scholarly journals Pengaruh Lama Penyimpanan Terhadap Kadar Vitamin C Buah Apel (Malus Sylvestris Mill)

2018 ◽  
Vol 3 (2) ◽  
Author(s):  
Latief Abdul Maajid ◽  
Sunarmi Sunarmi ◽  
Ag. Kirwanto
Keyword(s):  
Vitamin C ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Period ◽  
Anova Test ◽  
Malus Sylvestris ◽  
Fresh Vegetables ◽  
Vegetables And Fruits ◽  
And Storage ◽  
One Way Anova

Abstract Background: Vitamin C is easily soluble in water, and is the most labile vitamin because it is easily damaged by heat and storage. Vitamin C is contained in various fresh vegetables and fruits. One fruit that contains vitamin C is apple. The purpose of this study was to determine the effect of storage time on apple vitamin C levels. 12 apples were grouped into 4 groups at 0, 2, 4, and 6 days at room temperature. Vitamin C levels of apples were analyzed using a UV-Vis spectrophotometer at a wavelength of 290 nm. The highest vitamin C level was found in the 0 day storage period, which was equal to 0.335% and the lowest vitamin C level was found at 6 days of storage, which was 0.118%. Vitamin C levels of apples decrease with increasing storage time. Method: The data obtained were analyzed by one-way ANOVA test. Result:The results showed that storage time had a significant effect (p <0.05) on decreasing levels of apple vitamin C. Conclusion: Based on the results of these studies it can be concluded that the level of vitamin C in apples decreases along with the length of storage at room temperature. Therefore it is recommended that people consume fresh apples and not store apples at room temperature to get enough vitamin C.

scholarly journals Kajian Kinetika Pengaruh Lama Penyimpanan Terhadap Kadar Vitamin C Pada Buah Apel Malang (Malus Sylvestris)

Al-Kimia ◽  
2019 ◽  
Vol 7 (2) ◽  
Author(s):  
Anjar Purba Asmara ◽  
Hanik Khuriana Amungkasi
Keyword(s):  
Vitamin C ◽  
Room Temperature ◽  
Storage Time ◽  
Reaction Rate ◽  
Life Time ◽  
Direct Sunlight ◽  
Average Value ◽  
Malus Sylvestris ◽  
The Subject ◽  
Kinetics Of

An analysis for determining kinetics of effect of varied shelf-life time to the level of vitamin C in Malus sylvestris fruits has been conducted. It has used fresh apple Malang (M. sylvestris) from Batu (East Java) at their harvest time with the same size and color as the subject of the research. Therefore, the fruits were stored in room temperature and kept away from direct sunlight for 0, 1, 2, and 3 days. The fruits were extracted by using a juice blending technique with aquadest as the solvent. An iodimetric titration has been used to determine the effect of the varied storage time to the level of vitamin C in the samples. The result shows that the average value of vitamin C level in M. sylvestris stored in 0, 1, 2, and 3 days as much as 2.3904 mg/50g; 2.1073 mg/50g; 2.06695 mg/50g; and 1.9860 mg/50g, respectively. Statistic analysis of ANAVA-A and t-test confirms that there are significant differences between the level of vitamin C of M. sylvestris stored in 0, 1, 2, and 3 days. The conclusion about the kinetics of ascorbic acid degradation of M. sylvestris at 27 0C states three expressions as following as: the reaction is a second order reaction, the constants of reaction rate is 2.65 x 10-2 L(mol.days)-1, the half life is 15.786 days, and kinetics model for the reaction is C = (0.0265t + 1/C0)-1.

scholarly journals Development of Frozen Pulps and Powders from Carrot and Tomato By-Products: Impact of Processing and Storage Time on Bioactive and Biological Properties

Horticulturae ◽  
2021 ◽  
Vol 7 (7) ◽  
pp. 185
Author(s):  
Helena Araújo-Rodrigues ◽  
Diva Santos ◽  
Débora A. Campos ◽  
Modesta Ratinho ◽  
Ivo M. Rodrigues ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Storage Time ◽  
Carotenoid Content ◽  
Bioactive Metabolites ◽  
High Water Content ◽  
Fresh Vegetables ◽  
Food Losses ◽  
Vegetables And Fruits ◽  
And Storage ◽  
By Products

Vegetables and fruits have an interesting nutritional profile, rich in bioactive metabolites, holding a high antioxidant potential and health associated benefits. However, their functional properties, the shorter shelf-life due to their high-water content, and their seasonality nature lead to extensive food losses and waste. The valorization of vegetables and fruits by-products through the development of value-added products and the application of preservation methods is of utmost importance to prevent food losses and waste. In this study, based on a circular economy approach, pulps and powders of baby carrot and cherry tomato by-products were prepared. Freezing, hot air drying and storage time impact on antioxidant activity and bioactive compounds were studied. Microbiological quality and pulps viscosity were also monitored for 6 months. During the freezing storage, TPC and antioxidant capacity by ABTS and ORAC assays decreased. The antioxidant capacity by DPPH method and carotenoid content increased during the first months of freezing, but then decreased. The drying process negatively affected the antioxidant capacity as well as carotenoid and polyphenolic content compared with the fresh vegetables. Both processing methodologies positively impacted the vitamin E content. During drying storage, there were no key variations in antioxidant capacity and bioactive content.

scholarly journals PENGARUH SUHU DAN LAMA PENYIMPANAN TERHADAP KANDUNGAN VITAMIN A DAN VITAMIN C BUAH GANDARIA (Bouea macrophylla Griff) SERTA IMPLIKASINYA PADA PEMBELAJARAN BIOLOGI

2016 ◽  
Vol 3 (1) ◽  
pp. 9-17
Author(s):  
Agnes A Patty ◽  
Pamela Papilaya ◽  
Prelly Tuapattinaya
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Room Temperature ◽  
Storage Time ◽  
Cold Temperature ◽  
Storage Duration ◽  
Influence Of Temperature ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

Background: The purpose of this study was to determine whether there is influence of temperature and storage time to vitamin A and vitamin C content in gandaria. Method: This study was an experimental study using Completely Randomized Design (RAL), with a combination of cold and room temperature treatments and storage duration (1, 4, 7, and 10 days). Each treatment was repeated three times. The parameters observed were vitamin A and vitamin C content of gandaria. Analysis of vitamin A and C content using UV-Vis Spectrophotometric method. The data obtained were analyzed with ANOVA and continued with Duncan Test. Results: The results showed that temperature and storage time had an effect on vitamin A and vitamin C content of gandaria. The highest decrease in vitamin A content was found in storage at room temperature for 10 days that was 21.69%, while in cold temperature only 15.36%. The content of vitamin C in gandaria stored at room temperature for 10 days decreased 35.05%, while in cold temperature only 21.03%. Conclusion: The longer the storage and the high temperature, the levels of vitamin A and vitamin C decreases.

scholarly journals Effect of Gamma Radiation on the Titrable Acidity and Vitamin C Content of Citrus Fruits

2013 ◽  
Vol 2 (1) ◽  
pp. 1-6 ◽  
Author(s):  
Iftekhar Ahmad ◽  
Mizanur Rahman ◽  
Md Mahfuzur Rahman ◽  
Md Mehbub Mustain Alam ◽  
Md Shakawat Hussain
Keyword(s):  
Vitamin C ◽  
Gamma Radiation ◽  
Storage Time ◽  
Storage Period ◽  
Citrus Fruits ◽  
Titrable Acidity ◽  
And Storage

The study was carried out to assess effect of gamma radiation on the acidity and vitamin C content of the Citrus macroptera (Satkora) and Citrus assamensis (Ginger lime). Irradiation with doses 0.5, 1.0, 2.0, 3.0 kGy were applied to assess the effect on the titrable acidity and vitamin C contents every one week interval for total five weeks. Both titrable acidity and vitamin C content of C. macroptera, and C. assamensis are sensitive to both gamma radiation and storage time; have decreased with increase of radiation does as well as storage time and this changes of vitamin C and titrable acidity content with gamma radiation and increasing storage period have found statistically significant.DOI: http://dx.doi.org/10.3329/ijarit.v2i1.13986 Int. J. Agril. Res. Innov. & Tech. 2 (1): 1-6, June, 2012

PHYSICOCHEMICAL PROPERTIES OF JABOTICABA SKIN FLOUR STORED AT ROOM TEMPERATURE

2014 ◽  
Vol 32 (2) ◽  
Author(s):  
ANA PAULA DE CARVALHO ALVES ◽  
ANGELITA DUARTE CORRÊA ◽  
JÉSSICA BORELI DOS REIS LINO ◽  
TAMARA REZENDE MARQUES
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Physicochemical Properties ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Period ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Small Reduction ◽  
The Stability

The stability of jaboticaba skin fl our was evaluated during 12months of storage, for the purpose of extending the use of this fl ourthroughout the year, because jaboticaba production is seasonal.Ripe Plinia jaboticaba (Vell.) Berg fruits, of the Sabará genotype,were collected and the separated skins were dried at a temperatureof 45 oC. They were then ground and stored in hermetically sealedfl asks and protected from light at room temperature for 0, 3, 6, 9 and12 months. At each storage time, analyses of proximate composition,vitamin C, phenolic compounds, anthocyanins, soluble solids, wateractivity, color, pH and microbiological analysis were conducted.It was possible to observe a signifi cant increase in the followingparameters during the 12 months of storage: humidity, 34 %; wateractivity, 31.23 %; a color coordinates,12.37 % and b colorcoordinates, 24 %; pH, 7.35 %. There was a decrease in phenoliccontent of 9.91 %; anthocyanins 29 % and vitamin C 20 %. Therewas no signifi cant difference in the levels of lipids, protein, ash, fi berand soluble solids, and the presence of microorganisms was notdetected for any storage period. Therefore, it is possible to concludethat the jaboticaba skin fl our did not show signifi cant changes innutritional parameters, and showed a small reduction in antioxidantcompounds when stored for periods up to 12 months. This fl our cantherefore be considered as an alternative for the enrichment of foodproducts throughout the year

scholarly journals The influence of selected preservation methods and storage time on the content of antioxidants in blackthorn (Prunus spinosa L.) fruits

2019 ◽  
Vol 74 (1) ◽  
pp. 53-62
Author(s):  
KATARZYNA OLESIŃSKA ◽  
DANUTA SUGIER ◽  
ŁUKASZ SĘCZYK
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Antioxidant Properties ◽  
Iron Ions ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Dried Fruits ◽  
Prunus Spinosa ◽  
Freeze Dried ◽  
And Storage

The aim of the study was to determine the influence of selected methods of preservation and storage time on the content of antioxidants in blackthorn fruit (Prunus spinosa L.). Preserved fruits were stored for 13 and 26 weeks without light at room temperature (freeze-dried and convection dried) and at –20°C (frozen samples). It was shown that both the method of preservation and the storage time had significant influence on the content of polyphenols (anthocyanins, flavonoids, total polyphenols) and antioxidant properties (Fe3+ reduction strength) of blackthorn fruit. As the storage time progressed, the anthocyanins content decreased in all preservation variants. In the case of frozen fruit after 26 weeks of storage, the content of flavonoids (by 12.5%), total polyphenols (by 48%) and the ability to reduce the iron ions were increased (by 55%). In turn, in the dried fruits after this period, the anthocyanins content, the polyphenol content and reduction strength were reduced. The highest values of the parameters evaluated after the assumed storage time has been demonstrated in lyophilizates.

scholarly journals Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

2021 ◽  
Vol 38 (1) ◽  
pp. 144-157
Author(s):  
Thaísa De Oliveira Silveira ◽  
Madelon Rodrigues Braz ◽  
Gilmara Pires de Moura Palermo ◽  
Tiago Böer Breier
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Storage Period ◽  
Seed Storage ◽  
Dry Weight ◽  
Native Forest ◽  
Alternative Source ◽  
Physiological Quality ◽  
And Storage

Seeds of native forest species for food and seedling production have a growing demand that impacts the need for studies involving seed storage in order to maintain good levels of germination quality. Thus, scientific analyzes that explore the physiological potential of the seeds of these species are necessary, especially for the pink pepper (Schinus terebinthifolia Raddi.), a species used as an alternative source of income for traditional communities and which has been arousing interest due to the consumption of its fruits as a condiment in the national and international market. This work aimed to assess the physiological quality of pink pepper seeds according to the storage period and seed size. The seeds came from a rural settlement, a pioneer in the extraction of pink pepper, in the state of Rio de Janeiro, Brazil. The seeds were evaluated for moisture content, germination, first count, length and dry weight of the germinated seedlings, during the period of time that they remained stored and the size of the seeds. The results allowed to conclude that: i) the germinative percentage of the stored pink pepper seeds decreased over the months; ii) the moisture content of the seeds decreased over the months evaluated iii) the different sizes of seeds did not show differences in germination and storage time and iv) values of length and dry weight of the seedlings did not differ according to the period of storage.

scholarly journals COMPARISON OF PRESERVATIVES EFFICACY OF BENZALKONIUM CHLORIDE, THIMEROSAL AND BENZYL ALCOHOL IN EYE DROP PRODUCTS CONTAINING CHLORAMPHENICOL

2020 ◽  
pp. 100-105
Author(s):  
SRI AGUNG FITRI KUSUMA ◽  
MARLINE ABDASSAH ◽  
FITASARY MARYATI
Keyword(s):  
Benzyl Alcohol ◽  
Benzalkonium Chloride ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Period ◽  
Diffusion Method ◽  
Eye Drops ◽  
Inhibition Zones ◽  
In Vitro Stability

Objective: The aim of this study was to compare the preservative efficacy of benzalkonium chloride, thimerosal and benzyl alcohol in eye drops formulation containing chloramphenicol as the active agents for producing the sterile and effective eye drops.Methods: The efficacy of preservatives was assayed by evaluating the physical appearance, pH stability, sterility and the antibacterial effectivity of the formulated eye drops. Each of 0.5% chloramphenicol was formulated with different preservatives of benzalkonium chloride, thimerosal and benzyl alcohol at its recommended concentration, 0.01%; 0.01% and 1%, respectively. The in vitro stability was examined periodically for the eye drops formulation stored at room temperature during the 28-day period. The effectiveness of the antibacterial effect of chloramphenicol in eye drops was assayed by using the agar diffusion method against Escherichia coli and evaluated for the diameter of inhibition zones. Result: The clarity of the eye drops formula produced clear solutions. The eye drops formula exhibited relatively stabile on pH. All the formulated eye drops were sterile during the storage time. The appropriate of the sterilization method was thought to contribute to the sterility of eye drops which did not contain preservatives. In addition, it was assumed that the pre-reaction of chloramphenicol in inhibiting the contaminants in the eye drop may occur during the storage time. This hypothesis was confirmed by the inhibitory diameter stability produced by the eye drop formulas containing preservatives compared to that of not. The decrease in inhibition diameter occurred during the storage period (28 d) of each formula was as follows: F0 (51.58%), F1 (35.76%), F2 (31.86%), and F3 (35.35%). The best stability based on the antibacterial activity of the chloramphenicol eye drops was produced by F2 which used 0.01% thimerosal as its preservative. The differences in inhibition diameter were significantly influenced by the presence and the type of preservatives. Conclusion: 0.01% thimerosal indicated the best improvement on the efficacy of 0.5% chloramphenicol eye drop.

Effects of Gibberellins Treatment on Storage Quality and Nutrition Components of Loquat

2011 ◽  
Vol 108 ◽  
pp. 244-250
Author(s):  
Wei Dong Bai ◽  
Wen Hong Zhao ◽  
Zhou Min Lu ◽  
Xue Dan Cao ◽  
Zhong Liang Zhang
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Theoretical Foundation ◽  
Soluble Sugar ◽  
Soluble Solids ◽  
Storage Quality ◽  
Titrable Acidity ◽  
And Storage ◽  
Weight Loss Ratio

In order to study the effects of Gibberellins (GA3) treatment on fresh-keeping effect and storage quality, provide theoretical foundation for loquat production, the loquat fruit grown in Guangdong Province were separated in groups and dipped in different concentrations (10, 50, 100 μmol/L) of GA3 solution respectively for 20 min, and then stored at a chamber with temperature of 3±0.5°C, relative humidity of 65~80%. The rotten index, flesh hardness, weight-loss ratio, contents of total soluble solids, soluble sugar, titrable acidity and vitamin C were measured periodically. The results show that by GA3 treatment ,the rotten index and flesh firmness of loquat fruit decrease significantly, and storage time of loquat lengthen effectively. It also indicate the content of titrable acidity can be greatly reserved to some extent by 10 μmol/L GA3 treatment, and the loss of vitamin C content drop highly, generating better flavor and quality of loquat fruit.

scholarly journals Analysis of Vitamin C Content of Red Dragon Fruit (Hylocereus polyrhizuz) and White Dragon Fruit (Hylocereus undatus) in Storage with Different Temperatures and Times

2018 ◽  
Vol 5 (2) ◽  
pp. 249
Author(s):  
N. Putri Sumaryani ◽  
Anak Agung Istri Mirah Dharmadewi
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Temperature Treatment ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Different Temperatures ◽  
Completely Randomized Design ◽  
The Difference ◽  
Hylocereus Undatus ◽  
And Storage

This study was conducted to determine the temperature and storage time of the exact vitamin C content of red and white dragon fruit and the difference of vitamin C. The samples were taken from the plantation land in Ubud Andong Highway, Petulu, Gianyar Regency. Treated for 10 and 30 days with 2, 10, 20 and 300C temperature treatment with five repetitions using Completely Randomized Design Factorial pattern. Data obtained statistically using ANOVA (Analysis of Variance). The highest vitamin C content in red dragon fruit is 29.61 mg/ 100g temperature 100C for 10 days and the lowest is in 30 days storage with temperature 300C that is equal to 22,09 mg/ 100g. While the white dragon fruit content of vitamin C highest contained in storage with a temperature of 20C is 22.69 mg/ 100g with maximum storage of 10 days and the lowest at a temperature of 300C is 17.37 mg/ 100g.

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