CHANGES OF DEHYDROASCORBIC ACID CONTENT IN RELATION TO TOTAL CONTENT OF VITAMIN C IN SELECTED FRUITS AND VEGETABLES
Vitamin C performs many functions in the human body and is very important for its proper functioning. The main vitamin C sources in the human diet are fruits and vegetables. Changes of total content of vitamin C (Tc), L-ascorbic acid (AA) and dehydro-L-ascorbic acid (DHA) in selected fruits and veg...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Life Sciences in Lublin - Publishing House
2012-12-01
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| Series: | Acta Scientiarum Polonorum: Hortorum Cultus |
| Subjects: | |
| Online Access: | https://czasopisma.up.lublin.pl/index.php/asphc/article/view/3166 |
| _version_ | 1797393937308057600 |
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| author | Artur Mazurek Urszula Pankiewicz |
| author_facet | Artur Mazurek Urszula Pankiewicz |
| author_sort | Artur Mazurek |
| collection | DOAJ |
| description |
Vitamin C performs many functions in the human body and is very important for its proper functioning. The main vitamin C sources in the human diet are fruits and
vegetables. Changes of total content of vitamin C (Tc), L-ascorbic acid (AA) and dehydro-L-ascorbic acid (DHA) in selected fruits and vegetables during storage at 20°C until spoilage were determined. A decrease of Tc and AA contents and an increase of DHA concentration were noted. Products of high acidity such as lemon and tomato were characterized by the highest retention of vitamin C. An increase of the DHA to Tc ratio (%) was observed. On the first day of storage the DHA/Tc ratio was higher than 10% in broccoli, cucumber and banana, while on the last day – it amounted over 40% in banana and cucumber, between 20 and 40% in parsley leaves and broccoli, and below 20% in tomato, cauliflower and lemon. In order to obtain correct results of vitamin C determination in fruits and vegetables it is necessary to take DHA content into consideration.
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| first_indexed | 2024-03-09T00:12:11Z |
| format | Article |
| id | doaj.art-5d883c0a83914e659b6f52a207a31f0f |
| institution | Directory Open Access Journal |
| issn | 1644-0692 2545-1405 |
| language | English |
| last_indexed | 2024-03-09T00:12:11Z |
| publishDate | 2012-12-01 |
| publisher | University of Life Sciences in Lublin - Publishing House |
| record_format | Article |
| series | Acta Scientiarum Polonorum: Hortorum Cultus |
| spelling | doaj.art-5d883c0a83914e659b6f52a207a31f0f2023-12-12T09:53:35ZengUniversity of Life Sciences in Lublin - Publishing HouseActa Scientiarum Polonorum: Hortorum Cultus1644-06922545-14052012-12-01116CHANGES OF DEHYDROASCORBIC ACID CONTENT IN RELATION TO TOTAL CONTENT OF VITAMIN C IN SELECTED FRUITS AND VEGETABLESArtur MazurekUrszula Pankiewicz Vitamin C performs many functions in the human body and is very important for its proper functioning. The main vitamin C sources in the human diet are fruits and vegetables. Changes of total content of vitamin C (Tc), L-ascorbic acid (AA) and dehydro-L-ascorbic acid (DHA) in selected fruits and vegetables during storage at 20°C until spoilage were determined. A decrease of Tc and AA contents and an increase of DHA concentration were noted. Products of high acidity such as lemon and tomato were characterized by the highest retention of vitamin C. An increase of the DHA to Tc ratio (%) was observed. On the first day of storage the DHA/Tc ratio was higher than 10% in broccoli, cucumber and banana, while on the last day – it amounted over 40% in banana and cucumber, between 20 and 40% in parsley leaves and broccoli, and below 20% in tomato, cauliflower and lemon. In order to obtain correct results of vitamin C determination in fruits and vegetables it is necessary to take DHA content into consideration. https://czasopisma.up.lublin.pl/index.php/asphc/article/view/3166L-ascorbic aciddehydro-L-ascorbic aciddifferential methodTCEPHPLC |
| spellingShingle | Artur Mazurek Urszula Pankiewicz CHANGES OF DEHYDROASCORBIC ACID CONTENT IN RELATION TO TOTAL CONTENT OF VITAMIN C IN SELECTED FRUITS AND VEGETABLES Acta Scientiarum Polonorum: Hortorum Cultus L-ascorbic acid dehydro-L-ascorbic acid differential method TCEP HPLC |
| title | CHANGES OF DEHYDROASCORBIC ACID CONTENT IN RELATION TO TOTAL CONTENT OF VITAMIN C IN SELECTED FRUITS AND VEGETABLES |
| title_full | CHANGES OF DEHYDROASCORBIC ACID CONTENT IN RELATION TO TOTAL CONTENT OF VITAMIN C IN SELECTED FRUITS AND VEGETABLES |
| title_fullStr | CHANGES OF DEHYDROASCORBIC ACID CONTENT IN RELATION TO TOTAL CONTENT OF VITAMIN C IN SELECTED FRUITS AND VEGETABLES |
| title_full_unstemmed | CHANGES OF DEHYDROASCORBIC ACID CONTENT IN RELATION TO TOTAL CONTENT OF VITAMIN C IN SELECTED FRUITS AND VEGETABLES |
| title_short | CHANGES OF DEHYDROASCORBIC ACID CONTENT IN RELATION TO TOTAL CONTENT OF VITAMIN C IN SELECTED FRUITS AND VEGETABLES |
| title_sort | changes of dehydroascorbic acid content in relation to total content of vitamin c in selected fruits and vegetables |
| topic | L-ascorbic acid dehydro-L-ascorbic acid differential method TCEP HPLC |
| url | https://czasopisma.up.lublin.pl/index.php/asphc/article/view/3166 |
| work_keys_str_mv | AT arturmazurek changesofdehydroascorbicacidcontentinrelationtototalcontentofvitamincinselectedfruitsandvegetables AT urszulapankiewicz changesofdehydroascorbicacidcontentinrelationtototalcontentofvitamincinselectedfruitsandvegetables |