Effects of Ascorbic Acid on Plasma Thyroxine Concentrations and Eggshell Quality of Leghorn Chickens Treated with Dietary Thiouracil

AbstractCalcium (Ca) deficiency in cabbage plants induces oxidative damage, hampering growth and decreasing quality, however, it is hypothesized that silicon (Si) added to the nutrient solution may alleviate crop losses. Therefore, this study aims at evaluating whether silicon supplied in the nutrient solution reduces, in fact, the calcium deficiency effects on cabbage plants. In a greenhouse, cabbage plants were grown using nutrient solutions with Ca sufficiency and Ca deficiency (5 mM) without and with added silicon (2.5 mM), arranged as a 2 × 2 factorial in randomized blocks, with five replications. At 91 days after transplanting, the plants were harvested for biological evaluations. In the treatment without added Si, Ca deficiency promoted oxidative stress, low antioxidant content, decreased dry matter, and lower quality leaf. On the other hand, added Si attenuated Ca deficiency in cabbage by decreasing cell extravasation while increasing both ascorbic acid content and fresh and dry matter, providing firmer leaves due to diminished leaf water loss after harvesting. We highlighted the agronomic importance of Si added to the nutrient solution, especially in crops at risk of Ca deficiency.

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Clinical Efficacy of 25% l-Ascorbic Acid (C'ensil) in the Treatment of Melasma

Journal of Cutaneous Medicine and Surgery ◽

10.2310/7750.2008.07092 ◽

2009 ◽

Vol 13 (2) ◽

pp. 74-81 ◽

Cited By ~ 22

Author(s):

Seon-Wook Hwang ◽

Doo-Jin Oh ◽

Deborah Lee ◽

Jung-Wook Kim ◽

Sung-Wook Park

Keyword(s):

Quality Of Life ◽

Ascorbic Acid ◽

Skin Pigmentation ◽

Severity Index ◽

Transepidermal Water Loss ◽

Open Label ◽

Effective Treatment Modality ◽

Quality Of Life Scale ◽

Life Scale

Background: l-Ascorbic acid is used to treat melasma; however, it is quickly oxidized in aqueous solutions. Thus, C'ensil, a formulation containing 25% l-ascorbic acid and a chemical penetration enhancer, was created to promote the penetration of l-ascorbic acid into the skin. Objective: To evaluate the efficacy of C'ensil in patients with melasma. Methods: Forty subjects with melasma were treated with C'ensil during an open-label trial over a period of 16 weeks. Each subject's skin pigmentation was assessed every 4 weeks using the Melasma Area and Severity Index (MASI) and mexameter score. In addition, transepidermal water loss, skin dryness and irritation, and quality of life (Melasma Quality of Life Scale [MelasQoL]) were evaluated. Results: After 16 weeks, a significant decrease was noted in the degree of pigmentation based on the patients' MASI and mexameter scores. MelasQoL scores also decreased, indicating an increase in the subjects' quality of life. Conclusion: Our data indicate that C'ensil is an effective treatment modality for melasma.

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Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

Ciência Rural ◽

10.1590/0103-8478cr20151587 ◽

2016 ◽

Vol 46 (12) ◽

pp. 2249-2256 ◽

Cited By ~ 3

Author(s):

Camila Batista da Silva ◽

Eveline Lopes Almeida ◽

Yoon Kil Chang

Keyword(s):

Ascorbic Acid ◽

Glucose Oxidase ◽

Storage Period ◽

Wheat Bread ◽

Whole Wheat ◽

Whole Wheat Bread ◽

Significant Difference ◽

Technological Quality ◽

Central Composite

ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63 EDX kg-1 flour) showed to be essential for obtaining best results. Levels of ascorbic acid above 63mg kg-1 and glucose oxidase above 91 SRU kg-1 proved to be necessary to offer the beneficial effect of xylanase.

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Ascorbic acid incorporated with walnut green husk extract for preserving the postharvest quality of cold storage fresh walnut kernels

Scientia Horticulturae ◽

10.1016/j.scienta.2018.10.022 ◽

2019 ◽

Vol 245 ◽

pp. 193-199 ◽

Cited By ~ 4

Author(s):

Asaad Habibie ◽

Navid Yazdani ◽

Mahmoud Koushesh Saba ◽

Kourosh Vahdati

Keyword(s):

Ascorbic Acid ◽

Cold Storage ◽

Postharvest Quality

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The effect of freezing-drying, cloudiness and concentration on the keeping quality of various blackcurrant products

Agricultural and Food Science ◽

10.23986/afsci.71612 ◽

1964 ◽

Vol 36 (1) ◽

pp. 161-180

Author(s):

Taina Kuusi

Keyword(s):

Ascorbic Acid ◽

Relevant Literature ◽

Organoleptic Properties ◽

Black Currant ◽

Organoleptic Evaluation ◽

Freeze Dried ◽

Juice Concentrate ◽

The Stability ◽

And Storage

Experiments have been made in the development of various new black-currant products, such as cloudy juice, juice concentrate and various freeze-dried preparations, along with a study of the effect of these different methods of preparation on the initial quality and storage properties. The quality was assessed from the stability of ascorbic acid and colour, the aroma number, and organoleptic evaluation. Storage lasted up to 8 months. It was established that the cloudiness exercised a slight protective effect on ascorbic acid. However, the instability of the cloud meant that the appearance of the cloudy juice was less attractive than that of the clear juice. No well-founded advantage of the cloudy juice could be demonstrated. Concentration proved less suitable, as there occurred harmful changes in ascorbic acid, colour and organoleptic properties. The freezing-drying method was excellent with respect to ascorbic acid and colour. In contrast, considerable losses in aroma occurred, with consequent weakening of the organoleptic properties. This method would be of advantage only in combination with aroma recovery, and solution of the financial problems involved. The results are discussed in the light of relevant literature.

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Combined application of methyl salicylate and L-arginine alleviates chilling injury, potentiates antioxidant system and maintains quality of sweet pepper (Capsicum Annum L.) fruits cv. ‘Winner’

Journal of Horticultural Science & Technology ◽

10.46653/jhst2142068 ◽

2021 ◽

pp. 68-75

Author(s):

Nida Akram ◽

Mahmood Ul Hasan ◽

Rana Naveed Ur Rehman ◽

Rana Muhammad Ateeq Ahmad ◽

Zeeshan Ahmed ◽

...

Keyword(s):

Ascorbic Acid ◽

Acid Content ◽

Methyl Salicylate ◽

Disease Incidence ◽

Chilling Injury ◽

Ascorbic Acid Content ◽

Sweet Pepper ◽

Total Phenolic ◽

Ion Leakage

Chilling injury is the critical issue in sweet pepper fruit under low temperature storage. Present work was aimed to evaluate the effect of different concentration of methyl salicylate (MS) and L-arginine (Arg) on chilling injury and overall quality of sweet pepper fruits cv. ‘Winner’. The treatments were T1 = Control, T2 = 0.01mM MS, T3 = 0.05 mM MS, T4 = 1mM Arg, T5 = 1.5mM Arg and T6 = 0.01mM MS+1.5mM Arg. After respective treatment (for 10 min) fruits were kept at 5 ± 1 ◦C with 85-90 % RH for 28+2 days of storage. Physical, biochemical, and phytochemical parameters were studied at 7 days interval followed by two days of reconditioning at ambient conditions (25 ± 2 °C). On last removal (28+2days), sweet pepper fruits treated with combined MS and Arg treatment (T6) showed highly significant results in lower fruit weight loss (8.3%), maintained fruit colour (0.3 score) and firmness (13.4N), and reduced wrinkling (2 score), disease incidence (0.4 score), ion leakage (45.4%), alleviated chilling injury (1.7 score), retained total antioxidants (49.1%) and total phenolic content (74.4 mg 100 g-1 GAE FW) as compared to control. In addition, the ascorbic acid content was observed higher in all treatments in comparison with untreated control fruits. In conclusion, MS and Arg combine treatment improved storage potential with reduced chilling injury by maintaining higher total phenolic concentrations, ascorbic acid content and total antioxidants in terms of DPPH radical scavenging activities, and markedly maintained overall quality of sweet pepper under cold storage condition at 5 °C for 28 days.

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Parâmetros físico-químicos de polpas de fruta produzidas na cidade de Petrolina – PE

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i4.3415 ◽

2015 ◽

Vol 10 (4) ◽

pp. 01 ◽

Cited By ~ 1

Author(s):

A. C. Honorato ◽

C. B. R. Dias ◽

E. B. Souza ◽

I. R. B. Carvalho ◽

K. S. M. Sousa

Keyword(s):

Ascorbic Acid ◽

Physicochemical Parameters ◽

Titratable Acidity ◽

Soluble Solids ◽

Chemical Characteristics ◽

Fruit Pulp ◽

Total Titratable Acidity ◽

Physical And Chemical ◽

The City

Este trabalho teve como objetivo avaliar os parâmetros físico-químicos de polpas de fruta produzidas e comercializadas na cidade de Petrolina-PE, tendo como referência a Instrução Normativa nº 1, de 7 jan. 2000, do Ministério da Agricultura que define as características físicas e químicas estabelecendo limites mínimos e máximos específicos para cada polpa de fruta. Foram avaliadas duas marcas (1 e 2) de polpas de abacaxi, cacau, caju, graviola, maracujá e umbu, analisadas quanto aos parâmetros de pH, sólidos solúveis totais (SST), acidez total titulável (ATT), ácido ascórbico, relação SST/ATT e sólidos totais. Os resultados permitem inferir que a marca 2 apresentou qualidade superior na maioria dos parâmetros avaliados quando comparado com a marca 1. Entretanto para alguns sabores de polpa as duas marcas não atenderam os valores padrões. Entre as polpas o único sabor que apresentou os padrões exigidos foi a polpa de caju em ambas as marcas, e a que apresentou resultado de pior qualidade diante dos padrões foi a polpa de maracujá principalmente da marca 1. Dessa forma constata-se que há grandes variações entre as marcas, e entre alguns parâmetros, o que compromete a qualidade das polpas, prejudicando assim o consumidor.Physicochemical parameters of fruit pulps produced in Petrolina – PEAbstract: This study aimed to evaluate the physicochemical parameters of fruit pulps produced and marketed in the city of Petrolina-PE, with reference to the Instruction Nº 1 of 7 January 2000 of the Ministry of Agriculture, which defines the physical and chemical characteristics setting minimum and maximum limits specific to each fruit pulp. We evaluated two brands (1 and 2) of pineapple, cocoa, cashew, soursop, passion and umbu fruit pulp, analyzed for pH, total soluble solids (TSS), total titratable acidity (TTA), ascorbic acid, TSS / TTA and total solids parameters. Results show that the brand 2 showed superior in most evaluated parameters when compared to the brand 1. However, for some pulp flavors of both brands did not reached the standards values. Among the pulps, the only flavor that presented the required standards was the cashew pulp in both brands, and presented the results of lower quality on the standards was the passion fruit pulp mainly brand 1. Thus, it appears that there are great variations between brands and between some parameters, which compromises the quality of the pulp, thus impairing the consumer.

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EFFECT OF DIETARY CHROMUM AND ASCORBIC ACID ON NUTRIENT DIGESTION, HEMATOLOGICAL TRAITS AND EGG QUALITY OF DOKKI4 CHICKENS UNDER WINTER CONDITIONS IN EGYPT

Journal of Animal and Poultry Production ◽

10.21608/jappmu.2009.119405 ◽

2009 ◽

Vol 34 (12) ◽

pp. 11021-11035

Author(s):

R. Hassan ◽

E. Qota ◽

Y. Eid ◽

Nasra Awadein

Keyword(s):

Ascorbic Acid ◽

Egg Quality ◽

Winter Conditions ◽

Nutrient Digestion

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Composition and Quality Standards of Functional Caramel

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2020-2-204-211 ◽

2020 ◽

Vol 50 (2) ◽

pp. 204-211

Author(s):

Irina Reznichenko ◽

Tamara Renzyaeva ◽

A. Renzyaev

Keyword(s):

Ascorbic Acid ◽

Quality Indicators ◽

Functional Properties ◽

Nutritional Value ◽

Quality Standards ◽

High Energy ◽

Food Science ◽

Technical Documentation ◽

Industry Standards

Introduction. Functional foods help to improve the diet, maintain health, and prolong active longevity. Therefore, food science constantly develops new formulations of functional products. Caramel can hardly be called healthy food as it possesses low nutritional and high energy value. Moreover, caramel contains easily digested sugars but no physiologically functional ingredients, e.g. vitamins, minerals, etc. In order to increase the nutritional value of caramel, we fortified the traditional formulation with ascorbic acid and Valetek-3 vitamin premix. Study objets and methods. The research featured laboratory and pilot samples of caramel. The quality indicators of the finished product were determined according to the industry standards. Results and discussion. The research provided advanced formulations and technology for the development of the new functional caramel fortified with ascorbic acid and a vitamin complex. A set of experiments resulted in a nomenclature of regulated quality indicators and functional properties. The changes in the quality of the caramel during storage made it possible to define the shelf-life of the product. Conclusion. The research defined the optimal formulation for the new kind of functional caramel and determined its quality indicators. The present article introduces a list of quality standards for caramel fortified with vitamin C (ascorbic acid) and Vitalek-3 vitamin premix, as well as the indicators of its functional properties. The research provided the new functional food with the regulatory and technical documentation necessary for its mass production.

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