scholarly journals ASCORBIC ACID AND PHENOLIC SUBSTANCES IN THE UNFORTIFIED WILD STRAWBERRY WINE MATERIALS

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
A. Tokar ◽  
L. Matenchuk ◽  
S. Myroniuk ◽  
M. Shcherbak ◽  
V. Khareba
Keyword(s):  
Ascorbic Acid ◽  
Ascorbic Acid Content ◽  
Weather Conditions ◽  
Sweet Wines ◽  
Health Promoting ◽  
Wild Strawberry ◽  
Average Loss ◽  
Phenolic Substances ◽  
Active Dry Yeast ◽  
Dominant Influence

The content of ascorbic acid and phenolic substances in natural juices and unfortified wine materials from garden strawberries of Polka and Pegas varieties was investigated. The content of ascorbic acid was 271-417 mg/dm3 and of phenolic substances – 1280-1500 mg/dm3. The content of these ingredients depends on the variety characteristics (dominant influence) and the weather conditions of the growing season. 230 g of white sugar was added to one dm3 of strawberry juice for the production of unfortified wine materials intended for sweet wines. The wort was pasteurized at 85°C for 5 minutes, cooled and fermented using active dry yeast: the race EC 1118 (France), ENSIS LE-C1, ENSIS LE-1, ENSIS LE-5, ENSIS LE-6 (Spain) in accordance with the manufacturer's recommendations. It has been found that the content of ascorbic acid and phenolic substances decreases during wort preparation and fermentation. The average loss of ascorbic acid during wort preparation is 17.4% and of phenolic substances – from 1.1 to 4.9%. The reduction in the content of these components due to the dilution of sugar during wort preparation is 14-15%. The duration of fermentation of strawberry worts with an initial mass concentration of invert sugars 274 g/ dm3 is 70-77 days. The output of cleared wine material after fermentation depends on the variety characteristics, the year conditions and the yeast race used, and ranges from 86.9 to 92.7%. Loss of ascorbic acid during wort fermentation averages 49.3%, phenolic substances 21.6%. Ascorbic acid content of 86-158 mg/dm3 and phenolic substances of 720–1080 mg/dm3 were found in unfortified strawberry wines. In particular, according to the average data of two years, the content of phenolic substances in the wine materials from strawberries of the Polka variety were 197 mg/dm3 higher than their content in the wine materials from the berries of the Pegas variety. The content of ascorbic acid in wine materials in relation to the content in the juices corresponding to fresh berries is 25.4-41.3%, on average – 33.6%; of phenolic substances – 56.2-72.0%, on average 62.6%. In order to better preserve the ascorbic acid, the ENSISLE-C1 yeast race (Spain) and the phenolic substances EC-1118 (France) should be used. The results of studies confirm that unfortified sweet wines from wild strawberries can be attributed to the products with health-promoting properties.

scholarly journals The Effect of Application of Ethephon to Processing Tomato Plants on the Chemical Composition of Fruits

2016 ◽  
Vol 44 (2) ◽  
pp. 484-490
Author(s):  
Maria GAWEDA ◽  
Elzbieta JEDRSZCZYK ◽  
Barbara SKOWERA ◽  
Renata JEDRZEJCZAK ◽  
Krystyna SZYMCZYK
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Dry Matter ◽  
Soluble Sugars ◽  
Ascorbic Acid Content ◽  
Weather Conditions ◽  
Weather Impact ◽  
Processing Tomato ◽  
Temperature And Precipitation ◽  
Meteorological Elements

Ethephon is used to accelerate fruit ripening on plantations with well-developed plants which have formed a large quantity of fruits. The aim of the study was to determine the effect of ethephon on the chemical composition of the fruits of seven cultivars of processing tomato (‘Rumba’, ‘Hubal’, ‘Sokal’ F1, ‘Mieszko’ F1, ‘Polset’ F1, ‘Hysioux’ F1 and ‘AF1120’ F1), applied to the plants when most of the fruits had reached the mature-green stage. The study was conducted during three consecutiveyears, characterized by different weather conditions. Meteorological elements, i.e. air temperature and precipitation totals, were monitored in the experimental station in Mydlniki, near Krakow, Poland. Ethephon was found to have a beneficial effect on the content of extract and soluble sugars of the harvested tomatoes and on their acidity. Dry matter and lycopene levels were not dependent on the use of this compound, while the ascorbic acid content was reduced by the procedure. The chemicalcomposition of the tomato fruits differed significantly in consecutive years of the study, which confirmed the weather impact on fruit quality and on the varied responses of different cultivars to use of ethephon. The tested cultivars were also compared in terms of their suitability for processing. The ‘Hubal’ cultivar had the highest content of dry matter, extract, soluble sugars of all the cultivars tested. The highest level of lycopene was noted for the tomatoes of the ‘Rumba’ and ‘Sokal’ F1 cultivar, ascorbic acid of the ‘Rumba’ and the highest acidity for ‘AF 1120’ F1.

scholarly journals Fresh fruits and jam of Sorbus domestica L. and Sorbus intermedia (Ehrh.) Pers.: Phenolic profiles, antioxidant action and antimicrobial activity

2019 ◽  
Vol 43 (2) ◽  
pp. 187-196
Author(s):  
Zorica Mrkonjic ◽  
Jelena Nadjpal ◽  
Ivana Beara ◽  
Filip Sibul ◽  
Petar Knezevic ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Ascorbic Acid ◽  
Ascorbic Acid Content ◽  
Detailed Examination ◽  
Butylated Hydroxytoluene ◽  
Antioxidant Action ◽  
Bacterial Strains ◽  
Phenolic Profile ◽  
Phenolic Profiles ◽  
Health Promoting

A detailed examination of the phenolic profile, ascorbic acid content and antioxidant and antimicrobial capacities of extracts and jams of the fruits of two traditionally used Sorbus species, viz., S. domestica and S. intermedia, was carried out in the present study. Use of the LC-MS/MS technique revealed the presence and content of 44 phenolics, the most dominant compounds being amentoflavone in S. domestica and chlorogenic acid in S. intermedia extracts. Jam of both species showed the highest content of ?scorbic acid. In comparison with BHT (butylated hydroxytoluene) and PG (propyl gallate) antioxidant standards, both Sorbus species exhibited moderate antioxidant action. Some extracts of S. domestica and S. intermedia inhibited the growth of two clinically relevant bacterial strains. The presented results support the belief that Sorbus fruits are food with health-promoting properties.

scholarly journals The most important quality criteria of some homegrown black-currant varieties I. Ascorbic acid

1965 ◽  
Vol 37 (4) ◽  
pp. 264-281
Author(s):  
Taina Kuusi
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Quality Criteria ◽  
Ascorbic Acid Content ◽  
Weather Conditions ◽  
Black Currant ◽  
Quality Properties ◽  
Clear Cut ◽  
Degree Of Maturity ◽  
North Latitude

A comparative study has been made with a view to clarification of the quality properties of some home-grown black-currant varieties. Twelve varieties were examined; samples were obtained from 6 different localities, of which the southernmost was Piikkiö, and the northernmost Rovaniemi, over a period of three years. The analytical results were compared with the totals of heat, the totals of hours of sunshine, and the precipitaition during the years concerned. Ascorbic acid, one of the most important criteria of quality, was assayed by application of the method of Robinson & Stotz, slightly modified. On the basis of the results obtained, mutual comparison of the varieties studied is possible along with consideration of the possible effects of weather conditions and the degree of north latitude of the place of growth. It is well known that the ascorbic acid content is dependent upon the variety. Accordingly, the following diminishing sequence was found in the ascorbic acid content of the varieties studied: Boskoop, Roodknop, Westwick Choice, Wellington XXX, Gerby, Wellington X, Åström, Brödtorp, Goliath, Silvergieter, Janslunda and Black of Lepaa. In this series, the amount of ascorbic acid fell from 250 to 127 mg/100g; considerable variations occurred in each variety. As for weather conditions, the summer temperature showed the greatest effect; in general, low temperature increased the amount of ascorbic acid. However, Brödtorp and Black of Lepaa often formed an exception. The number of hours of sunshine produced a similar effect, but to a lesser degree; by contrast, precipitation evinced no clear-cut effect. The degree of north latitude of the locality also seems to exert some effect, probably mainly because a latitude further north means a lowering of the temperature, and consequent retardation of the ripening, which again causes higher ascorbic acid values. Comparison with published reports shows that in principle the present results are in line with those presented earlier. The differences might be attributable to different methods of assay, or variability in the varieties concerned. The northern latitude of the place of growth and the degree of maturity may be of importance.

scholarly journals FORMATION OF THE QUALITY OF UNFORTIFIED WINE MATERIALS OBTAINED FROM BLACK ELDERBERRIES

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
A. Tokar ◽  
O. Lytovchenko ◽  
V. Khareba ◽  
L. Matenchuk ◽  
O. Pobirchenko
Keyword(s):  
Ascorbic Acid ◽  
Raw Materials ◽  
Steppe Zone ◽  
Treatment Method ◽  
Soluble Solids ◽  
Forest Steppe ◽  
Biological Value ◽  
Juice Extraction ◽  
Phenolic Substances ◽  
Active Dry Yeast

The use of local non-conventional raw materials will allow significantly enriching unfortified fruit wines with ascorbic acid and phenolic substances and make it possible to obtain products with increased biological value. The paper considers black elderberries grown in the forest steppe zone of Ukraine. It has been determined that they contain 12–13% of soluble solids, 6.9–8.1 of sugars, 0.93–1.2% of titratable acids, 33.4–53.1 mg/100 g of ascorbic acid, and 2331–3888 mg/100 g of phenolic substances. The pressing process and its dependence on the method of treating berries have been studied. It has been proved that juice extraction from black elderberries is the highest when they are pretreated with heat at 98±2°C for 3–5 minutes, with 15% of water added. Depending on the treatment method, juices retain ascorbic acid (15.8–33.4 mg/100 g) and phenolic substances (2538–3888 mg/100 g), which indicates their high biological value. Juices like these can be used to improve the biological composition of blended juices and wines. To ferment high-sugar black elderberry must, active dry yeast was used, namely the yeast races EC-1118 of the genus Saccharomyces bayanus (France) and ENSIS LE-1 or ENSIS LE-5 of the genus Saccharomyces cerevisiae (Spain). The musts were fermented for 36–62 days. The period of vigorous fermentation coincides with the period of initial fermentation and ends in 9–10 days, with accumulation of 12–14% of ethanol by volume. Unfortified wine materials obtained from black elderberries contain 22–38.3 mg/100 g of ascorbic acid (its content in wine materials is by 7.8–49.55% lower than in fresh berries) and 1750–3510 mg/100 g of phenolic substances (which is lower by 9.7–39.6%, as compared with fresh elderberries). The active acidity of black elderberry wine materials is 3.90–4.09 pH units, depending on the yeast race. A similar difference has been found for the redox potential (160–176 mV), which indicates that the wine materials from black elderberries are low-oxidised. The intensity of colour of the wine materials obtained from black elderberries (D420 + D520) varied from 3.08 to 3.20, and the colour shade from 0.88 to 0.92, which is typical of young red wines. These wine materials can be used to increase the quality and biological value of blended wines.

Analysis of ascorbic acid content in various fruits and vegetables by spectrofluorimetric methods

Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
A Haskovic ◽  
A Copra Janicijevic ◽  
A Topcagic ◽  
L Klepo ◽  
A Kapur ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Fruits And Vegetables ◽  
Ascorbic Acid Content

scholarly journals Silicon attenuates calcium deficiency by increasing ascorbic acid content, growth and quality of cabbage leaves

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Dalila Lopes da Silva ◽  
Renato de Mello Prado ◽  
Luis Felipe Lata Tenesaca ◽  
José Lucas Farias da Silva ◽  
Ben-Hur Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Nutrient Solution ◽  
Acid Content ◽  
Dry Matter ◽  
Ascorbic Acid Content ◽  
Calcium Deficiency ◽  
Ca Deficiency ◽  
Leaf Water Loss ◽  
Nutrient Solutions

AbstractCalcium (Ca) deficiency in cabbage plants induces oxidative damage, hampering growth and decreasing quality, however, it is hypothesized that silicon (Si) added to the nutrient solution may alleviate crop losses. Therefore, this study aims at evaluating whether silicon supplied in the nutrient solution reduces, in fact, the calcium deficiency effects on cabbage plants. In a greenhouse, cabbage plants were grown using nutrient solutions with Ca sufficiency and Ca deficiency (5 mM) without and with added silicon (2.5 mM), arranged as a 2 × 2 factorial in randomized blocks, with five replications. At 91 days after transplanting, the plants were harvested for biological evaluations. In the treatment without added Si, Ca deficiency promoted oxidative stress, low antioxidant content, decreased dry matter, and lower quality leaf. On the other hand, added Si attenuated Ca deficiency in cabbage by decreasing cell extravasation while increasing both ascorbic acid content and fresh and dry matter, providing firmer leaves due to diminished leaf water loss after harvesting. We highlighted the agronomic importance of Si added to the nutrient solution, especially in crops at risk of Ca deficiency.

scholarly journals Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design

Processes ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 3
Author(s):  
Norazlin Abdullah ◽  
Nyuk Ling Chin
Keyword(s):  
Ascorbic Acid ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Quadratic Model ◽  
Juice Quality ◽  
Tropical Fruit ◽  
Total Soluble Solids ◽  
Juice Yield ◽  
Solids Content

Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating procedure. Main effects, 3D, or 4D plots for each response were developed based on factors that influenced the response. Results showed that the best extraction method for guava and pomelo juices were within indirect thermosonication method of 1 kW, 55 °C and 30 min, and 2.5 kW, 54 °C and 23 min, respectively. Direct thermosonication method at 10% amplitude, 55 °C for 2 to 10 min was more suitable for soursop juice. Thermosonicated extraction of tropical fruit juice can improve its juice yield, ascorbic acid content, and total soluble solids content.

COMPARISON OF ASCORBIC ACID CONTENT IN IMPORTED TOMATOES AND IN CULTIVARS GROWN IN NOVA SCOTIA

1987 ◽  
Vol 67 (1) ◽  
pp. 331-335
Author(s):  
HAK-YOON JU ◽  
W. JOHN MULLIN
Keyword(s):  
Ascorbic Acid ◽  
Nova Scotia ◽  
Vitamin C ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Fresh Weight ◽  
Atlantic Region ◽  
Significant Difference ◽  
Cluster Location ◽  
Greenhouse Tomatoes

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

Sign in / Sign up

Export Citation Format

Share Document