Das Reduktionsvermögen pflanzlicher Lebensmittel und seine Beziehung zum Vitamin C. Der Gehalt der verschiedenen Obst- und Gemüsearten an reduzierendem Stoff

Tillmans, J.; Hirsch, P.; Jackisch, J.

doi:10.1007/bf01653754

Cited by 45 publications

(3 citation statements)

References 3 publications

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“…I n the study of cantaloup, lettuce, kale, and parsnips it was found necessary to treat a second ten-milliliter aliquot of the extract with hydrogen sulfide to ascertain that all the biologically active ascorbic acid was being measured. This procedure is a modification of that proposed by Tillmans, Hirsch, and Jackisch (1932).…”

Section: Methodsmentioning

confidence: 99%

VITAMIN C CONTENT OF VEGETABLES. XII. BROCCOLI, CAULIFLOWER, ENDIVE, CANTALOUP, PARSNIPS, NEW ZEALAND SPINACH, KOHLRABI, LETTUCE, AND KALE¹

Wheeler

Tressler

King

1939

Journal of Food Science

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A search of the literature reveals little information concerning the vitamin C content of freshly harvested broccoli, Cauliflower, endive, cantaloup, parsnips, lettuce, and kale. Still fewer data have been published on the rate of loss of the vitamin from these vegetables under various storage conditions and on the influence of variety and maturity on the vitamin C content. MeHenry and Graham (1935) and Roe (1936) have reported on the vitamin C content of broccoli. Their results were in close agreement, .68 and .68 t o .71 mg. per gm., respectively. More recently, Feener, Palmer, and Fitzgerald (7 937) made a survey, throughout one year, of broccoli as it arrived in Boston for the market. They also studied the change in ascorbic acid content after storage for 24 and 48 hours at temperatures just above freezing-1 to 3"C.(33.8 to 37.4"F.)-and at average room temperatures-21 to 22°C. (69.8 to 71.6"F.). The values obtained were about twice as high as those of the investigators mentioned above.The ascorbic acid content of fresh raw cauliflower has been studied by several workers. I n India, Ahmad (1935) found only .058 mg. per gm., but Ranganathan (1935) reported over ten times as much. Roe's (1936) results by the indophenol method and by his own furfural method checked very closely (.44 and .45 mg. per gm., respectively), but this value was more than twice that given by McHenry and Graham (1935) for the reduced form of ascorbic acid. Chi and Read (1935) found a vitamin C content for cauliflower of .42 mg. per gm. Somewhat higher values were reported by Fernandez and Alfageme (1936) (.77 mg. per gm.), Zarinn and Putnina (1937) (1.15 mg. per gm.), and Lunde (1938) (.6 mg. per gm.).

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Section: Methodsmentioning

confidence: 99%

VITAMIN C CONTENT OF VEGETABLES. XII. BROCCOLI, CAULIFLOWER, ENDIVE, CANTALOUP, PARSNIPS, NEW ZEALAND SPINACH, KOHLRABI, LETTUCE, AND KALE¹

Wheeler

Tressler

King

1939

Journal of Food Science

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“…Determination of l-ascorbic acid content was performed by the Tillmans method [31]. This method involves the extraction of l-ascorbic acid with oxalic acid and subsequent oxidation in an acidic environment of l-ascorbic acid to dehydroxy-ascorbic acid with 2,6-dichlorophenindophenol.…”

Section: Plant Sampling and Laboratory Analysismentioning

confidence: 99%

Cold stress modifies bioactive compounds of kale cultivars during fall–winter harvests

et al. 2019

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Kale is a plant known and valued since antiquity as a healthy vegetable crop, used for culinary, decorative, but also healing purposes. The aim of the study was to examine the effect of harvest date on physiological status and nutritional composition of two kale cultivars: 'Winterbor' F 1 (blue-green leaves) and 'Redbor' F 1 (red-purple leaves). The leaves were harvested in three periods: before frost (>0°C), after medium (−5.0°C) and heavy frost (−15.0°C). Content of dry weight, soluble sugars, l-ascorbic acid, carotenoids, chlorophylls, polyphenols, anthocyanins, as well as antioxidant activity and peroxidase activity were determined. Cold temperature significantly affected bioactive compounds of kale. The content of dry weight, soluble sugars, l-ascorbic acid, phenolics, and antioxidant activity increased after medium frosts for both cultivars. The level of anthocyanins also increased significantly for the 'Redbor' F 1 cultivar. After strong frost, most of the tested parameters (content of dry weight, soluble sugars, phenolics, anthocyanins, and total antioxidant and peroxidase activity) significantly increased. The chlorophyll a content was reduced by heavy frost in both seasons. Harvesting kale before and after frost may allow the level of biologically active ingredients to be regulated as cold also significantly affects the physiological status of the plants.

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“…Mottern, Nelson, and Walker (20) reported that iodine was not a good measure of the reducing ability of orange juice, and that after the reaction with orange juice and atmospheric oxygen had gone to completion, the juice still reduced small amounts, presumably owing to reaction with phenolic glucosides known to be present in orange juice. Tillmans, Hirsch, and Jackisch (27) concluded that iodine is not so specific as the dye.…”

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confidence: 99%

Processing of Orange Juice

Loeffler¹

1941

Ind. Eng. Chem.

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A LTHOUGH the quality of canned orange juice available commercially has been improved greatly by the flash pasteurizer and the deaerator, off-flavors frequently develop which make the product unsatisfactory.Improved processing conditions have been suggested by Chace, von Loesecke, and Heid (2), Held and Scott (9, 10), Joslyn and Marsh (IS), Tressler, Joslyn, and Marsh (28), Mottern and von Loesecke (19), Heid (8), Mottern (18), and others. In general, they suggested deaeration of the juice, heating to 195-205°F. (91-96°C.) in less than 20 seconds, cooling to 175°F. (79°C.), filling and sealing full or under vacuum or with inert gas. Mottern (18) suggested storage of pasteurized orange juice at 35°F. (2°C.).Pulley and von Loesecke (25) showed that commercial deaeration is usually very inefficient. Loeffler (15) developed a rapid and simple measure of deaeration efficiency. Deterioration of Orange JuiceClarification of Juice. Pectic enzymes through hydrolysis may split methoxyl groups from the pectin of the "cloud"; this causes precipitation of a white fluffy powder that is probably pectic acids and leaves a clear supernatant liquid. This powder may congeal to the "curd" frequently encountered in citrus juices. Cruess (S) suggested that high pasteurization temperatures would inactivate the pectic enzymes and prevent this clarification.

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Das Reduktionsvermögen pflanzlicher Lebensmittel und seine Beziehung zum Vitamin C. Der Gehalt der verschiedenen Obst- und Gemüsearten an reduzierendem Stoff

Cited by 45 publications

References 3 publications

VITAMIN C CONTENT OF VEGETABLES. XII. BROCCOLI, CAULIFLOWER, ENDIVE, CANTALOUP, PARSNIPS, NEW ZEALAND SPINACH, KOHLRABI, LETTUCE, AND KALE¹

VITAMIN C CONTENT OF VEGETABLES. XII. BROCCOLI, CAULIFLOWER, ENDIVE, CANTALOUP, PARSNIPS, NEW ZEALAND SPINACH, KOHLRABI, LETTUCE, AND KALE¹

Cold stress modifies bioactive compounds of kale cultivars during fall–winter harvests

Processing of Orange Juice

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Das Reduktionsvermögen pflanzlicher Lebensmittel und seine Beziehung zum Vitamin C. Der Gehalt der verschiedenen Obst- und Gemüsearten an reduzierendem Stoff

Cited by 45 publications

References 3 publications

VITAMIN C CONTENT OF VEGETABLES. XII. BROCCOLI, CAULIFLOWER, ENDIVE, CANTALOUP, PARSNIPS, NEW ZEALAND SPINACH, KOHLRABI, LETTUCE, AND KALE1

VITAMIN C CONTENT OF VEGETABLES. XII. BROCCOLI, CAULIFLOWER, ENDIVE, CANTALOUP, PARSNIPS, NEW ZEALAND SPINACH, KOHLRABI, LETTUCE, AND KALE1

Cold stress modifies bioactive compounds of kale cultivars during fall–winter harvests

Processing of Orange Juice

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Product

Resources

About

VITAMIN C CONTENT OF VEGETABLES. XII. BROCCOLI, CAULIFLOWER, ENDIVE, CANTALOUP, PARSNIPS, NEW ZEALAND SPINACH, KOHLRABI, LETTUCE, AND KALE¹

VITAMIN C CONTENT OF VEGETABLES. XII. BROCCOLI, CAULIFLOWER, ENDIVE, CANTALOUP, PARSNIPS, NEW ZEALAND SPINACH, KOHLRABI, LETTUCE, AND KALE¹