Investigation of the Vitamin C Content of Florida Fruits and Vegetables

Abstract Background Micronutrient deficiencies are common in patients with inflammatory bowel disease (IBD). To date, the literature has focused on vitamin D, vitamin B12, and iron deficiencies. Methods We report a case series of 20 patients with IBD and vitamin C deficiency treated at a single tertiary care center. Results Sixteen (80%) patients had symptoms of clinical scurvy, including arthralgia, dry brittle hair, pigmented rash, gingivitis, easy bruising and/or brittle nails. Eighteen patients underwent a nutritional assessment, 10 (56%) patients reported complete avoidance of fruits and vegetables, and 3 (17%) reported reduced intake of fruits and vegetables. Conclusions Vitamin C deficiency should be considered in IBD patients, particularly those with reduced fruit/vegetable intake, as it can lead to significant signs and symptoms.

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PENENTUAN KADAR VITAMIN C BEBERAPA JENIS CABAI (Capsicum sp.) DENGAN SPEKTROFOTOMETRI UV-VIS

Jurnal Kimia Riset ◽

10.20473/jkr.v3i1.8874 ◽

2018 ◽

Vol 3 (1) ◽

pp. 1

Author(s):

Lilis Rosmainar Tambunan ◽

Widia Ningsih ◽

Ni Putu Ayu ◽

Haula Nanda

Keyword(s):

Free Radicals ◽

Immune System ◽

Vitamin C ◽

Oxidative Damage ◽

Spectrophotometric Method ◽

Fruits And Vegetables ◽

Preliminary Test ◽

The Body ◽

Red Pepper ◽

Pepper Sample

Vitamin C is one of the nutrients that act as antioxidants and effectively overcome free radicals that can damage cells or tissues, including protecting the lens from oxidative damage caused by radiation. Vitamin C is widely found in fruits, and vegetables, one of them in chili. Vitamin C in chili has a function as a good antioxidant for the body (able to increase the immune system absorbed by calcium in the body. This study aims to determine the levels of vitamin C contained in some types of chili using UV-Vis spectrophotometry method and conduct a preliminary test. The highest levels of vitamin C obtained by using spectrophotometric method at 200 nm wavelength were on red curly pepper (50 g/100 g) and followed by chili jablay orange-red (38 g/100 g), green cayenne (29 g/100 g), red pepper large (22 g/100 g), and large green chili (9 g/100 g). While based on preliminary test it was found that all chilies contain saponins, as well as only large red pepper (sample 1) and red curly pepper (sample 4) containing flavonoids Keywords: capsicum, chilly, spectrophotometry

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Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.01519 ◽

2020 ◽

Vol 23 ◽

Author(s):

Karina Carvalho Guimarães ◽

Derlyene Lucas Salgado ◽

Elisângela Elena Nunes Carvalho

Keyword(s):

Phenolic Compounds ◽

Vitamin C ◽

Fruits And Vegetables ◽

Titratable Acidity ◽

Natural Antioxidants ◽

Soluble Solids ◽

Total Phenolic ◽

Fast Blue ◽

Recent Method

Abstract Phenolic compounds are natural antioxidants and can be found with abundance in fruits and vegetables. One of the first methods created for analyzing phenolic compounds was the Folin-Denis method; and hereafter, the Folin Ciocalteu method was developed and recently, one of the most recent method is the Fast Blue. Due to the importance of these compounds in food, this work aimed to determine the total phenolic compounds in three fruits, such as: Passion Fruit, “Palmer” mango and “Pera” orange. In addition, these fruits were analyzed through three different determination methods. Furthermore, the content of vitamin C, soluble solids, titratable acidity and pH of these fruits were evaluated. Based on the results, it was verified that there was no difference among the values of vitamin C, soluble solids and TA in relation to those found in the literature. When comparing the three methods (Fast Blue BB, Folin-Ciocalteu Reagent and Folin-Denis Reagent), the results showed a difference in the phenolic compounds that may be related to the distinct reagents used in each method and its different action.

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Dietary Factors Moderate the Relation between Groundwater Iron and Anemia in Women and Children in Rural Bangladesh

Current Developments in Nutrition ◽

10.1093/cdn/nzz093 ◽

2019 ◽

Vol 3 (10) ◽

Cited By ~ 2

Author(s):

Amanda S Wendt ◽

Jillian L Waid ◽

Sabine Gabrysch

Keyword(s):

Iron Deficiency ◽

Vitamin C ◽

Fruits And Vegetables ◽

Iron Absorption ◽

Cluster Randomized Trial ◽

Heme Iron ◽

Dietary Factors ◽

Baseline Survey ◽

Women And Children ◽

Cluster Randomized

ABSTRACT Background Anemia affects ∼1.6 billion people worldwide, often owing to iron deficiency. In Bangladesh, high levels of anemia have been observed alongside little iron deficiency. Elevated concentrations of groundwater iron could constitute a significant source of dietary iron. Objective We aimed to quantify the effect of groundwater iron on anemia in nonpregnant women and young children in Bangladesh, taking into account dietary factors that may affect iron absorption. Methods We analyzed data on 1871 nonpregnant women and 987 children (6–37 mo) from the 2015 baseline survey of the Food and Agricultural Approaches to Reducing Malnutrition cluster-randomized trial in Sylhet, Bangladesh. We used logistic regression with robust standard errors to assess effects of self-reported groundwater iron, dietary intake, and sociodemographic characteristics on anemia, considering interactions between groundwater iron and dietary factors. Results Groundwater iron presence was associated with less anemia in women (OR: 0.74; 95% CI: 0.60, 0.90) and children (OR: 0.58; 95% CI: 0.44, 0.76). This effect was modified by dietary factors. In women, the effect of groundwater iron on anemia was stronger if no vitamin C–rich or heme-iron foods were consumed, and there was a clear dose–response relation. In children, intake of vitamin C–rich foods strengthened the effect of groundwater iron on anemia, and there was no evidence for interaction by intake of iron-rich foods. Conclusions Heme-iron and vitamin C consumption reduced the effect of groundwater iron on anemia among women but not children in Bangladesh, which may be due to higher levels of iron deficiency and lower levels of iron intake among children. Vitamin C consumption appears to enhance iron absorption from groundwater in children and they may thus benefit from consuming more vitamin C–rich fruits and vegetables. Even among women and children consuming heme-iron or vitamin C–rich foods and groundwater iron, anemia prevalence remained elevated, pointing to additional causes of anemia beyond iron deficiency. This trial was registered at clinicaltrials.gov as NCT02505711.

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Polarographic Determination of Vitamin C in Fruits and Vegetables

Industrial & Engineering Chemistry Analytical Edition ◽

10.1021/i560140a006 ◽

1945 ◽

Vol 17 (4) ◽

pp. 217-221 ◽

Cited By ~ 18

Author(s):

W.S. Gillam

Keyword(s):

Vitamin C ◽

Fruits And Vegetables ◽

Polarographic Determination

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Fruit and vegetable intakes in relation to plasma nutrient concentrations in women in Shanghai, China

Public Health Nutrition ◽

10.1017/s1368980011001029 ◽

2011 ◽

Vol 15 (1) ◽

pp. 167-175 ◽

Cited By ~ 10

Author(s):

Cara L Frankenfeld ◽

Johanna W Lampe ◽

Jackilen Shannon ◽

Dao L Gao ◽

Wenjin Li ◽

...

Keyword(s):

Vitamin C ◽

Fruits And Vegetables ◽

Disease Risk ◽

Vegetable Consumption ◽

Plasma Concentrations ◽

Nutrient Concentrations ◽

Fruit Intake ◽

Fruit And Vegetable ◽

Classification Schemes ◽

High Nutrient

AbstractObjectiveTo evaluate the validity of fruit and vegetable intakes as it relates to plasma carotenoid and vitamin C concentrations in Chinese women, using three classification schemes.DesignIntakes were calculated using an interviewer-administered FFQ. Fruits and vegetables, botanical groups and high-nutrient groups were evaluated. These three classification schemes were compared with plasma carotenoid and vitamin C concentrations from blood samples collected within 1 week of questionnaire completion.SettingShanghai, China.SubjectsParticipants (n 2031) comprised women who had participated in a case–control study of diet and breast-related diseases nested within a randomized trial of breast self-examination among textile workers (n 266 064)ResultsFruit intake was significantly (P < 0·05) and positively associated with plasma concentrations of α-tocopherol, β-cryptoxanthin, lycopene, α-carotene, β-carotene, retinyl palmitate and vitamin C. Fruit intake was inversely associated with γ-tocopherol and lutein + zeaxanthin concentrations. Vegetable consumption was significantly and positively associated with γ-tocopherol and β-cryptoxanthin concentrations. Each botanical and high-nutrient group was also significantly associated with particular plasma nutrient concentrations. Fruit and vegetable intakes and most plasma nutrient concentrations were significantly associated with season of interview.ConclusionsThese results suggest that the manner in which fruits and vegetables are grouped leads to different plasma nutrient exposure information, which may be an important consideration when testing and generating hypotheses regarding disease risk in relation to diet. Interview season should be considered when evaluating the associations of reported intake and plasma nutrients with disease outcomes.

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Antioxidant density of Hungarian kapia and red bell pepper varieties

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/22/3197 ◽

2006 ◽

pp. 80-84

Author(s):

Zsuzsanna Veres ◽

Miklós Gábor Fári

Keyword(s):

Blood Pressure ◽

Ascorbic Acid ◽

Vitamin C ◽

Antioxidant Capacity ◽

Fruits And Vegetables ◽

Hdl Cholesterol ◽

Bell Pepper ◽

Biological Value ◽

Total Antioxidant ◽

A Cell

There is a lot of evidence that the pepper is one of the most important sources of vitamin C. Albert Szent-Györgyi was the first to extract ascorbic acid from a red bell pepper in the 1930s. Previously people had eaten vitamin C on the long voyage to protect against scurvy. Vitamin C is an important antioxidant, and it is a cell protector today. Vitamin C protects the cardiovascular system against infection. This vitamin decrease blood-pressure, a raises the HDL cholesterol level (good), and inhibits gout.„Antioxidant density” is a biological value indicator obtained in synthetic way. „Antioxidant density” indicates the antioxidant capacity of a particular food, e. g. fruits and vegetables, related to 1 Calorie. In our study, we measured the total antioxidant capacity, vitamin C content and „antioxidant density” of Hungarian paprika varieties.

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Utilization of Betadine as an Indicator of the Presence of Vitamin C (Ascorbic Acid) In Fruits and Vegetables

Indonesian Journal of Chemical Science and Technology (IJCST) ◽

10.24114/ijcst.v4i2.27595 ◽

2021 ◽

Vol 4 (2) ◽

pp. 54

Author(s):

Tariza Humaira Tembusai ◽

Annisa Tri Banoeari ◽

Riris Mandaoni Siahaan

Keyword(s):

Ascorbic Acid ◽

Vitamin C ◽

Fruits And Vegetables ◽

Povidone Iodine ◽

Fruit And Vegetable ◽

Bright Yellow ◽

Vegetable Extract ◽

Dark Green

This study aims to find out whether or not there is a content of vitamin C in tomatoes, cucumbers, chayote, spinach, lime and bilimbi by reacting with betadine containing povidone iodine 10% w/v, which is equivalent to 1% iodine. If iodine reacts with vitamin C, then the color of iodine will disappear. Each extract of fruits and vegetables is added to a glass containing aqua that has been added 25 drops of betadine with a solution color that is reddish brown. Obtained discoloration from each addition of fruit and vegetable extract: a) Cucumbers change color to solid bright yellow, b) Tomatoes change color to clear bright yellow, c) Chayote change color to white, d) Spinach changes color to dark green, e) Lime changes color to brownish orange and f) Bilimbi changes color to orange. The discoloration that occurs indicates that tomatoes, cucumbers, chayote, spinach, lime and bilimbi contain vitamin C.

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Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v12i1.21412 ◽

2014 ◽

Vol 12 (1) ◽

pp. 195-201

Author(s):

JS Jothi ◽

P Karmoker ◽

K Sarower

Keyword(s):

Chemical Analysis ◽

Vitamin C ◽

Fruits And Vegetables ◽

Storage Period ◽

Titratable Acidity ◽

Soluble Solids ◽

Elderly Persons ◽

Overall Acceptability ◽

Banana Juice ◽

Physico Chemical

Fruits and vegetables belong to an essential class of foods that supply human diet with nutritive requirements including vitamins and minerals which are essential for normal body health and function. The study was carried out to determine the physico-chemical analysis and sensory qualities of mixed fruit squash. Carrot (Drocus carota), papaya (Carica papaya) and banana (Musa sapientum) juice were standardized to produce mixed squash which was stored for 9 weeks in sterilized glass bottles at room temperature. Marginal changes in pH, total soluble solids, acidity and vitamin C were observed. Estimation of vitamin C content (6.32 15.45 mg) of mixed squash showed high improvement in nutritional value of papaya juice incorporated with carrot and banana juice in squash. TSS (40.0 to 41.6) increased with gradual passage of storage time, which might be due to hydrolysis of polysaccharides into monosaccharide and oligosaccharides. The titratable acidity (1.25% to 2.97%) increased and pH (5.01 to 3.87) decreased progressively during the storage period might be due to the excessive fermentation and presence of lactic acid reducing micro- organism. The mean overall acceptability scores of more than 8 for mixed squash prepared up to 40% carrot juice incorporation with 40% papaya and 20% banana juice indicated the commercial scope for manufacturing good and nutritious squash from carrot, papaya and banana juice. However, the shelf life of mixed squash was established within 8 weeks. The product is recommended for children, youth and elderly persons to be used within 8 weeks. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21412 J. Bangladesh Agril. Univ. 12(1): 195-201, June 2014

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