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.

COMPARISON OF ASCORBIC ACID CONTENT IN IMPORTED TOMATOES AND IN CULTIVARS GROWN IN NOVA SCOTIA

1987 ◽  
Vol 67 (1) ◽  
pp. 331-335
Author(s):  
HAK-YOON JU ◽  
W. JOHN MULLIN
Keyword(s):  
Ascorbic Acid ◽  
Nova Scotia ◽  
Vitamin C ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Fresh Weight ◽  
Atlantic Region ◽  
Significant Difference ◽  
Cluster Location ◽  
Greenhouse Tomatoes

The ascorbic acid (vitamin C) content of fresh imported field tomatoes and Nova Scotia greenhouse and field tomatoes was determined on a bi-weekly basis during the period of availability of each type of tomato to the Nova Scotia consumer in 1984. The average ascorbic acid contents of imported and Nova Scotia field and greenhouse tomatoes were 13.3, 16.7 and 17.7 mg 100 g−1 fresh weight, respectively. A study of nine recommended or promising field tomatoes for the Atlantic region showed significant differences in ascorbic acid content among the cultivars. The cultivar Quick Pick had the highest ascorbic acid content of 22.5 ± 1.5 mg 100 g−1, the cultivar Campbell 18 had the lowest content, 12.0 ± 2.9 mg 100 g−1. In Dombito greenhouse tomatoes the stage of maturity and the effect of cluster location were tested against ascorbic acid content. The lowest ascorbic acid content of 9.1 ± 1.0 mg 100 g−1 was found with the small green tomatoes while others from mature green to overripe contained 14.0–16.7 mg 100 g−1. Tomatoes from different cluster locations showed no significant difference in ascorbic acid content.Key words: Vitamin C, L-ascorbic acid, tomatoes

The Effects of Breed Characteristics and Stages of Lactation on the Vitamin C (Ascorbic Acid) Content of Cow's Milk

1936 ◽  
Vol 11 (5) ◽  
pp. 425-432 ◽  
Author(s):  
Russel Rasmussen ◽  
N. B. Guerrant ◽  
A. O. Shaw ◽  
R. C. Welch ◽  
S. I. Bechdel
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Cow’S Milk ◽  
Cow's Milk

scholarly journals Antioxidant activity and phenolic acid content of selected vegetable broths

2017 ◽  
Vol 35 (No. 6) ◽  
pp. 469-475 ◽  
Author(s):  
Filiz Bilge Ertekin ◽  
Korkmaz Nazli ◽  
Budak Nilgun H ◽  
Seydim Atif C ◽  
Seydim Zeynep B Guzel
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Acid ◽  
Acid Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Green Beans ◽  
Fresh Vegetables

The antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling. Fresh vegetables and vegetable broths were analysed for ascorbic acid content, total phenolic content, ORAC and TEAC values. Phenolic acids were quantified using HPLC. The ascorbic acid content of vegetables ranged from 5–109 mg/100 ml, while no ascorbic acids could be detected in vegetable broths. Total phenolic content was between 17–1729 mg GAE/l for all samples. ORAC and TEAC values of vegetable broths were between 0–3 µmol TE/ml and 0–2 µmol TE/ml, respectively. Gallic, chlorogenic, caffeic, p-coumaric, and ferulic acid were detected in both fresh vegetables and vegetable broths. The highest phenolic acid content was observed in water in which beetroots were boiled. It was found that the vegetable broths of beetroots, celery stalks, cabbages, parsley and broccoli harboured remarkable antioxidant activity.

scholarly journals Ascorbic acid in the fruits and leaves of some persimmon cultivars in the Southern Coast of the Crimea

2021 ◽  
pp. 116-120
Author(s):  
O. A. Grebennikova ◽  
V. A. Melnikov
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Southern Coast ◽  
Additional Source ◽  
Botanical Gardens ◽  
The Crimea ◽  
Maximum Content

The results of the ascorbic acid content in the fruits and leaves of 10 persimmon cultivars from the Nikitsky Botanical Gardens’ collection are presented. It has been established that the concentration of ascorbic acid in technical persimmon fruits is 19,8-56,3 mg / 100 g, and in mature fruits it is 70-85% lower (5,08-8,96 mg / 100 g). Persimmon leaves contain 5-20 times more ascorbic acid than in fruits. The results showed the ability to use persimmon leaves as an additional source of vitamin C. The maximum content of ascorbic acid is allocated to the fruits of the cultivars Virginskaya Krupnoplodnaya, Delishes, Sidles and leaves of the cultivars Sidles and Zolotistaya.

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