scholarly journals Suppressive effect of seasonings on heat-degradation of ascorbic acid in potatoes and sweet potatoes.

1986 ◽  
Vol 39 (6) ◽  
pp. 479-483 ◽  
Author(s):  
Masako MATSUO ◽  
Kazuko AZUMA ◽  
Shigemi MORIMOTO
Keyword(s):  
Ascorbic Acid ◽  
Suppressive Effect ◽  
Sweet Potatoes ◽  
Heat Degradation

scholarly journals Concentration-Dependent Antioxidant/Pro-Oxidant Activity of Ascorbic Acid in Chickens

2012 ◽  
Vol 66 (6) ◽  
pp. 256-260
Author(s):  
Nadežda Berzina ◽  
Jurijs Markovs ◽  
Mirdza Apsīte ◽  
Svetlana Vasiļjeva ◽  
Galina Smirnova ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Ascorbic Acid ◽  
Cadmium Concentration ◽  
Dehydroascorbic Acid ◽  
Cadmium Accumulation ◽  
Suppressive Effect ◽  
High Dose ◽  
Dependent Manner ◽  
Treatment Groups ◽  
Liver And Kidney

The effects of ascorbic acid supplementation on biomarkers of oxidative stress, cadmium accumulation in organs, immune system activity and kidney function in chickens were investigated. The treatment groups of chickens were fed either plain diet or diet supplemented with ascorbic acid at 100, 500, 1000 and 2000 mg/kg for four weeks. Liver and kidney tissues were assayed for cadmium concentration, and the hepatic levels of ascorbic acid and dehydroascorbic acid (DHAA; the oxidised form), malondialdehyde, glutathione, activity of glutathione peroxidase, blood serum uric acid, creatinine, lysozyme and circulating immune complexes were measured. Supplementation with a high dose of ascorbic acid (1000 and 2000 mg/kg in the diet) caused an imbalance between pro-oxidative and antioxidative activities, and induced a suppressive effect on innate immunity. The results suggest that oxidative stress compromises renal function. We observed that ascorbic acid increased cadmium accumulation in a dose-dependent manner.

EFFECT OF VARIETY AND STORAGE ON ASCORBIC ACID CONTENT OF SWEET POTATOES

1948 ◽  
Vol 13 (2) ◽  
pp. 116-122
Author(s):  
BOYCE D. EZELL ◽  
MARGUERITE S. WILCOX ◽  
MARGARET C. HUTCHINS
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Sweet Potatoes ◽  
And Storage

scholarly journals Effect of Starch Pasting Temperature on Remaining Total Ascorbic Acid Content in Steamed Sweet Potatoes

2016 ◽  
Vol 63 (10) ◽  
pp. 433-438 ◽  
Author(s):  
Yoshiyuki Nakamura ◽  
Ryouichi Masuda ◽  
Toshikazu Kuranouchi ◽  
Kenji Katayama
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Sweet Potatoes ◽  
Pasting Temperature

LOSS OF ASCORBIC ACID DURING COOKING OF STORED SWEET POTATOES

1943 ◽  
Vol 8 (2) ◽  
pp. 156-162 ◽  
Author(s):  
FLORENCE I. SCOULAR ◽  
DOROTHY H. EAKLE
Keyword(s):  
Ascorbic Acid ◽  
Sweet Potatoes

Suppressive effects of palisade grass (Brachiaria brizantha) on Pratylenchus coffeae

Nematology ◽  
2015 ◽  
Vol 17 (4) ◽  
pp. 425-432 ◽  
Author(s):  
Kenta Uesugi ◽  
Hideaki Iwahori ◽  
Yasushi Tateishi
Keyword(s):  
Suppressive Effect ◽  
Life Stages ◽  
Field Plot ◽  
Brachiaria Brizantha ◽  
Sweet Potatoes ◽  
Nematode Density ◽  
Pratylenchus Coffeae ◽  
Grass Roots ◽  
Guinea Grass ◽  
Bare Fallow

The suppressive effects of palisade grass (Brachiaria brizantha) cv. MG5 on Pratylenchus coffeae were tested in pot and seedling tray experiments and under field conditions. In pot tests, four isolates of P. coffeae were tested by inoculating 500 mixed life stages of each isolate on 5- or 7-week-old palisade grass plants. The nematode number in palisade grass was significantly lower than in susceptible cucumber in all isolates and below 20% of the inoculated level 69-86 days after inoculation. In seedling tray tests, the number of eggs and adults + juveniles in palisade grass roots was examined 5-25 days after inoculation (dai) of 200 mixed life stages of an isolate of P. coffeae to a 3-week-old seedling. The number of adults + juveniles in palisade grass roots was not statistically different from sorghum and black oat 5 and 10 dai, while the number of eggs and adults + juveniles was significantly lower than these two plants 20 and 25 dai. In field plot tests, palisade grass was cultivated for approximately 4 months in 2011 and 2012. The P. coffeae density after palisade grass cultivation was significantly lower than that after bare fallow in 2011, whereas the nematode density was not significantly different between these two treatments in 2012. Rates of lesions on sweet potatoes cultivated after growing palisade grass were significantly lower than those after growing sorghum or guinea grass, but not significantly different from that after fallow. These results indicated that the cultivation of palisade grass cv. MG5 has a nematode suppressive effect that is comparable to fallow treatments.

Suppressive effect of ascorbic acid on the mutagenesis induced by the bystander effect through mitochondrial function

2013 ◽  
Vol 47 (6-7) ◽  
pp. 474-479 ◽  
Author(s):  
G. Kashino ◽  
Y. Tamari ◽  
J. Kumagai ◽  
K. Tano ◽  
M. Watanabe
Keyword(s):  
Ascorbic Acid ◽  
Mitochondrial Function ◽  
Bystander Effect ◽  
Suppressive Effect

scholarly journals Nutritional values and acceptability of syrups produced after blending carrots, sweet potatoes, and tomatoes

2020 ◽  
Vol 44 (1) ◽  
Author(s):  
Ibrahim Mahmoud Ahmed Ibrahim ◽  
Hamed Mohamed Hassanin Khashaba
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Health Effects ◽  
Sweet Potato ◽  
Nutritional Value ◽  
Total Phenols ◽  
Sweet Potatoes ◽  
Nutritional Values ◽  
Overall Acceptability ◽  
And Storage

Abstract Background The artificial syrups on the market are known with many harmful health effects for using unnatural colors and flavors. This study evaluated the effect of different compositions of syrups and storage on the quality and nutritional value of syrups produced from three types of high nutritional vegetables such as carrot, sweet potato, and tomato, at weighting ratios T1 (6:2:2), T2 (5:3:2), T3 (4:4:2), T4 (3:5:2), and T5 (2:6:2). Pasteurization was performed at 85 °C/25 s for concentrated syrup at 65°Brix. Physicochemical analyses were applied to the recovered drink at 14°Brix every 2 months for 6 months. Results Ascorbic acid, carotenoids, lycopene, color values, total phenols, and antioxidant activity gradually decreased in all treatments during storage, while acidity and browning increased. Increasing sweet potatoes about 4% or decreasing under 3% harmed the overall acceptability of the syrups. Conclusion Finally, the findings revealed that T2 and T3 were the most suitable samples on storage. Therefore, our data recommended producing syrups from carrot, sweet potato, and tomato with the same composition of T2 and T3, which give a more attractive taste and flavor similar to apricot juice.

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