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The effect of heating on the vitamin C content of selected vegetables
Abstract
Vitamin C is important for the human body function. People usually fulfill their vitamin C needs with food intake. A supplement intake also exists when needed. Vegetables are rich in various phytochemicals, biologically active substances with beneficial health effects, and are daily sources of vitamins and minerals for the body. The vitamin C content of eight widely used vegetables was established with the use of two assays (NBS and DCPIP). Food processing i.e. boiling, steaming and microwaving was used to establish vitamin C retention in cauliflower, peppers (red and green), potatoes (yellow and red), carrots, cabbage, and eggplant. The results obtained suggest that the most suitable cooking technique in terms of vitamin C retention is steaming.
... The vitamin C content in the studied vegetables ranges from 6.838 mg/100 g to 49.18 mg/100 g of dried vegetables. For eggplant, the vitamin C content in the present study is 6.838 mg/100 g, which is less as compared to the previous literature (10.9 mg/100 g) reported by Tincheva [39]. From the result obtained, drying vegetables clearly reduces the ascorbic acid content. ...
... Present study of vitamin C in carrots is 11.058 mg/100 g. The result is similar to the previous study reported by Tinchela [39] 12.2 0.5 mg/100 g. The previous literature reported vitamin C in fresh carrot 28.93 0.05 mg/100 g and freshly cooked for 15 min decreased to 13.61 mg/100 g. ...
The objectives of the study were to determine vitamin C content using iodometric titration and its antioxidant activity as a DPPH assay by UV−Vis spectrophotometric method in eight shade-dried vegetables purchased from Addis Ababa in open markets. The linear range of standard vitamin C was in the range 3.2-52 mg/L with a correlation coefficient of R 2 = 0.994. The vitamin C content was found in the increasing order in eggplant 6.83 mg/100 g < carrot 11.05 mg/100 g < beetroot 15.32 mg/100 g < Swisschard 16.22 mg/100 g < cauliflower 17 mg/100 g < lettuce 21 mg/100 g < cabbage 32.49 mg/100 g < green chili 49.18 mg/100 g. The percentage recoveries of vitamin C in the vegetables ranged from 95.61 to 102.4%, indicating its good reliability. The antioxidant activity of eight vegetables was increasing, namely in eggplant 12.48 mg/100 g < carrot 30.55 mg/100 g < beetroot 30.55 mg/100 g < cauliflower 42.98 mg/100 g < Swisschard 44.57 mg/100 g < lettuce 63.48 mg/100 g < cabbage 100.9 mg/100 g < green chili 106.8 mg/100 g. The results also revealed a strong correlation (R 2 = 0.9508) between vitamin C contents in the vegetables and their antioxidant activities.
... Similarly, according to Parvati (2023), boiling often leads to substantial nutrient losses, particularly water-soluble vitamins like vitamin C and B vitamins, due to leaching into the water. However, steaming retains more nutrients compared to boiling and frying by minimizing nutrient leaching (Popova, 2019). Frying, while enhancing flavor, can degrade heat-sensitive vitamins and lead to the formation of harmful compounds (Janoszka et al., 2019). ...
... Comparative studies indicate that steaming is a more suitable method for retaining vitamin C compared to boiling. For example, steaming vegetables like broccoli and spinach preserves more vitamin C than boiling, which involves direct contact with water and higher temperatures (Popova, 2019). Additionally, the antioxidant potential of vegetables, which includes vitamin C content, significantly decreases after 15 minutes of boiling, with levels dropping below 50% in most cases (Mulțescu et al., 2019). ...
This paper examines the impact of various food processing techniques on nutrient retention and bioavailability. The study focuses on thermal, mechanical, chemical, and biotechnological processing methods, highlighting their effects on essential vitamins, minerals, macronutrients, and bioactive compounds. Thermal processing methods such as boiling, steaming, frying, and baking are analyzed, revealing substantial nutrient losses in boiling and frying, while steaming and baking retain more nutrients. Mechanical processing methods, including milling, grinding, chopping, and juicing, affect nutrient availability by altering food structures, with milling reducing fiber and vitamin content and grinding enhancing digestibility. Chemical processing methods like fermentation, pickling, and curing are explored for their ability to enhance nutrient bioavailability. Fermentation increases vitamins and amino acids while adding probiotics beneficial for gut health. Pickling reduces anti-nutrient levels, improving mineral absorption, and curing enhances flavor and shelf life but may introduce health risks through nitrates. Biotechnological processing, including enzyme treatments and genetic modification, shows significant potential for enhancing nutrient retention. Enzyme treatments improve nutrient extraction in fruit juices, while genetic modification increases nutrient content and addresses deficiencies in crops. The paper also discusses intrinsic factors such as the food matrix and pH levels, and extrinsic factors including temperature, time of processing, storage conditions, and packaging materials, highlighting their roles in nutrient stability and retention. Case studies on boiling, milling, fermentation, and enzyme treatment provide practical insights into these processes' real-world applications and effects. The paper identifies limitations in current research and knowledge gaps, emphasizing the need for more comprehensive studies and multidisciplinary collaboration. Recommendations for future research include optimizing traditional and innovative processing methods, developing guidelines for nutrient retention, and increasing public awareness of processing impacts on nutrition.
... A.T. Popova (62) изучила, насколько уменьшается содержание витамина С в картофеле при разных способах его кулинарной обработки (рис. 4). ...
... Рис. 4. Содержание витамина С при разных способах приготовления картофеля.При построении диаграммы мы использовали экспериментальные данные A.T. Popova(62). ...
... A.T. Popova [62] investigated how much the vitamin C content decreases depending on the ways of cooking potatoes (Fig. 4). ...
... [20,61] Table 1 shows the contents of some vitamins and minerals in raw potatoes Fig. 4. Vitamin C content depending on the way to prepare potatoes. We compiled the diagram based on the experimental data from A.T. Popova [62]. and the percentage of daily physiological needs according to the current Methodological Recommendations MP 2.3.1.0253-21 ...
... However, most WFP are consumed cooked. Thermal instability of vitamin C during cooking should be considered when evaluating vitamin C content of studied plants [65,66]. Many WFP are found to be rich sources of vitamin C (Figure 7) when compared to some commonly used fruits and vegetables. ...
... However, most WFP are consumed cooked. Thermal instability of vitamin C during cooking should be considered when evaluating vitamin C content of studied plants [65,66]. Regarding phenolic compounds, foxtail lily (E. ...
Türkiye represents one of the world’s biodiversity hotspots, containing over 11,000 species of plants, with an estimated 10% being edible. Wild food plants, especially in rural areas, are collected and eaten or sold in local markets, complementing people’s diets, and represent a source of additional income for foraging households. Yet, the use of wild food plants is declining, with both their dietary and cultural values being undermined. Wild food plants can be used as a healthy dietary alternative to imported and ultra-processed foods, particularly as the Turkish population increasingly suffers from diet-related diseases. Using a unique and innovative approach to mainstream biodiversity for food and nutrition, wild food plants from five different regions of Türkiye were analyzed to determine their nutrient composition, and to evaluate their contribution not only to diets and nutrition, but to promoting a more sustainable food system. Examples are presented of how the approach was put into practice and how action was taken to (i) strengthen the evidence of the nutritional value of wild food plants; (ii) use this knowledge to shape new policies and identify emerging markets for food biodiversity; and, (iii) improve awareness of consumers, using capacity building and farmer training, gastronomy, and cultural events.
... The WHO 2004 recommends 45-50 mg of vitamin C per day, which can be obtained from vegetables. Intense exercise and the cold months require 250 mg daily, whereas illness-related circumstances require 500 mg 36 . The average moisture content in Eremurus robustus leaves 2 was lower than the leaves of Egyptian leeks 87. ...
One of the wild herbs that grows naturally in the springtime in Kurdistan’s mountainous regions is Eremurus robustus. The study aimed to detect the proximate analysis, polyphenols, fatty acid profile, and mineral composition in the leaves of Eremurus robustus. Proximate composition revealed it is a source of vitamin C, fiber, and protein. Nine phenolic compounds and 24 fatty acids were detected, along with 14 saturated and 10 unsaturated fatty acids using high-performance liquid chromatography (HP-LC) and gas chromatography-mass spectrophotometers (GC-MS). Seventeen mineral compositions were found using an inductively coupled spectrophotometric technique. Vegetable trace metal concentrations can be assessed by comparing the daily diets of plants and humans. The research suggests that Eremurus robustus leaves can serve as nutritional supplements and functional foods, not just for therapeutic uses.
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... It is regarded as one of the cash crops in the agricultural industry, as it enjoys a high market demand all over the world (Gobie, 2019). The importance of sweet pepper is a result of its high phytonutrient content, particularly its vitamins A, C, and proteins (Tincheva, 2019). Like any other crop, the plant density of sweet pepper is highly influenced by germination and emergence. ...
... The determined content in this raw material was within the range reported in the literature: 1.6-14.0 mg/100 g FW [32][33][34]. The carrot cultivar had no significant impact on the efficiency of the impregnation process. ...
Vacuum impregnation (VI) allows soluble solids to be introduced into the porous matrix of a food material, modifying the composition of the tissue to facilitate further processing. The purpose of this research was to analyze the influence of pressure on the effectiveness of VI on a low porous material that is difficult to impregnate. Two cultivars of carrot (Baltimore F1 and Komarno) were subjected to VI at 5 and 30 kPa in a ternary solution of ascorbic acid (0.5%), citric acid (0.5%), and sucrose (8%) under isotonic conditions. The products were analyzed in terms of ascorbic acid content, degree of impregnation, and changes in structure, texture, color, antioxidant activity, phenolic content, carotenoids, and structure-forming compounds. Increases in vitamin C content (after VI) depended on the process conditions and ranged from 900% to 1300% in relation to the raw material. It was also observed that the extended impregnation time at a pressure of 5 kPa produced slices that were also impregnated in parenchyma area. The increased levels of polyphenolic compounds found in the saturated product may suggest that de novo synthesis under the influence of physiological stress had occurred.
... Отже, незважаючи на незначний вміст вітаміну С від 30 мг/100 г у картоплі нового врожаю до 10 мг/100 г у картоплі, що зберігалася 6-9 місяців [39], та навіть втрату близько 50% цього вітаміну під час приготування [33], картопля є основним джерелом вітаміну С в раціоні європейців через її високий рівень споживання. Варто також зазначити, що вміст вітаміну С в окремих видах рослин значно різниться через вплив багатьох чинників, зокрема місця вирощування, часу збору врожаю (стадії дозрівання), погодних умов, географічної широти місцевості, генотипу рослини, застосованої агротехнології, а також способів обробки рослинної сировини [18,25,34,39]. ...
The role of vitamin C for the functioning of the human body is outlined. The antioxidant properties of vitamin C are thought to be a key factor in neutralizing free radicals and peroxide compounds, protecting cells from oxidative stress. It also replenishes other antioxidants, such as vitamins E and glutathione. It is a cofactor for enzymes involved in collagen synthesis. It is necessary for the normal functioning of the skin, bones, cartilage, tooth enamel and blood vessels. Due to the loss of the ability to independently produce ascorbic acid, people are completely dependent on the intake of vitamin C from food. The main food forms of vitamin C are L-ascorbic, D-ascorbic and dehydroascorbic acids. The content of vitamin C in vegetables and fruits and the norms of its consumption were analyzed. Vitamin C is an essential component of all green plants and the lowest daily human need for it (40 mg) can be obtained by eating any set of vegetables and fruits every day. Among the plants that are common in Europe, the highest content of the vitamin is inherent in rose hips and black currants. A relatively high content of ascorbic acid is found in strawberries, citrus fruits and various vegetables, in particular, in potatoes. The determination of vitamin C in food systems is a complex problem due to the oxidation of ascorbic acid, even at the sample preparation stage. The stability of L-ascorbic acid in aqueous solutions can be affected by a number of factors, including exposure to light rays, temperature increases, changes in pH, and the presence of oxygen and metal ions. Along with classical titrimetric methods, researchers use spectrophotometry, electrochemical and chromatographic methods, the advantages of which are high sensitivity, selectivity, expressiveness, and the possibility of automation. The property of L-ascorbic acid to participate in redox reactions is the basis of titrimetric methods, including iodometric titration (IODINE), dichlorophenol-indophenol titration (DCIP), titration with N-bromosuccinimide (NBS). Spectrophotometric studies are carried out at 530 nm using potassium permanganate as a chromogenic reagent. Electrochemical determination of vitamin C is carried out using mercury, gold, platinum and glass carbon electrodes. Ultra-efficient liquid chromatography (UPLC) and high-performance liquid chromatography (HPLC) are used. The UPLC method is believed to be faster, more sensitive, consumes less eluent, and is more environmentally friendly than the HPLC method The main reason for the deviation of the results and errors is the existence of vitamin C in natural objects in several forms with different activity and chemical resistance.
... The decline in vitamin C content in BS may be attributed to boiling, as vitamin C is water-soluble, causing it to leach out during cooking process [55]. Similar reduction in vitamin C content due to boiling were observed in potatoes, celery, spinach, cabbage, brussel sprouts, broccoli, chard, mallow, potato, sweet potato, carrot, crown daisy, perilla leaf, spinach, zucchini, cauliflower, and zucchini [54,56]. ...
Vitamins and minerals are the micronutrients needed by the body for its proper functioning that are involved in diverse functions. Bamboo shoots, now considered a superfood, are a good source of micronutrients. However, fresh shoots contain anti-nutrients and must be removed by processing. Though processing food enhances their palatability, taste, shelf life, and removes antinutrients, it also alters their nutrient content. The present article is a comparative study of vitamin and mineral content of fresh and processed (boiled and fermented) bamboo shoots evaluated using HPLC and WDXRF. Boiling reduced vitamin A, B6, C, D and E by 20%, 60.83%, 54.73%, 32.41% and 60.38% respectively whereas fermentation improved the vitamin A content and less than 20% reduction was detected in case of vitamin C and D. All macromineral elements were reduced due to processing except calcium and sulfur which increased by 6.33% and 19.86% respectively after fermentation. No significant difference was detected in iron, manganese, and copper content in the processed forms. The selective increase of calcium and sulfur content is likely due to their inherent stability during processing and the concentrating effect of fermentation, which may enhance mineral bioavailability. Both boiling and fermentation of bamboo shoots retained adequate amounts of nutrients as per standard requirement. Fermented shoots are better than boiled shoots in terms of increased availability of essential micronutrients. It can be utilized as a nourishing vegetable which will also help in improving food security and combating hidden hunger. Moreover, its commercialization can help to preserve ethnic knowledge by revitalizing their consumption and integrating them into the modern food system.
... However, there has no significant difference (p≥0.05) in the vitamin C preservation rate in terms of its relationship with vacuum pressure levels (40 kPa and 80 kPa), although a significant relationship was found with drying temperature (p<0.05). This was most likely due to the low temperature requiring a longer drying time (Table 2), resulting in vitamin C degradation, while high temperature also had the same effect (Rahim et al., 2010;Tchuenchieu et al., 2018;Tincheva, 2019). Moreover, the result of the two-way analysis of the variance of drying temperature and vacuum pressure on the vitamin C preservation of the dried green banana found that the highest preservation rate of the vitamin C content was 55.9% with good color at a drying temperature of 50 o C and vacuum pressure of 80 kPa, which is the optimal drying condition for obtaining good product quality. ...
This study aimed to evaluate the characteristics related to the removal of moisture from green banana slices and the effect of the drying conditions on color and vitamin C preservation using a drying system based upon the use of a vacuum heat pump. The green banana slices underwent drying at 40, 50, and 60°C with vacuum pressure levels of 0, 40, and 80 kPa. The average drying time decreased by 18.9% and 32.7% as the vacuum pressure and temperature increased, respectively. Six thin-layer models underwent assessment to explain the kinetic process involved in moisture removal using the vacuum heat pump set to provide differing experimental circumstances, and fitted to experimental data. Results showed that the characteristics of moisture removal from the green banana slices could most appropriately be explained by the Page model. There is in increase in effective moisture diffusivity, which ranged from 1.1658×10 −10 to 1.9717×10 −10 m 2 ·s-1 , with increases in temperature and vacuum pressure. Energy of activation ranged from 15.99 to 19.73 kJ·mol-1 , which was explained by an exponential expression based on the Arrhenius models. The drying temperature of 50°C under a vacuum pressure of 80 kPa could preserve the vitamin C content by a maximum of 55.9%, which is the optimal drying condition for obtaining good product quality.
... Extreme heat that kills microbes can alter the taste and texture of the food, making it no longer appetizing. Especially for water-soluble vitamins, high temperatures can lead to the loss of B and C vitamins in the final product (Richa et al., 2023;Tincheva, 2019). Ascorbic acid is a heat-sensitive bioactive compound in the presence of oxygen. ...
Orange juice is a highly nutritious beverage. Traditional pasteurization methods cause nutrient loss and taste changes. Plasma treatment (PT) is an emerging method with a high sterilization rate. This study investigated the effects of corona discharge plasma on the sterilization of orange juice by changes in color difference, total phenol content, and pH value. Single‐factor experiments revealed that higher voltage (40 kV) and longer sterilization time (25 min) had better sterilization effects. Response surface analysis indicated that frequency had the greatest impact on sterilization rates, and the optimal sterilization conditions were a voltage of 44.75 kV, a frequency of 9.46 kHz, and a sterilization time of 25 min. Under these conditions, the sterilization rate reached 97.9%, meeting the national standard of 10⁴ colony‐forming units/mL (GB7101‐2022). Compared to untreated juices, the color difference value was 16.32, the pH value decreased by 0.12, and the total phenol content increased by 0.669 mg/mL. However, the evaporation of water plays an important role in increasing the total phenol co. Moreover, the comparative analysis showed that PT was comparable to pasteurization in terms of sterilization effects, flavor preservation, and the concentration of bioactive components. This study provides a theoretical basis for industrial applications of PT.
... Transport processes are impacted by sunlighta cause for TAA decline [41]. A previous investigation revealed a decrease in the protection of anti-oxidants due to a sudden increase in temperature, which causes the rupture and breakdown of cells in SSF [52,53]. On the other hand, the wounds caused by the action of the transport stages accelerated the process of TAA degeneration, the penetration of bacteria negatively affected TAA [54]. ...
... Before canning or freezing the food is briefly cooked with steam or by boiling in water. This makes water-soluble vitamins, ascorbic acid, and the B-complex vitamin, more susceptible to destruction and increases their leaching from the food [94]. Inside the can, citrus is heated to kill the harmful microorganisms thus increasing the storage stability of the product. ...
... The minimum vitamin C content (2.20 mg/100 g) was observed in dates treated for 15 min of blanching and this could be due to the heat sensitive nature of vitamin C which could have been destroyed by longer exposure to heat [20,21]. Consistent with our results, a significant reduction in the vitamin C content of hot water treated vegetables including spinach leaves [22] and bitter melon [23] was observed. Moreover, the loss of vitamin C during HWT of date fruits could be associated with greater moisture loss and accelerated metabolic activities. ...
Dates are considered high energy nutritional fruits as they are packed with plenty of minerals, vitamins and sugars. Among various options available for processing and value addition, dry dates are one of the best possible alternatives to convert doka/khalal stage fruit into a high value product. However, the technology for their production is limited to a few traditional date growing countries and research is limited in the countries with expanding areas. Thus, the protocol for development of dry dates was standardised and the effect of different blanching intervals (5, 10 and 15 min) on the drying and quality parameters were studied. The rate of drying, dehydration ratio and rehydration ratio were found to increase with increasing hot water dipping durations while a 10 min hot water dip was found to be best for retaining the best sensory parameters of taste, colour/appearance and flavour. The total colour difference (ΔE) was also maximal (71.10) in the date fruits exposed to a 10 min dip treatment. The reducing sugars decreased and non-reducing sugars increased with increasing hot water dipping periods while there was no significant variation in the total sugar content of the treated dates. The tannins responsible for acrid taste were also reduced to a minimum (1.43%) compared to control (2.52%) fruits. Thus, the fruits of date cv. Medjool being bulky and fibrous with more dry matter content are well suited for dry date preparation.
... High retention of vitamin C was also found in dried mango after the blanching treatment (Guiamba et al., 2018). In the case of steaming, Popova (2019) reported that about 70% of the ascorbic acid in potato and cauliflower was retained after the processing treatment, and he further suggested that steaming is a suitable pretreatment for vitamin C retention. ...
The Philippines as a tropical country is home to several indigenous berries that offer enough supply of health-promoting bioactive compounds like vitamin C. Vitamin C is an important micronutrient in the human diet that is usually supplied by fruits and vegetables. The amount of this vitamin in different products varies depending on the species, variety, maturity, processing, and other conditions. In this study, the vitamin C contents of selected Philippine indigenous berries such as bignay and lipote were evaluated as affected by fruit maturity and processing treatment. Fruits of two bignay ( Antidesma bunius (Linn.) Spreng), varieties, ‘Common’ and ‘Kalabaw’, as well as of lipote ( Syzygium polycephaloides (C. B. Rob.) Merr.), at three maturity stages (unripe, half-ripe, and fully ripe) were acquired in Laguna, Philippines. Samples were subjected to two processing treatments: blanched (90 ± 5 °C, 2 minutes) and steamed (105 ± 5 °C, 5 minutes), while control samples did not undergo processing treatment. The flesh and seeds were separated, lyophilized, extracted, and subjected to quantification of vitamin C using reversed-phase high performance liquid chromatography. Results showed that the vitamin C levels of both fruits were significantly affected by maturity, processing, and their interaction ( P < .05). In general, a concomitant increase in vitamin C content was noted as fruit maturity progressed for both flesh and seeds (0.3 to 1.7-fold increase). Lipote seeds on the other hand, had decreased vitamin C content as maturity progresses (0.6-fold decrease). Moreover, blanching the fruits resulted in the highest retention of vitamin C in the fruit samples (247% at most). The general findings of this study indicated that the utilization of these indigenous berries for future functional product development must be accompanied by the blanching - as a pretreatment process, of the fully ripe fruits to attain enhanced vitamin C contents.
Graphical Abstract
... Similarly, overcooking meats and fish can cause the loss of certain B vitamins and minerals such as iron and zinc. Some processing techniques may also lead to the development of undesirable compounds such as polycyclic aromatic hydrocarbons, acrylamide and heterocyclic amines, as well as other potentially undesirable compounds (Tincheva, 2019). ...
In many instances, the term processed foods is used interchangeably with ultra-processed foods (UPF), which may lead to the former group being mistakenly perceived as unhealthy. In reality, the term food processing encompasses a range of treatments and operations aimed at ensuring food safety, preservation, and availability. Bioactive compounds found in raw foods can be used to examine the complex nature of processing. Factors such as processing type (e.g., thermal treatments, non-conventional processes) and operational conditions (e.g., temperature, pressure) significantly affect the final product and can either increase the levels and bioavailability of bioactives or diminish their concentration leading to reduced functional properties. Criticism directed toward UPFs should not overshadow the boundaries separating them from healthy and nutritive processed foods. Food processing continues to be a tool to produce foods that are stable and free from microbiological and physicochemical hazards, ensuring their availability in underserved areas of the world.
... Ascorbic acid has comparatively lower stability and is more likely to decrease in fruits and vegetables subjected to heat treatment [37]. Consistent with our results, heat treatment significantly reduced the level of ascorbic acid in selected vegetables [38] spinach leaves [39] and bitter melon [37]. The loss of ascorbic acid in hot water-treated date cultivars might be associated with higher moisture loss and accelerated metabolic activities. ...
Fresh date fruits (cvs. Hillawi and Khadrawi) were harvested at the khalal stage and treated with hot water treatment (HWT) for different time durations (control, HWT-1 min, HWT-3 min, HWT-5 min, and HWT-7 min) to investigate the physicochemical characteristics, phytochemical properties, and sensory attributes. The results revealed that both date cultivars took less time to reach the tamar stage in response to HWT-7 min compared to control. However, Hillawi date fruit showed a higher fruit ripening index (75%) at HWT-3 min, while Khadrawi fruit had a higher ripening index (80%) at HWT-5 min than untreated fruit (10%). Higher weight loss and lower moisture contents were observed in Hillawi (25%) and Khadrawi (20%) date fruit as the immersion period increased in both cultivars. Moreover, soluble solid content was higher in Hillawi (11.77° Brix) in response to HWT-3 min and Khadrawi (10.02° Brix) date fruit immersed in HWT-5 min in contrast with the control group, whereas significantly lower levels of titratable acidity and ascorbic acid content were observed in Hillawi (0.162%, 0.67 mg/100 g) and Khadrawi (0.206%, 0.73 mg/100 g) date fruit in response to HWT (HWT-1 min, HWT-3 min, HWT-5 min, and HWT-7 min) than untreated fruit. Furthermore, noticeably higher levels of reducing sugar (69.83%, 57.01%), total sugar (34.47%, 31.14%), glucose (36.84%, 29.42%), fructose (33.99%, 27.61%), and sucrose (3.16%, 1.33%) were found in hot water-treated Hillawi (immersed for 3-min) and Khadrawi (immersed for 5-min) date fruit, respectively. In addition, total phenolic content, total flavonoids, total antioxidants, and total tannins were substantially superior in date fruits subjected to HWT-3 min (in Hillawi, 128 mg GAE/100 g, 61.78%, 20.18 mg CEQ/100 g) and HWT-5 min (in Khadrawi, 139.43 mg GAE/100 g, 72.84%, and 18.48 mg CEQ/100 g) compared to control. Overall, sensory attributes were recorded to be higher in Hillawi and Khadrawi date fruit after treatment for 3 min and 5 min, respectively. Our findings suggest that HWT is a promising technique that can be adopted commercially to improve fruit ripening and preserved nutritional quality of dates after harvest.
... Conventional food processing methods like steaming, cooking, boiling, and microwaves also lead to differential degradation of AsA in food where the maximum loss of AsA was observed under microwaves, and the least was in steaming. The boiling of foodstuffs also resulted in a 27-69% loss of AsA in potatoes, carrots, pepper, cabbage, eggplant, and cauliflower (Tincheva 2019). Therefore, it is required to consider the type of raw material and an attentive adjustment of various processing parameters before processing to avert the excessive losses of AsA. ...
Ascorbic acid (AsA) also known as vitamin C is considered as an essential micronutrient in the diet of humans. The human body is unable to synthesize AsA, thus solely dependent on exogenous sources to accomplish the nutritional requirement. AsA plays a crucial role in different physiological aspects of human health like bone formation, iron absorption, maintenance and development of connective tissues, conversion of cholesterol to bile acid and production of serotonin. It carries antioxidant properties and is involved in curing various clinical disorders such as scurvy, viral infection, neurodegenerative diseases, cardiovascular diseases, anemia, and diabetes. It also plays a significant role in COVID-19 prevention and recovery by improving the oxygen index and enhancing the production of natural killer cells and T-lymphocytes. In plants, AsA plays important role in floral induction, seed germination, senescence, ROS regulation and photosynthesis. AsA is an essential counterpart of the antioxidant system and helps to defend the plants against abiotic and biotic stresses. Surprisingly, the deficiencies of AsA are spreading in both developed and developing countries. The amount of AsA in the major food crops such as wheat, rice, maize, and other raw natural plant foods is inadequate to fulfill its dietary requirements. Hence, the biofortification of AsA in staple crops would be feasible and cost-effective means of delivering AsA to populations that may have limited access to diverse diets and other interventions. In this review, we endeavor to provide information on the role of AsA in plants and human health, and also perused various biotechnological and agronomical approaches for elevating AsA content in food crops.
... Vegetables are rich in various phytochemicals, and biologically active substances with beneficial health effects such as ascorbic acid [72]. Here, the substrate disinfection significantly influenced the AA content at both d3 and d5; both the main factors affected the DHAA content over time, apart from at d9 of the shelf life ( Table 8). ...
The physiological changes and phytochemical pathways of processed watercress (Nasturtium officinale R. Br.) undergone during storage are not well known. The objective of this work was to evaluate the respiration rate and the inherent and external quality of watercress inoculated with B. subtilis and packaged as a fresh-cut product and stored at 4 °C for 11 days. Watercress was grown using continuous flotation (FL) in a greenhouse using substrate disinfection and inoculated or not with Bacillus subtilis as a plant-growth-promoting rhizobacteria (PGPR). The fresh-cut watercress respiration rate and phytochemical profile changed during the shelf life. The inherent phytochemical compounds were retained during the storage of the fresh-cut salad bags. The best results were found in watercress grown in a disinfected substrate but were less satisfactory when seeds and substrates were inoculated with PGPR. In general, the external quality and the pigment contents progressively decreased during the shelf life and the browning enzyme activities responsible for phenolic oxidation increased at different intensities throughout storage. At the end of the shelf-life period, the fresh weight loss of the fresh-cut product was less than 1% of the original weight. The results demonstrated that watercress grown in FL is a standardised baby leaf vegetable that is suitable for processing in the fresh-cut industry and for storing for more than 10 days. Unclear results were obtained for Bacillus subtilis in the postharvest period due to the inconsistent responses of the different analysed parameters.
... The use of the same thermal treatments but on different species of vegetables resulted in very differentiated degradation of vitamin C. Popova [38] used food processing like cooking, steaming, and microwaves on cauliflower, pepper, potatoes, carrots, cabbage, and eggplant. In this study, boiling destroyed most of vitamin C (27% to 69%) in all the samples, while the greatest losses were observed in red pepper and the lowest in potatoes. ...
Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.
The changing global food scene requires moving various foods worldwide, stressing resources and causing environmental issues. In this context, strawberries have become popular in India, leading to significant imports to satisfy demand. Yet, it’s crucial to start growing exotic fruits locally to ease resource strain. Adapting crops to new environmental conditions is crucial, especially in semi-arid climates with hot, dry summers and mild winters. This study investigates the physiological, morphological and biochemical aspects of growing strawberries in Agra’s climate, using a holistic organic farming approach. Employing Infra-red Gas Analysis, the research observes an average photosynthetic assimilation rate of 11.5433 µmol m⁻² s⁻¹. Light curve analysis indicates an optimal Photosynthetic Photon Flux Density near 1000 µmol m⁻² s⁻¹. An average 138.4 µmol mol⁻¹ disparity between Ca and Ci is noted. Plant height exhibits consistent growth, starting at 7.74 cm on day 0 and reaching 23.56 cm on day 60. The growth trajectory accelerates initially, signalling maturation later on. Leaf area expands from 17.03 cm² on day 0 to 88.93 cm² on day 55, crucial for photosynthesis and nutrient assimilation with 13.8 compound leaves, each consisting of three leaflets. Plant height correlates positively with leaf area, petiole length, diameter. The fruit contains 59.90 mg/100 g of vitamin C. The study found an average NDVI value of 73.11 and an average soil-plant analysis development value of 0.58. This research offers insights into improving strawberry cultivation in shifting climates and semi-arid conditions, aiding sustainable local production and decreasing reliance on imports.
Dates are usually harvested at the immature Khalal stage to combat various climatic barriers, resulting in significant wastage of this precious crop. This study highlighted the potential of using immature dates with less commercial importance for processing into nutritious dry dates. Immature dates were subjected to boiling water dip (BWD) treatment for different intervals (0–20 min) followed by subsequent drying at 48 ± 2 °C for 72 h. The results revealed that BWD treatments significantly affected the quality of dates; changes being higher at BWD 15 and 20 min. Treated dates (5–10 min) showed lower weight loss, higher TSS, and reduced tannin content compared to control and showed considerable total sugars (64.26–69.35%), fiber (6.93–8.92%), protein (3.17–3.85%), macro (Potassium 684.3–696.2 mg/100 g) and micro (Iron 2.80–3.99 mg/100 g) minerals, phytonutrients (phenolics 272.48–470.06 mg GAE/100 g; flavonoids 178.32–373.38 mg QE/100 g) and antioxidant activity (477.45–496.93 mg TE/100 g). Also, the results were confirmed using Fourier transform infrared spectroscopy, Overall, the BWD-5 min treated dates exhibited higher overall sensorial acceptability, which were shelf-stable for 6 months under ambient temperature.
This study aimed to investigate the impact of slightly acidic electrolyzed water combined with lithium magnesium silicate hydrosol on the quality of fresh slices of Gastrodia elata under varying storage temperatures, including room temperature fresh slices of Gastrodia elata 25 °C and 37 °C. Fresh slices of Gastrodia elata 25 and 37 samples were stored for 13 days and extensively analyzed for color, weight loss, decay index, bacterial count, vitamin C, and polysaccharide contents during different storage periods. The findings revealed that the slightly acidic electrolyzed water + hydrosol treatment notably decreased weight loss and decay index compared to distilled water and slightly acidic electrolyzed water treatments. Moreover, fresh slices of Gastrodia elata treated with slightly acidic electrolyzed water + hydrosol exhibited untraceable bacterial counts after 3 days, with counts starting to increase after 7 days of storage. The bacterial counts rose from 3.25 to 5.36 and from 4.13 to 5.79 log CFU/g under both storage conditions. The application of slightly acidic electrolyzed water + hydrosol resulted in reduced chromaticity values of L*, a*, and b* on the Gastrodia elata surface, along with a lower percentage loss of polysaccharide contents and vitamin C compared to distilled water and slightly acidic electrolyzed water treatments. These results suggested that Gastrodia elata treated with slightly acidic electrolyzed water + hydrosol maintained its quality characteristics and nutritional attributes, exhibiting greater stability during storage.
In the present study, the effect of boiling, stir-frying, steaming, oven-baking, and microwaving on vitamins content, proximate composition, minerals content and their bioaccessibility, pigments level, phenolic compounds (rutin, rosmarinic acid, and quercetin), and antioxidant activity of basil (Ocimum basilicum L.) leaves were evaluated. Cooking was reduced the mineral content and the lowest bioaccessibility were interestingly found for heavy minerals. Boiling caused a significant decrease in water-soluble vitamins and minerals content, whereas, stir-frying caused losses the fibre, protein, and carbohydrate content more than the other cooking methods. Furthermore, steaming and microwave methods were able to retain most of the protein, water-soluble vitamins, minerals, phenolic compounds, and antioxidant activity and may thus be selected as suitable methods for cooking basil based foods and recipes.
Effect of Nutrient Source Type and Planting Media on Growth and Yield Quality of Microgreen Broccoli (Brassica oleracea var. italica Planck). The use of types of nutrient sources and planting media is the most important thing in the cultivation of microgreen broccoli which functions to support growth and development so as to get good yields. The purpose of this study was to obtain the best types of nutrient source and growing media in increasing broccoli microgreen growth and yield. The study was designed factorial with 2 factors and 3 replications. The design used was a completely randomized design. The first factor was the type of planting medium which consisted of three levels i.e. rockwool, roasted husks and cocopeat while the second factor was the type of nutrient source which consisted of four levels i.e. without nutrient (control), goodplant, fermented liquid bamboo shoots extract and light green coconut water. The results showed that the interaction of goodplant nutrition and rockwool growing media produces the highest results in economical microgreen fresh weight per plant, percentage of germination, percentage of radicle growth, percentage of plumule growth, percentage of institutional leaf growth, microgreen stem length and vitamin C content than those of that others treatment. Goodplant nutrition gave the best growth percentage of microgreen, percentage of seed emergence, lowest percentage of dead plants compared to the use of nutrient solution fermented bamboo shoots extract and green coconut water nutrition. The use of rockwool planting media gave the besst growth percentage, percentage of seed emergence, day the cotyledons rose to the surface of the media and the lowest percentage of dead plants compared with the use of roasted husk and cocopeat growing media.
Background: When the COVID-19 outbreak was declared a pandemic on 12 March 2020, desperate Ugandans who could not afford exorbitant fees for treatment of COVID-19 resorted to using cannabis and other local herbs to treat the deadly disease. One of the popular concoctions used was a mixture of garlic, lemons, ginger, onion, and red pepper. The main objective was to optimize the processing protocol for a safe and vitamin C-rich concoction. Methodology: A centralized statistical screening design was applied to optimize the processing conditions. The processing conditions, including temperature and time, were optimized to maximize vitamin C retention while ensuring microbial safety. Results: The concoction that was prepared at the optimized conditions, 83 • C for 5 minutes, had a vitamin C retention of 69.51% and a microbial load of 0 CFU/ml. Confirmation runs were performed at 83 • C for 5 minutes and the observed responses coincided well with the predicted values given by the optimization technique. Conclusion: To best preserve the concoction's vitamin C content and, at the same time ensure a safe microbial load, it should be prepared at 83 • C for 5 minutes. Recommendation: Further analysis to be conducted on the optimization protocol for toxicity and effectiveness of the concoctions.
The objective of this study was to analyze the effect of Sauropus androgynus leaves extracted at different methods on performance and carcass quality in broiler chickens. One hundred and eighty broilers aged 20 days were divided into six groups as follows: Broilers were fed a diet containing 5 g commercial feed supplement /kg as the control (P0); Broilers were fed a diet containing 2.5 g commercial feed supplement /kg plus 2.5 g Sauropus androgynus leaf (SAL) extracted at a 90oC/kg (P1); Broilers were fed diet containing 5 g SAL extracted at a 5°C/kg (P2); Broilers were fed diet containing 5 g SAL extracted at a 30°C/kg (P3); Broilers were fed diet containing 5 g SAL extracted at a 60oC/kg (P4); Broilers were fed diet containing 5 g SAL extracted at a 90°C/kg (P5). Sauropus androgynus leaves extracted at different methods significantly (P<0.05) affected body weight, and cholesterol, protein, vitamin E, and β-carotene contents of meats (p<0.05), but it did not significantly affect feed intake, feed conversion ratio, carcass weight, carcass color cooking loss, meat taste and odor, and meat fat contents (P>0.05). In conclusion, supplementation of Sauropus androgynus extracted at 30oC could replace 100% commercial feed supplement. Supplementation of Sauropus androgynus leaf extracted at 60oC or 90°C reduced meat cholesterol. In addition, this extract inclusion resulted in higher meat protein content as compared with the control.
The present study investigates the comparative effect of pre- and post-storage quarantine heat treatments (hot water treatment (HWT) and vapor heat treatment (VHT)) on the post-harvest performance of the mango fruit cv. ‘Chenab Gold’. The results indicate that the application of HWT at 48 °C for 60 min or VHT at 47 °C for 25 min after 21 days under cold storage enhanced the ethylene production and fruit weight loss, while decreasing fruit firmness and vitamin C content. Noticeably, the post-storage heat treatments ruptured the fruit and destroyed their market value. However, fruit treated with HWT or VHT at harvest exhibited slow weight loss, better skin color, and maintained biochemical attributes as compared to the control when kept under ambient storage conditions. Taken together, the application of hot water before storage has a positive influence on mango fruit quality, while post-storage heat treatment has a devastating impact upon fruit quality and shelf life, cancelling its potential commercial application.
Domestic cooking is based on common techniques, which include boiling, microwaving, frying, and steaming. Most leafy vegetables are commonly consumed after cooking which may improve palatability by softening the food matrix, inactivate the anti-nutritional compounds, and toxic materials. However, cooking may or may not affect the bioavailability of the vital compounds like phenolic compounds, carotenoids, and ascorbic acid contents of vegetables. In this review, the available literature revealed that steaming is safer way of cooking in terms of retention of bioactive contents of vegetables as compared to boiling, frying, and microwaving. The boiling method has a very adverse effect on bioactive contents, especially on ascorbic acid contents. Microwaving and frying have moderate effects on bioactive contents of vegetables, however, the frying technique may improve the lutein (more than 60 %) and β-carotene. Among the cooking techniques, a safer technique should be adopted, with priority on taste, and safety of the leafy vegetables.
Throughout evolution, a number of animals including humans have lost the ability to synthesize ascorbic acid (ascorbate, vitamin C), an essential molecule in the physiology of animals and plants. In addition to its main role as an antioxidant and cofactor in redox reactions, recent reports have shown an important role of ascorbate in the activation of epigenetic mechanisms controlling cell differentiation, dysregulation of which can lead to the development of certain types of cancer. Although fruits and vegetables constitute the main source of ascorbate in the human diet, rising its content has not been a major breeding goal, despite the large inter- and intraspecific variation in ascorbate content in fruit crops. Nowadays, there is an increasing interest to boost ascorbate content, not only to improve fruit quality but also to generate crops with elevated stress tolerance. Several attempts to increase ascorbate in fruits have achieved fairly good results but, in some cases, detrimental effects in fruit development also occur, likely due to the interaction between the biosynthesis of ascorbate and components of the cell wall. Plants synthesize ascorbate de novo mainly through the Smirnoff-Wheeler pathway, the dominant pathway in photosynthetic tissues. Two intermediates of the Smirnoff-Wheeler pathway, GDP-D-mannose and GDP-L-galactose, are also precursors of the non-cellulosic components of the plant cell wall. Therefore, a better understanding of ascorbate biosynthesis and regulation is essential for generation of improved fruits without developmental side effects. This is likely to involve a yet unknown tight regulation enabling plant growth and development, without impairing the cell redox state modulated by ascorbate pool. In certain fruits and developmental conditions, an alternative pathway from D-galacturonate might be also relevant. We here review the regulation of ascorbate synthesis, its close connection with the cell wall, as well as different strategies to increase its content in plants, with a special focus on fruits.
Vitamin C is needed by human body to improve the immune system and can be obtained from the bell pepper. Bell pepper has a different color according to the level of maturity, ranging from green, yellow, orange, and red. Differences in color also make possible differences in vitamin C content. The purpose of this study was to determine vitamin C levels in various colors of bell fruit. Measurement of vitamin C was done by titration method with metaphosphoric acid as the solvent and 2,6 dichloroindophenol as the standardized solution. The samples used were green bell pepper, yellow bell pepper, orange bell pepper, and red bell pepper taken from Gundaling, Berastagi, Karo, Sumatera Utara, 22152, Indonesia. The results show that vitamin C level in various colors of bell pepper respectively, for green bell pepper 16.52 mg vitamin C per 100 g green bell pepper; yellow bell pepper 159.61 vitamin C per 100 g yellow bell pepper; orange bell pepper 121.38 vitamin C per 100g orange bell pepper; red bell pepper 81.19 vitamin C per 100 g red bell pepper. These results indicate that different levels of bell pepper maturity have different vitamin C content.
The primary function of the skin is to act as a barrier against insults from the environment, and its unique structure reflects this. The skin is composed of two layers: the epidermal outer layer is highly cellular and provides the barrier function, and the inner dermal layer ensures strength and elasticity and gives nutritional support to the epidermis. Normal skin contains high concentrations of vitamin C, which supports important and well-known functions, stimulating collagen synthesis and assisting in antioxidant protection against UV-induced photodamage. This knowledge is often used as a rationale for the addition of vitamin C to topical applications, but the efficacy of such treatment, as opposed to optimising dietary vitamin C intake, is poorly understood. This review discusses the potential roles for vitamin C in skin health and summarises the in vitro and in vivo research to date. We compare the efficacy of nutritional intake of vitamin C versus topical application, identify the areas where lack of evidence limits our understanding of the potential benefits of vitamin C on skin health, and suggest which skin properties are most likely to benefit from improved nutritional vitamin C intake.
The importance of vitamin C as a way to prevent scurvy has been known for centuries. More recent research on vitamin C has expanded beyond scurvy prevention, providing promising
evidence for additional health benefits and clinical applications. This review of scientific literature will evaluate many aspects of vitamin C including deficient versus optimal blood
plasma levels, adequate daily amounts necessary to maintain ideal levels, and the safety of higher doses. It will also focus on the importance of vitamin C as a powerful bioactive compound, and its utilization in the prevention and management of different chronic diseases. This review is necessary to express the importance of alternative healthcare methods in both preventative and clinical care. Vitamin C was chosen as a representative of this concept due to its powerful antioxidant capacity, incredibly important physiological implications, and very minimal chance
of side-effects. This review focuses on studies involving human participants that address how vitamin C is important for our health
Vegetables and legumes represent one of the most important components of the human diet. Being informed about their characteristics can improve the health benefits, helping to reduce the risk of cardiovascular disease, type II diabetes and some cancers. Recent studies have demonstrated that the method of preparation and cooking can improve the nutrition quality of food. These two steps induce several changes and interactions among its constituents, in some cases positive, in others negative. Therefore, knowing the changes occurring in food from preparation to table is essential not only for scientific research, but also for the consumer, who can make decisions about how to prepare and cook a selected number of healthy legumes and vegetables. The purpose of this review was to evaluate the most recent studies and draw conclusions that will enable the consumer to make decisions about how to maximize nutrient content of plant foods and identify the critical phases during preparation and cooking, when the nutrients might be lost. For such, some nutrients of specific legumes (peas and beans) and vegetables (broccoli, potatoes and onions) were selected.
The nutrimental composition and main nutraceutical components were determined in Chinese, Philippine, American, Hindu and Thai eggplant (Solanum melongena L.) types grown in Sinaloa, Mexico. Thai type showed the highest amount of protein (0.90%), crude (1.54%) and dietary (3.93%) fibre and the highest concentrations of total soluble phenolics (2049 mgCAE 100g(-1)) and chlorogenic acid (1700 mg 100g(-1)). Hindu type obtained the highest content of the minerals potassium (191.19 mg 100g(-1)), calcium (59.63 mg 100g(-1)), phosphorus (33.52 mg 100g(-1)), magnesium (28.96 mg 100g(-1)), manganese (0.44 mg 100g(-1)), zinc (0.78 mg 100g(-1)), in addition this eggplant type showed the highest levels of ascorbic acid (22 mg 100g(-1)). Philippine type showed the highest concentration in anthocyanins (161.10 mgC(3)GE 100g(-1)) and the highest levels of radical scavenging activity in DPPH (92.50% of inhibition) and ORAC (538.90 mu molTE g(-1)). Nutrient components with functional properties like biologically essential minerals, dietary fibre, ascorbic acid (vitamin C) and soluble phenols were found in higher amounts in the five eggplant types analyzed, as compared with reports from other parts in the world available in the literature.
Scurvy is thought to be a disease of the past that has long been forgotten. Historically, James Lind, a Scottish physician, wconducted the first ever clinical trial in an attempt to find a cure for scurvy in sailors in 1746, and found out that citrus fruits helped cure the disease (Carpenter, 1785). Although symptoms of scurvy have long been known before that clinical trial and since the 15th century (Leger, 2008), but the there was no clear etiology or treatment for the disease (Carpenter, 1785).
Scurvy has a number of clinical manifestations leading to changes in bones, skin, and mucous membranes. Usually, it takes a person one to three months to develop scurvy after a diet deficient in Vitamin C (Ascorbic acid) (Bolognia et al., 2008).
Symptoms dramatically improve after vitamin C supplementation (Bolognia et al., 2008).
Nowadays, we rarely see patients presenting with scurvy, but we need to think about it in patients with food faddisms, alcoholism, and poor nutrition due to any cause such as anorexia nervosa, malabsorption such as due to inflammatory bowel disease, celiac disease and severe food allergies.
Here, we report a case of a 48 year old gentleman who presented to the dermatology clinic with clinical manifestations of scurvy.
An experiment was conducted at the University of Rwanda, college’s farm located in Northern Rwanda in 2013. The main objective was to determine the effectiveness of farm yard manure on carrot nutritional quality. The experimental design applied was randomized complete block design (RCBD) with three replicates for each treatment. The treatments comprised five levels (0, 5, 10, 15 and 20 tha-1) of decomposed farm yard manure. The quality parameters namely, ß-carotene, vitamin C and total soluble sugars were analyzed in harvested carrots for each treatment using standard methods. The results showed that farm yard manure had a positive effect on ß-carotene whereby the highest content of 11188 μg/100 g was recorded from the 20 tha-1 treatment, while the lowest content of 10287 μg/100 g was recorded from the carrots that did not receive any farm yard manure. The results on vitamin C showed that its content increased with the application rate of 20 tha-1 recording 7.980 g/100 g, while the lowest content was recorded in plots that did not receive any fertilization. However, FYM did not influence significantly total soluble sugars content in carrots whereby the highest TSS of 10.267% was obtained in plots without FYM, while the lowest TSS of 9.997% was obtained in carrots from the 20 tha-1 treatment. On the basis of the results of this study, a range of 15-20 tha-1 of FYM is therefore recommended because it improved the nutritional quality of carrots.
We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting) and three cooking times (5, 10, and 15 min) on the antioxidant properties of red pepper. Raw and cooked peppers were measured for proximate composition, ascorbic acid (AsA) content, total carotenoid content (TCC), total polyphenol content (TP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities. Results showed that the proximate composition, AsA content, TCC, TP, and antioxidant activities were significantly (p<0.05) affected by the cooking procedure; the loss rate varied among individual compounds. Boiling and steaming significantly reduced AsA content (24.3~66.5%), TP (13.9~ 54.9%), and antioxidant activity (21.7~60.5%) in red pepper, while stir-frying and roasting slightly reduced AsA content (2.7~25.9%), TP (1.8~4.9%), and antioxidant activity (4.9~17.9%). The highest loss was observed after boiling, followed by steaming, roasting, and stir-frying. Stir-frying and roasting better preserved AsA content, TCC, TP, and antioxidant activity. In conclusion, dry-heat cooking methods such as stir-frying and roasting may be preferred to retain the nutrient compositions and antioxidant properties of red pepper.
Vitamin C participates in several physiological processes, among others, immune stimulation, synthesis of collagen, hormones, neurotransmitters, and iron absorption. Severe deficiency leads to scurvy, whereas a limited vitamin C intake causes general symptoms, such as increased susceptibility to infections, fatigue, insomnia, and weight loss. Surprisingly vitamin C deficiencies are spread in both developing and developed countries, with the latter actually trying to overcome this lack through dietary supplements and food fortification. Therefore new strategies aimed to increase vitamin C in food plants would be of interest to improve human health. Interestingly, plants are not only living bioreactors for vitamin C production in optimal growing conditions, but also they can increase their vitamin C content as consequence of stress conditions. An overview of the different approaches aimed at increasing vitamin C level in plant food is given. They include genotype selection by “classical” breeding, bio-engineering and changes of the agronomic conditions, on the basis of the emerging concepts that plant can enhance vitamin C synthesis as part of defense responses.
Fruits and vegetables are universally promoted as healthy. The Dietary Guidelines for Americans 2010 recommend you make one-half of your plate fruits and vegetables. Myplate.gov also supports that one-half the plate should be fruits and vegetables. Fruits and vegetables include a diverse group of plant foods that vary greatly in content of energy and nutrients. Additionally, fruits and vegetables supply dietary fiber, and fiber intake is linked to lower incidence of cardiovascular disease and obesity. Fruits and vegetables also supply vitamins and minerals to the diet and are sources of phytochemicals that function as antioxidants, phytoestrogens, and antiinflammatory agents and through other protective mechanisms. In this review, we describe the existing dietary guidance on intake of fruits and vegetables. We also review attempts to characterize fruits and vegetables into groups based on similar chemical structures and functions. Differences among fruits and vegetables in nutrient composition are detailed. We summarize the epidemiological and clinical studies on the health benefits of fruits and vegetables. Finally, we discuss the role of fiber in fruits and vegetables in disease prevention.
This study evaluated the effect of different cooking methods including blanching, boiling, microwaving and steaming on the content of vitamins in vegetables. True retention was estimated using the yield expressed as a ratio of the weight of the cooked sample to the weight of the raw sample. The retention of vitamin C ranged from 0.0 to 91.1% for all cooked samples. Generally, higher retention of vitamin C was observed after microwaving with the lowest retention recorded after boiling. Cooked vegetables were occasionally higher contents of fat-soluble vitamins, including α-tocopherol and β-carotene, than that of their fresh counterparts, but it depends on the type of vegetables. Microwave cooking caused the greatest loss of vitamin K in crown daisy and mallow; in contrast, it caused the least loss of vitamin K in spinach and chard. Cooking may cause changes to the contents of vitamins, but it depends on vegetables and cooking processes.
Vitamin C is an important antioxidant and cofactor which is involved in the regulation of development, function and maintenance of several cell types in the body. Deficiencies in vitamin C can lead to conditions such as scurvy, which, among other ailments, causes gingivia, bone pain and impaired wound healing. This review examines the functional importance of vitamin C as it relates to the development and maintenance of bone tissues. Analysis of several epidemiological studies and genetic mouse models regarding the effect of vitamin C shows a positive effect on bone health. Overall, vitamin C exerts a positive effect on trabecular bone formation by influencing expression of bone matrix genes in osteoblasts. Recent studies on the molecular pathway for vitamin C actions that include direct effects of vitamin C on transcriptional regulation of target genes by influencing the activity of transcription factors and by epigenetic modification of key genes involved in skeletal development and maintenance are discussed. With an understanding of mechanisms involved in the uptake and metabolism of vitamin C and knowledge of precise molecular pathways for vitamin C actions in bone cells, it is possible that novel therapeutic strategies can be developed or existing therapies can be modified for the treatment of osteoporotic fractures. This article is protected by copyright. All rights reserved
Ascorbate is a co-factor in numerous metabolic reactions. Humans cannot synthesize ascorbate due to inactivation of the gene encoding the enzyme, l-gulono-γ-lactone oxidase, which is essential for ascorbate synthesis. Accumulating evidence strongly suggests that in addition to the known ability of dietary ascorbate to enhance non-heme iron absorption in the gut, ascorbate within mammalian systems can regulate cellular iron uptake and metabolism. Ascorbate modulates iron metabolism by stimulating ferritin synthesis, inhibiting lysosomal ferritin degradation and decreasing cellular iron efflux. Furthermore, ascorbate cycling across the plasma membrane is responsible for ascorbate-stimulated iron uptake from low molecular-weight iron-citrate complexes, which are prominent in the plasma of individuals with iron-overload disorders. Importantly, this iron-uptake pathway is of particular relevance to astrocyte brain iron metabolism and tissue iron-loading in disorders such as hereditary hemochromatosis and β-thalassemia. Recent evidence also indicates that ascorbate is a novel modulator of the classical transferrin-iron uptake pathway, which provides almost all iron for cellular demands and erythropoiesis under physiological conditions. Ascorbate acts to stimulate transferrin-dependent iron uptake by an intracellular reductive mechanism, strongly suggesting that it may act to stimulate iron mobilization from the endosome. The ability of ascorbate to regulate transferrin iron uptake could help explain the metabolic defect that contributes to ascorbate-deficiency-induced anemia.
Ascorbic acid, better known as vitamin C, is a crucial nutrient in the human diet. It performs many physiological functions in its primary roles as an electron donor and antioxidant. Vitamin C has been directly linked to collagen formation, iron absorption, cancer prevention, immunomodulation, and maintenance of normal nerve function. It is suspected to decrease the likelihood of strokes, cataracts, hypertension, and lead toxicity. Vitamin C deficiency leads to a condition called scurvy, accompanied by a weakening of blood vessels, bones and connective tissues, hair and tooth loss, joint swelling, and eventually death. Intake of vitamin C is considered inadequate, even among some parts of the population in developed countries where diet is not restricted, but more especially for at-risk populations in developing countries. Potatoes are an important worldwide source of vitamin C, contributing about 20% of the dietary intake in Europe. They are a vital source of vitamin C not only because of relatively high content, but because they can be stored, leading to consistent availability. Any improvement in the vitamin C content of potato products will have a beneficial impact on human nutrition. A three-pronged approach can be used to increase the vitamin C content of potatoes involving breeding, improved crop management, and modification of cooking processes. Breeding has tremendous potential for increasing vitamin C content in tubers as evidenced by research results in studies documenting germplasm variability and inheritance patterns. Management research may define practices that will slow the natural decline that occurs near the end of field growth and storage, a response partially conditioned by plant stress. Research into cooking procedures may help reduce the oxidative and enzymatic degradation of vitamin C that results from exposure to moisture, heat, and air.
Vitamin C, including ascorbic acid and dehydroascorbic acid, is one of the most important nutritional quality factors in many horticultural crops and has many biological activities in the human body. The content of vitamin C in fruits and vegetables can be influenced by various factors such as genotypic differences, preharvest climatic conditions and cultural practices, maturity and harvesting methods, and postharvest handling procedures. The higher the intensity of light during the growing season, the greater is vitamin C content in plant tissues. Nitrogen fertilizers at high rates tend to decrease the vitamin C content in many fruits and vegetables. Vitamin C content of many crops can be increased with less frequent irrigation. Temperature management after harvest is the most important factor to maintain vitamin C of fruits and vegetables; losses are accelerated at higher temperatures and with longer storage durations. However, some chilling sensitive crops show more losses in vitamin C at lower temperatures. Conditions favorable to water loss after harvest result in a rapid loss of vitamin C especially in leafy vegetables. The retention of vitamin C is lowered by bruising, and other mechanical injuries, and by excessive trimming. Irradiation at low doses (1 kGy or lower) has no significant effects on vitamin C content of fruits and vegetables. The loss of vitamin C after harvest can be reduced by storing fruits and vegetables in reduced O2 and/or up to 10% CO2 atmospheres; higher CO2 levels can accelerate vitamin C loss. Vitamin C of produce is also subject to degradation during processing and cooking. Electromagnetic energy seems to have advantages over conventional heating by reduction of process times, energy, and water usage. Blanching reduces the vitamin C content during processing, but limits further decreases during the frozen-storage of horticultural products.
A new recommended dietary allowance of vitamin C for healthy young women
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Effects of cooking on content of vitamin C in green leafy vegetables
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Effects of boiling time on the concentrations of vitamin c and beta-carotene in five selected green vegetables consumed in Ghana
- R Agbemafle
- E Obodai
- Adukpo E Amprako
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