Comparative study on the vitamin C contents of the food legume seeds

Journal of Nutritional Science and Vitaminology

Volumn 54, Issue 1, 2008, Pages 1-6

  Moriyama, Michie ^a   Oba, Kazuko ^b  

^a AICHI GAKUSEN UNIVERSITY   (Japan)

^b CHUBU UNIVERSITY   (Japan)

Author keywords

Cooking; Imbibition; L ascorbic acid; Legume seed; Vitamin C

Indexed keywords

ASCORBIC ACID;

ARTICLE; FOOD COMPOSITION; LEGUME; NONHUMAN; SOYBEAN;

ASCORBIC ACID; COOKERY; DESICCATION; FABACEAE; FOOD HANDLING; NUTRITIVE VALUE; SEEDS; SPECIES SPECIFICITY;

GLYCINE MAX; PHASEOLUS VULGARIS; PISUM SATIVUM; VICIA FABA; VIGNA ANGULARIS; VIGNA MUNGO; VIGNA RADIATA VAR. RADIATA;

EID: 40949103625     PISSN: 03014800     EISSN: 18817742     Source Type: Journal    
DOI: 10.3177/jnsv.54.1     Document Type: Article

References (15)

1. Carroll KK, Hamilton RMG. 1975. Effect of dietary protein and carbohydrate on plasma cholesterol levels in relation to atherosclerosis. J Food Sci 40: 18-23.
2. Pallanca EJ, Smirnoff N. 1999. Ascorbic acid metabolism in pea seedlings. A comparison of D-glucosone, L-sorbobone, and L-galactono-1, 4-lactone as ascorbate precursors. Plant Physol 120: 453-461.
3. Investigation Committee for Food Composition Study. 2001. The Fifth Table of Standard Japanese Food Composition. Ishiyaku syuppan, Tokyo.
4. Moriyama M, Oba K. 2000. Effect of shell on the change in vitamin C content of immature legumes during cold storage. J Home Econ Jpn 51: 15-21 (in Japanese).
5. Moriyama M, Oba K. 2004. Vitamin C content and DPPH radical-scavenging of various sprouts and cooked cotyledons of Toumyo. J Home Econ Jpn 55: 153-158 (in Japanese).
6. Oba K, Yamamoto A, Kawai A, Sakata A, Yamazaki M, Niwa M. 2000. Vitamin C content of fresh and prepared vegetables assayed by 2, 4-dinitrophenylhydrazine colorimetric method and HPLC. Vitamins 74: 435-440 (in Japanese).
7. Yasui Y, Hayashi M. 1991. Simultaneous determination of ascorbic acid and dehydroascorbic acid by high performance liquid chromatography. Anal Sci 7: 125-128.
8. Oba K, Yamamoto A, Moriyama M. 2001. Amount of vitamin C of fresh, frozen and cooked vegetables - Comparison of the values determined by DNP colorimetric method and HPLC -. J Nagoya Women's Univ 47: 67-76 (in Japanese).
9. Burkholder PR, Mcveigh I. 1945. Vitamin content of some mature and germinated legume seeds. Plant Physiol 20: 301-306.
10. Wai KNT, Bishop JC, Mack PB, Cotton RH. 1946. The vitamin content of soybeans and soybean sprouts as function of germintaion time. Plant Physiol 22: 117-126.
11. Arrigoni O, DeGara L, Tommasi F, Liso R. 1992. Changes in the ascorbate system during seed development of vicia fava L. Plant Physiol 99: 235-238.
12. Oba K. 1997. Synthesis of L-ascorbic acid in Vigna ungo sprouts. Sequential development of the enzymes involved in the synthesis and metabolism. Plant Physiol 114: s313.
13. Mapson LW, Moustafa EM. 1956. Ascorbic acid and glutathione as respiratory carriers in the respiration of pea seedlings. Biochem J 62: 248-259.
14. Yamaguchi M, Joslyn MA. 1950. Investigation of ascorbic acid dehydrogenase of peas (Pisum sativum) and its distribution in the developing plant. Plant Physiol 26: 757-772.
15. Morinaga Y. 1990. Effects of galactono-γ-lactone on the formation of L-ascorbic acid in germinating black matpe seeds. J Home Econ Jpn 41: 447-450 (in Japanese).