scholarly journals RESEARCHES ABOUT ANTIOXIDANT CAPACITY, ASCORBIC ACID AND POLYPHENOLS CONTENTS IN SOME VEGETABLES

1970 ◽  
Vol 62 ◽  
Author(s):  
Luminiţa Pîrvulescu ◽  
I. Gergen ◽  
C. Rujescu ◽  
Diana Moigradean ◽  
Despina Maria Bordean ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Acid Content ◽  
Antioxidant Activities ◽  
Ascorbic Acid Content ◽  
Bell Pepper ◽  
Total Polyphenols ◽  
Green Pepper ◽  
Red Cabbage ◽  
Dpph Method

A total of 18 vegetables: bell pepper (red and green); pepper (red and green), sallow thorn (Hyppophae rhammnoides) celery (leaves and root), cabbage (white, red, curly and Bruxelles), broccoli, cauliflower, radish, dill (leaves), parsley (leaves and roots); carrots were analyzed for antioxidant activities using FRAP method, DPPH method, total polyphenols content by Folin Ciocalteu method and ascorbic acid content using 2,6-dichlorophenol indophenols. The highest TAC values was identified for sallow thorn (Hyppophae rhammnoides), red cabbage, red bell pepper and pepper.

scholarly journals Phytochemical, Nutritional, Antioxidant Activity and Sensorial Characteristics of Amala (Phyllanthus emblica L.) Chutney

2020 ◽  
pp. 43-52
Author(s):  
Yadav KC ◽  
Samikshya Rayamajhi ◽  
Anish Dangal ◽  
Lila Devi Shiwakoti
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Citric Acid ◽  
Moisture Content ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Sensory Attributes ◽  
Total Sugar ◽  
Phyllanthus Emblica ◽  
Total Polyphenols

This study was aimed to prepare amala (Phyllanthus emblica L.) chutney and to determine its phytochemicals and nutritional compositions, antioxidant activity and sensorial properties. The amala pulp and sugar were mixed separately at the proportion of 70:30, 60:40, 50:50, 40:60 and 30:70 and labeled as samples A, B, C, D and E respectively. Sample A exhibited highest tannins, total polyphenols, flavonoids content and percent DPPH inhibition (198.9 mg GAE/g, 606 mg GAE/g, 153.47 mg QE/g and 61.67% respectively), and sample B exhibited highest ascorbic acid content (325.4 mg/100g) among the chutney samples. The crude proteins, crude fat, crude fiber, total ash and moisture content were higher (2.1%, 0.328%, 5.03%, 1.73% and 51.17% respectively) in sample A. The carbohydrate content and energy value were higher (66.16% and 267.9 Kcal/100 g respectively) in sample E. Total sugar, TSS and pH (75.93%, 60.3 °Bx and 4.56 respectively) was higher in sample E while acidity (1.21% as citric acid) was high in sample A. Most of the sensory attributes were significantly higher (P

scholarly journals 508 Ascorbic Acid Content in Tomato and Bell Pepper Fruit during Development, Maturation, and Senescence on the Plant and Relation with Ascorbate Oxidase and Polyamines

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 533B-533
Author(s):  
E.M. Yahia ◽  
M. Contreras-Padilla ◽  
G. Gonzalez-Aguilar
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Fruit Set ◽  
Tomato Fruit ◽  
Ascorbic Acid Content ◽  
Bell Pepper ◽  
Ascorbate Oxidase ◽  
Pepper Fruit ◽  
Hydroponic Conditions

Plants were grown in a greenhouse in controlled hydroponic conditions, and fruit were harvested at different intervals from 18 to 94 days from fruit set (DFFS). AsA was higher in pepper than in tomato fruit. In pepper fruit, it increased very fast and reached a maximum at 50 DFFS and then decreased suddenly and reached a minimum about 60 DFFS. AsA in tomato fruit increased slowly and reached a maximum after about 75 DFFS and then declined slowly. The decrease in AsA is correlated with the initiation of ripening and with an increase in the activity of AAO. There was more putrescine in pepper than in tomato fruit. There were no major changes in spermine and spermidine in pepper and spermidine in tomato fruit. However, putrescine in pepper fruit and spermine in tomato fruit increased very early until about 30 to 38 DFFS and then decreased in a manner similar to the decrease in AsA. Putrescine in tomato fruit increased consistently and did not decrease even during the senescence of the fruit. We conclude that AsA decreases in tomato and pepper fruit after 75 and 50 DFFS, respectively, and this decrease is related to an increase in AAO and a decrease in putrescine in pepper and spermine in tomato fruit.

scholarly journals Monitoring of Bioactive Compounds of Tomato Cultivars as Affected by Mulching Film

2018 ◽  
Vol 49 (4) ◽  
pp. 267-273
Author(s):  
M. Valšíková ◽  
J. Mlček ◽  
L. Snopek ◽  
M. Rehuš ◽  
S. Škrovánková ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Ascorbic Acid Content ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Bioactive Substances ◽  
Tomato Fruits ◽  
Tomato Cultivars ◽  
Mulching Film

Abstract The influence of varieties and the effect of mulching film on antioxidant capacity, polyphenol content, ascorbic acid content, and yield of tomato fruits were investigated. Results of two years (2012 and 2013) investigations were compared. The results proved a statistically significant effect of year, mulching film, and variety on the content of total polyphenols (0.92–1.49 g gallic acid equivalents per kg of fresh weight (FW), ascorbic acid (26.66–38.62 mg per 100 g FW), and antioxidant capacity (1.12–1.94 g ascorbic acid equivalents per kg FW), while the values were the highest in 2013 and in uncovered soil. Conversely, a higher yield was found in mulching film compared with uncovered soil, also in 2013 (48.65–120.38 t ha−1). There was a negative correlation between the yield and the content of bioactive compounds (BC) and antioxidant capacity. The content of bioactive substances, antioxidant capacity, and yield of tomato fruits is dependent on the vintage, agronomical interventions, and genotype.

Effects of Ionizing Radiation on Sensorial, Chemical, and Microbiological Quality of Frozen Corn and Peas†

2007 ◽  
Vol 70 (8) ◽  
pp. 1901-1908 ◽  
Author(s):  
XUETONG FAN ◽  
KIMBERLY J. B. SOKORAI
Keyword(s):  
Ascorbic Acid ◽  
Ionizing Radiation ◽  
Antioxidant Capacity ◽  
Chlorophyll Content ◽  
Acid Content ◽  
Microbiological Quality ◽  
Ascorbic Acid Content ◽  
Green Color ◽  
Instrumental Color

The effects of irradiation (0, 1.8, and 4.5 kGy) on the quality of frozen corn and peas were investigated during a 12-month period of postirradiation storage at −18°C. Irradiation of frozen corn and peas caused a reduction in ascorbic acid content of both vegetables and a loss of texture in peas but had no significant effects on instrumental color parameters (L*, a*, and b*), carotenoid and chlorophyll content, or antioxidant capacity of corn and peas. Irradiation reduced microbial loads of frozen peas and increased display life at 23°C of thawed peas by preserving the green color, apparently because of slower increases in the population of acid-producing microorganisms in the irradiated samples. Overall, irradiation significantly reduced the microbial load and increased the display life of peas and had minimal detrimental effects on the quality of frozen corn and peas.

Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits

2016 ◽  
Vol 201 ◽  
pp. 307-314 ◽  
Author(s):  
Aneta Wojdyło ◽  
Ángel A. Carbonell-Barrachina ◽  
Pilar Legua ◽  
Francisca Hernández
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Phenolic Composition ◽  
Ziziphus Jujube
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