scholarly journals Essential Features for Antioxidant Capacity of Ascorbic Acid (Vitamin C)

2021 ◽  
Author(s):  
Kelton L. B. Santos ◽  
Vitor A. N. Bragança ◽  
Larysse V. Pacheco ◽  
Sirlene S. B. Ota ◽  
Christiane P. O. Aguiar ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Functional Group ◽  
Cellular Level ◽  
Theoretical Chemistry ◽  
Molecular Characteristics ◽  
Theoretical Studies ◽  
Citrus Species

Abstract Vitamin C or ascorbic acid is an indispensable micronutrient for human health found principally on citrus species such as lemon and orange fruits, and vegetables. It was involved in the production of proteins such as collagen. Its biochemical mechanism is related to its antioxidant capacity, however its function at the cellular level is still unclear. Several theoretical studies about antioxidant and redox mechanisms for ascorbic acid were suggested, however no derivative was proposed. Thereby, an electronic study of antioxidant capacity for ascorbic acid derivatives was performed using theoretical chemistry at the DFT/ B3LYP/6-311++(2d,2p) level of theory. Simplified derivatives show that enol hydroxyls are more important than any other functional group. The vicinal enolic hydroxyl on β-position are more important for antioxidant capacity of ascorbic than hydroxyl on α-position. According to our molecular modifications, the keto-alkene compound showed the best values when compared to ascorbic acid in some molecular characteristics. New promising structural derivatives related to ascorbic acid can be developed in the future.

scholarly journals Antioxidant density of Hungarian kapia and red bell pepper varieties

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.

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

2017 ◽  
Vol 24 (3) ◽  
pp. 223-231 ◽  
Author(s):  
Mariana Rodríguez-Arzuaga ◽  
Andrea M Piagentini
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Instrumental Color ◽  
Fresh Cut ◽  
Natural Additive

Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of “Granny Smith” fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits. The optimal composition obtained (1.2% yerba mate  + 0.9% citric acid + 1.0% ascorbic acid) increased the antioxidant capacity of the apples by 36%. The sensory acceptability test carried out on the “Granny Smith” fresh-cut apples treated with the optimal dipping solution showed that more than 78% of the surveyed consumers liked the color, flavor, and texture of the apples.

scholarly journals ELECTROCHEMICAL EVALUATION OF THE STABILITY OF ASCORBIC ACID IN WHEY FROM CHEESE AND RICOTTA

2017 ◽  
Vol 14 (27) ◽  
pp. 51-55
Author(s):  
Lucélia HOEHNE ◽  
Adriano GENNARI ◽  
Eduardo Miranda ETHUR ◽  
Maurício HILGEMANN ◽  
Claucia Fernanda Volken SOUZA ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Cyclic Voltammetry ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Electrochemical Techniques ◽  
Factors Affecting ◽  
Oxidative Reactions ◽  
Antioxidant Evaluation ◽  
The Stability ◽  
Electrochemical Evaluation

Ascorbic acid has aroused particular interest due to its antioxidant capacity, which can prevent oxidative reactions. Cyclic voltammetry stands out as one of the main electrochemical techniques for antioxidant evaluation. The cheese and ricotta whey are subproducts of the dairy, and have several components that allow its use in various foods. The enrichment of subproducts with essential substances in food may make its use even more attractive by industries. Therefore, the aim of this study was to evaluate the stability of ascorbic acid in cheese and ricotta whey using cyclic voltammetry. For this, the cheese and ricotta whey were collected from a dairy industry of the Vale do Taquari-RS and were fortified with ascorbic acid and its stability was evaluated according to the electrochemical profiles of the samples. With the data obtained, it was concluded that one of the factors affecting directly the stability of ascorbic acid was the pH, but more studies are needed to evaluate other interfering stability of vitamin C.

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

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.

scholarly journals Changes in Proximate Composition, Vitamin C and β-Carotene Contents of Oven Dried Pawpaw (Carica papaya) Fruit as Influenced by Pretreatment Methods

2021 ◽  
Vol 6 (1) ◽  
Author(s):  
Lydia A Adepoju ◽  
Zinash D Osunde ◽  
Kehinde J Falua
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Proximate Composition ◽  
Fruits And Vegetables ◽  
Carica Papaya ◽  
Average Temperature ◽  
Processing Techniques ◽  
And Control ◽  
Β Carotene ◽  
Control Samples

A common way of maintaining essential nutrients in fruits and vegetables is through novel food processing techniques such as pretreatment. This study investigated the influence of pretreatment methods on the proximate composition, vitamin C and β-carotene contents of oven dried pawpaw. Fresh, ripe pawpaw fruit were peeled, sliced and pretreated with three pretreatments – ascorbic acid dip (0.45% w/v), honey dip (0.25% v/v) and steam blanching (100 °C). The fruit slices were soaked in ascorbic acid and honey solutions for 4 min while steam blanching was done for 2 min. Untreated pawpaw sample served as the control. The treated and control samples were dried at an average temperature of 65 °C. Results showed that vitamin C of dried pawpaw samples pretreated with honey dip had the highest retention of vitamin C (116.05 mg/100g) compared to ascorbic acid treated (98.90 mg/100g), steam blanched (109.02 mg/100g), and control samples (77.02 mg/100g). In terms of β-carotene, pawpaw sample treated with ascorbic acid solution had the highest value of 12.68 mg/100g. The use of honey and ascorbic acid solutions as treatments prior to drying can improve the retention of nutrients such as vitamin C and β-carotene in dried fruits.Keywords—Pretreatments, proximate properties, vitamin C, β-carotene

scholarly journals Vitamin C and nitrates contents in fruit and vegetables from farmers' markets and supermarkets

10.5219/1347 ◽  
2020 ◽  
Vol 14 ◽  
pp. 1124-1130
Author(s):  
Monika Sabolová ◽  
Lenka Kouřimská
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Fruit And Vegetables ◽  
Leafy Vegetables ◽  
Food Sources ◽  
Farmers Markets ◽  
Nitrate Content ◽  
Local Market ◽  
Red Peppers

Fruits and vegetables are the best food sources of vitamin C. However, fruits and vegetables can be also sources of potentially harmful substances to the human body, nitrates being one of these. The aim of this study was to compare vitamin C and nitrates contents in selected fruits and vegetables from supermarkets and local farmers' markets. Samples of plums, strawberries, apples, spinach, red peppers and tomatoes were chosen for analysis. Content of vitamin C and nitrates was analyzed by HPLC/DAD. The hypothesis was that local market fruits and vegetables contain more vitamin C and fewer nitrates than samples bought in supermarkets. Laboratory analyses showed that there were differences in vitamin C in the case of strawberries, tomatoes and red peppers. The highest level of ascorbic acid was in red pepper samples (141 mg.100g-1). In the case of fruit, the highest content was in strawberries (70 mg.100g-1). As far as nitrates content is concerned, in three cases out of six, the fruit and vegetables we tested from farmers' markets contained lower concentrations of nitrates than those purchased at supermarkets and the hypothesis was accepted in these cases. There was no significant difference between the nitrate content of the local market and supermarket strawberries and red peppers. Tomatoes had significantly higher nitrate content when purchased at farmers' markets than at supermarkets. Leafy vegetables are considered to be the major source of nitrates, and this was confirmed by this study. The highest content of nitrates was in the spinach sample (2969 mg.kg-1). Among all fruit samples, strawberries had the highest nitrates levels (maximum 131 mg.kg-1). The results of this work showed that the content of ascorbic acid and nitrates differs significantly depending on the type of fruit or vegetables.

scholarly journals Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation

2002 ◽  
Vol 87 (1) ◽  
pp. 55-59 ◽  
Author(s):  
Yim Tong Szeto ◽  
Brian Tomlinson ◽  
Iris F. F. Benzie
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Reduced Form ◽  
Kiwi Fruit ◽  
Antioxidant Power ◽  
Wide Range ◽  
Total Antioxidant ◽  
Wet Weight

Epidemiological evidence links high intake of ascorbic acid (AA) and other antioxidant micronutrients to health promotion. It would be useful to know the overall, or ‘total’ antioxidant capacity of foods, to establish the contribution of AA to this, and to assess how this information may translate into dietary intakes to meet the new US daily reference intake for AA. In this study, the total antioxidant capacity, as the ferric reducing–antioxidant power (FRAP) value, and AA content of thirty-four types of fruits and vegetables were measured using a modified version of the FRAP assay, known as FRASC. This measures AA (reduced form only) simultaneously with the FRAP value. Results covered a wide range: 880–15 940 μmol/kg fresh wet weight and <20–540 mg/kg fresh wet weight respectively, for FRAP and AA, which comprised <1–73 % and <1–59 % total antioxidant capacity of fruits and vegetables respectively. We estimate that 100 mg AA is contained in one orange, a few strawberries, one kiwi fruit, 1–2 slices of pineapple, several florets of raw cauliflower or a handful of uncooked spinach leaves. Apples, bananas, pears and plums, the most commonly consumed fruits in the UK, contain very little AA. Results indicate also that the antioxidant capacity of vegetables decreases rapidly and significantly after fragmentation. Results of this, and future studies, using FRASC as a biomonitoring tool will be useful in food production, preparation, preservation, and aid dietary choices to increase antioxidant and AA intake. Furthermore, FRASC will facilitate bioavailability studies of antioxidants from different foods of known antioxidant capacity and AA content.

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