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Determination of Vitamin C content in Citrus Fruits and in Non-Citrus Fruits by Titrimetric method, with special reference to their nutritional importance in Human diet
Abstract
The objective of this study was to determine the Vitamin C content in citrus fruits (orange, grape fruit, lemon) and non-citrus fruits (mango and papaya) purchased randomly from local market found at Saryab road of Quetta city in province Balochistan of Pakistan in order to analyzed their Vitamin C content by titrimetrically. During the present study, method used for the determination of Vitamin C content was cheap, accurate and can also be used for routine analysis. The results of present study indicated that the concentration of vitamin C in each fruit was found to be i.e., Orange (12.78mg/100ml), Grapefruit (10.9mg/100ml), Lemon (12.68mg/100ml), Mango (7.84mg/100ml) and Papaya (9.31mg/100ml). From the results, it can be concluded that among non-citrus fruits, papaya contain higher concentration of vitamin C than in mango; while among citrus fruits, orange was proved to be have high content of vitamin C. thus, it had been proved that present work is valuable for providing information to the nutritionists as well as for diet conscious peoples for removing the deficiency of the vitamin C in their diet.
... Ascorbic acid, also known as Vitamin C, is one of the important watersoluble vitamins that plays an essential role in protecting the body from infection and disease. It is necessary for the synthesis of collagen in the connective tissues, syntetis of steroid hormones, neurotransmitters, carnitine, conversion of cholesterol to bile acid, and enhancement of iron bioavailability (Tareen et al. 2015). Most plants and animals synthesize ascorbic acid for their requirement but apes and humans have to supplement ascorbic acid mainly through fruits, vegetables and tablets, as they can not synthesize it, due to lack of gluconolactone oxidase enzyme (Naidu 2003). ...
... Most plants and animals synthesize ascorbic acid for their requirement but apes and humans have to supplement ascorbic acid mainly through fruits, vegetables and tablets, as they can not synthesize it, due to lack of gluconolactone oxidase enzyme (Naidu 2003). Ascorbic acid is the most abundant vitamin in citrus fruits such as orange, lemon and grapefruit (Tareen et al. 2015). ...
... Ascorbic acid, also known as Vitamin C, is one of the important watersoluble vitamins that plays an essential role in protecting the body from infection and disease. It is necessary for the synthesis of collagen in the connective tissues, syntetis of steroid hormones, neurotransmitters, carnitine, conversion of cholesterol to bile acid, and enhancement of iron bioavailability (Tareen et al. 2015). Most plants and animals synthesize ascorbic acid for their requirement but apes and humans have to supplement ascorbic acid mainly through fruits, vegetables and tablets, as they can not synthesize it, due to lack of gluconolactone oxidase enzyme (Naidu 2003). ...
... Most plants and animals synthesize ascorbic acid for their requirement but apes and humans have to supplement ascorbic acid mainly through fruits, vegetables and tablets, as they can not synthesize it, due to lack of gluconolactone oxidase enzyme (Naidu 2003). Ascorbic acid is the most abundant vitamin in citrus fruits such as orange, lemon and grapefruit (Tareen et al. 2015). ...
... Concentration of vitamin C in the fibres of the citrus fruitsThis study was similar to works done byIzuagie and Izuagie (2007),Ikewuchi and Ikewuchi (2011) andHuma et al. (2015 ...
This study aimed at determination of vitamin C content of five citrus fruits sold in Lafia metropolis using iodometric method of titration. Vitamin C concentrations of the juices and fibers from the five citrus fruits were compared. The results obtained indicated that orange juice had the highest vitamin C concentration of 53.5 mg/100L followed by grapefruit (51.30 mg/100L), lemon (36.3mg/100L), tangerine (30.40 mg/100L) and lime (24.70 mg/100L). Similar trend was also followed in the vitamin C contents of citrus fruit fibers with the order: orange (2.80 mg/10g) > grapefruit (2.60 mg/10g) > lemon (1.00 mg/10g) > tangerine (0.70 mg/10g) > lime (0.20 mg/10g). The results clearly showed that the juice of studied citrus fruits had higher contents of vitamin C than their fibers. The orange is highly rich in vitamin C content followed by grapefruit while lime was of the lowest concentration in both the juice and fiber. Lemon and tangerine had moderate concentrations of vitamin C in both their juices and fibers. This analysis provides essential insights into the nutritional variability of the different citrus fruits, aiding consumers in making informed dietary decision and potentially offering valuable information for the food industry.
... Vitamin C bisa didapatkan di apotek ataupun dari sumber alami. Buah dan sayuran merupakan sumber vitamin C alami (Rosmaniar et al., 2018;Tareen et al., 2015). Infused water menjadi trend yang banyak digemari masyarakat unutk mengkonsumsi VitaminC dari buah. ...
Penyakit – penyakit infeksi yang disebabkan oleh virus maupun bakteri masih menduduki peringkat atas dalam urutan penyakit di Indonesia. Salah satu cara yang dilakukan unutk menguatkan sistem kekebalan tubuh dengan mengkonsumsi vitamin C . Berbagai inovasi dalam mengonsumsi vitamin C sedang digencarkan seperti minuman infused water buah. Buah-buahan yang digunakan dalam pembuatan infused water memiliki kandungan vitamin C yang baik untuk menjaga imunitas tubuh. Buah kiwi dan buah jambu biji merah yang memiliki kadar vitamin C tinggi akan dikombinasikan sebagai infused water agar meningkatkan kadar vitamin C pada infused water tersebut dan kemampuan meningkatkan daya tahan tubuh lebih besar. Penelitian ini bertujuan untuk mengetahui kadar vitamin C pada infused water buah kiwi dan buah jambu biji merah, serta untuk mengetahui ada tidaknya perbedaan kadar vitamin C pada infused water buah kiwi dengan infused water kombinasi buah kiwi dan buah jambu biji merah. Metode analisis menggunakan spektrofotometri UV-Vis. Hasil dari penelitian didapatkan kadar rata- rata vitamin C infused water kiwi sebesar 28,54 mg/500 mL, infused water jambu biji merah sebesar 30,11mg/500mL, dan infused water kombinasi sebesar 31,08mg/500mL. Hasil dilanjutkan uji statistika menggunakan uji One Way ANOVA dengan hasil sig 0.000<0.05. Kesimpulan didapatkan kadar vitamin C pada infused water buah kiwi diperoleh sebesar 28,54 mg dan infused water buah jambu biji merah diperoleh sebesar 30,11 mg serta terdapat perbedaan kadar vitamin C yang signifikan pada infused water buah kiwi dengan infused water kombinasi buah kiwi dan buah jambu biji merah.
... Vitamin C is a key nutritional factor in fruits and vegetables, which are important for health as they contain about 90% of the recommended daily intake [49]. Foods high in Agricultural Research Table 2 Sugar Contents (g/100 g) and Organic Acid Contents (g/L) of Selected Pomegranate Genotypes Values are presented as mean ± standard deviation Agricultural Research vitamin C are preferred due to its antioxidant properties and its role in protecting against diseases [1]. ...
Pomegranate (Punica granatum L.) is an ancient fruit cultivated in Anatolia, rich in genetic diversity. This study characterizes 17 promising pomegranate genotypes from the Southeastern Anatolia region of Turkey, focusing on their physicochemical properties, sugar, and organic acid profiles. The genotypes showed significant variation in fruit weight (211–498 gr), grain yield (52.5–75.0%), and juice yield (37.4–58.4 w/v). Total soluble solids (TSS) ranged from 13.1 to 16.9°Brix and titratable acidity from 0.28 to 2.58%. The total phenolic content varied between 43.3 and 224 mg GAE/100 g, while antioxidant activity ranged from 58.9 to 86.6% DPPH inhibition. Anthocyanin content ranged from 0.04 to 19.8 mg cyanidin-3-glucoside equivalent/L. Fructose was the predominant sugar in all genotypes, followed by glucose and xylose. The genotype 63 HAL 26 had the highest levels of glucose, fructose, and total sugars. Citric acid was the dominant organic acid in all genotypes, with 63 HAL 03 having the highest organic acid content. Additionally, 63 HAL 25 exhibited the highest vitamin C content among the genotypes. Genotypes such as 63 HAL 28, 63 HAL 29, 63 HAL 35, 63 SUR 54, 63 SUR 56, and 63 SUR 65 are particularly suited for fruit juice production due to their high juice content and balanced sweet–sour flavor. These findings provide valuable insights for breeding programs and highlight the potential applications of specific genotypes in the food and nutraceutical industries.
... Hence it can be a regular source in the daily diet. [4] When it comes to children, there is sufficient evidence that they suffer from micronutrient deficiencies and decreased vitamin C seems to correlate with more micronutrient deficiencies. Vitamin C seems to have a very short half life and is usually depleted if it is not taken for 4 to 12 weeks, human beings lack the enzymatic process for the conversion of glucose to ascorbic acid via gluconolactone oxidase, therefore hence there has to be a regular consumption of fruits and vegetable. ...
A BSTRACT
Introduction
Micronutrient malnutrition remains a huge public health problem, with the main issues lying with the lack of diet diversity, either lack or less of animal products, sparse amount of fruits and vegetables. Fruits are a very good source of vitamins and minerals to help in the growth and development of the child. There are a lot of implementation hurdles at the ground level. Hence there is a need for further exploration of the role of fruits and dietary diversity on the growth and development of the children.
Methodology
The study is an interventional study, conducted over 3 months. There was a systematic random sampling performed. A total of 60 participants, were taken out of which 30 were given the intervention. The assessment was conducted through anthropometry and semi-structured questionnaire.
Results
When asked about their reluctance to include fruits in their diet, 58.3% did not prioritise it in their daily diet, while the rest found it expensive to buy it. There was a significant difference in the height and MUAC between the groups and that had no influence on the intervention. There was a slight increase in height over the three months in the interventional groups.
Conclusion
Malnutrition is not a single-factor disease but happens because of many factors which include, education, income, environment and nutritional awareness among mothers and families. Fruits are a major component in the diet and have to be included by the family for the children to improve their basic anthropometry and also more functions.
... This difference can be attributed to the water solubility of ascorbic acid, indicating that a higher solvent content in water leads to better extraction results. According to previous studies, the TAAC of oranges was 12.78 mg VitC/100 mL [33] and that of sweet oranges was 10.13 mg VitC/100 mL [34]. Total phenolic contents (mg GAE/g dry weight) for different ethanol volumes used for extraction from Citrus reticulata by-products. ...
For this study, microwave vacuum drying (MVD) was combined with ultrasound-assisted extraction to compare the effects of different ethanol volumes on ponkan extract and to evaluate the total phenolic content (TPC), total flavonoid content (TFC), and total ascorbic acid content (TAAC). High-performance liquid chromatography with photodiode array detection (HPLC-PDA) was used to analyze the flavanone contents and antioxidant activity of ponkan (Citrus reticulata) peels. The experimental results showed that the TPC and TFC increase with ethanol volume. Ethanol extraction (75%) showed significant advantages by increasing the TPC to 17.48 mg GAE/g (DW) and the TFC to 2.96 mg QE/g (DW) of ponkan extract and also exhibited the highest antioxidant activity. The TAAC improved along with increased water content. Water extraction showed the highest content (13.07 mg VitC/100 g, DW). The hesperidin content analyzed by HPLC-PDA was 102.95-622.57 mg/100 g (DW), which was the highest among the flavanones. Then, the ethanol insoluble residue extracts were taken from the pectin with four different solvents, evaluating TPC, TFC, and antioxidant activity. The TPC, TFC, and antioxidant capacity of pectin are significantly lower than those of the peels. Combining MVD and 75% ethanol with ultrasound-assisted extraction in the pre-treatment process can effectively eliminate polyphenols, flavonoids, and other compounds, thus enabling the extraction of high-methoxyl pectin. The total dietary fiber (TDF) content of MVD ponkan by-products was 25.83%. Ponkan by-products have the potential for the future development of functional foods and supplements.
... Los valores de la vitamina C durante los diferentes tratamientos, muestran claramente que ante el incremento de temperatura y tiempo la concentración de vitamina C tiende a reducir (Tabla 2 y Figura 1) lo cual queda demostrado por diferentes investigaciones que trabajan con tratamientos térmicos como Ordóñez et al. (2013) (2013), etc. Los cuales también indican la determinación de sus características nutricionales, ya que este micronutriente es un indicador de calidad, por otro lado, con respecto a la Tabla 3, Jonhson, Braddock, y Chen (1995) y Páez et al. (2007) indicaron que un modelo de segundo orden puede ser apropiada para describir la reacción de degradación de la vitamina C en el zumo de naranja y otros alimentos por efecto de las altas temperaturas, en las investigaciones antes mencionadas indican que a mayor temperatura también incrementa el coeficiente de determinación es decir pueden llegar a ajustarse al segundo orden. Por ello, es necesario que la fruta se almacene en refrigeración para que el contenido de vitamina C no se vea afectado (Tareen et al 2015). ...
Vitamin C is an important micronutrient, which is found in acidic fruits such is the case of tumbo, studies have shown beneficial effects of vitamin C on health due to its antioxidant and free radical scavenging capabilities. The objective of the research was to evalúate the thermal degradation kinetics of vitamin C of the pulp of tumbo (Passiflora mollissima b.). The pulp of tumbo was prepared and subsequently subjected to different temperatures (60, 70 and 80 ° C) and times (0, 5, 10, 15 and 20 min). The vitamin C content in the pulp of tumbo was 77.01 mg / lOOg which was analyzed by spectrophotometry. The results showed that vitamin C degradation followed second-order kinetic models. The degradation rate constants for ascorbic acid in the tumbo pulp were: k60 = 0.014 min-1, k70 = 0.019 min-1 and k80 = 0.023 min-1 and the decimal reduction times are: D60 = 162.17 min, D70 = 121.74 min and D80 = 101.76 min. The z valué was 99 ° C, the Eain the temperature range of 60-80 ° C is 22.84 kj / mol and the valué of Q10 is 1.60. The optimal time and temperature of pasteurization in the pulp of tumbo is 10.69 min at 60 ° C, for presenting the best correlation Índex, retaining the greatest amount of ascorbic acid, presenting a lower reaction rate and requiring a longer time of decimal reduction. It was concluded that the higher the temperature, the higher the degradation of vitamin C, the data obtained will help to predict the best conditions of processing of the pulp of tumbo and minimize degradation since it is an important quality factor
... Then, the supernatant obtained by centrifugation at 5000 rpm at 20 • C for 10 min was titrated with a fixed 0.025% (w/v) 2,6-dichlorophenolindophenol solution until a light pink color was obtained. The results are expressed as mg ascorbic acid (AA)/kg (Tareen et al., 2015). ...
The spray‐drying process yielded functional bergamot juice powder with high antioxidant activity, phenolic content, and vitamin C content. Optimal drying conditions were determined as 10% maltodextrin concentration, 146.02°C inlet temperature, and 39.99% pump rate, preserving powder's bioactive properties. Under these drying conditions, bergamot juice powder exhibited an antioxidant activity of 62.2% DPPH scavenging activity, a total phenolic content of 3862.1 ppm, and a vitamin C content of 1385.9 ppm. The bergamot juice powder, with a water activity of 0.2, bulk density of 0.4 g/mL, tapped density of 0.5 g/mL, porosity of 89.6%, hygroscopicity of 8.6%, and cohesiveness of 37.2%, is highly suitable for further processing. High‐pressure liquid chromatography analysis revealed the presence of major phenolic compounds in both fresh bergamot juice and spray‐dried powder, although their concentrations were lower in the powder form. The major phenolics identified in the fruit juice were naringin (197.5 ppm), eriocitrin (105.9 ppm), neoeriocitrin (53.4 ppm), neohesperidin (68.8 ppm), and naringenin (119.8 ppm). However, in the powder form, the bitterness‐associated compounds, naringin and neohesperidin, exhibited a significant reduction of 85.0% and 90.3%, respectively. Compared to dimethyl sulfoxide (48.4%), ethanol (37.9%), and distilled water (17.3%), ultrasound‐assisted extraction with acetone solvent demonstrated the highest efficiency (61.7%) in obtaining phenolic compounds from bergamot juice powder. In conclusion, spray‐drying is an effective method for obtaining functional bergamot juice powder, and ultrasound‐assisted extraction can further enhance phenolic compound extraction efficiency. These findings have potential applications in the food, cosmetics, and pharmaceutical industries, with opportunities for further research in functional foods or nutraceuticals.
Practical Application
Spray‐drying yields functional bergamot juice powder with high bioactive properties. Optimal drying conditions can be applied in industrial settings. Ultrasound‐assisted extraction enhances phenolic compound extraction efficiency. Potential applications in food, cosmetics, and pharmaceutical industries.
... The amount of ascorbic acid could even vary between the different fruit samples of the same species may be due to different factors including climate, temperature, amount of nitrogen fertilizers used in growing the plant and various physical conditions such as light can also affect the concentration of ascorbic acid in fruits. [19][20][21] ISSN PRINT 2319 1775 Online 2320 7876 The amount of ascorbic acid content in fruit juices can also be influenced by the variety and time interval of storage. Therefore, it is essential that fruit juices be stored at cool temperatures in order for their ascorbic acid contents not to decrease. ...
The aim of this study is to compare the ascorbic acid content in several fruits which are collected
from the local market of Virudhunagar. Ascorbic acid content was determined for eleven fruits
such as (Watermelon (Citrullus lanatus), Strawberry (Fragaria ananassa), Kiwi (Actinidia
deliciosa), Lemon (Citrus limon), Gooseberry(Phyllanthus emblica), Gauva (Psidium guajava),
Pomegranate(Punica granatum), Orange(Citrus aurantium var. sinensis), Grape (Citrus
paradisi), Pineapple (Ananas comosus) and sapota (Manilkara zapota ). Determination of
ascorbic acid was carried out by dye titration (Volumetric) method. After comparison between
the results obtained in different fruits of our study, the fruit juice of Amala, Guava, and Kiwi
show maximum content of vitamin C and Lemon, Orange, and Strawberry with a minimum
content of vitamin C. In our projects, Vitamin C is very high in very low-cost fruits like
Gooseberry, lemon, Guava, Sapato, grapes, watermelon, etc. So, it is easy to buy people and
protect themselves from scurvy. Finally, we concluded that we have to eat fruits fresh and raw to
get more Vitamin C.
... Los valores de la vitamina C durante los diferentes tratamientos, muestran claramente que ante el incremento de temperatura y tiempo la concentración de vitamina C tiende a reducir (Tabla 2 y Figura 1) lo cual queda demostrado por diferentes investigaciones que trabajan con tratamientos térmicos como Ordóñez et al. (2013) (2013), etc. Los cuales también indican la determinación de sus características nutricionales, ya que este micronutriente es un indicador de calidad, por otro lado, con respecto a la Tabla 3, Jonhson, Braddock, y Chen (1995) y Páez et al. (2007) indicaron que un modelo de segundo orden puede ser apropiada para describir la reacción de degradación de la vitamina C en el zumo de naranja y otros alimentos por efecto de las altas temperaturas, en las investigaciones antes mencionadas indican que a mayor temperatura también incrementa el coeficiente de determinación es decir pueden llegar a ajustarse al segundo orden. Por ello, es necesario que la fruta se almacene en refrigeración para que el contenido de vitamina C no se vea afectado (Tareen et al 2015). ...
La vitamina C es un micronutriente importante, que se encuentra en los frutos ácidos tal es el caso del tumbo, estudios han demostrado efectos beneficiosos de la vitamina C en la salud debido a sus capacidades antioxidantes y eliminadores de radicales libres. El objetivo de la investigación fue evaluar la cinética de degradación térmica de la vitamina C de la pulpa de tumbo (Passiflora mollissima b.). Se preparó la pulpa de tumbo que posteriormente fue sometida a diferentes temperaturas (60, 70 y 80°C) y tiempos (0, 5, 10, 15 y 20 min). El contenido de vitamina C en la pulpa de tumbo fue de 77.01 mg/100g que se analizó por espectrofotometría. Los resultados mostraron que la degradación de la vitamina C siguió los modelos cinéticos de segundo orden. Las constantes de velocidades de degradación para el ácido ascórbico en la pulpa de tumbo fueron: k60 = 0,014 min-1, k70= 0,019 min-1 y k80 = 0,023 min-1 y los tiempos de reducción decimal son: D60=162.17 min, D70 = 121.74 min y D80 =101.76 min. El valor z fue de 99 ºC, la Ea en el rango de temperaturas de 60 – 80ºC es de 22.84 kJ/mol y el valor de Q10 es de 1,60. El tiempo y temperatura óptimo de pasteurización en la pulpa de tumbo es de 10.69 min a 60ºC, por presentar el mejor índice de correlación, retener la mayor cantidad de ácido ascórbico, presentar una velocidad de reacción menor y requiere de un mayor tiempo de reducción decimal. Se llegó a la conclusión que a mayor temperatura mayor es la degradación de vitamina C, los datos que se obtuvieron ayudarán a predecir las mejores condiciones de procesamiento de la pulpa de tumbo y minimizar la degradación ya que es un factor de suma importancia.
... When all the ascorbic acid of the sample gets oxidized then additional iodine added in the sample from the burette will be as molecular iodine which on combining with the starch indicator solution present in the sample, changes the color of the solution which is the indicator that now the end point has been achieved. This approach has also been used by various other worker in the past, some with slight modification and some with almost the same [10][11][12]. Data on vitamin C content of fruits are available for various other countries and regions [13][14][15][16][17]. ...
Vitamin C is scientifically known as L-ascorbic acid. The titration technique was used to measure the ascorbic acid content in fruits and vegetables. Various fruits like lemon, dragon fruit, orange, and Mosambi, and vegetables like potatoes, tomatoes, bell pepper, and cauliflower were collected from a local market. After the collection of these fruits and vegetables from the market, the pulp and seed-free juice were prepared. The juice solution was titrated against iodine solution by using starch as an indicator. Among the fruits analyzed, Mosambi has the highest ascorbic acid content in fruits, whereas dragon fruits have the lowest. In the case of vegetables, cauliflower has the highest, and bell pepper has the lowest ascorbic acid content. This analysis proves that fruits and vegetables can effectively meet daily vitamin C requirements.
... Total soluble solids (TSS), titratable acidity (TA), and acid content (mean ± standard deviation, n = 4) in four finger lime cultivars, red pulp finger lime (FLred), white pulp finger lime (FL-white), red pulp-large leaved finger lime hybrid (LL FL-red), and the commercially available cultivar from Florida Division of Plant Industry 50-36 cultivar (DPI control). as orange, grapefruit, and lemon (Tareen et al., 2015). Higher AC and vitamin C content and lower TPC in Florida-grown finger limes compared to those in earlier studies can most likely be attributed to the intrinsic characteristics of the genotypes as well as environmental effects (Wang, Zheng, & Galletta, 2002). ...
Finger lime (Citrus australasica F. Muell.), a citrus species native to Australia, is a distinct finger-shaped fruit with unique caviar-like pulp and skin color variations. In addition to visual and sensory characteristics, finger lime has recently gained attention from the American citrus industry due to its high tolerance to a devastating citrus disease, Huanglongbing. Here, we characterized the phytochemical profiles (including acid and sugar) of four Florida-grown finger lime selections: two with red pulp, one with pale pink pulp, and one with white pulp. Two-three-fold higher levels of phenolic compounds and antioxidant capacity were observed in the peel compared to the pulp in the four selections. Selections with red pulp had more antioxidant capacity and higher phenolic compound content in both types of tissues than in the selections with white pulp. Citric acid was found abundant in all four selections making the selections major source of organic acid. The overall results suggested that finger limes are rich in health-benefiting and flavor contributing compounds; more specifically, Florida-grown red selections of finger lime are richest in phytochemical, vitamin c, citric acid, and sugars among evaluated genotypes, therefore, making them strong alternative for production in Florida and consumption.
... Fruits are also used in manufactured foods (e.g., cakes, cookies, ice cream, muffins, beverages) such as fruit juices (e.g wood apple, tamarind, amla, fig) or alcoholic beverages (e.g. brandy, fruit beer, or wine), Fruits are also used for gift giving, e.g. in the form of Fruit Baskets and Fruit Bouquets [1][2][3][4][5][6][7][8][9] . Fruits are important part of human diet. ...
Fruit play a vital role in human nutrition, by supplying the necessary growth factors essential for
maintaining normal health. In nature various types of plant and fruits are available these fruits are important for
living things, the fruits containing organic and inorganic matter are present organic matter contains lipid,
carbohydrates, vitamin C, protein, fats etc. The present investigation deals with evaluation of physic-chemical
property, phytochemical analysis and antimicrobial activity. Analyses of fruit were carried out using Atomic
Absorption Spectroscopy (AAS). The inorganic elements such as sodium, potassium, calcium, etc. these elements are
major nutrients. Micronutrients such as magnesium, zinc, manganese, copper, iron etc. are essential nutrients for
living organisms. The unripe species of all the fruits tend to have higher ascorbic acid content as shown in the
results obtained, with sweet orange and lemon having almost twice the level of ascorbic acid than lime These
elements are analyzed by various analytical techniques such as UV visible spectrophotometer, flame photometry and
atomic absorptions spectrophotometry. Man has kept these commodities in his diet to provide variety, taste, interest,
aesthetic appeal and to meet certain nutritional requirements world.
... Active growth continued in warm districts as more GDDs, HYTUs and HTUs were accrued which had increased respiration process, as a result, more L-ascorbic acid lost till the peak maturity. Ascorbic acid (AA) levels of identical citrus fruit can vary at different ripening stages grown under varying environmental conditions (Mahdavi et al., 2010;Tareen et al., 2015;Bekele and Geleta, 2015). Climatic factors like temperature and sunlight have also done influence on AA concentration in juice of identical grown cultivar which was observed in present study. ...
Kinnow orchards were selected in districts Sargodha, Toba Tek Singh (TTS) and Vehari of Pakistan, to assess the impact of climate variables on fruit internal quality during maturing months. Analysis of variance technique was used and triplicated determinations of all samples were performed for biochemical analysis at the end of each month starting from August to February. Fruit juice contents remained low in August till October and attained uniform level from November to February by showing insignificant differences among three districts. Less count of agrometeorological indices were accrued at immature stage of green fruit in August, therefore, low level of pH, total soluble solid (TSS) and sugars were recorded. As maturing stage started after color-break to onwards, more increasing trend in soluble solids, pH and sugars were seen due to accretion of more agrometeorological indices which had hastened non-climacteric process in Kinnow fruit till arrival of peak ripening stage in the month of February. More level of titratable acidity was observed in August and then started to decrease afterward till arrival of peak maturity at the end of February. However, ascorbic acid and antioxidant activity were increased to maximum level in September-October and then started to decrease afterwards. Total phenolic contents, flavonoids and flavonols were slightly changed while anthocyanins were increased gradually. More growing degree days (GDDs) and helio thermal units (HTUs) were computed at warm conditions of Vehari, followed by TTS, hence more reducing trend in titratable acidity, ascorbic acid, antioxidant activity, and reducing-sugar were observed in these districts. Climate variables had fluctuated in agrometeorological indices count in both fruiting seasons of three sites. Resultantly, fruit growth and development stages were altered which directly influenced on fruit internal quality parameters.
... Citrus fruits are rich in antioxidants and different titrimetric methods have been used in the literature for the determination of antioxidants in citrus and non-citrus fruits (Tareen et al., 2015). Citric acid has been chosen for this study because it is abundantly found in variety of citrus fruits (Jamil et al., 2015) nevertheless its antioxidant activity/scavenging activity has not been investigated. ...
Voltammetric parameters are studied to confirm the antioxidant activity of citric acid towards reduced form of methyl viologen dication (1, 1'-dimethyl-4, 4'-bipyridinium, MV 2+ , also known as paraquat). In this study the kinetics of the reaction of citric acid with reduced form of methyl viologen is also reported. Out of two oxidative peaks (i.e. MV o to MV +˖ and MV +˖ to MV +2) the first peak is almost removed after interaction with citric acid. Shifting in second cathodic peak potential is also obvious and possibility of citric acid to scavenge or making adduct with paraquat is identified. Some real samples (fruit juices) as a rich source of citric acid are also studied. This study presents a simple, relevant and fast voltammetric method by which quick quantitation and monitoring of antioxidant/ scavenging activity of food, herbs and other spices towards paraquat poisoning is possible. It may constitute a new wave of treatment or therapy for the disease caused by paraquat.
... Ascorbic acid contents in citrus fruits of same cultivar vary within a sample and on fruits having different color more variation occurs (Mahdavi et al., 2010;Tareen et al., 2015;Bekele and Geleta, 2015). Climatic factors such as temperature and sunlight also effect on ascorbic acid concentration in fruit within same cultivar as was seen in present study. ...
Peel coloration of Kinnow fruits at early maturation was used as a criteria to investigate the internal quality of fruit. Three districts namely Sargodha, Toba Tek Singh (TTS) and Vehari all of which had varying environmental conditions, were selected for harvest of 10 fruits from each replication with same plant to be judged on peel-color-basis. Produce was arranged in order to dark green to deep yellow-colored fruits, through the use of chroma meter. Biochemical analysis were also performed from the triplicates. More titratable acidity, ascorbic acid, total dissolved salts and solubility was recorded in juice obtained from the produce of all three districts, especially in green-colored fruits whereas sugars, pH and soluble solids remained higher in yellow fruits. Polyphenols like total phenolic contents, flavonoids and flavonols were noted as unchanged in the color-based judgement of fruits harvested. However, anthocyanins, carotenoids and antioxidant activity (DPPH inhibition %) all were recorded to be higher in yellow-colored fruits. At the time of maturity approached nearer, green-colored fruits were in possession of more acids, uniform polyphenols and increased reducing sugars with acidic taste while yellow-colored produce was having lower acidity, more sugars and soluble solid contents to impart furthermore sweetness. Green-colored fruits are nutritionally equal in number of consumers who determined the taste to be acidic.
... It was observed that the highest sensory score (9.00) was obtained. Similar results have also been reported by [17] conducted experiment on mixture of orange and carrot juice to observe the quality of sensory attributes was based on the texture, color, taste and overall acceptability by the panel of trained judges [18][19][20][21][22][23][24]. ...
Keywords: Extraction Method; Vitamin C; Juice Percentage An investigation was conducted to evaluate the influence of juice extraction methods on physiochemical properties of Citrus fruit juice, the result of present study shows that highest individual fruit weight of orange remained 222.26g; however, for lemon and grapefruit the weight remained 22.11g and 295.21g, respectively. The highest juice % was obtained as 55.75% in T2 for orange, (47.26%) in T1 for lemon and (44.84%) in T2 for grapefruit. The average pH value of remained all Citrus juices (orange, lemon and grapefruit) relatively similar in all three treatments. Total acidity % of orange juice was highest in T3 i.e. 1.06% while for lemon juice it remained highest in T3 i.e. 1.27% and total acidity in case of grapefruit juice was relatively similar in all three treatments. The highest content for vitamin C in all Citrus juices was noticed in T1 i.e. 46.30 for orange, i.e. 41.10 for lemon and i.e. 31.13 for grapefruit. The highest peel (%) was obtained in orange fruit in T2 i.e. 27.90% in case of lemon, peel (%) remained highest in T1 i.e. 18.28%, while in case of grapefruit it was highest in T1 (i.e. 26.79%). T3 showed highest pulp (%) for orange fruit i.e. 27.09%, However, T3 in lemon fruit and T3 in grapefruit showed highest pulp (%) (27.34%) and (27.04%), respectively. The results regarding sensory attributes showed that maximum score for color was perceived by orange juice in T2 9.00 followed by lemon juice in T2 8.50 and grapefruit in both T1 and T2 (8.00). The maximum score for flavor of orange juice was obtained by T3 8.50, while T3 showed highest score for flavor in lemon juice 7.83 and also in grapefruit juice 7.83. The data regarding taste of orange juice showed highest score in T2 8.58. In case of lemon juice and grapefruit juice T2 perceived highest score 8.08 and (7.67), respectively. The highest score for overall acceptability was perceived by orange juice in T2 17.00 in lemon juice by T2 16.00 and in grapefruit by T2 17.00. It is conducted from the present study that extraction methods brought significant changes in physicochemical and sensory properties of the extracted juices of Citrus fruits.
... It was observed that the highest sensory score (9.00) was obtained. Similar results have also been reported by [17] conducted experiment on mixture of orange and carrot juice to observe the quality of sensory attributes was based on the texture, color, taste and overall acceptability by the panel of trained judges [18][19][20][21][22][23][24]. ...
Keywords: Extraction Method; Vitamin C; Juice Percentage An investigation was conducted to evaluate the influence of juice extraction methods on physiochemical properties of Citrus fruit juice, the result of present study shows that highest individual fruit weight of orange remained 222.26g; however, for lemon and grapefruit the weight remained 22.11g and 295.21g, respectively. The highest juice % was obtained as 55.75% in T2 for orange, (47.26%) in T1 for lemon and (44.84%) in T2 for grapefruit. The average pH value of remained all Citrus juices (orange, lemon and grapefruit) relatively similar in all three treatments. Total acidity % of orange juice was highest in T3 i.e. 1.06% while for lemon juice it remained highest in T3 i.e. 1.27% and total acidity in case of grapefruit juice was relatively similar in all three treatments. The highest content for vitamin C in all Citrus juices was noticed in T1 i.e. 46.30 for orange, i.e. 41.10 for lemon and i.e. 31.13 for grapefruit. The highest peel (%) was obtained in orange fruit in T2 i.e. 27.90% in case of lemon, peel (%) remained highest in T1 i.e. 18.28%, while in case of grapefruit it was highest in T1 (i.e. 26.79%). T3 showed highest pulp (%) for orange fruit i.e. 27.09%, However, T3 in lemon fruit and T3 in grapefruit showed highest pulp (%) (27.34%) and (27.04%), respectively. The results regarding sensory attributes showed that maximum score for color was perceived by orange juice in T2 9.00 followed by lemon juice in T2 8.50 and grapefruit in both T1 and T2 (8.00). The maximum score for flavor of orange juice was obtained by T3 8.50, while T3 showed highest score for flavor in lemon juice 7.83 and also in grapefruit juice 7.83. The data regarding taste of orange juice showed highest score in T2 8.58. In case of lemon juice and grapefruit juice T2 perceived highest score 8.08 and (7.67), respectively. The highest score for overall acceptability was perceived by orange juice in T2 17.00 in lemon juice by T2 16.00 and in grapefruit by T2 17.00. It is conducted from the present study that extraction methods brought significant changes in physicochemical and sensory properties of the extracted juices of Citrus fruits.
... en it's in solution form due to oxidation by oxygen. Factors that can accelerate the oxidation are high temperature (Paul & Ghosh, 2012;El-Ishaq & Ebirinakem, 2015), acidity (Hacisevki, 20009), and storage time (Steskova et. al., 2006;Cvetkovic & Jokanovic, 2009;Zhang et. al., 2016). Vitamin C found in fruits may be influenced by the type of fruit (Tareen et. al., 2015), site conditions ( Abanto-Rodriguez et. al., 2016), climatic conditions before harvest time (Kaleem et. al., 2016), fruit maturity level (Lee & Kader, 2000). ...
Crystal guava contains high vitamin C. Vitamin C is contained in different fruits, one of the factors is the altitude of the fruit plant growing areas. This study aims to determine the level of vitamin C in the slurry of crystal guava flesh with variations of origin using the HPLC method. Samples of crystal guava are obtained from the city of Bogor, Malang, and Gunung Kidul. The samples to be analyzed are prepared as a slurry. Qualitative analysis is done by identification using KMnO4 p.a, FeCl3 p.a, AgNO3 p.a as well as comparing the retention time of the sample with vitamin C. Method validation for system suitability, linearity and precision provide results that are eligible according to the applicable regulations. Quantitative analysis using HPLC with C18 stationary phase, water: methanol mobile phase (95: 5) v/v, flow rate of 1 mL/min, and run time of 7.5 minutes. Qualitative analysis by using KMnO4, FeCl3, AgNO3, and retention time (tR) shows positive results of the vitamin C existence. The average levels of vitamin C from Bogor, Malang, and Gunung Kidul, equal to (0.4139 ± 0.004) mg/mL; (0.6746 ± 0.03) mg/mL; and 0.8608 ± 0.002 mg/mL respectively.
... Sources: [11] Changes in the structure of the cell wall are associated with dissolution of the middle lamella and disruption of the primary cell wall [12] Structural changes in pectin, hemicellulose and cellulose together are assumed to be responsible for the alteration of cell wall structure during ripening-related loss of firmness [13] . ...
The scope of this study is to determine the physicochemical properties of the pulp of the Bunchosia armeniaca. The proximate composition of flesh were determined by using AOAC methods and pH, titratable acidity, total soluble solids and ascorbic acid were also analyzed. The colour and texture in six maturity stages were determined. Moisture and dry matter content were and 25.82% respectively. Crude protein, crude fat, crude fiber, ash and carbohydrates content in were 0.32%, 3.35%, 45.29%, 0.87% and 50.16% respectively. Potassium was the most abundant mineral in flesh of peanut butter fruit, followed by Na, K, Mg, Ca, Zn, Fe and As. Vitamin C content of peanut butter fruit was 9.43± 0.13 mg/100ml. Skin colour of Peanut butter fruit from raw to ripen stage changes green to orange to red colour. Hardness of the flesh of peanut butter fruit increases from raw stage to ripen stage and then hardness decreases gradually up to fully ripen stage.
... The cadmium component is found in the soil very little(2 mg / kg) in the surface layer, general, concentrations of cadmium and zinc are within the limits allowed by the World Health Organization (WHO), while cobalt contamination is present in the three studied area. [6] A. Dube, R. Zbytniewski1T. Kowalkowski1, E. Cukrowska2, B. Buszewski (2001), "Adsorption and Migration of Heavy Metals in Soil", Polish Journal of Environmental Studies, 10(1),1-10. ...
الحمد لله رب العالمين الذي ألهمنا و وفقنا لإنجاز هذا العمل و انعم علينا بإخراجه على الصورة السليمة. والصلاة والسلام على سيدنا محمد صلى الله عليه معلم البشرية وعلى آله وصحبه وسلم تسليماً.
إنه لمن دواعي سرورنا أن نشهد بتوفيق من الله صدور العدد الحادي عشر من المجلة الدولية للعلوم و التقنية والذي مكّن البحّاث المهتمين في مجال العلوم الهندسية والتطبيقية والتقنية من نشر أبحاثهم على صفحات هذه المجلة لتوفير و إعطاء المعلومة والنتيجة الصحيحة لطلاب العلم و المعرفة.
ومن هذا المنطلق فإن هيئة تحرير المجلة تجدد حرصها الدائم على استمرارية صدور المجلة برصانة و منهجية في البحث العلمي وذلك بإتباع الأساليب العلمية المحكّمة في تقييم البحوث العلمية المقدمة من الأساتذة و البحّاث
وبهذه المناسبة يسر هيئة التحرير بالمجلة أن تثمن عالياً جهود جميع البحّاث و الأساتذة المهتمين الذين لم تثنهم الصعاب و لم تؤثر فيهم الظروف الشديدة التي تمر بها بلادنا الحبيبة على تقديم كل ما لديهم من جهد للبحث العلمي واختاروا صفحات هذه المجلة لنشر أبحاثهم و أوراقهم العلمية, كما لا يفوتنا أن نتقدم بجزيل الشكر و العرفان لكل من ساهم في تحرير و مراجعة البحوث المقدمة للمجلة وتقديم هذا الصرح العلمي للوجود.
... The ascorbic acid content of food products can be determined with the use of various methods that differ in complexity, speed, cost and reagents. Titration method for the determination of vitamin C are very popular and often use in research [Tareen et al. 2015]. The results of the experiment indicate that vitamin C concentrations differed significantly between all the analyzed ecotypes and the applied analytical methods. ...
Food can be a rich source of nutrients that are required for optimal health. Vitamin C is an antioxidant that protects cells and bodily fluids against oxidative stress. Cornelian cherry (Cornus mas L.) is widely recognized for its health benefits, taste and qualitative attributes. It is a source of biologically active compounds, including vitamin C. The determination of the vitamin C content of new ecotypes of cornelian cherry supported the identification of the most cost-efficient and accurate analytical method. The results of this study revealed that new ecotypes of cornelian cherry differed significantly with respect to their vitamin C content. Ecotypes 5, 10, 12 and 14 had the highest concentrations of vitamin C, which were determined at 201.61– 210.75 mg·100 g–1 by the titration (Tillmans) method and 70.90–82.30 mg·100 g–1 by the spectrophotometric method. Ecotype 6 had the lowest vitamin C content which ranged from 177.19 mg·100 g–1 (titration method) to 54.68 mg·100 g–1 (spectrophotometric method). The vitamin C content of cornelian cherry fruit, measured by HPLC, reached 63.1 mg·100 g–1 and it was 4-fold higher than in other analyzed fruits.
... Different techniques of measuring and squeezing process may also affect the ascorbic acid content of fruit juices. The amount of ascorbic acid could even vary between the different fruit samples of the same species (Mahdavi et al., 2010;Tareen et al., 2015;Bekele and Geleta, 2015). Factors including climate; temperature; amount of nitrogen fertilizers used in growing the plant and various physical conditions such as light can also affect the concentration of ascorbic acid in fruits. ...
This study compared the concentration of ascorbic acid between citrus fruits collected from the area of Kathmandu valley of Nepal. Ascorbic acid was determined for six species of citrus: Lemon (Citrus limon), Bitter Orange (Citrus aurantium), Sweet Orange (Citrus aurantium var. sinensis), Pomelo (Citrus maxima), Grapefruit (Citrus paradisi) and Citron (Citrus medica). Determination of ascorbic acid was carried out by iodometric titration, dye titration and spectrophotometric methods. In all three methods, the average concentration of ascorbic acid was found to be maximum in pomelo about 61.29 mg/100 ml and the least in citron about 17.4 mg/100 ml. The amount of ascorbic acid found in lemon, bitter orange, grapefruit and sweet orange were about 34.8 mg/100 ml, 29.89 mg/100 ml, 39.80 mg/100 ml, and 25.11 mg/100 ml respectively. The aim of this study is to compare the concentration of ascorbic acid among the citrus fruits collected from the area of Kathmandu valley of Nepal and also comparison is done with available literatures.
... A daily dose of 90-100 mg can prevents us from serious diseases like cancer, heart diseases, and cataracts [4]. More than 90% of the vitamin C in our diet comes from food including vegetables, fruits [6]. In animals vitamin C is important in wound healing and preventing bleeding from capillaries [7]. ...
Citrus is one of the most commonly consumed fruits in Pakistan. The present study was conducted to evaluate ascorbic acid concentration in Citrus sinensis and Citrus limetta collected from different tehsils of District Sargodha. All the varieties have good source of vitamin c, but the highest concentration was reported in Citrus sinensis, which was collected from tehsil Sahiwal and that was 89.69 mg/100 mL and lowest reported in Citrus limetta 33.155 mg/100 mL, which was collected from Tehsil Silanwali.
... Based on C.C. Nweze finding, a value of 6.40 mg/100 and 4.08 mg/100 ml was found in fresh pineapple and watermelon juices [18] and Pawpaw (9.31 mg/100 ml) [20]. So also, a value of 46.70 at RT and 44.3 at RC was found in Watermelon juice and 50.2 at RT and 49.00 at RC in pineapple [13], a value of 6.9 at RT for weeks was also observed by Shamma et al. [21]. Furthermore, it was observed that the preservation method to which the juice samples were subjected to played a crucial role as far as the vitamin C contents are concerned at the end of the storage period. ...
Дана оценка механического и биохимического состава плодов редких таксонов цитрусовых, выращенных в условиях влажных субтропиков России. Исследования проводили на базе биоресурсной коллекции цитрусовых культур Федерального исследовательского центра «Субтропический научный центр Российской академии наук» (г. Сочи). Объект изучения - 13 таксонов рода Citrus, относящихся к категории редких: C. aurantiifolia Sw. (cv. Tahiti, cv. Foro), C. × aurantium var. myrtifolia Ker Gawl. cv. Cinotto, C. × bergamia Risso Poit., C. × ichangensis Sw., C. limon L. Del Brasil, С. × limonelloides Hayata, С. × limetta Risso cv. Chontipico, C. maxima Burm. Merr. cv. Sambokan, C. medica L. (var. sarcodactylus Sw.), C. × meyerii Yu. Tanaka. Измерение массовой концентрации органических кислот, сахаров и витамина С проводили методом капиллярного электрофореза с использованием системы «Капель - 105М». Результаты показали, что таксоны имеют плоды с различным механическим и биохимическим составом. Все редкие таксоны по массе плода разделены на три группы: мелкоплодные, среднеплодные и крупноплодные. Таксоны С. × meyeri, С. maxima cv. Sambokan, С. aurantifolia, С. aurantifolia обладали высоким выходом сока от 51,3 до 57,2%. Максимальные показатели витамина С отмечены у C. × aurantium var. myrtifolia Cinotto, C. × limetta Chontipico и С. medica. Среди определяемых органических кислот лимонная и яблочная были наиболее распространенными, за ними следовали винная и янтарная, у некоторых таксонов преобладали другие. Для большинства образцов характерно наибольшее количество сахарозы, чем фруктозы и глюкозы. Меньше сахарозы отмечено у C. aurantifolia Foro, C. × aurantium var. myrtifolia Cinotto и C. × limetta Chontipico. Высокими сахарокислотным индексом (СКИ) и дегустационной оценкой характеризовались плоды C. × aurantium var. myrtifolia, низкими - С. maxima Sambokan, C. × limetta cv. Chontipico. Высокая оценка внешнего вида исследуемых растений говорит об их декоративных свойствах.
A fundamental step in improving the quality and consumer acceptability of wild watermelon ( Citrullus lanatus) is the process of juice clarification. The aim of this research was to investigate the physicochemical properties of crude wild watermelon ( Citrullus lanatus) juice and to optimise the processing conditions, incubation time, incubation temperature and enzyme concentration for the enzymatic clarification of the crude juice. Crude wild watermelon juice samples were treated with pectinase enzyme in different concentrations (0.05 to 0.15 w/w%), at different incubation temperatures (30–50 o C) and for different incubation durations (60–180 min). The effects of the different treatments on turbidity, clarity, viscosity, lightness, and brix were determined. The response models adequately predicted turbidity, clarity, and viscosity at R ² > 0.5, but not lightness considering that R ² < 0.5. The model was statistically significant in predicting turbidity (R ² = 0.86), clarity (R ² = 0.81), viscosity (R ² = 0.97) and brix (R ² = 0.94) – but not lightness (R ² = 0.24) at p < 0.05. The enzyme concentration did not significantly affect turbidity, clarity, and lightness, but it did significantly affect brix positively (p < 0.05). Response surface methodology software was used to determine optimal clarification conditions. In conclusion, the optimum conditions for crude watermelon juice clarification were 0.15 w/w% enzyme concentration, 60 min incubation time and 60 o C incubation temperature. The optimum output parameters were 14.18 NTU for turbidity, 0.04 Abs for clarity, 52.30 L* value for lightness, 1.96 cps for viscosity and 3.08% for brix.
Background
Kinnow orchards were selected in different ecological zones in districts Sargodha, Toba Tek Singh (TTS) and Vehari of the Punjab province, Pakistan. Three biological replicates in block form were applied by using analysis of variance techniques to assess varying agrometeorological indices impact on fruit color‐development and peel composition.
Results
Fruit samples were randomly collected on each month's end starting from August up to February. Chromameter was used for measuring coloring parameters and its values a*, b*, C* and L* were increased from August till February with a rapid elevation started at color‐break stage, while hue angle (h*) rotated from 120° to 60° of portraying green to yellow shade. An increasing level of chlorophyll contents were noted in August till color‐break at the end of October and then diminished afterwards. Whereas, carotenoids increased rapidly upon yellow tinting peel of Kinnow fruits till fully attained deep orange color at the end of February. Ascorbic acid content and total phenolic content (TPC) showed a decreasing trend whereas anthocyanins and antioxidant activity were increased from August to February, with unchanged flavonoids and flavonols level. Fruit firmness was gradually reduced till color‐break with rapid reduction noted subsequently. Maturity index represented internal ripening directly increased with color‐development.
Conclusion
Color development has directly influenced on maturity index and both were increased rapidly after color‐break to afterwards. More color development with rapid reduction in chlorophyll, ascorbic acid and TPC level were seen in warm districts namely TTS and Vehari after color‐break stage due to accumulating more agrometeorological indices. © 2020 Society of Chemical Industry
Mineral ascorbates are the salts of ascorbic acid, and they are formed by bonding of mineral cation to ascorbate anion. Ascorbate salts may better tolerated by the human body than the corresponding weak acidic ascorbic acid. In this work, we depicted the methodology employed to synthesize single crystals of a new salt of ascorbic acid using copper chloride. The crystal structure was initially studied by X-ray diffraction, and further characterizations, such as spectroscopic studies (Fourier Transform Infra-Red and Micro Raman and thermal analysis (Differential Scanning Calorimetry and Thermogravimetry) were also carried out. The optical band gap of the material is determined by UV–visible spectroscopy. The polarization mechanism of the compound is explored using the dielectric measurements. Dielectric constant, a.c. conductivity and loss tangent were measured over a frequency range from 100 Hz to 5 MHz. The magnetic moment variation of magnetic field at room temperature shows a narrow magnetic hysteresis loop which indicates the weak ferromagnetic behaviour of the copper ascorbate crystal matrix.
Vitamin C, also known as ascorbic acid, is a water soluble vitamin that is regarded as one of the safest and most effective nutrients. Vitamin C can be found in most fruits and vegetable. The objective of the study is to determine vitamin C content in four commercial fruits (Apple, Orange, Pineapple and Watermelon). Vitamin C content of the fresh fruits was determined titrimetrically. The method of determination was cheap, accurate and can be used for routine analysis. Apple vitamin C content was used as control (7.94 ± 0.13mg/100ml). The highest amount of vitamin C was in orange (10.13± 0.10mg/100ml) higher than that of apple followed by pineapple (6.40±0.18mg/100ml). However, watermelon had the lowest amount of vitamin C (4.08±0.12mg/100ml). There is a significant difference in vitamin C content among the fruits (p <0.05). The method of determination was cheap, accurate and can be used for routine analysis.
ABSTRAK Kandungan vitamin C dalam 19 jenis buah-buahan segar dan 24 sayur-sayuran telah dikaji aengan . kaedah fluorometrik (p < 0.01). Kajian kebolehulangan menunjukkan bahawa perbezaan varians di antara kedua-dua kaedah tidak bererti (p < 0.05). Jika hanya kadar asid askorbik diperlukan, kaedah titratan dapat memberi hasil yang memuaskan, dan ia dapat dijalankan dengan menggunakan peralatan makmal yang mudah. Sebaliknya, jika alat fluorometer diperoleh, icadar jumlah vitamin C boleh ditentukan, dan ini adalah lebih berguna dari segi pemakanan. ABSTRACT The vitamin C content of19 types offresh fruits and 24 vegetables was determined by the official AOAC methods of dye-titration and microfluorometry. As expected, values obtained by the latter me-thod, which estimated ascorbic acid plus dehydroascorbic acid (DHAA), were clearly higher than those given by the titration method, which determined only ascorbic acid. There were considerable differences in the values obtained by the two methods, depending on the concentration ofDHAA in the foods. Larger differences were obtained for the vegetables. The mean recovery value obtained by the dye-titration method was significantly higher than that given by the fluorometric method (p <0.01). Reproducibility studies showed that the two methods did not give significantly different variances (p < 0.05). If only ascorbic acid values were required, the titrimetric procedure would give good results, and it may be ca"ied out rapidly using simple laboratory equipment. If a fluorometer was available, total vitamin C values, which would be more useful from the nutritional point of view, could be determined.
The levels of ascorbic acid in 50 tropical fruit samples were determined by titrimetric method using N-bromosuccinimide and also by cyclic voltammetry using a glassy carbon as working electrode, Ag/AgCl as reference and platinum as the auxiliary electrode in 0.1 M phosphate buffer, pH 2.0 containing 1mM Na 2 EDTA. The measurements were made in a potential range of 200 mV to 1000 mV in relation to reference electrode using a scan rate of 50 mV/s. The anodic peak currents for the electrochemical oxidation of ascorbic acid to dehydroascorbic acid were recorded at 580 mV. No cathodic peak current was observed in the potential range studied. Fruits found to have high levels of ascorbic acid include green pepper (182.34 mg/100g), long pepper (138.54 mg/100g), red pepper (125.59 mg/100g), tangelo (68.82 mg/100 cm 3), grape (68.82 mg/100 cm 3), orange (64 mg/100 cm 3), lime (56.57 mg/100 cm 3), pawpaw (55.8 mg/100 cm 3), cherry (54.86 mg/100g), and guava (51.02 mg/100g). The results obtained by cyclic voltammetric method and titration with N-bromosuccinimide are generally comparable but large differences are obtained in some fruits. The extensive data in this report serves as a database of the vitamin C levels in fifty tropical fruits which hitherto is not available in literature. The report will serve as a guide in the selection of fruits with appreciable concentration of vitamin C
A method was developed for assessing ascorbic acid concentration in fruit juices and wine by differential pulse voltammetry. The oxidation peak for ascorbic acid occurs at about 530 mV (versus SCE) on a Pt strip working electrode and at about 470 mV on a carbon paste working electrode. The influence of the operational parameters like the pulse amplitude and the pulse period on the analytical signal was investigated. The obtained calibration graph shows a linear dependence between the peak height and ascorbic acid concentration within the range 0.31-20 mM with a Pt working electrode, and within the range 0.07-20 mM with a carbon paste working electrode. The equation of the calibration graph was y = 21.839x + 35.726, r² = 0.9940, when a Pt strip electrode was used (where y represents the value of the current intensity measured for the peak height, expressed as µA and x the analyte concentration, as mM). R.S.D. = 2.09%, n = 10, C(ascorbic acid) = 2.5 mM. The equation of the calibration graph was y = 3.4429x + 5.7334, r² = 0.9971, when a carbon paste electrode was used (where y represents the value of intensity measured for the peak height, expressed as µA and x the analyte concentration, as mM). R.S.D. = 2.35%, n = 10, C(ascorbic acid) = 2.5 mM. The developed method was applied to ascorbic acid assessment in fruit juices and wine. The ascorbic acid content determined ranged between 6.83 mg/100 mL juice for soft drinks (Fanta Madness) and 54.74 mg/100 mL for citrus (lemon) juices obtained by squeezing fruit. Different ascorbic acid concentrations (from standard solutions) were added to the analysed samples, the degree of recovery being comprised between 94.74 and 104.97%. The results of ascorbic acid assessment by differential pulse voltammetry were compared with those obtained by cyclic voltammetry. The results obtained by the two methods were in good agreement.
A reversed phase HPLC method for separation and quantification of organic acids (oxalic, citric, tartaric, malic, ascorbic and lactic acids) in fruit juices was developed. The chromatographic separation was performed with a Surveyor Thermo Electron system at 10°C by using potassium dihydrogen orthophosphate buffer (pH 2.8) as mobile phase, an Hypersil Gold aQ Analytical Column and diode array detection at λ=254 nm for ascorbic acid and λ=214 nm for the other organic acids. Organic acid profiles of ten species of Citrus: sweet orange, minneola, clementine, mandarin orange, pomelo, lemon, lime, sweetie, white and pink grapefruit were established. Species significantly affect the organic acid distribution of citrus fruit juices. In all citrus juices, the most abundant organic acid was citric acid, ranging from 6.88 to 73.93 g/l. Citrus juices are good sources of ascorbic acid (0.215-0.718 g/l). Average ascorbic acid was the highest in lemon juice followed by sweet orange juice, sweetie and white grapefruit.
The recommended daily allowance (RDA) for ascorbic acid varies from 100 to 120 mg/day for adults. Have been attributed many benefits just like its antioxidant power, antiatherogenic, anticarcinogenic, immunomodulatory and anti-cold. However these benefits have been subject of debate and controversies because of the danger in the use of mega doses often used and its prooxidant effects and antioxidants. Discussed even if ascorbic acid cause cancer or promote or interfere with cancer therapy, the experts panels of dietary antioxidants and related compounds have been concluded that the data in vivo does not shows clearly a direct relation between the excess ingestion and the formation of kidney stones, the prooxidant effects and the excess absorption of iron.
It has been demonstrated in vitro competition between glucose and ascorbic acid by the cell membrane transporter, granulocytes and fibroblasts, and under conditions of substantial and significant changes in chemotaxis of PMN leukocytes and mononuclear cells. There are significant changes to various chemoattractants, and a significant correlation with the decrease in AA.
A laboratory-made all-solid state iodide selective electrode, with Ag 2S-AgI coated on a graphite rod recovered from dry cell battery, was prepared according to previous procedures. The electrode's linear response to iodide was in the concentration range of 10-6 M to 10-1 M with a slope of 56.85 mV/decade and a detection limit of 6×10-7 M. Iodate recovery test for laboratory formulated iodate-iodized salt was found to be 98.6 % with a standard deviation of 1.14%. The titratability of the iodized salt solution was at least 10-200 ppm potassium iodate (6-120 ppm iodine), exhibiting distinct endpoints in the range wider than the ones set in regulatory standards and reflecting that QC monitoring in production and stability decline of iodine content upon storage can be performed with the electrode method. On the basis this potentiometric titration, the application of the laboratorymade iodide electrode (vs. a saturated calomel reference electrode) was extended to the determination of iodine in commercial iodized salts. In all the iodine assays, the iodate-iodized salt was initially treated with acid and an excess of iodide before titration against Na2S 2O3 solution. The iodine content in table salts iodized with iodide was determined by direct potentiometry. The electrode was further used for vitamin C (ascorbic acid) determinations in pharmaceutical tablets and orange juice by back titrating excess I3 - against standard Na 2S2O3 in acidic media. The overall outcome is that the iodide ISE can be used as sharp endpoint indicator for these titrimetric reactions in place of the well known official, but visually monitored, starch- triodide end-point reaction detection.
Research since Lind's time has established that the dietary substances that prevent scurvy are those that contain ascorbic acid. What has remained unclear is whether the amount ofascorbate necessary to prevent scurvy is similar to the amount necessary for optimal health. the issue of optimal dietary levels of ascorbic acid and other vitamins inevitably provokes controversy.
Different edible tissues of citrus fruit, namely juice sacs (JS), segment membrane (SM), and segment (Seg), of four species, were examined for contents of bioactive compounds and total antioxidant capacities (TAC) by ferric reducing antioxidant power (FRAP) assay. Two flavanones (naringin and hesperidin) were identified by HPLC; hesperidin accounted for 18.5–38.5% of the total phenolics in the species Citrus unshiu, Citrus reticulata, and Citrus sinensis, while naringin was only found in Citrus changshanensis and it accounted for 53.7% of the total phenolics in SM of this species. In SM of all selected species, the contents of phenolic compounds and TAC were significantly higher than those in JS and Seg. Highest total phenolics, total flavonoids, naringin, and TAC were found in SM of C. changshanensis, while the highest carotenoid content was found in JS of C. reticulata. The contribution of vitamin C to TAC ranged from 26.9% to 45.9% in JS and Seg of all selected species. In SM, however, a high contribution from hesperidin was observed in C. unshiu (54.0%), C. sinensis (46.7%) and C. reticulata (30.0%). The results indicated that SM of citrus fruit were high in contents of bioactive compounds and TAC; it is thus recommended to consume citrus fruit with all edible tissues rather than juice or JS alone.
Banana (Musa sp.) and papaya (Carica papaya) cultivars were harvested from different locations throughout Hawaii and analyzed for vitamin C (ascorbic acid), provitamin A (β-carotene, α-carotene, β-cryptoxanthin), and mineral composition. Dwarf Brazilian (“apple”) bananas had almost three times more vitamin C (12.7 mg/100 g fresh weight) than Williams fruit (4.5 mg/100 g). Also, Dwarf Brazilian bananas had 96.9 μg β-carotene and 104.9 μg α-carotene/100 g, whereas Williams fruit averaged 55.7 μg β-carotene and 84.0 μg α-carotene/100 g. Bananas contained higher concentrations of lutein than of the provitamin A pigments, α- and β-carotene. Papaya vitamin C content was 51.2 mg/100 g, with no differences among cultivars. Papaya provitamin A carotenoids averaged 232.3 μg β-carotene and 594.3 μg β-cryptoxanthin/100 g, and vitamin A ranged from 18.7 to 74.0 μg RAE/100 g. Lycopene was not detected in the yellow-fleshed cultivars, Kapoho, Laie Gold, and Rainbow, but the red-fleshed Sunrise and SunUp fruit contained 1350–3674 μg lycopene/100 g. Dwarf Brazilian bananas had higher P, Ca, Mg, Mn, and Zn contents than Williams fruit. The average K content for Hawaii's bananas was 330.6 mg/100 g. Papayas (100 g) contained 9% of the dietary reference intake (DRI) for Cu, 6–8% of the DRI for Mg, but less than 3% of the DRI for other minerals.
This article has no abstract; the first 100 words appear below.
ASCORBIC acid, originally called vitamin C, is required for human health.¹ In human beings deprived of ascorbic acid, the deficiency disease scurvy develops and can be life threatening. Although a disease remarkably similar to scurvy was described by the ancient Egyptians,²,³ it was not until 1753 that a Scottish physician, James Lind, systematically described scurvy and its prevention by dietary means.⁴ Even then, the dietary requirements were controversial. For four decades the British navy refused to accept Lind's findings, and countless sailors continued to die unnecessarily from scurvy until lemon juice was finally included in sailors' rations. Research since Lind's . . .
I am indebted to David Blank for editorial assistance, to Gordon Cutler for encouragement, and to Shelley Sturman and Harvey Pollard in particular for helpful suggestions and consistent wholehearted support.
Source Information
From the Laboratory of Cell Biology and Genetics, National Institute of Arthritis, Diabetes, and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, Md. Address reprint requests to Dr. Levine at Bldg. 4, Rm. 312, National Institutes of Health, 9000 Rockville Pike, Bethesda, MD 20892.
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