scholarly journals Redox properties’ changing in canned products as an effect of citric and ascorbic acids’ addition

2020 ◽  
Vol 81 (4) ◽  
pp. 153-158
Author(s):  
V. V. Kondratenko ◽  
L. K. Patsuk ◽  
T. V. Fedosenko ◽  
M. A. Tsaryova ◽  
E. A. Medvedeva
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Mass Fraction ◽  
Minor Component ◽  
Original Method ◽  
Plateau Area ◽  
Capacity Index ◽  
Ascorbic Acids ◽  
Carrot Puree ◽  
Reducing Capacity

Presents the results of investigation for influence of citric and ascorbic acids added to puree from apple, plum, carrot and pumpkin on the reducing capacity index. The concentration of the minor component was varied from 0 to 0.8% for citric acid and from 0 to 120 mg in 100 g for ascorbic acid. Active acidity (pH) and the redox potential (Eh) were determined in the finished products. The reducing capacity index (RH) was calculated by the original method. The presence of a statistically significant effect for the mass fraction of citric acid added to vegetables puree on the reducing capacity index was established. However, the effects for the carrot and pumpkin puree were the opposite. Positive effect was observed for pumpkin puree only, where the target dynamic was occurred until the mass fraction of the minor components in the product become up to 0.1%. The expediency of ascorbic acid addition to pumpkin and fruit puree for positive correction of the reducing capacity index with concentration up to 70-80 mg per 100 g of product was obtained. Further increase in concentration showed a tendency to transfer plateau area in relationship "concentration - RH». For the same reason the maximum effective from the viewpoint of influence on reducing properties of carrot puree mass fraction of ascorbic acid was 15-20 mg per 100 g product.

Ayurvedic formulations containing benzoic and ascorbic acids as additives: benzene formation during storage and impact of additives on quality parameters

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Priyanka Sharma ◽  
Mukesh Maithani ◽  
Vikas Gupta ◽  
Parveen Bansal
Keyword(s):  
Ascorbic Acid ◽  
Quality Parameters ◽  
Over The Counter ◽  
Flame Ionization ◽  
Class 1 ◽  
Short And Long Term ◽  
Pharmaceutical Industries ◽  
Increasing Demand ◽  
Gas Chromatographic Method ◽  
Ascorbic Acids

AbstractObjectivesAyurvedic formulations are becoming the prior choice of people as health care supplements. The increasing demand for these formulations has led to extensive development of Ayurvedic pharmaceutical industries worldwide. The reaction between the preservatives (sodium benzoates and ascorbic acid) used in these formulations could generate benzene. Benzene is classified as class-1 human carcinogen and responsible for various short and long term health effects.MethodsIn this study, 25 formulations (containing ascorbic acid and sodium benzoate) of various manufacturers available as over the counter products were obtained and their benzene content were determined using gas chromatograph with flame ionization detector.ResultsThe result showed that 64% of the formulations were free from benzene contamination whereas 36% of formulations were found to be contaminated with benzene. A simple, less time-consuming, economic, and validated gas chromatographic method for estimation of benzene in Ayurvedic formulations was also developed successfully in present study.ConclusionsThe data revealed that the level of benzene was within permissible limits, yet the presence of a carcinogen in the marketed formulations intended for internal use is an alarming situation.

The effects of fruit juices and fruits on the absorption of iron from a rice meal

1987 ◽  
Vol 57 (3) ◽  
pp. 331-343 ◽  
Author(s):  
D. Ballot ◽  
R. D. Baynes ◽  
T. H. Bothwell ◽  
M. Gillooly ◽  
J. Macfarlane ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Malic Acid ◽  
Acid Content ◽  
Orange Juice ◽  
Geometric Mean ◽  
Citrus Fruit ◽  
Fruit Juices ◽  
Persea Americana ◽  
Better Than

1. The effects of the chemical composition of fruit juices and fruit on the absorption of iron from a rice (Oryza sativa) meal were measured in 234 parous Indian women, using the erythrocyte utilization of radioactive Fe method.2. The corrected geometric mean Fe absorptions with different juices varied between 0.040 and 0.129, with the variation correlating closely with the ascorbic acid contents of the juices (rs 0.838, P < 0.01).3. Ascorbic acid was not the only organic acid responsible for the promoting effects of citrus fruit juices on Fe absorption. Fe absorption from laboratory ‘orange juice’ (100 ml water, 33 mg ascorbic acid and 750 mg citric acid) was significantly better than that from 100 ml water and 33 mg ascorbic acid alone (0.097 and 0.059 respectively), while Fe absorption from 100 ml orange juice (28 mg ascorbic acid) was better than that from 100 ml water containing the same amount of ascorbic acid (0.139 and 0.098 respectively). Finally, Fe absorption from laboratory ‘lemon juice’ (100 ml orange juice and 4 g citric acid) was significantly better than that from 100 ml orange juice (0.226 and 0,166 respectively).4. The corrected geometric mean Fe absorption from the rice meal was 0.025. Several fruits had little or no effect on Fe absorption from the meal (0.013–0.024). These included grape (Vitis vinifera), peach (Prunuspersica), apple (Malus sylvestris) and avocado pear (Persea americana). Fruit with a mild to moderate enhancing effect on Fe absorption (0.03 1–0.088) included strawberry (Fragaria sp.) (uncorrected values), plum (Prunus domestica), rhubarb (Rheum rhaponticum), banana (Musa cavendishii), mango (Mangifera indica), pear (Pyrus cornmunis), cantaloup (Cucumis melo) and pineapple (Ananas comosus) (uncorrected values). Guava (Psidium guajava) and pawpaw (Carica papaya) markedly increased Fe absorption (0.126–0.293).5. There was a close correlation between Fe absorption and the ascorbic acid content of the fruits tested (rs 0.738, P < 0.0001). There was also a weaker but significant correlation with the citric acid content (rs 0.55, P < 0.03). Although this may have reflected a direct effect of citric acid on Fe absorption, it should be noted that fruits containing citric acid also contained ascorbic acid (rs 0.70, P < 0.002). Similarly, the negative correlation (rs –0.62, P < 0,008) between Fe absorption and the malic acid content of fruits may have been due to the fact that fruits with a high malic acid content tended to have low levels of ascorbic acid (rs–0.45, P < 0.06).6. These various results suggested that most fruits have only a limited effect on overall Fe nutrition. However, the presence of citrus fruit, guava or pawpaw would be expected to increase Fe absorption markedly from diets of low Fe availability.

Effect of Pepsin Treatment on the Chemical Iron Profile of Soy-Based Foods Supplemented with Selected Iron Sources and Enhancers

1985 ◽  
Vol 48 (1) ◽  
pp. 35-38 ◽  
Author(s):  
S.W. RIZK ◽  
F.M. CLYDESDALE
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Degradation Products ◽  
In Vitro Digestion ◽  
Soy Milk ◽  
Pepsin Digestion ◽  
Iron Solubility ◽  
Iron Profile ◽  
Solubilizing Capacity

Changes in chemical iron profile occurring from pH 2 to 6.5 in a wheat-soy blend, a corn-soy-milk mix, and a soy-extended beef patty were investigated. Iron solubility in these products, as affected by in vitro digestion with pepsin, was dependent on a combination of ligand, iron source, pH and food. The greatest solubilizing capacity of the ligands added was provided by ascorbic acid at pH 2 and 4, and by citric acid at pH 6. Improvements in percent soluble iron were related to pepsin digestion and the presumed appearance of protein degradation products.

scholarly journals Factors influencing the absorption of iron from soya-bean protein products

1987 ◽  
Vol 57 (3) ◽  
pp. 345-353 ◽  
Author(s):  
D. P. Derman ◽  
D. Ballot ◽  
T. H. Bothwell ◽  
B. J. Macfarlane ◽  
R. D. Baynes ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
G Protein ◽  
Geometric Mean ◽  
Soya Bean ◽  
Milk Formula ◽  
Fe Method ◽  
Mean Values ◽  
Significant Difference ◽  
Bean Protein

1. The absorption of iron from soya-bean (Glycine hispida)-based and milk-based infant formulas was assessed in 138 multiparous Indian women, using the erythrocyte utilization of radioactive Fe method.2. Fe absorption was significantly greater from the basal milk formula (1.5 g protein) than it was from the basal soya-bean formula (2.3 g protein), with geometric mean values of 0.083 and 0.044 respectively.3. Ascorbic acid markedly increased Fe absorption from the milk-based formula in a dose-dependent fashion. The increase was fivefold when the ascorbic acid: Fe ratio on a weight-for-weight basis was 6: 1 and over tenfold when it was 20:1. In contrast, ascorbic acid had a less-marked effect on the absorption of Fe from the soya-bean-based formula, with only a two- to threefold increase at an ascorbic acid: Fe ratio of 20: 1.4. The geometric mean Fe absorption from the soya-bean formula (1.27 mg Fe, 2.3 g isolated soya-bean protein (ISP)) was somewhat less than that from the same amounts of ISP and ascorbic acid made up in milk (0.075 and 0.1 13 respectively). However, a direct comparison between the soya-bean formula in milk and in water showed no significant difference (0.043 and 0.060 respectively).5. Fe absorption from a drink containing 10 g ISP and 30 mg ascorbic acid was significantly better than that from a similar drink containing the soya-bean flour from which ISP is extracted (0.044 and 0.027 respectively).6. Heating ISP to 200° for 2 h before its use had no effect on Fe availability. When 2.3 g heated ISP (10 mg ascorbic acid) was compared with a similar formulation of untreated ISP, Fe absorption values were 0.135 and 0.099 respectively. Comparable values with 25 g ISP (no ascorbic acid) were 0.067 and 0.058.7. Citric acid in amounts of 1 4 g had a dose related but limited enhancing effect on Fe absorption from 10 g ISP, with a rise from 0.01 1 (no citric acid) to 0.068 (4 g citric acid).8. There was appreciable variability in the levels of Fe absorption in different studies, which suggested that unidentified manufacturing or preparative differences might be influencing the overall results.

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