The variations of ascorbic acid content in vegetable processing

Lee, C.Y.; Downing, Donald L.; Iredale, H.D.; Chapman, Julie A.

doi:10.1016/0308-8146(76)90010-8

Cited by 24 publications

(16 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…retention of the initial ascorbic acid in one study (Table V) (94) and 38-60% retention in another study (99). The latter study reported considerably lower vitamin C loss during the blanching operation and thus higher total retention.…”

Section: Commercial Sterilization Of Peas In a Retort Resulted In A 33%mentioning

confidence: 90%

“…The low total retention of vitamin C for beets was largely because of blanching and peeling operations. Large blanching losses for wax beans and green beans were also reported (99).…”

Section: Commercial Sterilization Of Peas In a Retort Resulted In A 33%mentioning

confidence: 92%

“…The latter study reported considerably lower vitamin C loss during the blanching operation and thus higher total retention. Final retention of vitamin C in other vege tables after canning was 40% for corn and 23% for beets (99). The low total retention of vitamin C for beets was largely because of blanching and peeling operations.…”

Section: Commercial Sterilization Of Peas In a Retort Resulted In A 33%mentioning

confidence: 99%

See 2 more Smart Citations

Harvesting, Processing, and Cooking Influences on Vitamin C in Foods

Erdman

Klein

1982

Ascorbic Acid: Chemistry, Metabolism, and Uses

View full text Add to dashboard Cite

Vitamin C is considered the most labile of the vitamins in our food supply. Reduced ascorbic acid (RAA), which is the predominant form found in foods of plant origin, can be reversibly oxidized to dehydroascorbic acid (DHA). Further irreversible oxidation of RAA or DHA to diketogulonic acid or other products results in loss of biological activity. Oxidation can occur in the presence of metal catalysts, or plant oxidase enzymes, particularly following cell damage, or as a result of heat during food processing. Vitamin C is easily leached from foods during processing and is discarded with washing, soaking, or cooking water. Ascorbic acid losses begin with harvesting and continue through handling, industrial or home preparation, cooking, and storage of plant foods.

show abstract

Section: Commercial Sterilization Of Peas In a Retort Resulted In A 33%mentioning

confidence: 90%

“…The low total retention of vitamin C for beets was largely because of blanching and peeling operations. Large blanching losses for wax beans and green beans were also reported (99).…”

Section: Commercial Sterilization Of Peas In a Retort Resulted In A 33%mentioning

confidence: 92%

Section: Commercial Sterilization Of Peas In a Retort Resulted In A 33%mentioning

confidence: 99%

See 1 more Smart Citation

Harvesting, Processing, and Cooking Influences on Vitamin C in Foods

Erdman

Klein

1982

Ascorbic Acid: Chemistry, Metabolism, and Uses

View full text Add to dashboard Cite

show abstract

“…Jalapeño pepper cultivar blanched prior to pasteurization lost 75% of its AA (Howard et al, 1994), while for the same variety, Saldana and Meyer (1981) found that AA was well retained, after blanching and pasteurization. According to several authors, the thermal sensitivity of AA can depend of many factors, such as the individual crop (Lee, Downing, Iredale, & Chapman, 1976;Roig, Rivera, & Kennedy, 1995), the maturity stage, the blanching method, and the timeetemperature processing conditions (Lee & Howard, 1999), that can cause different degrees of inactivation of ascorbic acid oxidase and removal of residual oxygen from vegetable tissue (Selman, 1994).…”

Section: Ascorbic Acidmentioning

confidence: 99%

Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.)

Castro

Saraiva

Domingues

et al. 2011

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…11 Also, some environmental and varietal factors can cause unfavourable changes in vitamin C content. 12,13 Towel gourd (genus Luffa), a vegetable originating in India, is extensively grown in Asia owing to the unique nature of its fruits, which are used for both food and industrial purposes. The genus has two species, Luffa cylindrica and Luffa acutangula.…”

Section: Introductionmentioning

confidence: 99%

Effects of genotype and environment on vitamin C content and its heterosis in towel gourd fruits

Tan

et al. 2007

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND: Vitamin C is an indispensable component in the diet of humans, who lack the ability to synthesise it. Towel gourd (Luffa cylindrica L.) is a vegetable that is widely consumed in Asia, but little is known about the vitamin C content in its fresh fruits. In this study the effects of genotype and environment on the vitamin C content and its heterosis in towel gourd fruits were investigated using eight inbred lines and nine F 1 hybrids planted in two different seasons (spring and summer).

show abstract

The variations of ascorbic acid content in vegetable processing

Cited by 24 publications

References 13 publications

Harvesting, Processing, and Cooking Influences on Vitamin C in Foods

Harvesting, Processing, and Cooking Influences on Vitamin C in Foods

Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.)

Effects of genotype and environment on vitamin C content and its heterosis in towel gourd fruits

Contact Info

Product

Resources

About