Effect of storage conditions on the stability of vitamin C in various fruits and vegetables produced and consumed in Quebec

Zee, J.A.; Carmichael, L. T.; Codère, D.; Poirier, D.; Fournier, Martin

doi:10.1016/0889-1575(91)90050-g

Cited by 32 publications

(21 citation statements)

References 11 publications

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“…These differences are probably due to the storage conditions or/and to the species variability. Indeed, other authors suggest that this compound is very sensitive to light and oxygen and may decompose under normal transport and storage conditions, resulting in reduction of the nutritional value of the foodstuffs [13]. Vitamin C is an essential human diet component [12].…”

Section: Vitamin C Contentmentioning

confidence: 99%

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Phenolic Compounds and Vitamin Antioxidants of Caper (Capparis spinosa)

Tlili

Khaldi

Triki

et al. 2010

Plant Foods Hum Nutr

120

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Capparis spinosa shows strong resistance to the adverse Mediterranean conditions and it has nutritional and medicinal value. The aim of this study was to evaluate the contents of total phenolic compounds, rutin, tocopherols, carotenoids and vitamin C in leaves and flower buds of C. spinosa from different locations in Tunisia. Results showed the richness of caper with these compounds, especially phenolic compounds. Interestingly, it was also found the presence of both α- and γ-tocopherol in buds. Moreover, C. spinosa contained an appreciable level of vitamin C. The significant amounts of these antioxidants confirm the nutritional and medicinal value of caper.

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Section: Vitamin C Contentmentioning

confidence: 99%

“…Vitamin C plays significant roles in the human organism, such as inorganic iron absorption, inhibition of nitrosamine formation, and immune system enhancement [12]. Nearly 90% of vitamin C in the human diet is obtained from fruits and vegetables as ascorbic and dehydroascorbic acids [13].…”

Section: Introductionmentioning

confidence: 99%

Phenolic Compounds and Vitamin Antioxidants of Caper (Capparis spinosa)

Tlili

Khaldi

Triki

et al. 2010

Plant Foods Hum Nutr

120

View full text Add to dashboard Cite

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“…Vitamin C is very low in the predominant feedstuffs for poultry (i.e. grains and plant protein supplements) (Zee et al, 1991). It was surmised in the work of Khan and Sadar (2005) that the effect of vitamin C supplementation on the performance of desi, fayoumi and commercial leghorn chickens exposed to heat stress that the mean egg production, egg weight and egg shell thickness improved (P<0.05) with supplementation of vitamin C in all layers.…”

Section: Resultsmentioning

confidence: 99%

“…Sera samples were obtained after 8 hours by slanting the blood sample bottles and the sera decanted. Sera samples were analyzed for vitamin C and vitamin A concentrations spectrophotometrically as described by Kway (1978) and Zee et al (1991). Data obtained were evaluated using one way Analysis of Variance (ANOVA) procedure of Statistical Package for the Social Sciences (SPSS, 2013).…”

Section: Methodsmentioning

confidence: 99%

Effects of graded levels of vitamin C supplemented feed of layers on serum concentrations of vitamin A and vitamin C

Sanda

Suleiman

2015

Asian J. Med. Biol. Res

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Abstract:The study was conducted to determine the effects of layers" diets containing 0, 100, 150 and 200 mg/kg vitamin C on vitamin A and C concentrations in serum of layers. A total of 80 Isa brown layers (28 weeks of age) were used in this study. There were a control and three treatment groups each containing 20 hens. The experimental period lasted 8 weeks. Serum vitamin A and vitamin C concentrations were determined twice at 32 and 36 weeks of age. Serum vitamin A and serum vitamin C concentrations increased as vitamin C supplementation increased in the diet. During the study, serum concentration of vitamin C was increased significantly (P<0.05) by the addition of 150 and 250 mg/kg vitamin C and serum concentration of vitamin A was increased significantly (P<0.01) in all treatment groups in increasing order as vitamin C supplementation increases in the diet. It has been concluded that vitamin C protected vitamin A against oxidation and increased serum vitamin A levels in parallel with increased serum vitamin C.

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“…In general, ascorbic acid concentrations in crops vary widely depending on the storage conditions (Zee et al, 1991). Thus, we are going to study further changes in the absorbed ascorbic acid after treatment depending on storage conditions.…”

Section: (4)mentioning

confidence: 99%