Novel insights into ascorbate retention and degradation during the washing and post-harvest storage of spinach and other salad leaves

Dewhirst, Rebecca A.; Clarkson, Graham J. J.; Rothwell, Steve D.; Fry, Stephen C.

doi:10.1016/j.foodchem.2017.04.082

Cited by 41 publications

(17 citation statements)

References 38 publications

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“…For example, this occurs in catalase mutants and when catalase activity is inhibited by aminotriazole [90] , [91] . Ascorbate catabolism causes extensive post-harvest loss from salad leaves [92] . The additional radical production caused by smoking results in a increased daily requirement for ascorbate to maintain plasma concentration [93] .…”

Section: Ascorbate and Dehydroascorbate Catabolismmentioning

confidence: 99%

Ascorbic acid metabolism and functions: A comparison of plants and mammals

Smirnoff

2018

Free Radical Biology and Medicine

488

368

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Ascorbic acid is synthesised by eukaryotes, the known exceptions being primates and some other animal groups which have lost functional gulonolactone oxidase. Prokaryotes do not synthesise ascorbate and do not need an ascorbate supply, so the functions that are essential for mammals and plants are not required or are substituted by other compounds. The ability of ascorbate to donate electrons enables it to act as a free radical scavenger and to reduce higher oxidation states of iron to Fe2+. These reactions are the basis of its biological activity along with the relative stability of the resulting resonance stabilised monodehydroascorbate radical. The importance of these properties is emphasised by the evolution of at least three biosynthetic pathways and production of an ascorbate analogue, erythroascorbate, by fungi. The iron reducing activity of ascorbate maintains the reactive centre Fe2+ of 2-oxoglutarate-dependent dioxygenases (2-ODDs) thus preventing inactivation. These enzymes have diverse functions and, recently, the possibility that ascorbate status in mammals could influence 2-ODDs involved in histone and DNA demethylation thereby influencing stem cell differentiation and cancer has been uncovered. Ascorbate is involved in iron uptake and transport in plants and animals. While the above biochemical functions are shared between mammals and plants, ascorbate peroxidase (APX) is an enzyme family limited to plants and photosynthetic protists. It provides these organisms with increased capacity to remove H2O2 produced by photosynthetic electron transport and photorespiration. The Fe reducing activity of ascorbate enables hydroxyl radical production (pro-oxidant effect) and the reactivity of dehydroascorbate (DHA) and reaction of its degradation products with proteins (dehydroascorbylation and glycation) is potentially damaging. Ascorbate status influences gene expression in plants and mammals but at present there is little evidence that it acts as a specific signalling molecule. It most likely acts indirectly by influencing the redox state of thiols and 2-ODD activity. However, the possibility that dehydroascorbylation is a regulatory post-translational protein modification could be explored.

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Section: Ascorbate and Dehydroascorbate Catabolismmentioning

confidence: 99%

Ascorbic acid metabolism and functions: A comparison of plants and mammals

Smirnoff

2018

Free Radical Biology and Medicine

488

368

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“…Phytonutrient retention and quality in fresh‐cut leafy vegetables could also be related to the maturity at harvest. As such, although mature spinach leaves (28 and 33 days after sowing) lost 80% of the initial ascorbate concentration of 35 ± 4 mg 100 g –1 after 3 days of storage, leaves harvested at juvenile or baby leaf stage (10 and 19 days after sowing) lost only 25–45% of the same concentration . Other constituents of leafy vegetables, such as nitrate, which could cause gastrointestinal cancers, have also been found at lower concentration in young rocket compared to mature leaves .…”

Section: Impact Of Harvest Related Factors On the Quality Of Raw Matementioning

confidence: 99%

Quality of fresh‐cut products as affected by harvest and postharvest operations

2018

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There is a rising demand for fresh-cut convenience products with high quality and nutritional standards that needs to be met by the fresh-cut industry. It is well known that harvest and postharvest handling of fresh produce has a paramount impact on its quality and storage, although most of the existing literature has focused on these impacts related only to fresh produce that is destined for the final consumers. Indeed, current harvest methods and postharvest technologies have improved fruit and vegetable handling and distribution processes by slowing down physiological processes and senescence. Nonetheless, these technologies and methods may influence the quality of fresh produce as raw material for fresh-cut processing as a result of the dynamic responses of fresh produce to handling procedures and treatments. Here, we review the existing literature on the challenges facing the fresh-cut industry, focusing on the impact of harvest, maturity, and handling of fruit and vegetables on the quality of raw materials, as well as the implications for fresh-cut products. The review also highlights areas for further research with the aim of enhancing the sensorial, nutritional and biochemical quality of such products. © 2018 Society of Chemical Industry.

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“…Pencucian buah jeruk cukup dilakukan dengan pembilasan, penggosokan kulitnya. Residu atau kontaminan yang ada di permukaan buah-buahan dapat hilang melalui pencucian, penggosokan, dan hidrolisis (Rosyidi et al, 2007;López-Fernández et al, 2013;Bakırcı et al, 2014;Dewhirst et al, 2017).…”

Section: A Stasiun Preparasiunclassified

Production Process Analysis of Baby Java’s Orange Syrup in Pilot Plant Scale

Wijana

Citraresmi

Dewanti

et al. 2016

JTP

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Penelitian ini bertujuan untuk mendapatkan informasi produksi sirup jeruk baby java pada skala pilot plant. Jeruk baby java memiliki rasa manis, memiliki kandungan vitamin C 48%, dan kadar air 80-90%. Desa Selorejo, kecamatan Dau, kabupaten Malang, memiliki 25% total jeruk hasil panen yang tidak bisa terjual karena subgrade, sehingga dilakukan diversifikasi produk menjadi sirup. Produksi skala pilot plant merupakan tahapan pengolahan sirup untuk mendapatkan data tentang neraca massa proses produksi, rendemen, dan stabilitas mutu fisik, kimia, organoleptik yang dapat digunakan untuk impelementasi skala industri. Konsentrasi bahan tambahan pada pembuatan sirup adalah fruktosa 100% dari 25 liter sari buah (32.12 kg), sukrosa 50%, asam sitrat 2%, dan CMC 1%. Proses produksi dibagi dalam tiga stasiun, yaitu stasiun preparasi, stasiun ekstraksi, dan stasiun pemasakan. Produk kemudian di uji stabilitasnya menggunakan sampel pembanding, yaitu produk komersial. Produksi sirup skala pilot plant dengan kapasitas bahan baku sari buah 25 liter membutuhkan waktu produksi selama 1042 menit. Pemasakan sari buah dengan suhu 80 °C membuat bahan menerima panas selama 95 menit. Produk yang dihasilkan merupakan sirup dengan pH 3.43, zat padat terlarut 55.1 °Brix, viskositas 29 cP, total gula 54.46%, dan vitamin C 0.23%. Rendemen yang dihasilkan sebanyak 79.63%. Hasil uji organoleptik menyatakan sirup jeruk baby java skala pilot plant tidak memiliki perbedaan yang nyata terhadap parameter warna sirup, rasa sirup dan pengenceran, serta aroma sirup produk komersial

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Novel insights into ascorbate retention and degradation during the washing and post-harvest storage of spinach and other salad leaves

Cited by 41 publications

References 38 publications

Ascorbic acid metabolism and functions: A comparison of plants and mammals

Ascorbic acid metabolism and functions: A comparison of plants and mammals

Quality of fresh‐cut products as affected by harvest and postharvest operations

Production Process Analysis of Baby Java’s Orange Syrup in Pilot Plant Scale

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