Ascorbic Acid and Element Contents of Foods of Trabzon (Turkey)

Dürüst, Nedïme; Sümengen, Doğan; Dürüst, Yaşar

doi:10.1021/jf9606159

Cited by 91 publications

(49 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…According to Dürüst et al (1997), sweet pepper contained about a 0.10-0.15% of ascorbic acid in dried material. Spinach, parsley and rucola are poor sources of vitamin C, practically an unreal amount of fresh % Unauthenticated Download Date | 5/12/18 3:16 AM salad (300-500 g) consisting of them can fulfill the recommended daily intake of vitamin C. The content of ascorbic acid was not detectable in several well-known and popular herbs such as green onion, celery, dill, lettuce and garlic.…”

Section: Content Of Ascorbic Acid In Fresh Fruits and Saladsmentioning

confidence: 99%

Content of Ascorbic Acid in Common Cowslip (Primula veris L.) Compared to Common Food Plants and Orange Juices

Meos¹,

Zaharova²,

Kask³

et al. 2017

Acta Biologica Cracoviensia S. Botanica

View full text Add to dashboard Cite

Ascorbic acid is a well-known antioxidant found in plants. The content of ascorbic acid was assayed using a normal phase European Pharmacopoeia HPLC method for ascorbic acid in medicinal products. The content of ascorbic acid in herbs was calculated in % for absolutely dry drug. Ascorbic acid was not detected in the roots of Primula veris, in aerial parts it was detected in flowers (0.43 ± 0.034%), in blades (1.43 ± 0.11%) and petioles (1.56 ± 0.12%). In fresh leaves collected at weekly intervals the content of ascorbic acid varied from 1.19 to 2.39%, being highest from mid-May to mid-June. The fresh leaves contained 2.35 ± 0.18% of ascorbic acid and when frozen its content was quite stable for one year. The content of ascorbic acid in dried leaves decreased more than ten times in three months, in twelve months it was less than 1/20 th of the initial level. Compared to the analyzed common fresh fruits and salads (n = 10) the fresh leaves of common cowslip contained considerably more ascorbic acid. Commercial orange juices could be recommended as the most convenient source of ascorbic acid (8.6-50.4 mg/100 ml); 1-5 glasses of orange juice could fulfill the recommended daily intake of vitamin C (60 mg). Gale et al. (1995), the intake of ascorbic acid in winter was less than in summer and this was reflected in the serum levels; probably the lower plasma levels in winter increased people's susceptibility to infections. The influence of vitamin C intake on cardiovascular disease is not clear (Tomas-Barberan and Robins, 1997). Deficiency of ascorbic acid leads to scurvy, accompanied by osteoporosis and severe anemia. As a supportive medication ascorbic acid could be used in case of the following illnesses or disease states: alcoholism, arthritis, influenza, back pain, diseases of teeth and gums, dermatitis, psoriasis, bronchitis, nephritis, rheumatism, hemorrhoids, stenocardia, diabetes, atherosclerosis, jaundice, osteoporosis, prostatitis, etc. (Meos, 2003;Zilmer et al., 2006). It is also used for general strengthening of the organism and for maintaining physical and mental ability to work as well as for enhancing the capacity of the organism's resistance in the case of exhaustion or recovery period from a severe illness (Margna, 2011). As vitamin C is not synthesized in human liver, human beings must constantly supplement their diets with ascorbic acid (Ege, 1999;Dewick, 2006). It is found in many fruits and vegetables (TomasBarberan and Robins, 1997), for example in different sweet pepper cultivars, potato, green bean, tomato, quince, cucumber, marrow, peach, etc. (Dürüst et al., 1997). In addition to vegetarian diet, the organism can absorb ascorbic acid also from medicinal herbs such as common cowslip, Rosa species, blackcurrant, common sea-buckthorn, etc. (Tammeorg et al., 1975;Bunney, 1993;Raal, 2010). Keywords: ascorbic acid, vitamin C,Common cowslip (Cowslip primrose, Primula veris L. syn. Primula offcinalis Hill, Primulaceae) is a perennial herb with an ovate to oblong stalked leaves, which are arranged i...

show abstract

Section: Content Of Ascorbic Acid In Fresh Fruits and Saladsmentioning

confidence: 99%

Content of Ascorbic Acid in Common Cowslip (Primula veris L.) Compared to Common Food Plants and Orange Juices

Meos¹,

Zaharova²,

Kask³

et al. 2017

Acta Biologica Cracoviensia S. Botanica

View full text Add to dashboard Cite

show abstract

“…Ascorbic acid was extracted using the method proposed by Dürust, Sumengen, and Durust (1997). Briefly, a homogenised portion of uncooked and cooked vegetables was added to an equivalent weight of oxalic acid solution (0.4%, w/v).…”

Section: Ascorbic Acid Determinationmentioning

confidence: 99%

Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

et al. 2011

View full text Add to dashboard Cite

“…The absorbance of the mixture was measured at 520 nm in a microplate reader (Power Wave XS UV-Biotek, software KC Junior, USA). Ascorbic acid was used as a reference standard and the results were expressed as mg ascorbic acid per liter (mg AA/L) [28].…”

Section: Determination Of Ascorbic Acid Contentmentioning

confidence: 99%

Study of the Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile from Blackberry (<em>Rubus fruticosus spp</em>) Juice

Manríquez-Torres

Sánchez-Franco

Ramírez‐Moreno

et al. 2016

Preprint

View full text Add to dashboard Cite

Blackberry (Rubus fruticosus spp) is a fruit that has a significant antioxidant activity, due to its content in anthocyanins and antioxidant compounds. Emerging technologies are required as the thermoultrasound technique that ensures microbial reduction and release of compounds with antioxidant properties. The objective of this study was to evaluate changes in the antioxidant content and fatty acid profile of blackberry juice when it is subjected to conservation treatment (pasteurization and thermoultrasound). The blackberry juice and the extracted oil of blackberry juice with n-hexane (control, pasteurized and thermoultrasonicated) were evaluated in antioxidant activity, fatty acid profile and antioxidant content. The thermoultrasound juice had the highest (p < 0.05) amount of total phenols (1011 mg GAE/L), anthocyanins (118 mg Cy-3-GlE/L); antioxidant activity by ABTS (44 mg VCEAC/L) and DPPH (2665 µmol TE/L) compared to the control and pasteurized samples, as well as, as well as, oil extract of obtained of the thermoultrasound juice presented high antioxidant activity (177.54 mg VCEAC/L to ABTS and 1802.60 µmol TE/L to DPPH). The fatty acid composition of the oil extract showed the presence of myristic, linolenic, stearic, oleic, and linoleic acid, the fatty acid profile was similar in the different samples with the exception of stearic acid where this was higher in control sample. The thermoultrasound treatment can be an alternative to pasteurization treatments because keeps and releases antioxidant bioavailable compounds, preserving their fatty acids.

show abstract

Ascorbic Acid and Element Contents of Foods of Trabzon (Turkey)

Cited by 91 publications

References 13 publications

Content of Ascorbic Acid in Common Cowslip (Primula veris L.) Compared to Common Food Plants and Orange Juices

Content of Ascorbic Acid in Common Cowslip (Primula veris L.) Compared to Common Food Plants and Orange Juices

Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

Study of the Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile from Blackberry (<em>Rubus fruticosus spp</em>) Juice

Contact Info

Product

Resources

About