The effect of pre-process handling conditions on the ascorbic acid content of green leafy vegetables

Faboya, O.O.P.

doi:10.1016/0308-8146(90)90187-9

Cited by 11 publications

(7 citation statements)

References 5 publications

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“…However in the case of amaranthus, 71% of ascorbic acid was lost in 7 days of refrigerated storage. This was in contrast to the studies reported by Faboya (1990) who noted no significant vitamin C losses upon refrigerated storage of green leafy vegetables. However, varying degrees of ascorbic acid loss has been reported in other vegetables upon refrigerated storage or freezing (Galgano, Favti, Caruso, Pietrafesa, & Natella, 2007;Katsaboxakis & Papanicolaou, 1996).…”

Section: Processing Induced Lossescontrasting

confidence: 85%

“…Tray drying involves control of temperature and air flow and is distinct from sun drying. Faboya (1990) reported a 64% loss of ascorbic acid content in five leafy vegetables after 8 h of direct exposure to sunlight. However, cabinet tray drying has been shown to retain higher ascorbic acid as compared to sun drying in GLV (Lakshmi & Vimala, 2000) and this form was employed in the present study.…”

Section: Processing Induced Lossesmentioning

confidence: 98%

“…GLV are also prone to vitamin losses during pre-processing handling, conditions like exposure to light, refrigerated storage etc. (Faboya, 1990).…”

Section: Introductionmentioning

confidence: 95%

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Controlled lactic fermentative stabilization of ascorbic acid in amaranthus paste

Jagannath

Raju

Bawa

2012

LWT - Food Science and Technology

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Section: Processing Induced Lossescontrasting

confidence: 85%

Section: Processing Induced Lossesmentioning

confidence: 98%

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Controlled lactic fermentative stabilization of ascorbic acid in amaranthus paste

Jagannath

Raju

Bawa

2012

LWT - Food Science and Technology

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“…6 -9 Immediate processing of leafy vegetables after harvesting or storage in a refrigerator conserves the ascorbic acid concentration. 10 Some studies have been reported on the effect of γ -irradiation on ascorbic acid content during storage. 11,12 γ -Irradiated potatoes, under identical storage conditions, initially showed 6-15% additional loss of ascorbic acid compared with the control but on prolonged storage, showed large losses compared with the control.…”

Section: Introductionmentioning

confidence: 99%

A study on degradation kinetics of ascorbic acid in drumstick (Moringa olifera) leaves during cooking

2005

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The kinetics of ascorbic acid degradation in drumstick (Moringa olifera) leaves as well as in pure ascorbic acid solutions at the initial concentrations present in drumstick leaves over a temperature range of 50-120 • C (isothermal temperature process) has been studied. The degradation kinetics of ascorbic acid was also evaluated in normal open-pan cooking, pressure-cooking and a newly developed and patented fuelefficient eco cooker (non-isothermal heating process). The ascorbic acid degradation followed first-order reaction kinetics where the rate constant increased with an increase in the temperature. The temperature dependence of degradation was adequately modelled by the Arrhenius equation. A mathematical model was developed using the isothermal kinetic parameters obtained to predict the losses of ascorbic acid from the time-temperature data of the non-isothermal heating/processing method. The results obtained indicate the ascorbic acid degradation is of similar order of magnitude in all the methods of cooking.

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“…Faboya (1990) demonstrated that ascorbic acid level in V. amygdalina decreases with storage time. Oshodi (1992) found that the dried leaves of V. amygdalina were rich in minerals, especially in phosphorus (P), and that the content of ascorbic acid was temperature dependent.…”

Section: Introductionmentioning

confidence: 99%

Effect of post-harvest processing on the nutrient and anti-nutrient compositions of Vernonia amygdalina leaf

Shokunbi¹,

Anionwu²,

Sonuga³

et al. 2011

Afr. J. Biotechnol.

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Vernonia amygdalina leaves are used as soup condiment in Nigeria either in the processed or unprocessed forms. This study assessed the effect of some conventional post-harvest treatments on the proximate, vitamins, minerals and anti-nutrient compositions of the leafy vegetable. Fresh leaves of V. amygdalina were subjected to two different processing methods; abrasion with salt (AWS) and abrasion without salt (AWOS). The proximate, -carotene, vitamins B 1 , B 3 , C and E, minerals sodium (Na), potassium (K), calcium (Ca), phosphorus (P), iron (Fe), manganese (Mn), magnesium (Mg), zinc (Zn), cupper (Cu), aluminium (Al), selenium (Se), cobalt (Co), arsenic (As), cadmium (Cd) and lead (Pb) and anti-nutrients (phytate, tannin, oxalate and cyanide) contents of the vegetable were subsequently evaluated by standard methods. The results showed that unprocessed V. amygdalina had 34.56% protein, 6.04% fat, 9.08% fibre, 5.60% ash and 44.73% carbohydrate on dry weight (DW) basis. However, processing techniques employed caused a significant decrease (p<0.05) in the protein, fat and ash contents of V. amygdalina leaf; while there was no significant difference in the fibre and carbohydrate contents. Processing with or without salt significantly decreased (p<0.05) the levels of vitamins B 1 , B 3 , C, E and -carotene compared with the unprocessed leaf. Elemental analysis revealed varied activities for all the elements except As and Cd that were non-detectable. The processing also depleted the levels of all the minerals detected in the fresh leaf. Phytate, tannins, oxalate and cyanide were detected in the fresh leaf and were notable to decrease by processing steps. In conclusion, V. amygdalina has very high nutrient and anti-nutrient potentials; however, the various conventional post-harvest processing tend to cause a significant decrease (p<0.05) in these parameters. Abrasion with minimal salt is most advisable.

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The effect of pre-process handling conditions on the ascorbic acid content of green leafy vegetables

Cited by 11 publications

References 5 publications

Controlled lactic fermentative stabilization of ascorbic acid in amaranthus paste

Controlled lactic fermentative stabilization of ascorbic acid in amaranthus paste

A study on degradation kinetics of ascorbic acid in drumstick (Moringa olifera) leaves during cooking

Effect of post-harvest processing on the nutrient and anti-nutrient compositions of Vernonia amygdalina leaf

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