The Effects of Breed Characteristics and Stages of Lactation on the Vitamin C (Ascorbic Acid) Content of Cow's Milk

The ascorbic acid (vitamin C) content of fresh imported field tomatoes and Nova Scotia greenhouse and field tomatoes was determined on a bi-weekly basis during the period of availability of each type of tomato to the Nova Scotia consumer in 1984. The average ascorbic acid contents of imported and Nova Scotia field and greenhouse tomatoes were 13.3, 16.7 and 17.7 mg 100 g−1 fresh weight, respectively. A study of nine recommended or promising field tomatoes for the Atlantic region showed significant differences in ascorbic acid content among the cultivars. The cultivar Quick Pick had the highest ascorbic acid content of 22.5 ± 1.5 mg 100 g−1, the cultivar Campbell 18 had the lowest content, 12.0 ± 2.9 mg 100 g−1. In Dombito greenhouse tomatoes the stage of maturity and the effect of cluster location were tested against ascorbic acid content. The lowest ascorbic acid content of 9.1 ± 1.0 mg 100 g−1 was found with the small green tomatoes while others from mature green to overripe contained 14.0–16.7 mg 100 g−1. Tomatoes from different cluster locations showed no significant difference in ascorbic acid content.Key words: Vitamin C, L-ascorbic acid, tomatoes

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Reduced mononuclear leukocyte ascorbic acid content in adults with insulin-dependent diabetes mellitus consuming adequate dietary vitamin C

Metabolism ◽

10.1016/0026-0495(91)90165-s ◽

1991 ◽

Vol 40 (2) ◽

pp. 146-149 ◽

Cited By ~ 53

Author(s):

John J. Cunningham ◽

Sarah L. Ellis ◽

Karen L. McVeigh ◽

Robin E. Levine ◽

Jorge Calles-Escandon

Keyword(s):

Diabetes Mellitus ◽

Ascorbic Acid ◽

Vitamin C ◽

Acid Content ◽

Ascorbic Acid Content ◽

Insulin Dependent Diabetes Mellitus ◽

Dietary Vitamin ◽

Dependent Diabetes Mellitus ◽

Mononuclear Leukocyte ◽

Insulin Dependent

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Changes in the ascorbic acid content of the white blood as an index of the vitamin C condition of the body

Bulletin of Experimental Biology and Medicine ◽

10.1007/bf00781226 ◽

1959 ◽

Vol 47 (6) ◽

pp. 708-710 ◽

Cited By ~ 1

Author(s):

A. A. Anisova

Keyword(s):

Ascorbic Acid ◽

Vitamin C ◽

Acid Content ◽

Ascorbic Acid Content ◽

The Body

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Ascorbic acid in the fruits and leaves of some persimmon cultivars in the Southern Coast of the Crimea

Bulletin of the State Nikitsky Botanical Gardens ◽

10.36305/0513-1634-2020-136-116-120 ◽

2021 ◽

pp. 116-120

Author(s):

O. A. Grebennikova ◽

V. A. Melnikov

Keyword(s):

Ascorbic Acid ◽

Vitamin C ◽

Acid Content ◽

Ascorbic Acid Content ◽

Southern Coast ◽

Additional Source ◽

Botanical Gardens ◽

The Crimea ◽

Maximum Content

The results of the ascorbic acid content in the fruits and leaves of 10 persimmon cultivars from the Nikitsky Botanical Gardens’ collection are presented. It has been established that the concentration of ascorbic acid in technical persimmon fruits is 19,8-56,3 mg / 100 g, and in mature fruits it is 70-85% lower (5,08-8,96 mg / 100 g). Persimmon leaves contain 5-20 times more ascorbic acid than in fruits. The results showed the ability to use persimmon leaves as an additional source of vitamin C. The maximum content of ascorbic acid is allocated to the fruits of the cultivars Virginskaya Krupnoplodnaya, Delishes, Sidles and leaves of the cultivars Sidles and Zolotistaya.

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