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 Appraisal of Biodegradable Mulching Films and Vegetal-Derived Biostimulant Application as Eco-Sustainable Practices for Enhancing Lettuce Crop Performance and Nutritive Value

Agronomy ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 427 ◽  
Author(s):  
Eugenio Cozzolino ◽  
Maria Giordano ◽  
Nunzio Fiorentino ◽  
Christophe El-Nakhel ◽  
Antonio Pannico ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Plant Extract ◽  
Foliar Application ◽  
Agricultural Practices ◽  
Leafy Vegetables ◽  
Nitrate Content ◽  
Environmental Damage ◽  
Tropical Plant ◽  
Biodegradable Mulch ◽  
Mulching Films

Scientists, extensions specialists, and growers are seeking sustainable agricultural practices that are able to cope with these objectives in order to ensure global food security and minimize environmental damage. The use of mulching films and plant biostimulants in agriculture seems to be a valid solution for tackling these rising concerns. A greenhouse experiment was conducted in order to elucidate the morpho-physiological and nutritive characteristics of lettuce (Lactuca sativa L.) in response to foliar application of a tropical plant extract (PE) biostimulant and the use of plastic mulches. Two biodegradable mulch treatments (Mater-Bi® 1 and Mater-Bi® 2) were compared to black polyethylene (LDPE) and bare soil. Biodegradable mulch film Mater-Bi® 1 produced a comparable marketable fresh yield to the commercial standard polyethylene (LDPE), whereas Mater-Bi® 2 exhibited the highest crop productivity. When averaged over biostimulant application, lettuce plants grown with biodegradable film Mater-Bi® 2 exhibited superior quality traits in terms of K, Ca, total ascorbic acid, and carotenoids content. The combination of film mulching (LDPE, Mater-Bi® 1 or Mater-Bi® 2) with the tropical plant extract biostimulant exhibited a positive and significant synergistic effect (+30%) on yield. The PE-biostimulant induced higher values of SPAD index and total chlorophyll content when compared to untreated greenhouse lettuce. The mineral content of leaf tissues was greater by 10% and 17% (for P and Ca, respectively) when compared to the untreated lettuce (no PE application). Nitrate content was significantly reduced by 23% in greenhouse lettuce plants receiving PE as compared to the untreated control. The positive effect of Mater-Bi® 2 film on the ascorbic acid content has also been highlighted when combined with the biostimulant application, where a major amplification of total ascorbic acid (+168%) was recorded in comparison to the untreated lettuce. Overall, our work can assist leafy vegetables growers in adopting good agricultural practices, such as biodegradable plastic mulches and vegetal-derived biostimulants, to improve the sustainability of greenhouse production.

Promoting access to fresh fruits and vegetables through a local market intervention at a subway station

2018 ◽  
Vol 21 (17) ◽  
pp. 3258-3270 ◽  
Author(s):  
Sarah Chaput ◽  
Geneviève Mercille ◽  
Louis Drouin ◽  
Yan Kestens
Keyword(s):  
Low Income ◽  
Public Transportation ◽  
Fruits And Vegetables ◽  
Food Sources ◽  
Subway Station ◽  
Local Market ◽  
Cross Sectional ◽  
Market Intervention ◽  
Alternative Food Sources ◽  
Physical Access

AbstractObjectiveAlternative food sources (AFS) such as local markets in disadvantaged areas are promising strategies for preventing chronic disease and reducing health inequalities. The present study assessed how sociodemographic characteristics, physical access and fruit and vegetable (F&V) consumption are associated with market use in a newly opened F&V market next to a subway station in a disadvantaged neighbourhood.DesignTwo cross-sectional surveys were conducted among adults: (i) on-site, among shoppers who had just bought F&V and (ii) a telephone-based population survey among residents living within 1 km distance from the market.SettingOne neighbourhood in Montreal (Canada) with previously limited F&V offerings.SubjectsRespectively, 218 shoppers and 335 residents completed the on-site and telephone-based population surveys.ResultsAmong shoppers, 23 % were low-income, 56 % did not consume enough F&V and 54 % did not have access to a car. Among all participants living 1 km from the market (n472), market usage was associated (OR; 95 % CI) with adequate F&V consumption (1·86; 1·10, 3·16), living closer to the market (for distance: 0·86; 0·76, 0·97), having the market on the commute route (2·77; 1·61, 4·75) and not having access to a car (2·96; 1·67, 5·26).ConclusionsWhen implemented in strategic locations such as transport hubs, AFS like F&V markets offer a promising strategy to improve F&V access among populations that may be constrained in their food acquisition practices, including low-income populations and those relying on public transportation.

Liquid Chromatography, Microfluorometry, and Dye-Titration Determination of Vitamin C in Fresh Fruit and Vegetables

1983 ◽  
Vol 66 (6) ◽  
pp. 1377-1379
Author(s):  
Ron B H Wills ◽  
Pushparany Wimalasirl ◽  
Heather Greenfield
Keyword(s):  
Ascorbic Acid ◽  
Liquid Chromatography ◽  
Vitamin C ◽  
Dehydroascorbic Acid ◽  
Fresh Fruit ◽  
Fruit And Vegetables ◽  
End Point ◽  
Liquid Chromatographic ◽  
Good Agreement

Abstract The vitamin C content of several fresh fruit and vegetables was determined by a liquid chromatographic (LC) method which gave simultaneous separate values for ascorbic acid and dehydroascorbic acid (DHA) and by the official AOAC methods of microfluorometry and dye-titration. The levels of ascorbic acid obtained by LC and dye-titration were in good agreement, except for a few colored products where it was difficult to determine the end point of the titration. The combined values for ascorbic acid and DHA obtained by LC and microfluorometry were in agreement for most produce, but for about one-third of the samples, the values obtained by microfluorometry were significantly higher.

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 The comparison of techniques and methods for L-ascorbic acid determination in the fruits

2012 ◽  
Vol 66 (4) ◽  
pp. 553-558 ◽  
Author(s):  
Biljana Cvetkovic ◽  
Radomir Malbasa ◽  
Eva Loncar ◽  
Zvonko Njezic ◽  
Olivera Simurina ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acetic Acid ◽  
Vitamin C ◽  
Ascorbate Oxidase ◽  
Local Market ◽  
Acid Extraction ◽  
Metaphosphoric Acid ◽  
Significant Difference ◽  
Ascorbic Acid Determination ◽  
Acid Determination

Vitamin C is an essential vitamin for human nutrition; with the L-ascorbic acid (AA) being the active form of vitamin C. Hence, determination of the L-ascorbic acid in the natural and processed foods is very important. In the past, plenty of methods based on the reversible redox reaction of AA oxidation/DHA reduction were developed. Because of L-ascorbic acid instability in aqueous solutions, it is useful to analyze various types of extraction. The aim of this study is to compare three different methods and three different extractants for the L-ascorbic acid determination. Fruits (kiwi, lemon, orange, and grapefruit) were purchased from a local market. The L-ascorbic acid in these four samples was determined by the three different methods: the AOAC, the HPLC method with three different types of extractions, and the colorimetric method using ascorbate-oxidase. For the HPLC measurements, one part of the fruits was extracted with distilled water, the second with potassium hydrogen phosphate, and the third with 3% meta-phosphoric acid (MPA) in 8% acetic acid. The HPLC measurements of each sample were repeated three times, the AOAC titration was repeated five times, and in the calorimetric method three measurements were performed. The results were statistically evaluated related to sample basis. Statistical analysis shows that there is a significant difference between the results for all three methods of extraction for all samples, except for the grapefruit sample where no significant difference was observed between the results obtained after the buffer extraction (E2) and the metaphosphoric acid in acetic acid extraction (E3). Discriminative analysis for the HPLC determinations proves that there is a clear difference and defined border between the samples in relation to the methods of extraction during the HPLC determination.

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.

scholarly journals Effect of processing and preservation on L-ascorbic acid content in commercially cultivated jute leaves

2021 ◽  
Vol 9 (3) ◽  
pp. 063-069
Author(s):  
Aleya Nasreen ◽  
Zakaria Ahmed ◽  
Mahabub Ali ◽  
Taslima Rahman ◽  
Tahmina
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Human Body ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Leafy Vegetables ◽  
Corchorus Olitorius ◽  
Preservation Methods ◽  
Corchorus Capsularis ◽  
Fresh Vegetables

Vitamin C, also known as ascorbic acid is essential nutrients that cannot produce in human body and meet up through diet. Jute leaves contain L-ascorbic acid. The amount of L-ascorbic is unknown in different varieties developed by Bangladesh Jute Research Institute. L-ascorbic acid content is affected by cooking or processing and preservation. Therefore, the experiment was conducted to investigate the content of vitamin C in the fresh jute leaves as well as the effect of cooking and preservation methods on L-ascorbic acid content in jute leaves. Fresh jute leaves of different varieties contain different amount of L-ascorbic acid 0.39g/10g to 0.64g/10g in Corchorus olitorius and 0.64g/10g to 0.92g/10g in Corchorus capsularis. C. capsularis contain more amount of L-ascorbic acid than the C. olitorius. Jute leaves of C. olitorius retain 95% L-ascorbic acid and C. capsularis retain 62% L-ascorbic acid after 15 min of boiling. Vinegar soaking leaves release more L- ascorbic acid by 5 min than the fresh leaves and then the L-ascorbic acid content was reduced by 15 min in both the species. Spraying vinegar treatment releases more L-ascorbic acid and increasing up-to 30 min treatment. Both oven dried and cold dried leaves retain small amount of L-ascorbic acid. L-ascorbic acid content was reduced in preserved jute leaf tea and soup powder also in both species. Usually, leafy vegetables are cooked before consumption and sometimes preserved vegetables are consumed when fresh vegetables may not available. So, this study may be useful to know the actual intake of L-ascorbic acid from the processed or preserved jute leaves.

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

In Vitro Protective Effect of Ascorbic Acid Against Antibiotic-Induced Hepatotoxicity

2020 ◽  
Vol 17 (3) ◽  
pp. 357-364 ◽  
Author(s):  
Veneta Simon ◽  
Sreerag K.V. ◽  
R. Sasikumar ◽  
S.K. Kanthlal
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Protective Effect ◽  
Liver Toxicity ◽  
Liver Homogenate ◽  
Leafy Vegetables ◽  
Cell Viability Assay ◽  
Liver Slices ◽  
Percentage Survival

Background: Although antibiotic-induced hepatotoxicity is recoverable with mild impairment, and some cases were reported to cause morbidity. However, an adjuvant is essential in reducing such incidences. Objective: The aim of this study is to evaluate the protective effect of ascorbic acid on antibiotic induced liver toxicity using liver slices. Methods: Fresh liver slices were incubated with different concentrations of sulfamethoxazole tetracycline and clavulanic acid along with ascorbic acid (200μg/ml) for 2 hours. The liver homogenate was assessed for markers like ALT, AST, MDA and CAT levels. Cytotoxicity assessment was performed using MTT assay. Results: Incubating liver slices with all three antibiotics shows elevated levels of aminotransferases, MDA and CAT enzyme when compared to the control groups which indicates the level of hepatotoxicity. In the presence of ascorbic acid, the elevated levels of TBARS, ALT and AST were significantly reduced which showcases the protective effect of ascorbic acid. The percentage survival of cell was also shown to have improved while accessed using cell viability assay. Conclusion: Obtained data suggests that consuming vitamin C or vitamin C containing food like citrus fruits or green leafy vegetables equivalent to 3g/day during antibiotic treatment, perhaps put down the risk of liver toxicity to a greater extent.

Sign in / Sign up

Export Citation Format

Share Document