Extraction and quantitative determination of ascorbic acid during different maturity stages of Rosa canina L. fruit

Nojavan, Saeed; Khalilian, Faezeh; Kiaie, Fatemeh Momen; Rahimi, Atyeh; Arabanian, Armin; Chalavi, Soheila

doi:10.1016/j.jfca.2007.11.007

Cited by 102 publications

(66 citation statements)

References 21 publications

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“…[4] In nature, a wide variety of food sources contain AA, e. g. citrus fruits, pineapples, sweet peppers, broccoli, curly kale, cauliflower, black currants, and dog rose. [5] In food industry, AA is widely used as an antioxidant to avert the formation of carcinogenic nitrosamines in meat and sausage products. [6] The conventional detection methods for AA include titrimetric analysis, liquid chromatography [7,8], fluorometric assay [9], spectrophotometric determination, [10] and electrochemical techniques [11].…”

Section: Introductionmentioning

confidence: 99%

Interference-blind microfluidic sensor for ascorbic acid determination by UV/vis spectroscopy

Fernandes

Cardoso

et al. 2016

Sensors and Actuators B: Chemical

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A microfluidic sensor is developed and targeted at specific ingredients determination in drug/food/beverage matrices. The surface of a serpentine polydimethylsiloxane (PDMS) microchannel is modified by enzyme via physisorption. When solutions containing target ingredients pass through the microfluidic channel, enzyme-catalyzed reaction occurs and only converts the target molecules to its products. The whole process is monitored by an end-channel UV/vis spectroscopic detection. Ascorbate oxidase and L-ascorbic acid (AA) are taken as enzyme-substrate model in this study to investigate the feasibility of using the developed strategy for direct quantification of AA in standard solutions and complex matrices. A dietary supplement product, vitamin C tablet, is chosen as a model matrix to test the microfluidic bio-sensor in real-sample analysis. The results illustrate that the established microfluidic biosensor exhibits good reproducibility, stability, and anti-interference property. Technically, it is easy to realize, depends on low investment in chip fabrication, and simple instrumental procedure, where only UV/vis spectrophotometer is required. To sum up, the developed strategy is economical, specific, and accurate, and can be potentially used for fast quantification of ingredient in samples with complex matrix background. It is promising to be widely spread in food industry and quality control department.

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Section: Introductionmentioning

confidence: 99%

Interference-blind microfluidic sensor for ascorbic acid determination by UV/vis spectroscopy

Fernandes

Cardoso

et al. 2016

Sensors and Actuators B: Chemical

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“…The published phytochemical studies of roses include analyses of the chemical composition of petals (Biolley and Jay, 1993;Jay et al, 1994;Raymond et al, 1995), hypanthia (Ercisli, 2007;Nojavan et al, 2008;Adamczak et al, 2010Adamczak et al, ), achenes (Özcan, 2002Kumarasamy et al, 2003; and leaves (Krzaczek and Krzaczek, 1979;Tarnoveanu et al, 1995;Nowak and GawlikDziki, 2007). In the hips of roses from the Caninae section, the level of ascorbic acid has been determined most frequently (Halásová and Jièínská, 1988;Gao et al, 2000;Kovács et al, 2000;Demir and Özcan, 2001;Strålsjö et al, 2003;Uggla et al, 2003;Erentürk et al, 2005;Kovács et al, 2005;Novruzov and Shamsizade, 2005;Pirone et al, 2007;Nojavan et al, 2008;Nueleanu et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…In the hips of roses from the Caninae section, the level of ascorbic acid has been determined most frequently (Halásová and Jièínská, 1988;Gao et al, 2000;Kovács et al, 2000;Demir and Özcan, 2001;Strålsjö et al, 2003;Uggla et al, 2003;Erentürk et al, 2005;Kovács et al, 2005;Novruzov and Shamsizade, 2005;Pirone et al, 2007;Nojavan et al, 2008;Nueleanu et al, 2008). Also measured were carotenoids (Hodisan et al, 1997;Gao et al, 2000;Böhm et al, 2003;Novruzov and Shamsizade, 2005;Olsson et al, 2005;Pirone et al, 2007), flavonoids and anthocyanins (Nowak, 1994;Nowak and Hawrył, 2005;Pirone et al, 2007;Adamczak et al, 2010), total phenols (Gao et al, 2000;Nowak and Gawlik-Dziki, 2004;Olsson et al, 2005;Ercisli, 2007;Kilicgun and Altiner, 2010), sugars (Kovács et al, 2000;Uggla et al, 2005;Pirone et al, 2007) and nutrients (Kovács et al, 2000;Demir and Özcan, 2001;Ercisli, 2007).…”

Section: Introductionmentioning

confidence: 99%

Flavonoid and Organic Acid Content in Rose Hips (Rosa L., Sect. Caninae Dc. Em. Christ.)

Adamczak¹,

Buchwald²,

Zieliński³

et al. 2012

Acta Biologica Cracoviensia Series Botanica

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We determined the level of flavonoids, citric acid and ascorbic acid in hips of rose species from the Caninae section occurring in Poland. We performed phytochemical analyses of 75 samples representing 11 species: Rosa agrestis Savi, R. canina L., R. dumalis Bechst., R. glauca Pourret, R. inodora Fries, R. jundzillii Besser, R. rubiginosa L., R. sherardii Davies, R. tomentosa Sm., R. villosa L. and R. zalana Wiesb. Flavonoid content was determined spectrophotometrically, and organic acid concentrations by HPLC. The content of the studied compounds varied greatly. Interspecific differences in the amount of flavonoids and ascorbic acid were highly significant. The most common species, Rosa canina, showed low average content of vitamin C (0.51 g/100 g of dry matter) and flavonoids (41 mg/100 g DM) and high content of citric acid (3.48 g/100 g DM). Ascorbic acid was highest in R. villosa hips (avg. 2.25 g/100 g DM), flavonoids were highest in R. rubiginosa (72 mg/100 g DM), and citric acid was highest in R. tomentosa (4.34 g/100 g DM). Flavonoid level correlated negatively with the amount of citric acid (r=-0.47, p<0.001). Cluster analysis of rose species based on the content of the investigated compounds confirmed the validity of the division of sect. Caninae into three subsections: Rubiginosae, Vestitae and Rubrifoliae. The phytochemical variation of these roses reflects their probable phylogenetic relationships as determined from morphology. K Ke ey y w wo or rd ds s: : Rosa, Caninae, rose hips, medicinal plants, flavonoids, vitamin C, phylogenetic relationships, taxonomy.

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“…Also, as a polar solvent, water can efficiently absorb microwave energy and leads to efficient heating. On the other hand, AA is more stable in weak acid solutions [32]. Taking into account the polarity, solubility, and stability of AA, aqueous solutions containing different kinds of weak acids were chosen for investigation, including 1 mM of hydrochloric acid, 1% of glacial acetic acid and MPA (0.0025, 0.025, 0.25 and 0.5%) [37].…”

Section: Extraction Solventmentioning

confidence: 99%

“…Solvent extraction (SE) with freezing and mild-temperature-drying procedure was applied to the extraction of AA from plant samples [32]. However, these methods often involve long extraction time.…”

Section: Introductionmentioning

confidence: 99%

Nitrogen‐protected microwave‐assisted extraction of ascorbic acid from fruit and vegetables

Chen

et al. 2009

J of Separation Science

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In this study, nitrogen-protected microwave-assisted extraction (NPMAE), in which microwave-assisted extraction was performed under nitrogen protection, was initially developed and combined with HPLC separation for the determination of ascorbic acid (AA), an oxidizable component, from fruit and vegetables. The extraction conditions of NPMAE were investigated by extraction of AA from guava, and the chosen conditions were as follows: extraction solvent of 0.25% metaphosphoric acid solution, solid/liquid ratio of 1:10 g/mL, microwave power of 400 W and irradiation time of 10 min. Subsequently, this novel NPMAE method was evaluated by extraction of AA from different fruit and vegetables, such as guava, yellow pepper, green pepper and cayenne pepper. Compared with conventional MAE and solvent extraction methods, the oxidation of AA was significantly reduced or prevented in the process of NPMAE, providing higher extraction yield of AA. These results suggested the potential of NPMAE method for the extraction of oxidizable compounds from different spices of matrices.

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Extraction and quantitative determination of ascorbic acid during different maturity stages of Rosa canina L. fruit

Cited by 102 publications

References 21 publications

Interference-blind microfluidic sensor for ascorbic acid determination by UV/vis spectroscopy

Interference-blind microfluidic sensor for ascorbic acid determination by UV/vis spectroscopy

Flavonoid and Organic Acid Content in Rose Hips (Rosa L., Sect. Caninae Dc. Em. Christ.)

Nitrogen‐protected microwave‐assisted extraction of ascorbic acid from fruit and vegetables

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