scholarly journals Total Vitamin C, Ascorbic Acid, Dehydroascorbic Acid, Antioxidant Properties, and Iron Content of Underutilized and Commonly Consumed Fruits in Sri Lanka

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Hashini I. Abeysuriya ◽  
Vajira P. Bulugahapitiya ◽  
Jayatissa Loku Pulukkuttige
Keyword(s):  
Ascorbic Acid ◽  
Sri Lanka ◽  
Vitamin C ◽  
Low Cost ◽  
Antioxidant Properties ◽  
Dehydroascorbic Acid ◽  
Biochemical Properties ◽  
Total Phenolic ◽  
Total Vitamin ◽  
Frap Assay

Sri Lanka is rich in a wide diversity of fruits, but many are underutilized by the people in Sri Lanka despite their nutritional value. This is mainly due to little awareness of the palatability of many fruits and hence low popularity in the market. The present study aimed at providing comparative data on the main biochemical and nutritional parameters of thirty-seven (37) species of fruits grown in Sri Lanka, including 22 underutilized fruits and 15 commonly consumed fruits. The main parameters of the comparison were the contents of ascorbic acid (AA), total vitamin C (TVC), total phenolic content (TPC), total flavonoid content (TFC), total iron (Fe), and antioxidant capacities (ACs). The mean AA, TVC, TPC, TFC, and Fe contents in 100 g of fresh edible portions of fruits ranged from 2.0 to 185.0 mg, 8.1 to 529.6 mg, 12.9 to 2701.7 mg gallic acid equivalent, 0.2 to 117.5 mg quercetin equivalents, and 0.1 to 1.1 mg, respectively. The IC50 values in a DPPH assay varied between 0.8 to 1856.7 mg/mL and FRAP values in a FRAP assay ranged from 4.2 to 2070 μmol FeSO4/g in the studied fruits. Fruits were ranked based on the levels of the abovementioned biochemical properties. Using this ranking, 12 of the top 15 fruits were underutilized. Phyllanthus emblica (Indian gooseberry) is at the top of these underutilized fruits, and Psidium guajava (guava) is the best among commonly consumed fruits. These results indicate that underutilized fruits in Sri Lanka can be recommended as high quality and low-cost alternatives for securing nutritional requirements. Hence, underutilized fruits can be promoted as healthy additional fruits in Sri Lanka.

scholarly journals Comparative account of vitamin C contents, antioxidant properties and iron contents of minor fruits in Sri Lanka

2021 ◽  
Vol 8 (4) ◽  
Author(s):  
Hashini Imalsha Abeysuriya ◽  
Vajira P Bulugahapitiya ◽  
Loku Pullukkutige Jayatissa
Keyword(s):  
Sri Lanka ◽  
Vitamin C ◽  
Mangifera Indica ◽  
Antioxidant Properties ◽  
Dehydroascorbic Acid ◽  
Psidium Guajava ◽  
Sri Lankan ◽  
Antioxidant Power ◽  
Melastoma Malabathricum ◽  
Ic50 Values

Sri Lanka is a habitat of diverse fruit varieties; nevertheless 95% of them are underutilized by people due to unawareness of their nutritional values and health aspects, and hence become ‘minor fruits’. This study was aimed on revealing vitamin C, iron and antioxidant contents of 29 varieties of minor fruits (MFs) with the comparison of the same with three best commonly consumable fruits (CFs), namely Carica papaya, Mangifera indica and Psidium guajava. Ascorbic acid (Asc), dehydroascorbic acid (DAsc), vitamin C (TC), phenolic (TP), flavonoid (TF), iron (Fe) contents and antioxidant capacities (AOCs) of fruits were determined using standard methods. The results of mean Asc, DAsc, TC, TP, TF and Fe contents in 100 gm of MFs ranged from 3.1 to 121.5 mg, 1.2 to 70.7 mg, 6.6 to 136.1 mg, 24.9 to 1613.3 mg Gallic acid equivalent, 6.2 to 228.0 mg Quercetin equivalents and 0.2 to 4.9 mg respectively. DPPH and Ferric Reducing Antioxidant Power (FRAP) assays were used for AOCs and variation of IC50 values in a DPPH assay was 1.2 to 245.4 mg/ml whereas FRAP values ranged from 9.6 to 486.7 ?mol FeSO4/gm. Among the studied minor fruits, Melastoma malabathricum (Maha bovitiya/ Malabar melastome) is found as the best respect to all considered parameters. As a conclusion, it can be stated that, the Sri Lankan minor fruits are good alternatives to the common fruits as they are recognized as good source of vitamin C, iron and higher content of antioxidants. As an outcome, Sri Lankan minor fruits can be promoted as alternatives to common fruits and as source of revenue for national economy.

Determination of Total Vitamin C by Ion Exclusion Chromatography with Electrochemical Detection

1989 ◽  
Vol 72 (4) ◽  
pp. 681-686
Author(s):  
Hie-Joon Kim
Keyword(s):  
Ascorbic Acid ◽  
Sulfuric Acid ◽  
Vitamin C ◽  
Retention Time ◽  
Acid Content ◽  
High Speed ◽  
Reference Electrode ◽  
Dehydroascorbic Acid ◽  
Total Vitamin

Abstract A rapid and sensitive liquid chromatographic method for determination of total vitamin C in foods and beverages is described. Ascorbic acid and dehydroascorbic acid are extracted with sulfuric acid solution, and the dehydroascorbic acid in the extract is reduced to ascorbic acid by dithiothreitol at pH 7. The reduction is complete in 2 min at room temperature. The resulting total ascorbic acid is separated on an anion exclusion/high speed column with 20mM sulfuric acid as eluant and detected amperometrically with a platinum electrode operating at +0.6-0.8 V vs Ag/AgCl reference electrode. Dithiothreitol (retention time, 3.2 min) does not interfere with the separation and detection of ascorbic acid (retention time, 1.3 min). The dehydroascorbic acid content can be estimated as the difference in ascorbic acid content measured with and without reduction by dithiothreitol. The completeness of the reduction was demonstrated by purposely allowing the oxidation of ascorbic acid in the food extract and determining the total vitamin C after reduction. The determinations of vitamin C content in selected foods and beverages were in good agreement with the expected values. Total analysis time for vitamin C is 10 min and the detection limit is 0.1 ng. The method is specific for vitamin C, and interference by other food constituents is minimal.

Automated Fluorometric Method for the Determination of Total Vitamin C in Food Products

1976 ◽  
Vol 59 (6) ◽  
pp. 1244-1250 ◽  
Author(s):  
Ram B Roy ◽  
Aldo Conetta ◽  
Jerry Salpeter
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Dehydroascorbic Acid ◽  
Food Products ◽  
Total Vitamin ◽  
Automated Method ◽  
Highly Sensitive ◽  
Aoac Method ◽  
Analytical System

Abstract A specific microfluorometric method for the determination of ascorbic acid, dehydroascorbic acid, and total vitamin C in food products has been automated. The procedure developed is an adaptation of the official AOAC method (secs. 43.056–43.062), except that N-bromosuccinimide is used instead of Norit to oxidize vitamin C. Ascorbic acid is selectively oxidized by N-bromosuccinimide before other interfering substances that may be present, so this method is a highly sensitive and specific technique with extensive applicability. The proposed automated method is simple, rapid, reliable, and sufficiently sensitive to analyze as little as 2 × 10−3 to 0.1 mg ascorbic acid/ml. Analytical results obtained for ascorbic acid, dehydroascorbic acid, and total vitamin C in a wide variety of food products are reported. The analytical system developed has the capability of analyzing 50 samples/hr.

Non-Destructive Measurement of the Internal Quality of Citrus Fruits Using a Portable NIR Device

2020 ◽  
Author(s):  
Carla S P Santos ◽  
Rebeca Cruz ◽  
Diogo B Gonçalves ◽  
Rafael Queirós ◽  
Mark Bloore ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Dehydroascorbic Acid ◽  
Soluble Solids ◽  
Internal Quality ◽  
Total Acidity ◽  
Citrus Fruits ◽  
Citrus Industry ◽  
Total Vitamin ◽  
Non Destructive

Abstract The citrus industry has grown exponentially as a result of increasing demand on its consumption, giving it high standing among other fruit crops. Therefore, the citrus sector seeks rapid, easy, and non-destructive approaches to evaluate in real time and in situ the external and internal changes in physical and nutritional quality at any stage of fruit development or storage. In particular, vitamin C is among the most important micronutrients for consumers, but its measurement relies on laborious analytical methodologies. In this study, a portable near infrared spectroscopy (NIRS) sensor was used in combination with chemometrics to develop robust and accurate models to study the ripeness of several citrus fruits (oranges, lemons, clementines, tangerines, and Tahiti limes) and their vitamin C content. Ascorbic acid, dehydroascorbic acid, and total vitamin C were determined by HILIC-HPLC-UV, while soluble solids and total acidity were evaluated by standard analytical procedures. Partial least squares regression (PLSR) was used to build regression models which revealed suitable performance regarding the prediction of quality and ripeness parameters in all tested fruits. Models for ascorbic acid, dehydroascorbic acid, total vitamin C, soluble solids, total acidity, and juiciness showed Rcv2 = 0.77–0.87, Rcv2 = 0.29–0.79, Rcv2 = 0.77–0.86, Rcv2 = 0.75–0.97, Rcv2 = 0.24–0.92, and Rcv2 = 0.38–0.75, respectively. Prediction models of oranges and Tahiti limes showed good to excellent performance regarding all tested conditions. The resulting models confirmed that NIRS technology is a time- and cost-effective approach for predicting citrus fruit quality, which can easily be used by the various stakeholders from the citrus industry.

Note: Quantification of Ascorbic Acid and Dehydroascorbic Acid in Fresh Olives and in Commercial Presentations of Table Olives

2005 ◽  
Vol 11 (3) ◽  
pp. 199-204 ◽  
Author(s):  
A. López ◽  
A. Montaño ◽  
P. Garcia ◽  
A. Garrido
Keyword(s):  
Ascorbic Acid ◽  
High Performance Liquid Chromatography ◽  
Vitamin C ◽  
High Performance ◽  
Dehydroascorbic Acid ◽  
Maximum Level ◽  
Table Olives ◽  
Total Vitamin ◽  
Low Levels ◽  
To Come

Ascorbic acid (AA) and dehydroascorbic acid (DHAA) were determined by high performance liquid chromatography (HPLC) in fresh green olives as well as a diversity of commercial presentations of table olives (based on both Spanish-style green olives and directly brined olives). Fresh green olives (Manzanilla cv.) immediately after harvest contained about 9mg total ascorbic acid/100g f.w., with DHAA representing more than 90% of this amount. During the post-harvest period (till 2 weeks) the total vitamin C remained stable when olives were stored at 6°C, but significant degradation occurred at ambient temperature (~35% loss after 7 days). In commercial presentations of table olives, in general, the main contribution to the total vitamin C level appeared to come from AA added as an antioxidant, the maximum level being found in Manzanilla olives stuffed with anchovy streams (36.1mg/100g f.w.). However, in some samples (e.g. plain olives) that did declare any added AA, very low levels (0.1-0.6mg total AA/100g f.w.) were found. Our hypothesis is that, in those samples, AA would be degraded by lactic acid bacteria and/or yeast from olive fermentation, whereas pasteurisation in other presentations (e.g. stuffed olives) would stabilise added AA.

scholarly journals Effect of different cooking methods on the content of total vitamin C, ascorbic acid and dehydroascorbic acid of the galega kale

2021 ◽  
Vol 53 (sup1) ◽  
pp. S105-S106
Author(s):  
Carolina Vieira ◽  
Marta da Silva ◽  
Margarida Simões ◽  
Gonçalo Rodrigues ◽  
Tânia Albuquerque ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Dehydroascorbic Acid ◽  
Cooking Methods ◽  
Total Vitamin ◽  
Galega Kale

scholarly journals Total vitamin C, ascorbic acid, and dehydroascorbic acid concentrations in plasma of critically ill patients

1996 ◽  
Vol 63 (5) ◽  
pp. 760-765 ◽  
Author(s):  
C J Schorah ◽  
C Downing ◽  
A Piripitsi ◽  
L Gallivan ◽  
A H Al-Hazaa ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Critically Ill ◽  
Critically Ill Patients ◽  
Dehydroascorbic Acid ◽  
Total Vitamin

scholarly journals Amino acids, bioactive compounds and biological activities of ten species from family Commelinaceae in Thailand

2021 ◽  
Vol 49 (3) ◽  
pp. 12391
Author(s):  
Theeraphan CHUMROENPHAT ◽  
Surapon SAENSOUK
Keyword(s):  
Amino Acids ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Biological Activities ◽  
Antioxidant Properties ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Frap Assay ◽  
Few Data

Commelinaceae is used for ethnobotany. However, bioactive compounds information of this family is few data. The aim here was to determine the bioactive compounds and quantify the antioxidant activity from leaves 10 species.  Twenty amino acids were identified using LC/MS/MS. The antioxidant contents were evaluated by the total phenolic and total flavonoid content assays. The individual phenolic acids, flavonoids and vitamin c were identified by HPLC. The antioxidant activities detected were DPPH scavenging and FRAP assay. The total amino acids found in most samples studied ranging from 239 to 1012 µg/g DW. Vitamin C contents were in the range of 23 to 195 mg/100 g DW. Total phenolic and total flavonoid contents ranged from 11.3 to 35.7 mg GAE/g DW and 56.7 to 368.7 mg RE/100 g DW, respectively. All the species studied possessed strong antioxidant properties (DPPH and FRAP). This result can be applied for further development of functional foods or cosmetics.

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