ASCORBIC ACID, THIAMIN, RIBOFLAVIN, AND CAROTENE CONTENTS OF ASPARAGUS AND SPINACH IN THE FRESH, STORED, AND FROZEN STATES, BOTH BEFORE AND AFTER COOKING <sup>1,</sup><sup>2</sup>

Gleim, Ella; Tressler, Donald K.; Fenton, Faith

doi:10.1111/j.1365-2621.1944.tb16718.x

Cited by 23 publications

(18 citation statements)

References 34 publications

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“…Compared to reported levels of riboflavin in asparagus (Haytowitz and Matthews 1984;Salunkhe et al 1976;Howard et al 1962;Gleim et al 1944), the riboflavin content of asparagus sampled at terminal markets in the New York area was low. The mean riboflavin content of wholesale, retail and stored samples was 79% less than reported in freshly harvested California asparagus (Howard et al 1962).…”

Section: Resultscontrasting

confidence: 62%

“…Because of the necessary constraints of the experimental design we had no direct information on AA and riboflavin content of the samples at harvest. However, comparison of data from this study with published values for freshly-harvested asparagus suggest that there is a loss in AA and riboflavin between harvest and arrival at terminal markets (Howard et al 1962;Gleim et al 1944). The present study indicated that AA levels in fresh asparagus at terminal market levels were extremely variable and unpredictable.…”

Section: Resultscontrasting

confidence: 59%

“…The vitamin C and riboflavin content of asparagus sampled during these studies were very low ( (Haytowitz and Matthews 1984;Gleim et al 1944;Howard et al 1962;Hansen et al 1979). Over a 3-year period wholesale, retail, and retail samples stored to simulate consumer holding contained an average of 11 mg AA/lOOg fresh weight and 0.031 mg riboflavin/l00 g fresh weight.…”

Section: Resultsmentioning

confidence: 97%

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Ascorbic Acid and Riboflavin Content of Asparagus During Marketing

Hudson

Lachance

1986

Journal of Food Quality

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California-grown asparagus purchased from wholesale markets and retail stores in the greater New York area 6 to 9 days afer harvest, and Calijornia asparagus purchased at retail stores in the greater New York area then stored 3 days at 5.5 "C and 90-95% relative humidity to simulate consumer holding were analyzed for total ascorbic acid (AA), L-ascorbic acid, dehydroascorbic acid (DHAA) and riboflavin content. Asparagus from wholesale markets, retail stores and storage averaged 15, 10, and 9mg AA/IOOg freshweight, respectively. The average was 77% less than reported in fieshly harvested California asparagus. Samples of asparagus from wholesale markets contained signijicantly more AA than were found in retail or stored samples. Riboflavin content in asparagus from wholesale, retail and storage levels were .030, .029, and .033 mg/l OOg freshweight, respectively. These values were not statistically direrent, and were on the average 79% less than those reported for fresh California asparagus. DHAA ranged from 1.5 mgll OOg freshweight in asparagus purchased from wholesale markets to 3.0 mg/I OOg freshweight in stored asparagus. Sixteen percent of the total AA in samples of wholesale, retail and stored asparagus was oxidized to DHAA. Thus it is questionable whether or not L-ascorbic acid is a good indication of the total vitamin C in asparagus purchased at terminal markets.

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Section: Resultscontrasting

confidence: 62%

Section: Resultscontrasting

confidence: 59%

Section: Resultsmentioning

confidence: 97%

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Ascorbic Acid and Riboflavin Content of Asparagus During Marketing

Hudson

Lachance

1986

Journal of Food Quality

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“…The data supported the presumption that vitamin A content is associated with' 'greenness." In green asparagus the (3-carotene content in ",g (g fresh wt) -I ranges from 4.3 to 7 (Fellers et al, 1934;Zimmerman et al, 1941;Gleim et al, 1944). In asparagus containing 8.5 ",g (g fresh wt)-I carotene, all-trans-(3-carotene constituted 83.8% of the fraction (Beadle and Zscheile, 1942).…”

Section: Asparagus (Asparagus Ojjicinalis L) Liliaceaementioning

confidence: 99%

“…Changes of the carotene content in fresh asparagus during storage and cooking were followed (Gleim et al, 1944). During storage for 24 h at 19°C to 25°C asparagus lost 9010 of its carotene content.…”

Section: Changes During Storage Cooking and Freezingmentioning

confidence: 99%