp. 177-186 ◽  
Author(s):  
Sandra Escribano ◽  
Almudena Lázaro
Keyword(s):  
Ascorbic Acid ◽  
Genetic Material ◽  
Dry Weight ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Fresh Weight ◽  
Repetition Effects ◽  
Nutrient Contents ◽  
Solids Content ◽  
The 19Th Century

The study of unknown and therefore unexploited genetic material from landraces and wild relatives could be essential to help modern plant breeders to respond to ongoing requirements and new challenges in food production. The present study evaluates the most relevant physicochemical values and nutrient contents of a genetically unique array of traditional melon varieties, cultivated in Spain at least since the 19th century, and compares them with modern melon hybrids available on the market. This research is complemented with an assessment of variety, environment and repetition effects on each trait to determine their stability. Spanish melon landraces displayed extraordinary diversity with respect to juiciness (70.59–95.97 g/100 g water fresh weight), firmness (20.75–149.89 N), soluble solids content (9.57–16.53 °Brix), pH (5.04–6.38), total sugars (360.21–877.36 mg/g dry weight), carotenoids (0.01–2.05 μg/g fresh weight) and ascorbic acid values (7.55–44.33 mg/100 g fresh weight). A subset of these landraces, belonging to Piel de Sapo and Rochet market classes, revealed remarkably superior values of ascorbic acid in comparison with all commercial varieties, doubling ascorbic acid values with respect to their corresponding market class. Furthermore, most of these landraces exhibited high acidity and accumulated high levels of sugars, fulfilling those sensory and physicochemical characteristics that researchers and breeders have spent many years seeking. The possibilities of these landraces to be used in improvement projects are innumerable; they should be surely taken into account in the near future.

scholarly journals Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage

2019 ◽  
Vol 22 ◽  
Author(s):  
Rafaela Rebessi Zillo ◽  
Paula Porrelli Moreira da Silva ◽  
Marta Helena Fillet Spoto ◽  
José Guilherme Prado Martin
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Cold Storage ◽  
Radical Scavenging ◽  
Physicochemical Characteristics ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Ripening Stages

Abstract Camu-camu (Myrciaria dubia), a fruit native to the Brazilian Amazon, is considered a source of antioxidant compounds. Due to its high perishability, postharvest studies aimed at increasing its shelf life are required. The aim of this study was to evaluate the influence of harvesting time on the conservation of the physicochemical characteristics and antioxidant compounds of camu-camu during cold storage. The fruits, harvested at different ripening stages (red and reddish-green peel), were stored in polyethylene terephthalate trays at 15 °C and 90% relative humidity. The following analyses were carried out on days 1, 2, 5, 7, 9 and 13 after harvest: luminosity, hue angle and chromaticity, pH, soluble solids content, titratable acidity, SS/TA, ascorbic acid content, total phenolic content, total anthocyanin content and free-radical-scavenging activity by the 1,1-diphenyl-2-picryl-hydrazil method. The data were submitted to a multivariate analysis. The fruits harvested at different ripening stages showed different postharvest characteristics, highlighting the parameters of colour, flavour and antioxidants. The reddish-green fruits, despite their low concentration of anthocyanins during storage, showed high levels of phenolic compounds, ascorbic acid and antioxidant activity, which were maintained for nine days of cold storage. Due to the flavour characteristics and antioxidant compounds, it is recommended that camu-camu be harvested in the reddish-green maturation stage to extend its shelf life.

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