scholarly journals Pengaruh Suhu Penyimpanan Obat Kapsul Komersil Terhadap Organoleptik

2020 ◽  
Vol 2 (1) ◽  
pp. 10-17
Author(s):  
Venny Diah Ningsih
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Room Temperature ◽  
Storage Temperature ◽  
Drug Product ◽  
Ascorbic Acid Content ◽  
Cold Temperature ◽  
Excessive Heat ◽  
Long Time

Medicinal products have quality standards or qualities that are very important to determine the therapeutic effect of a drug. One of the external factors that affect drug quality is temperature, because temperature can affect the instability of the quality of a drug product. This study aims to determine the effect of storage temperature of commercial capsule drugs on organoleptic. The research method uses a quantitative approach and experimental method by measuring the ascorbic acid content of the vitamin C tablet drug samples, with variations in temperature, namely cold (5°C), room temperature (27°C) and excessive heat (48°C) for a long time 180 minutes time. The results showed that temperature had a significant effect on the content of ascorbic acid in commercial vitamin C tablets with the results in sample I cold temperature (5°C) 101.2%, room temperature (27°C) 97.6% and overheating temperature (48°C). 90.5%. In sample II the cold temperature (5°C) was 101.8%, the room temperature (27°C) was 103.3% and the overheat temperature (48°C) was 95.3% after 180 minutes of storage.   Keywords: Temperature, Capsule Medicine, Organoleptic ABSTRAK   Mutu atau kualitas suatu produk obat merupakan faktor penting untuk mengetahui efek terapetik dari suatu obat. Salah satu faktor eksternal yang dapat mempengaruhi mutu obat adalah suhu karena dapat mempengaruhi ketidakstabilan sifat fisikakimia senyawa aktif dalam sediaan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan obat kapsul komersil terhadap organoleptik. Metode penelitian menggunakan pendekatan kuantitatif dan eksperimental dengan cara mengukur kadar asam askorbat dari sampel obat tablet vitamin C dengan variasi suhu yaitu dingin (5°C), suhu ruang (27°C) dan suhu panas berlebih (48°C) dengan lama waktu simpan 180 menit. Hasil penelitian menunjukkan bahwa suhu berpengaruh secara nyata terhadap kandungan asam askorbat dalam obat tablet vitamin C komersil dengan hasil pada sampel I suhu dingin (5°C) 101.2%, suhu ruang (27°C) 97.6% dan suhu panas berlebih (48°C) 90.5%. Pada sampel II suhu dingin (5°C) 101.8%, suhu ruang (27°C) 103.3% dan suhu panas berlebih (48°C) 95.3% setelah 180 menit penyimpanan.   Kata Kunci: Suhu, Obat Kapsul, Organoleptik

scholarly journals Extraction, Processing, Canning, and Keeping Quality of Acerola Juice

1969 ◽  
Vol 39 (4) ◽  
pp. 175-183
Author(s):  
F. Sánchez Nieva
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Room Temperature ◽  
Ascorbic Acid Content ◽  
Fresh Fruit ◽  
Appreciable Change ◽  
Maximum Loss ◽  
Keeping Quality

The juice is best extracted from the acerola by pressing the mashed fruit in a cider press. The recovery of juice varies from about 59 to 73 percent of the weight of the fresh fruit used, depending on the pressure applied and the ripeness of the fruit. The extracted juice is clarified by centrifugation followed by filtration using Hyflo Supercell. Although pasteurization of the juice causes but a slight loss of the ascorbic acid content, it induces a change in color and flavor of the juice. The product must be canned in enameled cans to prevent excessive discoloration. When the juice was stored at room temperature (80° to 85°F.) the loss of ascorbic acid during 1 year amounted to from 53.5 to 81.5 percent. The loss of ascorbic acid is minimized by storage at 45°F. Juices stored at 45°F. suffered a maximum loss of ascorbic acid of about 20 percent during 1 year. Although the flavor of the juice changed during processing, the product can be used as a source of ascorbic acid to enrich other products without detrimentally affecting then taste. Only 1 part of the juice need be added to 27 parts of the product to be enriched with no appreciable change in flavor of the enriched product.

scholarly journals Pendugaan Penurunan Kandungan Asam Askorbat Brokoli(Brasisca oleracea Var. Italica) Selama Penyimpanan Dingin Menggunakan Pendekatan Persamaan Arrhenius

2019 ◽  
Vol 4 (1) ◽  
pp. 638-647
Author(s):  
Abu Bakar ◽  
Kiman Siregar ◽  
Ratna Ratna
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Vitamin C ◽  
Shelf Life ◽  
Brassica Oleracea ◽  
Storage Temperature ◽  
Ascorbic Acid Content ◽  
Hardness Level ◽  
Loss Parameter ◽  
R Value

Menganalisis mutu selama penyimpanan dapat dilakukan dengan mengendalikan kondisi penyimpanan tertentu serta menduga laju penurunan mutu yang terjadi. Penelitian ini bertujuan untuk menduga penurunan kandungan  asam askorbat (Brassica oleracea Var. Italica) selama penyimpanan mengunakan pendekatan persamaan Arrhenius. Brokoli disimpan dengan variasi suhu yaitu suhu 5 ⁰C, 10 ⁰C, dan 20 ⁰C. Analisis dilakukan 3 hari sekali hingga panelis menolak dengan parameter susut bobot, tingkat kekerasan, Klorofil, Kalsium, vitamin C (Asam Asam dan uji organoleptik yaitu warna, rasa, aroma dan tekstur.Model Arrhenius berdasarkan kandungan vitamin C (asam askorbat) menghasilkan umur simpan pada brokoli yaitu pada suhu 5°C dengan kemasan adalah 21 hari dengan nilai R² adalah 0,97, pada suhu 10°C dengan kemasan didapatkan umur simpan 21 hari dengan nilai R² adalah 0,98, pada suhu 20°C didapatkan umur simpan yaitu 6 hari dengan nilai R² adalah 0,97.Perlakuan terbaik pada penelitian ini yang mampu mempertahankan mutu simpan brokoli dan memiliki umur simpan yang lama, yaitu penyimpanan pada suhu 5°C dengan berdasarkan parameter susut bobot terendah sebesar 11,5%, tingkat kekerasan tertinggi sebesar 0,7 kg/cm², penyimpanan suhu 5 °C dengan kemasan 21 hari penurunan kandungan vitamin C (asam askorbat) terendah yaitu 21,2 mg , dan penurunan klorofil sebesar 0,35 mg/1gr.Establishment Of Ascorbic acid Of Broccoli (Brassica oleracea  Var. Italica) , During Storage With Arrhenius ApproachAbstract. Analyzing quality during storage can be done by controlling certain storage conditions as well as suspecting the rate of degradation that occurs. This study aims to estimate the decrease in ascorbic acid content (Brassica oleracea Var Italica) during storage using the Arrhenius equation approach. Broccoli is stored with temperature variations of 5 ⁰C, 10 ⁰C, and 20 ⁰C. Analysis is done every 3 days until panelist refused with weight loss parameter, hardness level, chlorophyll, calcium, vitamin C acid acid and organoleptic test that is color, flavor, aroma and texture. Arrhenius model based on vitamin C content (ascorbic acid) produces shelf life at broccoli ie at 5 ° C with packing is 21 days with R² value is 0.97, at 10 ° C with packaging obtained by 21 days saving life with R² value is0.98, at 20 ° C we have a shelf life of 6 days with R² value is 0.97. The best treatment in this study is able to maintain the quality of broccoli and has a long shelf life, ie storage at 5 ° C based on the lowest weight loss parameter of 11.5%, the highest hardness level of 0.7 kg / cm², storage temperature of  5 ° C with the 21 day packs of decrease in vitamin C content (ascorbic acid) the lowest is 212 mg, and the decrease of chlorophyll by 0.35 mg / 1gr. 

scholarly journals Effects of biofilm and refrigeration on acerola postharvest conservation

2004 ◽  
Vol 26 (1) ◽  
pp. 168-170 ◽  
Author(s):  
Maria Inês Sucupira Maciel ◽  
Vera Lúcia Arroxelas Galvão de Lima ◽  
Eufrásio Souza dos Santos ◽  
Marilene da Silva Lima
Keyword(s):  
Ascorbic Acid ◽  
Storage Temperature ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Cassava Starch ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Acceptable Quality ◽  
And Storage

The objective of this work was to compare the effects of four different concentrations of cassava starch film and storage temperature on shelf life and the quality of a genotype of acerola from the Germplasm Active Bank (GAB) of Federal Rural University of Pernambuco, Brazil. Sound orange-reddish acerola fruits were washed with a chlorine solution (100 mg.L-1 active chlorine) and randomly distributed into different lots. The fruits were dipped for 3 min in a cassava starch suspension with concentrations of 1, 2, 3 and 4% (w/v) and the control without coating, stored at 10ºC (85% RH) and 22ºC (85% RH). The total soluble solids (TSS), pH, titratable acidity (TA) and ascorbic acid (AA) were determined at harvest and regular interval during storage. The use of cassava biofilm at 1% on acerola fruits maintained the highest ascorbic acid content and the temperature of 10ºC extended storage life. The fruits coated with 1 and 2% biofilm could be stored for a period up to 15 days at 10ºC, with acceptable quality characteristics.

scholarly journals Productivity and quality of organic strawberries pre-harvest treated with silicon

2018 ◽  
Vol 36 (1) ◽  
pp. 40-46 ◽  
Author(s):  
Luana Marcele Munaretto ◽  
Renato V Botelho ◽  
Juliano Tadeu V Resende ◽  
Kélin Schwarz ◽  
Alessandro Jefferson Sato
Keyword(s):  
Ascorbic Acid ◽  
Room Temperature ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Firmness ◽  
Soluble Solids Content ◽  
Solids Content ◽  
Fruit Mass

ABSTRACT Mineral nutrients have important role in plant metabolism, acting on specific vital metabolic pathways for the cell. Among the nutrients, we highlight silicon (Si), for promoting growth, improving post-harvest quality and plant productivity, as well as being able to induce resistance to pest and disease. In this sense, this study aimed to evaluate the productivity and post-harvest quality of strawberry fruits cultivars Aromas and Albion cultivated in organic system with four doses of foliar applications of SiO2 in pre-harvest (0, 5, 10, 15 g L-1), and refrigerated storage (8 days under refrigeration and 1 day at room temperature). The valuated traits were: mass loss, fruit mass, productivity, fruit firmness, soluble solids, titratable acidity, total phenolics, total anthocyanins, ascorbic acid and soluble solids titratable acidity ratio. The cultivar Aromas presented higher productivity per area (33.05 t ha-1), and more fruits per plot (479.42); however, higher average fruit mass was obtained in cultivar Albion (24.44 g), presenting better-quality fruits for fresh market. Soluble solids content, SS/TA ratio and ascorbic acid content were not influenced by silicon doses, however, refrigeration during 8 days and 1 day at room temperature provided reduction of fruit firmness, titratable acidity and, ascorbic acid content and increased soluble solids content and SS/TA ratio. Refrigeration attenuated significant reductions in anthocyanin content and, in addition, foliar silicon application promoted higher levels of anthocyanins in the fruits of both strawberry cultivars, increasing with the applied dose. The application of silicon was also efficient in maintaining fruit firmness of both cultivars.

scholarly journals Pengaruh Suhu Penyimpanan terhadap Kerusakan Antioksidan Ekstrak Daun Asam (Tamarindusindica L)

2020 ◽  
Vol 8 (4) ◽  
pp. 544
Author(s):  
Indah Dewanti Wulansari ◽  
Bambang Admadi ◽  
Sri Mulyani
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Leaf Extract ◽  
Room Temperature ◽  
Storage Temperature ◽  
Freezing Temperature ◽  
Cold Temperature ◽  
Total Phenolic ◽  
Tamarindus Indica ◽  
Cold Temperatures

The purpose of this study was to determine the tendency of tamarind (Tamarindus indica L.) leaf extract damage at different temperatures during storage and to determine the storage temperature that can sustain the antioxidant damage of tamarind leaf extract (Tamarindus indica L.) during storage time. Tamarind leaf extract was stored for 4 (four) weeks at 3 (three) different temperature conditions (room temperature / 27 ± 2?C; cold temperature / 5 ± 2?C; and freezing temperature / -10 ± 2?C) and analyzed for total phenolic, antioxidant capacity. and weekly levels of vitamin C. The data obtained were tabulated and analyzed descriptively. The results of this study indicate that at room temperature (27 ± 2)?C, cold temperature (5 ± 2)?C, and freezing temperature (-10 ± 2)?C, total phenolic, vitamin C levels, and antioxidant capacity have a tendency to decrease during storage. four weeks. The highest decrease in total phenolic occurred at room temperature (27 ± 2)?C, the highest decrease in vitamin C levels and antioxidant capacity occurred at freezing temperatures (-10 ± 2)?C. Storage with cold temperatures (5 ± 2)?C can retain the antioxidant content of tamarind leaf extract for four weeks and is the best storage condition. Keywords : Storage temperature, tamarind leaves extract, totalphenolicc, antioxidant, vitamin C

scholarly journals PENGHAMBATAN PEMASAKAN BUAH SRIKAYA (Annona squamosa L.) DENGAN SUHU RENDAH DAN PELAPISAN KITOSAN

Agric ◽  
2016 ◽  
Vol 27 (1) ◽  
pp. 23
Author(s):  
Widya Mudyantini ◽  
Endang Anggarwulan ◽  
Puji Rahayu
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Respiration Rate ◽  
Acid Content ◽  
Storage Temperature ◽  
Ascorbic Acid Content ◽  
Apple Fruit ◽  
Annona Squamosa ◽  
Sugar Reduction

<p>Annona squamosa L.is one of the perishable climateric fruit. The aims of this research were to study the ethylene levels, physiological and biochemical characters with application of temperatures and chitosan during storage. The research had been performed using Completely Randomized Design (CRD) with two factors, the variations in storage temperature (5°C, 15°C, 25°C) and the variation in chitosan (0%, 2%, 3%, 4%) with five replicates. The treatment of temperature 25°C and chitosan 0% was used as controls. The parameters observed included in respiration rate, weight loss, levels of ethylene, pigments, fruit hardness, ascorbic acid content and sugar reduction. Sugarapple fruit were taken from the same tree. The fruit were coated by chitosan and were stored at storage temperature. Observations were made in everyday until the controls were ripe. Data collected were analyzed using Anava followed byDMRTat 5% test level. The result showed that the combination of storage temperatures and chitosanconcentrationshadsignificant effect on the shelf life and quality of sugar apple fruit measured by several parameters. The treatments wereable to decrease weightloss and respiration rate, to maintain the content of water, the levels of sugar reduction, ascorbic acid content, the levels of a chlorophylls, b chlorophylls, total chlorophylls, and carotenoids were remained still high. The higher temperature is the lower the ethylene levels. The best combination treatment to extend the shelf life and to maintain quality of sugar apple fruit was chitosan 3% at temperatures 15°C.</p>

scholarly journals Silicon attenuates calcium deficiency by increasing ascorbic acid content, growth and quality of cabbage leaves

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Dalila Lopes da Silva ◽  
Renato de Mello Prado ◽  
Luis Felipe Lata Tenesaca ◽  
José Lucas Farias da Silva ◽  
Ben-Hur Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Nutrient Solution ◽  
Acid Content ◽  
Dry Matter ◽  
Ascorbic Acid Content ◽  
Calcium Deficiency ◽  
Ca Deficiency ◽  
Leaf Water Loss ◽  
Nutrient Solutions

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.

scholarly journals Degradation Kinetic Modelling of Ascorbic Acid from Orange Juice

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 55
Author(s):  
Alina Soceanu ◽  
Nicoleta Matei ◽  
Simona Dobrinas ◽  
Viorica Popescu
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Orange Juice ◽  
Storage Temperature ◽  
Kinetic Modelling ◽  
Activation Parameters ◽  
Graphical Analysis ◽  
State Theory ◽  
Activation Process ◽  
Degradation Kinetic

Vitamin C or ascorbic acid is a basic nutrient, a highly effective antioxidant, widely used as food additive. Therefore, quality control in food industry demands ascorbic acid determination methods. The purpose of this study was to determine vitamin C in natural orange juices by spectrometric and voltammetric methods. Another goal was to determine the kinetic and thermodynamics activation parameters for ascorbic acid degradation in orange juices over time and at different temperatures. It was observed that during storage, ascorbic acid concentrations in orange juices were gradually decreased with time at a rate depending on storage temperature and type of orange juice. The reaction order was determined through integrated graphical analysis where the dependences of ln ct/c0 as a function of time reveals the high values for R2, indicating that the kinetics of the degradation of AA follows first order reaction at both studied temperatures. For studied samples the loss of ascorbic acid was varied between 4.33% and 9.13%. Enthalpy variation (ΔH) and entropy variation (ΔS) of activation process were obtained from the Eyring–Polany model based on transition state theory. The values of activation energy ranged between 7289.24 kJmol−1 and 15689.54 kJmol−1.

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

scholarly journals Evaluation of nutritional quality and total polyphenols content from pineapple (Smooth Cayenne) as function of post-harvest storage temperature.

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Evelyn Ivana Trindade Damasceno ◽  
Lorena Pedreiro Maciel ◽  
Anne Suelen Oliveira Pinto ◽  
Thais Cristina M. Franco ◽  
Camila Travassos da Rosa Moreira Bastos ◽  
...  
Keyword(s):  
Vitamin C ◽  
Storage Temperature ◽  
Color Variation ◽  
Soluble Solids ◽  
Total Polyphenols ◽  
Peroxidase Enzyme ◽  
Pineapple Fruit ◽  
Lower Effect ◽  
Physical And Chemical

<p>The pineapple (Smooth Cayenne) is a fruit consumed worldwide. The use of temperature is one of the most effective treatments for the extension of its consumption, but at low temperatures it may develop physiological disorders, which can affect its quality. The aim of this study was to compare the quality of pineapple fruit when stored at room temperature (30 &ordm;C) and under refrigeration at 7 &deg; C. The quality indexes evaluated in this study were pH, acidity, soluble solids, vitamin C, citric acid, color, peroxidase enzyme activity and total polyphenols. The results showed lower loss of vitamin C, lower pH values and soluble solids, lower color variation considering the chromaticity coordinates a * and b * indicated that the cooling temperature has lower effect on the physical and chemical composition of the fruit.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.61</p>

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