Validation and Quality Assurance of Ascorbic Acid Determination in Agricultural Products

Hegedűs, Ondrej; Szarka, Katarí­na; Hegedüsová, Alžbeta; Gódány, Zsuzsanna; Šlosár, Miroslav; Nechifor, Aurelia Cristina; Tonk, Szende

doi:10.37358/rc.19.7.7329

Cited by 3 publications

(1 citation statement)

References 28 publications

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“…The total soluble solids, defined by Hegedűsová et al [ 25 ] as additive quantity that expresses the content of dissolved substances, mainly sugars, in vegetable or fruit extracts, were also tested and are summarized in Table 8 . The values for total soluble solids ranged from 3.54 (‘Valentine’, HTA) to 4.37 °BRIX (‘Red Champagne’, HTB).…”

Section: Resultsmentioning

confidence: 99%

The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice

Mezeyová

Mezey

Andrejiová

2021

Plants

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Since scientific interest in rhubarb from a culinary point of view is a relatively new issue, the aim of this study was to test five edible cultivars of Rheum rhabarbarum L. (‘Poncho’, ‘Canadian Red’, ‘Valentine’, ‘Red Champagne’, and ‘Victoria’) from a specific culinary perspective, i.e., processing into juice. Total yields (t/ha) were established in six harvests during a two-year field experiment. For juice production and subsequent laboratory analysis, rhubarb petioles from two different harvest terms were used (i.e., harvest term A (HTA) and harvest term B (HTB)). Analyses of total sugar, glucose, fructose, total soluble solids (TSS), total acidity, malic acid, and pH level were determined by FT-IR spectrophotometer. Total yields of petioles varied between 28.77 t/ha (‘Canadian Red’) and 45.58 t/ha (‘Red Champagne’) at a density of 11,000 pl/ha. ‘Red Champagne’ significantly (p < 0.05) reached the highest juice yield potential (85%) and the highest values of glucose (9.97 g/L), total soluble solids (4.37 g/L), and total sugars (54.96 g/L).

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Section: Resultsmentioning

confidence: 99%

The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice

Mezeyová

Mezey

Andrejiová

2021

Plants

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Thermal Treatment Influence on Selected Nutritional Values of Common Sea Buckthorn (Hyppophae rhamnoides) Juice

et al. 2022

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Since ancient times, sea buckthorn (Hyppophae rhamnoides) (SBT) has been utilized as a medical plant for its ability to extract health-promoting compounds from its fruits, seeds, pulp, skin, bark, roots, and leaves. L-ascorbic acid is primarily found in fruits, and because of this, it can be utilized as a fortification agent to enhance other juices. The study’s goal was to look into how the L-ascorbic acid and selected nutritional parameters in common sea buckthorn juice changed over the period of storage and different thermal treatments. The L-ascorbic acid stability in the processed juice in both used varieties (“Hergo” and “Leikora”) was ensured by the processing technology with a modified vat (or batch) (low-temperature long-time pasteurization) process. Even after being sterilized at 120 °C for 15 min, the amount of L-ascorbic acid in the processed sea buckthorn juice in both varieties was unaffected and ranged between 1762 and 2058 mg/kg. There was no change in the pH level at the same time; it stayed extremely low (about 2.3), which may have helped the L-ascorbic acid to stabilize. The sterilized juice variant in both varieties had the highest levels of glucose, fructose, total sugar, malic acid, total acid, and total soluble solids (TSS), which were significantly higher than in fresh juice or in either variant after pasteurization. Given this, we advise processing the SBT berries immediately after harvest using thermal processing to prevent ascorbic acid (AA) loss, or storing them under frost conditions until processing.

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Fruit red colorants impact on the antiradical activity determined by DPPH method

Hegedűs

Szarka

Vargová

et al. 2020

Potr. S. J. F. Sci.

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This work is focused on the determination of antiradical activity (ARA) by the method of free radical scavenging of 2,2-Diphenyl-1-picrylhydrazyl (DPPH). Since the DPPH solution is intense purple-coloured and absorbs at a wavelength of 517 nm, similar to the anthocyanin colorants of fruits, the modification of the method examined the effect of the colour of the sample extracts on the result of the ARA determination. Statistical evaluation of the results of the analyses using Youden's graphing method revealed that the two compared method adjustments gave consistent results over the observed range of antiradical activity. It also showed that there was no statistically significant difference between the mean ARA values obtained by the two treatments. Investigation of the effect of the evaluated fruit components revealed a strong correlation between the content of ascorbic acid and ARA in samples containing no anthocyanin colorants. For the fruit samples studied, ARA values showed a strong correlation with polyphenol content.

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Validation and Quality Assurance of Ascorbic Acid Determination in Agricultural Products

Cited by 3 publications

References 28 publications

The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice

The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice

Thermal Treatment Influence on Selected Nutritional Values of Common Sea Buckthorn (Hyppophae rhamnoides) Juice

Fruit red colorants impact on the antiradical activity determined by DPPH method

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