the comparison of acid ascorbic content during processing of some vegetables and fruits
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2015
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Abstract
In this work there was searched the ascorbic acid content variation in four plant species during processing. The
biological material was represented by: green onion, spinach leaves, pear fruits (from vegetable farms around Suceava town)
and kiwi fruits (from supermarket). The ascorbic acid content was determined through a method based on reduction (by the
ascorbic acid) of 2.6-Dichlorphenol-indophenol to the corresponding leucoderivate. Through grinding and one hour
exposure to air at 20-22°C, the largest reduction in ascorbic acid content was in pear fruits (50%), and the lowest one in
spinach leaves (11.7%). By means of thermal processing (boiling) the ascorbic acid content of the analyzed species has
changed in different proportions. Thus, as compared to fresh samples, in boiled ones the vitamin C content has decreased
most in pear fruits (by 52.6%) and least in spinach leaves (by 38.5%). Under the same conditions, in green onion sample
the ascorbic acid mean content has increased by 10.8%, compared to fresh sample. In the fruit species, under thermal
processing conditions, the ascorbic acid mean content was different as against heat-unprocessed samples. Thus, at kiwi
fruits both in samples poached with sugar and without sugar, the total content of ascorbic acid (from product and boiling
liquid) was superior to the heat-unprocessed samples. In contrast, at pear fruits, under the same experimental conditions,
the total content of ascorbic acid was lower than in heat-unprocessed samples.
| Reference Key |
avramiuc2015analelethe
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|---|---|
| Authors | ;Marcel Avramiuc |
| Journal | international journal of online engineering (ijoe) |
| Year | 2015 |
| DOI |
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