scholarly journals Effects of thermal treatments on ascorbic acid content of leafy vegetables: An in vitro analysis

2021 ◽  
Vol 1 (1) ◽  
pp. 10-15
Author(s):  
Nupur Mehrotra ◽  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Leafy Vegetables ◽  
Thermal Treatments ◽  
Vitro Analysis ◽  
In Vitro Analysis

scholarly journals Antioxidant, Anti-Inflammatory and Anti-Angiogenic Properties of Citrus lumia Juice

2020 ◽  
Vol 11 ◽  
Author(s):  
Antonella Smeriglio ◽  
Marcella Denaro ◽  
Valeria D’Angelo ◽  
Maria Paola Germanò ◽  
Domenico Trombetta
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Molecular Mechanisms ◽  
Biological Effects ◽  
Ascorbic Acid Content ◽  
Zebrafish Embryos ◽  
Anti Inflammatory ◽  
Dose Dependent

Citrus juices are a rich source of bioactive compounds with various and well-known health benefits. The aim of this study was to investigate the polyphenols and ascorbic acid content as well as to investigate the antioxidant, anti-inflammatory and anti-angiogenic properties of the juice of an ancient Mediterranean species, Citrus lumia Risso (CLJ). The antioxidant and anti-inflammatory activities were evaluated by several in vitro cell-free and cell-based assays, whereas two different in vivo models, the chick chorioallantoic membrane (CAM) and the zebrafish embryos, were used to characterize the anti-angiogenic properties. Twenty-eight polyphenols were identified by RP-LC-DAD-ESI-MS analysis (flavonoids 68.82% and phenolic acids 31.18%) with 1-caffeoyl-5-feruloylquinic acid and kaempferol 3′-rhamnoside, which represent the most abundant compounds (25.70 and 23.12%, respectively). HPLC-DAD analysis showed a high ascorbic acid content (352 mg/kg of CLJ), which contributes with polyphenols to the marked and dose-dependent antioxidant and anti-inflammatory properties observed. CLJ showed strong and dose-dependent anti-angiogenic activity as highlighted by the inhibition of blood vessel formation on CAMs and the decrease of endogenous alkaline phosphatase on zebrafish embryos. Moreover, within the concentration range tested, no dead or malformed embryos were recorded. Certainly, further studies are needed to investigate the molecular mechanisms underlying these promising biological effects, but considering the evidence of the present study, the use of CLJ as a ready-to drink safe prevention strategy for inflammatory-based diseases correlated to angiogenesis could be justified.

Anoxia-resistant turtle brain maintains ascorbic acid content in vitro

1991 ◽  
Vol 132 (2) ◽  
pp. 141-145 ◽  
Author(s):  
Margaret E. Rice ◽  
Jon Cammack
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Ascorbic Acid Content

scholarly journals Effect of processing and preservation on L-ascorbic acid content in commercially cultivated jute leaves

2021 ◽  
Vol 9 (3) ◽  
pp. 063-069
Author(s):  
Aleya Nasreen ◽  
Zakaria Ahmed ◽  
Mahabub Ali ◽  
Taslima Rahman ◽  
Tahmina
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Human Body ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Leafy Vegetables ◽  
Corchorus Olitorius ◽  
Preservation Methods ◽  
Corchorus Capsularis ◽  
Fresh Vegetables

Vitamin C, also known as ascorbic acid is essential nutrients that cannot produce in human body and meet up through diet. Jute leaves contain L-ascorbic acid. The amount of L-ascorbic is unknown in different varieties developed by Bangladesh Jute Research Institute. L-ascorbic acid content is affected by cooking or processing and preservation. Therefore, the experiment was conducted to investigate the content of vitamin C in the fresh jute leaves as well as the effect of cooking and preservation methods on L-ascorbic acid content in jute leaves. Fresh jute leaves of different varieties contain different amount of L-ascorbic acid 0.39g/10g to 0.64g/10g in Corchorus olitorius and 0.64g/10g to 0.92g/10g in Corchorus capsularis. C. capsularis contain more amount of L-ascorbic acid than the C. olitorius. Jute leaves of C. olitorius retain 95% L-ascorbic acid and C. capsularis retain 62% L-ascorbic acid after 15 min of boiling. Vinegar soaking leaves release more L- ascorbic acid by 5 min than the fresh leaves and then the L-ascorbic acid content was reduced by 15 min in both the species. Spraying vinegar treatment releases more L-ascorbic acid and increasing up-to 30 min treatment. Both oven dried and cold dried leaves retain small amount of L-ascorbic acid. L-ascorbic acid content was reduced in preserved jute leaf tea and soup powder also in both species. Usually, leafy vegetables are cooked before consumption and sometimes preserved vegetables are consumed when fresh vegetables may not available. So, this study may be useful to know the actual intake of L-ascorbic acid from the processed or preserved jute leaves.

scholarly journals Obtaining Salt Stress-Tolerant Eggplant Somaclonal Variants from In Vitro Selection

Plants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2539
Author(s):  
Sami Hannachi ◽  
Stefaan Werbrouck ◽  
Insaf Bahrini ◽  
Abdelmuhsin Abdelgadir ◽  
Hira Affan Siddiqui ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Salt Stress ◽  
Water Content ◽  
Acid Content ◽  
In Vitro Selection ◽  
Callus Tissue ◽  
Salt Content ◽  
Ascorbic Acid Content ◽  
Control Line

An efficient regeneration protocol was applied to regenerate shoots on salt stress-tolerant calli lines of aubergine (Solanum melongena). These NaCl-tolerant cell lines were obtained by two different methods. On the one hand, the developed callus tissue was transferred to a medium with a continuous salt content of 40, 80, 120, or 160 mM NaCl. On the other hand, the callus tissue was subjected to a stepwise increasing salinity to 160 mM NaCl every 30 days. With the second method, calli which could be selected were characterized by compact growth, a greenish color, and absence of necrotic zones. When grown on salt-free medium again, NaCl-tolerant calli showed a decline in relative growth rate and water content in comparison to the control line. This was more obvious in the 120 mM NaCl-tolerant callus. Lipid peroxidase activity increased in 40 and 80 mM NaCl-tolerant calli; yet did not increase further in 120 mM-tolerant callus. An increase in ascorbic acid content was observed in 80 and 120 mM NaCl-tolerant calli compared to the 40 mM NaCl-tolerant lines, in which ascorbic acid content was twice that of the control. All NaCl-tolerant lines showed significantly higher superoxide dismutase (SOD) (208–305–370 µmol min−1 mg−1 FW) and catalase (CAT) (136–211–238 µmol min−1 mg−1 FW) activities compared to control plants (231 and 126 µmol min−1 mg−1 FW). Plants were regenerated on the calli lines that could tolerate up to 120 mM NaCl. From the 32 plants tested in vitro, ten plants with a higher number of leaves and root length could be selected for further evaluation in the field. Their high salt tolerance was evident by their more elevated fresh and dry weight, their more increased relative water content, and a higher number and weight of fruits compared to the wild-type parental control. The presented work shows that somaclonal variation can be efficiently used to develop salt-tolerant mutants.

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