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 Fruit and vegetable intakes in relation to plasma nutrient concentrations in women in Shanghai, China

2011 ◽  
Vol 15 (1) ◽  
pp. 167-175 ◽  
Author(s):  
Cara L Frankenfeld ◽  
Johanna W Lampe ◽  
Jackilen Shannon ◽  
Dao L Gao ◽  
Wenjin Li ◽  
...  
Keyword(s):  
Vitamin C ◽  
Fruits And Vegetables ◽  
Disease Risk ◽  
Vegetable Consumption ◽  
Plasma Concentrations ◽  
Nutrient Concentrations ◽  
Fruit Intake ◽  
Fruit And Vegetable ◽  
Classification Schemes ◽  
High Nutrient

AbstractObjectiveTo evaluate the validity of fruit and vegetable intakes as it relates to plasma carotenoid and vitamin C concentrations in Chinese women, using three classification schemes.DesignIntakes were calculated using an interviewer-administered FFQ. Fruits and vegetables, botanical groups and high-nutrient groups were evaluated. These three classification schemes were compared with plasma carotenoid and vitamin C concentrations from blood samples collected within 1 week of questionnaire completion.SettingShanghai, China.SubjectsParticipants (n 2031) comprised women who had participated in a case–control study of diet and breast-related diseases nested within a randomized trial of breast self-examination among textile workers (n 266 064)ResultsFruit intake was significantly (P < 0·05) and positively associated with plasma concentrations of α-tocopherol, β-cryptoxanthin, lycopene, α-carotene, β-carotene, retinyl palmitate and vitamin C. Fruit intake was inversely associated with γ-tocopherol and lutein + zeaxanthin concentrations. Vegetable consumption was significantly and positively associated with γ-tocopherol and β-cryptoxanthin concentrations. Each botanical and high-nutrient group was also significantly associated with particular plasma nutrient concentrations. Fruit and vegetable intakes and most plasma nutrient concentrations were significantly associated with season of interview.ConclusionsThese results suggest that the manner in which fruits and vegetables are grouped leads to different plasma nutrient exposure information, which may be an important consideration when testing and generating hypotheses regarding disease risk in relation to diet. Interview season should be considered when evaluating the associations of reported intake and plasma nutrients with disease outcomes.

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.

scholarly journals FRUIT AND VEGETABLE INTAKES BY INDIVIDUALS IN THE 1987-88 NATIONWIDE FOOD CONSUMPTION SURVEY

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1110b-1110
Author(s):  
Cecilia Wilkinson Enns
Keyword(s):  
Food Consumption ◽  
Fruits And Vegetables ◽  
Vegetable Consumption ◽  
The United States ◽  
United States Department ◽  
Fruit And Vegetable ◽  
Black And White ◽  
Food Consumption Survey ◽  
Dark Green ◽  
Consumption Survey

Using data from the United States Department of Agriculture (USDA) Nationwide, Food Consumption Survey (NFCS) conducted from April 1987 through Summer 1988, 1-day intakes of fruits and vegetables by 10, 138 individuals are described. Mean intakes and percentages of individuals using total fruits, citrus fruits and juices, apples, bananas, other fruits and mixtures mainly fruit, noncitrus juices and nectars, total vegetables, white potatoes, tomatoes, dark-green and deep-yellow vegetables, and other vegetables are presented. Fruit and vegetable consumption patterns by age and sex (18 groups), by race (black and white), by region (Northeast, Midwest, South, and West), and by income level as a percentage of poverty (under 131%, 131-300%, and over 300%) are illustrated.

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 The distribution of vitamin C in foods sold on the open market

1940 ◽  
Vol 40 (6) ◽  
pp. 699-732 ◽  
Author(s):  
Gweneth Chappell
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Fruits And Vegetables ◽  
Ascorbic Acid Content ◽  
Open Market ◽  
Market Prices ◽  
Mean Values ◽  
Sufficient Vitamin ◽  
The Cost

Values for the ascorbic acid content of a number of foods sold in diverse markets were determined by titration against 2: 6 dichlorophenolindophenol in acid solution. The results showed that the least expensive material was not necessarily the poorest source of vitamin C and might be more valuable than expensive foods. Samples of cabbage from the cheap market contained 329% as much vitamin C as samples from expensive sources. These results on comparison with figures recorded for fresh garden produce showed that market foods have lost some of their vitamin C content on exposure for sale, but still contain satisfactory amounts of ascorbic acid when purchased.Results from different samples of fruits and vegetables showed wide variation. No data relating to storage before purchase were available, so limiting figures were used for each food. Mean values were calculated for purposes of comparative tabulation.The effect of household storage after purchase was noted for foods from inexpensive and fashionable markets. The values obtained showed that the loss of ascorbic acid in foods stored in the home after a period of exposure for sale, though marked, was not as serious as has previously been indicated.An irregular fall in the ascorbic acid content of some of the material examined was noted and investigated. Wide variations in the amount of ascorbic acid present in different parts of individual fruits and vegetables were observed. In view of experimental results it is recommended that foods be purchased and prepared for consumption immediately before use.Canned foods from diverse markets were examined to determine their ascorbic acid content, and it was shown that the vitamin is distributed throughout solid and liquid. Although a percentage of vitamin is destroyed on heating, those fruits and vegetables initially high in ascorbic acid retained sufficient vitamin to afford a better, and frequently cheaper, source of vitamin than unheated samples with a low ascorbic acid content. Considerable quantities of vitamin C are lost when the liquid from canned vegetables is discarded. When the syrup from cans is used as well as the fruit the vitamin available to the consumer is frequently greater than the amount yielded by the same weight of raw fruit from market sources.Raw and canned plant tissues from cheap and expensive sources were compared for their antiscorbutic value in the human diet, and for the cost of the daily requirement at ruling market prices. It was found that a day's ration of ascorbic acid could be purchased at a cost as low as a farthing to as high as a pound.

scholarly journals Possible Involvement of Vitamin C in Periodontal Disease-Diabetes Mellitus Association

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 553
Author(s):  
Maria Bogdan ◽  
Andreea Daniela Meca ◽  
Mihail Virgil Boldeanu ◽  
Dorin Nicolae Gheorghe ◽  
Adina Turcu-Stiolica ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Clinical Trials ◽  
Ascorbic Acid ◽  
Vitamin C ◽  
Periodontal Disease ◽  
Fruits And Vegetables ◽  
Water Soluble ◽  
Beneficial Effects ◽  
Positive Effects ◽  
Water Soluble Vitamin

Ascorbic acid (vitamin C) is an important water-soluble vitamin found in many fruits and vegetables. It has well-documented beneficial effects on the human body and is used as a supplement, alone or in combination with other vitamins and minerals. Over recent years, research has focused on possible new therapeutic actions in chronic conditions including periodontal disease (PD). We conducted a systematic review on clinical trials from four databases (PubMed, Clinical Trials, Cochrane, Web of Science) which measured plasmatic/salivary levels of ascorbic acid in PD–diabetes mellitus (DM) association. Six studies were included in our review, three of them analyzing patients with different grades of PD and DM who received vitamin C as a treatment (500 mg vitamin C/day for 2 months and 450 mg/day for 2 weeks) or as part of their alimentation (guava fruits), in combination with standard therapies and procedures. Decreased levels of vitamin C were observed in PD patients with DM but data about efficacy of vitamin C administration are inconclusive. Given the important bidirectional relationship between PD and DM, there is a strong need for more research to assess the positive effects of ascorbic acid supplementation in individuals suffering from both diseases and also its proper regimen for these patients.

scholarly journals Efecto de la radiación gamma sobre la vitamina C

2019 ◽  
pp. 26-29
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Gamma Radiation ◽  
Orange Juice ◽  
Fruits And Vegetables ◽  
Water Solution ◽  
Initial Content ◽  
Effects Of Radiation ◽  
The One ◽  
Different Doses

Efecto de la radiación gamma sobre la vitamina C Effect of gamma radiation on vitamin C Johnny Vargas R. Instituto Peruano de Energía Nuclear. Av. Canadá 1470 Lima 41 DOI: https://doi.org/10.33017/RevECIPeru2011.0005/ RESUMEN Uno de los compuestos orgánicos más sensibles a la temperatura, almacenamiento y radiaciones es el ácido ascórbico. En una planta de irradiación para el tratamiento cuarentenario, se procesarán frutas y hortalizas frescas; vegetales portadores de vitamina C. Se irradió a una determinada concentración la vitamina C (42,24 mg/100 ml) contenida en 3 diferentes sustratos: en jugo de naranja, en solución de agua y acido ascórbico puro en cristales, diluida posteriormente en agua; se aplicaron diferentes dosis de radiación gamma (0; 0,1; 1,0; y 10 kGy), la tasas de dosis fue 7,433 Gy/min. Los resultados mostraron que los mayores porcentajes de destrucción vitamina C irradiada a las dosis respectivas se presentaron en la solución de vitamina C contenida en agua,(15,62; 64,11 y 84,38 %) debido al efecto indirecto de la radiación gamma, luego en la vitamina C contenida en el jugo de naranja,(5,25; 7,33 y 50,50 %) esto es debido a que los otros constituyentes del jugo de naranja, tienen un efecto protector en la vitamina C contra las radiaciones, la vitamina C en cristales fue la que presentó los menores porcentajes de destrucción (3,13; 4,60 y 6,74%). Las diferentes muestras presentaron un contenido inicial de 42,24 mg de vitamina C por 100 ml del sustrato seleccionado. A la dosis de 0,1 kGy el porcentaje de destrucción en la solución de agua fue de 15,62 % mientras en el jugo de naranja y en cristales fue de 5,25 % y 3,13 % respectivamente; a la dosis de 1 kGy presentaron los siguientes porcentajes de destrucción solución 64,11; jugo 7,33 y cristales 4,60% respectivamente y a la dosis de 10 kGy la destrucción de la vitamina C en solución fue de 84,38; en jugo de naranja 50,50 % y en cristales 6, 79% demostrándose que el tipo de sustrato y la dosis juega un papel importante en los efectos de la radiación sobre la vitamina C. En una planta de irradiación para el tratamiento cuarentenario de frutas y hortalizas frescas se aplicaran dosis alrededor de 0,1 kGy, por lo que las pérdidas en vitamina C serán mínimas. Descriptores: Irradiación, Vitamina C, dosis, tratamiento cuarentenario. ABSTRACT One of the organic compounds more sensitive to temperature, storage and radiation is ascorbic acid. In an irradiation plant quarantine treatment, be processed fruits and vegetables, vegetable carriers of vitamin C. Was irradiated at a given concentration of vitamin C (42.24 mg/100 ml) contained in 3 different media: orange juice in water solution and pure ascorbic acid crystals, then diluted in water, we applied different doses of radiation Gamma (0, 0.1, 1.0, and 10 kGy), the dose rate was 7.433 GY / min.The results showed that higher percentages of vitamin C destruction irradiated to the respective doses were presented in the solution of vitamin C contained in water, (15.62, 64.11 and 84.38%) due to the indirect effect of gamma radiation , then vitamin C contained in orange juice, (5.25, 7.33 and 50.50%) This is because the other constituents of orange juice, have a protective effect of vitamin C against radiation, vitamin C crystals, was the one with the lowest percentages of Destruction (3.13, 4.60 and 6.74%). The different samples showed an initial content of 42.24 mg of vitamin C per 100 ml of the selected substrate. A dose of 0.1 kGy the percentage of destruction in the water solution was 15.62% while in the orange juice and glasses was 5.25% and 3.13% respectively, at a dose of 1 kGy showed the following percentages of destruction solution 64.11; juice crystals and 7.33 respectively 4.60% and the dose of 10 kGy the destruction of vitamin C in solution was 84.38, in orange juice 50.50 % and in crystals 6, 79% demonstrated that the type of substrate and the dose plays an important role in the effects of radiation on vitamin C. In an irradiation facility for quarantine treatment of fruits and vegetables are applied about 0.1 kGy dose, so the vitamin C losses will be minimal. Keywords: Irradiation, Vitamin C, dose, quarantine treatment.

scholarly journals Fruit and vegetables – fresh or processed – which are a better source of vitamin C?*

2019 ◽  
Vol 65 (3) ◽  
Author(s):  
Izabela Gutowska ◽  
Patrycja Marszałek ◽  
Irena Baranowska-Bosiacka ◽  
Agnieszka Łukomska ◽  
Marta Goschorska ◽  
...  
Keyword(s):  
Vitamin C ◽  
Fruits And Vegetables ◽  
Winter Season ◽  
Fresh Fruit ◽  
Fruit And Vegetables ◽  
Fruit And Vegetable ◽  
Commercial Products ◽  
Essential Component ◽  
Normal Body ◽  
Study Material

Introduction: Vitamin C is an essential component of our diet. Its presence is necessary for normal body functioning. The main sources are fruits and vegetables.The aim of the study was to evaluate the content of vitamin C in both raw and processed fruits and vegetables and products available commercially in the autumn/winter period.Materials and methods: The study material comprised 14 types of fruits and vegetables and commercial products made from them, in which we determined the content of vitamin C.Results: Differences were found in vitamin C content between fresh fruits and vegetables vs. processed fruit and vegetable products.Conclusions: Fresh fruit and vegetables are not always the best source of vitamin C in the autumn/winter season. In some cases, processed fruits and vegetables are richer in this vitamin.

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.

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