scholarly journals Changes in Proximate Composition, Vitamin C and β-Carotene Contents of Oven Dried Pawpaw (Carica papaya) Fruit as Influenced by Pretreatment Methods

2021 ◽  
Vol 6 (1) ◽  
Author(s):  
Lydia A Adepoju ◽  
Zinash D Osunde ◽  
Kehinde J Falua
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Proximate Composition ◽  
Fruits And Vegetables ◽  
Carica Papaya ◽  
Average Temperature ◽  
Processing Techniques ◽  
And Control ◽  
Β Carotene ◽  
Control Samples

A common way of maintaining essential nutrients in fruits and vegetables is through novel food processing techniques such as pretreatment. This study investigated the influence of pretreatment methods on the proximate composition, vitamin C and β-carotene contents of oven dried pawpaw. Fresh, ripe pawpaw fruit were peeled, sliced and pretreated with three pretreatments – ascorbic acid dip (0.45% w/v), honey dip (0.25% v/v) and steam blanching (100 °C). The fruit slices were soaked in ascorbic acid and honey solutions for 4 min while steam blanching was done for 2 min. Untreated pawpaw sample served as the control. The treated and control samples were dried at an average temperature of 65 °C. Results showed that vitamin C of dried pawpaw samples pretreated with honey dip had the highest retention of vitamin C (116.05 mg/100g) compared to ascorbic acid treated (98.90 mg/100g), steam blanched (109.02 mg/100g), and control samples (77.02 mg/100g). In terms of β-carotene, pawpaw sample treated with ascorbic acid solution had the highest value of 12.68 mg/100g. The use of honey and ascorbic acid solutions as treatments prior to drying can improve the retention of nutrients such as vitamin C and β-carotene in dried fruits.Keywords—Pretreatments, proximate properties, vitamin C, β-carotene

scholarly journals Antioxidant density of Hungarian kapia and red bell pepper varieties

2006 ◽  
pp. 80-84
Author(s):  
Zsuzsanna Veres ◽  
Miklós Gábor Fári
Keyword(s):  
Blood Pressure ◽  
Ascorbic Acid ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Hdl Cholesterol ◽  
Bell Pepper ◽  
Biological Value ◽  
Total Antioxidant ◽  
A Cell

There is a lot of evidence that the pepper is one of the most important sources of vitamin C. Albert Szent-Györgyi was the first to extract ascorbic acid from a red bell pepper in the 1930s. Previously people had eaten vitamin C on the long voyage to protect against scurvy. Vitamin C is an important antioxidant, and it is a cell protector today. Vitamin C protects the cardiovascular system against infection. This vitamin decrease blood-pressure, a raises the HDL cholesterol level (good), and inhibits gout.„Antioxidant density” is a biological value indicator obtained in synthetic way. „Antioxidant density” indicates the antioxidant capacity of a particular food, e. g. fruits and vegetables, related to 1 Calorie. In our study, we measured the total antioxidant capacity, vitamin C content and „antioxidant density” of Hungarian paprika varieties.

scholarly journals Nutritional Composition of Neglected Underutilized Green Leafy Vegetables and Fruits in South East Geo-political Zone of Nigeria

2019 ◽  
pp. 1-17
Author(s):  
N. N. Umerah ◽  
N. M. Nnam
Keyword(s):  
Ascorbic Acid ◽  
Vitamin E ◽  
Nutrition Education ◽  
Proximate Composition ◽  
Fruits And Vegetables ◽  
Beta Carotene ◽  
Nutritional Composition ◽  
Leafy Vegetables ◽  
Green Leafy Vegetables ◽  
Vegetables And Fruits

Background/Objective: Vegetables and fruits play a highly significant role in food security of the underprivileged in both urban and rural settings. The study was designed to determine the nutritional composition of some neglected underutilized fruits and vegetables in Southeast geopolitical zone of Nigeria. Methodology: The commonly occuring underutilized fruits and vegetables were selected for the study. The food crops were harvested and identified at the Herbarium in the Department of Plant Science and Biotechnology, University of Nigeria Nsukka. Twenty underutilized fruits and vegetables each were cleaned and analysed for nutrients composition using standard methods. Data were presented using descriptive statistics, percentage, mean, standard deviation and frequency. Results: The proximate composition of the fruits ranged from 54.34-80.30% moisture, 0.27-6.21% protein, 0-3.08% fat, 0.28-8.58 % fibre, 0.33-11.05% ash and 9.08-36.61% carbohydrate. The ranges for mineral values of the fruits were iron 0.10-9.60 mg, zinc 0.02-10.30 mg, manganese 0.10-6.60 mg and calcium 5.42-46.50 mg.  The vitamin contents of the fruits ranged from beta-carotene traces -5666.67 RE, ascorbic acid 0-48.82 mg and vitamin E 0 -11.99 mg. The proximate composition of the vegetables ranged from moisture 60.45-91.00%, protein 0.02-6.60%, fat 0.02-2.19%, fibre 0.04-5.01%, ash 0.04-4.20% and carbohydrate 10.30-36.61%. The ranges for mineral values of the vegetables were iron 1.40-14.80 mg, zinc trace-9.40 mg, manganese 0.07-4.80 mg and calcium 18.19-400.00 mg. The vitamin levels of the vegetables were beta-carotene 15.20-1933.33 RE, ascorbic acid 2.40-38.40 mg and vitamin E traces - 6.67 mg. Conclusion: The use of these fruits and vegetables should be encouraged particularly in areas where they are not produced through nutrition education in order to promote the food use of these crops.

scholarly journals Functional Quality and Colour Attributes of Two High-Lycopene Tomato Breeding Lines Grown under Greenhouse Conditions

2016 ◽  
Vol 4 (5) ◽  
pp. 365 ◽  
Author(s):  
Ilahy Riadh ◽  
Siddiqui Mohammed Wasim ◽  
Tlili Imen ◽  
Piro Gabriela ◽  
Lenucci Marcello Salvatore ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Antioxidant Activities ◽  
Rio Grande ◽  
Total Vitamin ◽  
Total Carotenoids ◽  
Breeding Lines ◽  
Functional Quality ◽  
Fresh Cut ◽  
Β Carotene

This study investigates the antioxidant components (total carotenoids, lycopene, β-carotene, total phenols, flavonoids, ascorbic acid and total vitamin C) as well as the hydrophilic and lipophilic antioxidant activities (HAA and LAA) of tomato genotypes consisting of one ordinary cultivar Rio Grande and the two high-lycopene breeding lines HLT-F71 and HLT-F72. The correlation of nutritional value to L∗, a∗, b∗ colour indexes and a∗/b∗ ratio was also investigated in whole and fresh cut tomato fruits. Except for β-carotene content, significant differences were found among cultivars for antioxidants. The berries of both HLT-lines recorded higher antioxidant contents, HAA and LAA (TEAC and FRAP assays) than Rio Grande. Under controlled conditions, HLT-F72 reached the highest levels of total carotenoids (165.5 mg β-ca Eq per kg fw), lycopene (150.1 mg per kg fw) and total phenolics (549.7 mg GAE per kg fw). However, HLT-F72 exhibited the highest levels of ascorbic acid (193.3 mg per kg fw), total vitamin C (271.6 mg per kg fw) and flavonoids (450.5 mg RE per kg fw). Line HLT-F71 showed the highest HAA (148.0 µM Trolox per 100 g fw and 4.2 mM FRAP per g fw) and LAA values (258.5 µM Trolox per 100 g fw and 3.2 mM FRAP per g fw respectively). Colour readings in red ripe fresh cut tomato berries particularly a∗, b∗ and the ratio a∗/b∗ could represent an indicator not only for lycopene but also for other phytochemicals and resulting antioxidant activities. HLT-Lines may serve as a starting point for the development of semi-determinate growth habit tomato cultivars with higher functional quality.

scholarly journals Utilization of Betadine as an Indicator of the Presence of Vitamin C (Ascorbic Acid) In Fruits and Vegetables

2021 ◽  
Vol 4 (2) ◽  
pp. 54
Author(s):  
Tariza Humaira Tembusai ◽  
Annisa Tri Banoeari ◽  
Riris Mandaoni Siahaan
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Povidone Iodine ◽  
Fruit And Vegetable ◽  
Bright Yellow ◽  
Vegetable Extract ◽  
Dark Green

This study aims to find out whether or not there is a content of vitamin C in tomatoes, cucumbers, chayote, spinach, lime and bilimbi by reacting with betadine containing povidone iodine 10% w/v, which is equivalent to 1% iodine. If iodine reacts with vitamin C, then the color of iodine will disappear. Each extract of fruits and vegetables is added to a glass containing aqua that has been added 25 drops of betadine with a solution color that is reddish brown. Obtained discoloration from each addition of fruit and vegetable extract: a) Cucumbers change color to solid bright yellow, b) Tomatoes change color to clear bright yellow, c) Chayote change color to white, d) Spinach changes color to dark green, e) Lime changes color to brownish orange and f) Bilimbi changes color to orange. The discoloration that occurs indicates that tomatoes, cucumbers, chayote, spinach, lime and bilimbi contain vitamin C.

ASCORBIC ACID AND CAROTENE VALUES OF NATIVE EASTERN ARCTIC PLANTS

1967 ◽  
Vol 45 (10) ◽  
pp. 1859-1862 ◽  
Author(s):  
I. Hoffman ◽  
F. S. Nowosad ◽  
W. J. Cody
Keyword(s):  
Ascorbic Acid ◽  
Vitamin A ◽  
Vitamin C ◽  
Natural Resource ◽  
Native Plants ◽  
Wild Plants ◽  
Far North ◽  
Arctic Plants ◽  
Set Up ◽  
Β Carotene

Leaves, stems, roots, and berries of a number of native plants which were collected in the Ungava Bay region of northern Quebec were analyzed for ascorbic acid (vitamin C) and β-carotene (vitamin A) in a laboratory set up near Fort Chimo.The results indicated that some plants from the Eastern Arctic were remarkably vitamin-rich. These findings demonstrated that wild plants represent a valuable natural resource which might be utilized under survival conditions or as required to ensure proper nutrition in the far North.

scholarly journals DEVELOPMENT OF BERRY DRINKS WITH A HIGH CONTENT OF ASCORBIC ACID

2019 ◽  
Vol 13 (3) ◽  
Author(s):  
A. Vishnikin ◽  
K. Melnikov ◽  
T. Kolisnychenko ◽  
Т. Lystopad ◽  
D. Pidhorna
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Raw Materials ◽  
Experimental Studies ◽  
Ascorbic Acid Content ◽  
Cultivated Plants ◽  
Organoleptic Quality ◽  
Industrial Manufacture ◽  
Fruit Drink ◽  
Control Samples

This work is devoted to the development of innovative soft drinks based on raw materials from wild and cultivated plants characterized by high organoleptic quality and a high content of ascorbic acid (vitamin C). Strawberries, bilberries, blackberries, and black currants were taken as berry raw materials. Using these berries is due to their chemical composition. According to the results of the experimental studies, the optimum ratio of the recipe components has been established, which allows achieving the research objectives. As a result, the recipes of the fizzy drinks Zdorovya and Vesnyany, sbitens Vitaminka and Yahidny Kokteyl, fruit drink Syla have been developed. At the first stage, the organoleptic analysis of the samples was carried out, since the taste is a major factor in the consumer’s perception of an innovative product. The sensory evaluation of the beverages developed was conducted by five independent tasters. The results of the analysis show that the suggested products have high organoleptic quality characteristics. The next step in the research was to determine the ascorbic acid (vitamin C) content, which was done in two stages. First, a qualitative analysis was carried out to confirm the presence of this vitamin in the beverages developed and in the control samples. The quantitative content of ascorbic acid was then determined. The results of the study show that the ascorbic acid content increased on average, compared to that in the control samples, by 44% in the fizzy drink Zdorovya and by 20.5% in the fizzy drink Vesnyany; by 20% in the sbiten Vitaminka; by 11% in the sbiten Yahidny Kokteyl; and by 114% in the fruit drink Syla. In quantitative terms, it is 50–120 mg/100 ml, which is by 33% more than the daily requirement. The results obtained allow drawing a conclusion that industrial manufacture of the drinks developed will help solve the problem of vitamin C deficiency in the Ukrainian people’s diet.

scholarly journals Vitamin C and nitrates contents in fruit and vegetables from farmers' markets and supermarkets

10.5219/1347 ◽  
2020 ◽  
Vol 14 ◽  
pp. 1124-1130
Author(s):  
Monika Sabolová ◽  
Lenka Kouřimská
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Fruit And Vegetables ◽  
Leafy Vegetables ◽  
Food Sources ◽  
Farmers Markets ◽  
Nitrate Content ◽  
Local Market ◽  
Red Peppers

Fruits and vegetables are the best food sources of vitamin C. However, fruits and vegetables can be also sources of potentially harmful substances to the human body, nitrates being one of these. The aim of this study was to compare vitamin C and nitrates contents in selected fruits and vegetables from supermarkets and local farmers' markets. Samples of plums, strawberries, apples, spinach, red peppers and tomatoes were chosen for analysis. Content of vitamin C and nitrates was analyzed by HPLC/DAD. The hypothesis was that local market fruits and vegetables contain more vitamin C and fewer nitrates than samples bought in supermarkets. Laboratory analyses showed that there were differences in vitamin C in the case of strawberries, tomatoes and red peppers. The highest level of ascorbic acid was in red pepper samples (141 mg.100g-1). In the case of fruit, the highest content was in strawberries (70 mg.100g-1). As far as nitrates content is concerned, in three cases out of six, the fruit and vegetables we tested from farmers' markets contained lower concentrations of nitrates than those purchased at supermarkets and the hypothesis was accepted in these cases. There was no significant difference between the nitrate content of the local market and supermarket strawberries and red peppers. Tomatoes had significantly higher nitrate content when purchased at farmers' markets than at supermarkets. Leafy vegetables are considered to be the major source of nitrates, and this was confirmed by this study. The highest content of nitrates was in the spinach sample (2969 mg.kg-1). Among all fruit samples, strawberries had the highest nitrates levels (maximum 131 mg.kg-1). The results of this work showed that the content of ascorbic acid and nitrates differs significantly depending on the type of fruit or vegetables.

scholarly journals Development and Shelflife Study of Papaya-Black Grape Blend Fruit Rollups

2019 ◽  
pp. 1-9
Author(s):  
V. Saranya ◽  
K. Uma Devi ◽  
W. Jessie Suneetha ◽  
B. Anila Kumari ◽  
K. B. Suneetha
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Room Temperature ◽  
Control Sample ◽  
Storage Period ◽  
Microbial Counts ◽  
Titrable Acidity ◽  
Control Cabinet ◽  
And Control ◽  
Β Carotene

The study aims to standardize papaya – black grape blend fruit rollups in proportions of 70:30, 60:40, 50:50 with experimental Ezidri food dehydrator and to compare them with 50:50 of control cabinet dryer rollups. Experimental Ezidri 50:50 ratio rollups were accepted by taste panel judges compared to other ratios and control sample. The results revealed that moisture content, TSS, thickness, pH, vitamin C, β – carotene, L*, a* and b* color values of fruit rollups decrease while, titrable acidity and microbial counts increase in storage period to 10 weeks at room temperature. It was concluded that Ezidri papaya – black grape sample showed superior qualities than control sample (cabinet) during storage.

scholarly journals The distribution of vitamin C in foods sold on the open market

1940 ◽  
Vol 40 (6) ◽  
pp. 699-732 ◽  
Author(s):  
Gweneth Chappell
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Fruits And Vegetables ◽  
Ascorbic Acid Content ◽  
Open Market ◽  
Market Prices ◽  
Mean Values ◽  
Sufficient Vitamin ◽  
The Cost

Values for the ascorbic acid content of a number of foods sold in diverse markets were determined by titration against 2: 6 dichlorophenolindophenol in acid solution. The results showed that the least expensive material was not necessarily the poorest source of vitamin C and might be more valuable than expensive foods. Samples of cabbage from the cheap market contained 329% as much vitamin C as samples from expensive sources. These results on comparison with figures recorded for fresh garden produce showed that market foods have lost some of their vitamin C content on exposure for sale, but still contain satisfactory amounts of ascorbic acid when purchased.Results from different samples of fruits and vegetables showed wide variation. No data relating to storage before purchase were available, so limiting figures were used for each food. Mean values were calculated for purposes of comparative tabulation.The effect of household storage after purchase was noted for foods from inexpensive and fashionable markets. The values obtained showed that the loss of ascorbic acid in foods stored in the home after a period of exposure for sale, though marked, was not as serious as has previously been indicated.An irregular fall in the ascorbic acid content of some of the material examined was noted and investigated. Wide variations in the amount of ascorbic acid present in different parts of individual fruits and vegetables were observed. In view of experimental results it is recommended that foods be purchased and prepared for consumption immediately before use.Canned foods from diverse markets were examined to determine their ascorbic acid content, and it was shown that the vitamin is distributed throughout solid and liquid. Although a percentage of vitamin is destroyed on heating, those fruits and vegetables initially high in ascorbic acid retained sufficient vitamin to afford a better, and frequently cheaper, source of vitamin than unheated samples with a low ascorbic acid content. Considerable quantities of vitamin C are lost when the liquid from canned vegetables is discarded. When the syrup from cans is used as well as the fruit the vitamin available to the consumer is frequently greater than the amount yielded by the same weight of raw fruit from market sources.Raw and canned plant tissues from cheap and expensive sources were compared for their antiscorbutic value in the human diet, and for the cost of the daily requirement at ruling market prices. It was found that a day's ration of ascorbic acid could be purchased at a cost as low as a farthing to as high as a pound.

Sign in / Sign up

Export Citation Format

Share Document