Effect of genotype and storage time on stability of colour, phenolic compounds and ascorbic acid in red raspberry (Rubus idaeusL.) jams

2014 ◽  
Vol 64 (5) ◽  
pp. 442-453
Author(s):  
S.P. Mazur ◽  
A. Nes ◽  
A.-B. Wold ◽  
S.F. Remberg ◽  
B.K. Martinsen ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Storage Time ◽  
Red Raspberry ◽  
And Storage

Effect of Storage on Cloud Stability of Cloudy Apple Juice

2008 ◽  
Vol 14 (1) ◽  
pp. 105-113 ◽  
Author(s):  
Guang-Yuan Zhao ◽  
Wei Zong ◽  
Guang-Jie An
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
High Performance ◽  
Storage Time ◽  
Apple Juice ◽  
Initial Period ◽  
Total Phenolic ◽  
Distribution Analysis ◽  
Insoluble Particles ◽  
And Storage

Cloud stability of particles in cloudy apple juice during its storage for 120 days at 4, 22 and 40 °C is conducted. The juices are added with or without ascorbic acid. The cloud stability of juices during storage is studied by optical microscopy, electron microscopy and size distribution analysis of suspending particles combined with a polyphenols component analysis by high performance liquid chromatography. At the beginning of storage, the turbidity of juice added with or without ascorbic acid decreased quickly because particles of larger size in juices aggregated and deposited, and since there are less larger particles at the upper portion of the bottles, the depositing speed of particles decreases. The loss of total phenolic compounds, epicatechin, chlorogenic acid and tannin increases with the increase of temperature and storage time. The polyphenols degraded quickly during the initial period of storage and then it slowed down. The addition of ascorbic acid to the juice can inhibit the oxidation and polymerisation of phenolic compounds to avoid the formation of new small insoluble particles during the storage, and the efficacy of inhibiting between adding 0.024% or 0.006% (w/w) ascorbic acid is not remarkably different.

scholarly journals Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees

Agronomy ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 860 ◽  
Author(s):  
Anna Grobelna ◽  
Stanisław Kalisz ◽  
Marek Kieliszek
Keyword(s):  
Ascorbic Acid ◽  
Thermal Treatment ◽  
Bioactive Compounds ◽  
Storage Time ◽  
Lower Content ◽  
Total Polyphenols ◽  
Lonicera Caerulea ◽  
Processing Methods ◽  
And Storage ◽  
Blue Honeysuckle

In this study, we aimed to investigate the effect of processing methods and storage time on selected parameters of quality in the purees of blue honeysuckle berries. We investigated the content of bioactive compounds such as anthocyanins, L-ascorbic acid, and total polyphenols (TPs). We tested four processing methods and two varieties of blue honeysuckle berry (Lonicera caerulea L.var. Sineglaska and Volshebnica). The purees were analyzed immediately after production, and after two and four months of storage at 20 °C without exposure to light. According to our results, thermal treatment of the fruits for 5 min resulted in obtaining purees with a higher content of anthocyanins and TPs, but lower content of L-ascorbic acid. However, sieving fruits that were not thermally treated resulted in a higher content of L-ascorbic acid. Furthermore, purees prepared from the fruits of the Volshebnica cultivar were richer in bioactive compounds than that of purees prepared from the Sineglaska cultivar. In addition, the content of anthocyanins, L-ascorbic acid, and TPs decreased with storage time.

scholarly journals Kualitas Fisik Daging Sapi Peranakan Ongole dengan Pemberian Asam Askorbat dan Penyimpanan pada Suhu 50C

2010 ◽  
Vol 8 (1) ◽  
pp. 26
Author(s):  
E P Samodra ◽  
H Cahyono
Keyword(s):  
Ascorbic Acid ◽  
Beef Cattle ◽  
Storage Time ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Storage Duration ◽  
Physical Quality ◽  
And Storage ◽  
Water Holding

<p>The research was conducted to investigate the effect of soaking meat of Peranakan Ongole cattle with ascorbic acid and storage duration at 50C on physical quality of meat. The experiment was done in Complete Randomised Design by factorial 3 x 3. First factor was ascorbic acid with 3 levels (0%, 5%, 1%), and second factor is storage duration with 3 levels (0, 5, and 6 days). Variables that were measured: tenderness, cooking loss, water holding capacity and pH. Data were analyzed by variance analysis and the significant result were tested by Duncan’s test. Tenderness average for ascorbic acid ranging between 1,60 – 1,62 kg/cm2, and for storage duration was increased from 1,83 to 1,38 kg/cm2. Cooking loss average for ascorbat acid ranged from 43,33 to 44,89%, and for storage duration increased from 40,00 to 47,00%. Water holding capacity average for ascorbic acid ranging between 32,88 – 33,65%, but for storage duration decreased from 34,61 to 32,32%. The pH average for ascorbic acid ranging from 5,99 to 6,16, and increased for storage duration from 6,43 to 5,84. It can be concluded that physical quality of beef cattle was not affected<br />bay ascorbic acid up to 1%, but was significantly decreased by storage duration (p&lt;0,05).</p><p>Key words: Pernakan Ongole meat, ascorbat acid, storage time</p>

scholarly journals Chemical and physicochemical stability of beverage based integral cashew apple and honey

2020 ◽  
Vol 9 (12) ◽  
pp. e19591210872
Author(s):  
Giovana Matias do Prado ◽  
Geraldo Arraes Maia ◽  
Raimundo Wilane de Figueiredo ◽  
Jorgiane Silva Severino Lima ◽  
Claisa Andrea Freitas Rabelo ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Storage Time ◽  
Storage Stability ◽  
Soluble Solids ◽  
Physicochemical Stability ◽  
Cashew Apple

This work aimed to study beverages' storage stability based on cashew apple pulp and honey during 120 days. Three formulations were prepared: F1 (75% of cashew apple pulp and 25% of honey; F2 (60% of cashew apple pulp and 40% of honey) and F3 (50% of cashew apple pulp and 50% of honey). The formulation F1 showed the highest content of ascorbic acid after storage (95.74 mg.100mL). The pH did not show variation between the formulations studied. Soluble solids showed significant differences during storage and were consistent with the drink's honey content, ranging from 28.8 to 30.0 for F1, from 36.5 to 40.1 for F2, and 44.3 to 47.7 for F3. The content of carotenoids and phenolic compounds decreased during storage time. The preparation of beverages based on cashew apple and honey presented an alternative to adding value to the cashew apple pulp.

scholarly journals Initial Treatment, Sublimation Drying and Storage Time of Sweet Pepper Crisps. Microbiological Quality − Part II

2020 ◽  
Vol 24 (1) ◽  
pp. 69-78
Author(s):  
Dorota Sokołowska ◽  
Katarzyna Grotkiewicz
Keyword(s):  
Ascorbic Acid ◽  
Storage Time ◽  
Microbiological Quality ◽  
Sweet Pepper ◽  
Reduced Pressure ◽  
Mesophilic Bacteria ◽  
Initial Processing ◽  
The Impact ◽  
And Storage

AbstractThe paper presents the impact of the initial processing, cultivar, and storage time on the physical and chemical quality of freeze-dried sweet pepper crisps. Sweet pepper after initial washing and crushing was subjected to further four combinations of the initial processing. The first combination included freezing, the second one blanching in 98°C and 2-minutes time, the third one -dehydration in 2% solution of ascorbic acid and the fourth one - dehydration in the 2% solution of sodium chlo-ride. Both types of dehydration were carried out in 70°C for 20 minutes with a 1:4 participation of raw material to osmotic solution. Blanched and dehydrated raw materials were subjected to freezing in -18°C for 24 hours. After the completed process of freezing, the samples were moved to a freezer-drier and were dried by sublimation in -18°C and the reduced pressure of 63 Pa. The research that was carried out proved that the microbiological quality of the obtained sweet pepper lyophilizes was significantly affected by the cultivar, treatment type and storage time. These factors significantly diversified the number of micro-organisms in sweet pepper crisps. No initial processing before sublimation drying caused a considerably average increase of the number of psychrophile and mesophilic bacteria in crisps from both sweet pepper cultivars. A considerable reduction of their total number took place during blanching and dehydration in the ascorbic acid solution and sodium chloride solution. Additionally, along with the storage time, reduction of the total number of psychrophilic, mesophilic bacteria, fungi and yeasts was reported.

ASCORBIC ACID IN POTATOES GROWN IN NEW BRUNSWICK

1948 ◽  
Vol 26c (4) ◽  
pp. 433-444 ◽  
Author(s):  
Elizabeth A. Baird ◽  
J. Lorne Howatt
Keyword(s):  
Ascorbic Acid ◽  
New Brunswick ◽  
Potato Tuber ◽  
Acid Content ◽  
Storage Time ◽  
Ascorbic Acid Content ◽  
Apparent Effect ◽  
Potato Varieties ◽  
Tuber Maturity ◽  
And Storage

Values for the ascorbic acid content in the tubers of nine potato varieties have been compared. The effects of different fertilizers have been studied. Location of plots throughout the province was considered. Changes in ascorbic acid content due to tuber maturity and storage time have been measured at regular intervals. The relative amounts of ascorbic acid in the stem and eye ends of tubers have been found. Effects of top-killers on the ascorbic acid content of tubers were noted. No relationship was observed between the ascorbic acid content and either variety or fertilizer. The highest values for ascorbic acid were obtained in August. Losses during maturity and storage were continuous and fairly regular. Top-killers produced no apparent effect on the ascorbic acid content of tubers. The eye end of the potato tuber contained approximately 20% more ascorbic acid than the stem end.

scholarly journals Drying and storage of macaúba fruit: chemical and oxidative stability

2020 ◽  
Vol 41 (3) ◽  
pp. 865
Author(s):  
Vanessa Mandú da Silva ◽  
Rita de Cássia Avellaneda Guimarães ◽  
Raquel Pires Campos ◽  
Aurélio Vinicius Borsato ◽  
Priscila Aiko Hiane ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Free Radical ◽  
Oxidative Stability ◽  
Room Temperature ◽  
Storage Time ◽  
Oil Quality ◽  
Titratable Acidity ◽  
Acidity Index ◽  
And Storage

The objective of this study was to evaluate the chemical and oxidative stability of dried macaúba (Acrocomia totai) fruit in different air conditions and stored for up to 120 days. The macaúba fruits were collected, sanitized, dried at the temperatures of 40, 50, 60 and 70 °C and stored in raffia bags at room temperature. Drying at higher temperatures resulted in pulps with a darker and orangish color and pulp oil with lower titratable acidity contents and acidity indices. Throughout storage, there was an increase in the acidity index of pulp oil and a reduction in the ascorbic acid and carotenoid contents in the pulp. Drying and storage reduced the ascorbic acid and carotenoid contents of the pulp. Drying at lower temperatures results in pulps with a higher free-radical sequestering ability. Pulp oil quality was compromised by drying and storage time. Newly harvested macaúba fruits can be dried at 40, 50, 60 or 70 °C and stored for up to 120 days without compromising nut oil quality.

scholarly journals Initial Treatment, Sublimation Drying and Storage Time of Sweet Pepper Crisps. Physico-Chemical Quality − Part I

2020 ◽  
Vol 24 (1) ◽  
pp. 57-68
Author(s):  
Dorota Sokołowska ◽  
Zbigniew Kowalczyk
Keyword(s):  
Ascorbic Acid ◽  
Storage Time ◽  
Sweet Pepper ◽  
Raw Material ◽  
Chemical Quality ◽  
Physico Chemical ◽  
Freeze Dried ◽  
Initial Processing ◽  
The Impact ◽  
And Storage

AbstractThe paper presents the impact of the initial processing, cultivar, and storage time on the physico-chemical quality of freeze-dried crisps. Sweet pepper after initial washing and crushing was subjected to further four combinations of the initial processing. The first combination included freezing, the second one blanching in 98°C and 2-minutes time, the third one -dehydration in 2% solution of ascorbic acid and the fourth one -dehydration in 2% solution of sodium chloride. Both types of dehydration were carried out in 70°C for 20 minutes with a 1:4 participation of raw material to osmotic solution. Blanched and dehydrated raw materials were subjected to freezing in -18°C for 24 hours. After the completed process of freezing, the samples were moved to a freezer-drier and were dried by sublimation in -18°C and the reduced pressure of 63 Pa. Based on the research analyses a significant variability of physico-chemical properties of the obtained freeze-dried sweet pepper with regard to a cultivar, processing type and storage time were reported. Freeze-dried yellow sweet pepper was the most similar to the fresh raw material. It was dehydrated in the ascorbic acid solution. The storage time considerably influenced the reduction of the quality properties of sweet pepper crisps.

scholarly journals Kualitas Fisik Daging Sapi Peranakan Ongole dengan Pemberian Asam Askorbat dan Penyimpanan pada Suhu 50C

2010 ◽  
Vol 8 (1) ◽  
pp. 26
Author(s):  
E P Samodra ◽  
H Cahyono
Keyword(s):  
Ascorbic Acid ◽  
Beef Cattle ◽  
Storage Time ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Storage Duration ◽  
Physical Quality ◽  
And Storage ◽  
Water Holding

<p>The research was conducted to investigate the effect of soaking meat of Peranakan Ongole cattle with ascorbic acid and storage duration at 50C on physical quality of meat. The experiment was done in Complete Randomised Design by factorial 3 x 3. First factor was ascorbic acid with 3 levels (0%, 5%, 1%), and second factor is storage duration with 3 levels (0, 5, and 6 days). Variables that were measured: tenderness, cooking loss, water holding capacity and pH. Data were analyzed by variance analysis and the significant result were tested by Duncan’s test. Tenderness average for ascorbic acid ranging between 1,60 – 1,62 kg/cm2, and for storage duration was increased from 1,83 to 1,38 kg/cm2. Cooking loss average for ascorbat acid ranged from 43,33 to 44,89%, and for storage duration increased from 40,00 to 47,00%. Water holding capacity average for ascorbic acid ranging between 32,88 – 33,65%, but for storage duration decreased from 34,61 to 32,32%. The pH average for ascorbic acid ranging from 5,99 to 6,16, and increased for storage duration from 6,43 to 5,84. It can be concluded that physical quality of beef cattle was not affected<br />bay ascorbic acid up to 1%, but was significantly decreased by storage duration (p&lt;0,05).</p><p>Key words: Pernakan Ongole meat, ascorbat acid, storage time</p>

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