Stability of vitamin C in frozen raw fruit and vegetable homogenates

Journal of Food Composition and Analysis

Volumn 23, Issue 3, 2010, Pages 253-259

  Phillips, Katherine M ^a   Tarragó Trani, Maria Teresa ^a   Gebhardt, Susan E ^b   Exler, Jacob ^b   Patterson, Kristine Y ^b   Haytowitz, David B ^b   Pehrsson, Pamela R ^b   Holden, Joanne M ^b  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

Author keywords

Analysis; Ascorbic acid; Citrus; Clementines; Collards; Dehydroascorbic acid; Food analysis; Food composition; Freezing; Fruits; Homogenization; Juice; Leafy greens; Oranges; Potatoes; Stability; Storage; Tangerines; Temperature; Vegetables; Vitamin C

Indexed keywords

BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. VIRIDIS; CITRUS; CITRUS CLEMENTINA; CITRUS RETICULATA; SOLANUM TUBEROSUM;

EID: 77950300407     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2009.08.018     Document Type: Article

References (29)

1. Arrigoni O., and De Tullio M.C. The role of ascorbic acid in cell metabolism: between gene-directed functions and unpredictable chemical reactions. Journal of Plant Physiology 157 (2000) 481-488
2. Bender D.A. Vitamin C (ascorbic acid). In: Bender D.A. (Ed). Nutritional Biochemistry of the Vitamins. 2nd ed. (2003), Cambridge University Press, Cambridge, UK 357-384
3. Burdurlu H.S., Koca N., and Karadeniz F. Degradation of vitamin C in citrus juice concentrates during storage. Journal of Food Engineering 74 (2006) 211-216
4. Byers T., and Perry G. Dietary carotenes, vitamin C, and vitamin E as protective antioxidants in human cancers. Annual Review of Nutrition 12 (1992) 139-159
5. Davies M.B., Austin J., and Partridge D.A. Vitamin C: Its Chemistry and Biochemistry (1991), Royal Society of Chemistry, Cambridge, UK
6. Eitenmiller R.R., Ye L., and Landen Jr. W.O. Ascorbic acid: vitamin C. In: Eitenmiller R.R., Ye L., and Landen Jr. W.O. (Eds). Vitamin Analysis for the Health and Food Sciences. 2nd ed. (2008), CRC Press, Boca Raton, FL, USA 231-289
7. Food and Nutrition Board, Institute of Medicine. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids (2000), National Academies Press, Washington, DC, USA
8. Franke A.A., Custer L.J., Arakaki C., and Murphy S.P. Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii. Journal of Food Composition and Analysis 17 (2004) 1-35
9. Gonzalez E.M., de Ancos B., and Cano M.P. Relation between bioactive compounds and free radical scavenging capacity in berry fruits during frozen storage. Journal of the Science of Food and Agriculture 83 (2003) 722-726
10. Haytowitz D.B., Pehrsson P.R., and Holden J.M. The identification of key foods for food composition research. Journal of Food Composition and Analysis 15 (2002) 183-194
11. Haytowitz D.B., Pehrsson P.R., and Holden J.M. The National Food and Analysis Program: a decade of progress. Journal of Food Composition and Analysis 21 Supp. 1 (2008) S94-S102
12. Johnston C.S., and Bowling D.L. Stability of ascorbic acid in commercially available orange juices. Journal of the American Dietetic Association 102 (2002) 525-529
13. Johnston C.S., Steinberg F.M., and Rucker R.B. Ascorbic acid. In: Zempleni J., Rucker R.B., McCormick D.B., and Suttie J.W. (Eds). Handbook of Vitamins. 4th ed. (2007), CRC Press, Boca Raton, FL, USA 489-520
14. Lee S.K., and Kader A.A. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biology and Technology 20 (2000) 207-220
15. Martínez S., López M., González-Raurich M., and Bernardo Alvarez A. The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuum L.). International Journal of Food Sciences and Nutrition 56 (2005) 45-51
16. Moser U., and Bendich A. Vitamin C. In: Machlin L.J. (Ed). Handbook of Vitamins (1990), Marcel Dekker, New York, NY, USA 195-232 (Ch. 5)
17. Musulin R.R., and King C.G. Metaphosphoric acid in the extraction and titration of vitamin C. Journal of Biological Chemistry 116 (1936) 409-413
18. Nyyssonen K., Salonen J.T., and Parviainen M.T. Ascorbic acid. In: Leenheer A.P.D., Lambert E., and Bocxlaer J.F. (Eds). Modern Chromatogragraphic Analysis of Vitamins (2000), Marcel Dekker, New York, NY, USA 271-300
19. Pehrsson P.R., Haytowitz D.B., Holden J.M., Perry C.R., and Beckler D.G. USDA's National Food and Nutrient Analysis Program: food sampling. Journal of Food Composition and Analysis 13 (2000) 379-389
20. Phillips K.M., Simpkins A.H., Amanna K.R., Wolf W., Stewart K.K., Clark S., Kim K.P., Beecher G.R., and Holden J. Long-term stability of nutrients in a frozen mixed food control material. Fresenius Journal of Analytical Chemistry 370 (2001) 297-302
21. Phillips K.M., Wunderlich K.M., Holden J.M., Exler J., Gebhardt S.E., Haytowitz D.B., Beecher G.R., and Doherty R.F. Stability of 5-methyltetrahydrofolate in frozen fresh fruits and vegetables. Food Chemistry 92 (2005) 587-595
22. Phillips K.M., Patterson K.Y., Rasor A.S., Exler J., Haytowitz D.B., Holden J.M., and Pehrsson P.R. Quality-control materials in the USDA National Food and Nutrient Analysis Program (NFNAP). Analytical and Bioanalytical Chemistry 384 (2006) 1341-1355
23. Saari N.B., Fujita S., Miyazoe R., and Okugawa M. Distribution of ascorbate oxidase activities in the fruits of family cucurbitaceae and some of their properties. Journal of Food Biochemistry 19 (1995) 321-327
24. Taylor J.K. Quality Assurance of Chemical Measurements (1987), Lewis Publishers, Chelsea, MI, USA
25. U.S. Department of Agriculture (USDA), Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 14 (2001), USDA Nutrient Data Laboratory, Beltsville, MD, USA
26. U.S. Department of Agriculture (USDA), Agricultural Research Service, 2008. USDA Nutrient Database for Standard Reference, Release 22. Retrieved November 30, 2008 from the Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/.
27. U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 2007. Approximate pH of foods and food products. Retrieved September 20, 2008 from the Center for Food Safety and Applied Nutrition web site: http://vm.cfsan.fda.gov/∼comm/lacf-phs.html.
28. Vanderslice J.T., Higgs D.J., and Block G. Ascorbic acid and dehydroascorbic acid content of foods-as-eaten. Journal of Food Composition and Analysis 3 (1990) 105-118
29. Wechtersbach L., and Cigic B. Reduction of dehydroascorbic acid at low pH. Journal of Biochemical and Biophysical Methods 70 (2007) 767-772