Determination of vitamin C in foods: Current state of method validation
Vitamin C is one of the most important vitamins, so reliable information about its content in
foodstuffs is a concern to both consumers and quality control agencies. However, the …
foodstuffs is a concern to both consumers and quality control agencies. However, the …
Chemical composition of Brazilian chia seeds grown in different places
BP da Silva, PC Anunciação, JC da Silva Matyelka… - Food chemistry, 2017 - Elsevier
This study investigated and compared the occurrence and concentration of macronutrients,
moisture, ash, dietary fiber, fatty acids, minerals, carotenoids, vitamins, flavonoids, phenolic …
moisture, ash, dietary fiber, fatty acids, minerals, carotenoids, vitamins, flavonoids, phenolic …
UVA radiation is beneficial for yield and quality of indoor cultivated lettuce
Y Chen, T Li, Q Yang, Y Zhang, J Zou, Z Bian… - Frontiers in plant …, 2019 - frontiersin.org
Understanding the wavelength dependence of plant responses is essential for optimizing
production and quality of indoor plant cultivation. UVA is the main component of solar UV …
production and quality of indoor plant cultivation. UVA is the main component of solar UV …
Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts
M Sikora, M Świeca - Food Chemistry, 2018 - Elsevier
Enzymatic browning limits the postharvest life of minimally processed foods, thus the study
selected the optimal inhibitors of polyphenol oxidase (PPO) and evaluated their effect on …
selected the optimal inhibitors of polyphenol oxidase (PPO) and evaluated their effect on …
Chemical characterization and antioxidant capacity of the araçá-pera (Psidium acutangulum): An exotic Amazon fruit
AS Ramos, ROS Souza, APA Boleti… - Food Research …, 2015 - Elsevier
The “araçá-pera”(Psidium acutangulum DC) is an exotic guava consumed by the Brazilian
Amazon population. This paper describes 22 compounds from this fruit by UHPLC–HRMS …
Amazon population. This paper describes 22 compounds from this fruit by UHPLC–HRMS …
Effect of abiotic elicitation on main health-promoting compounds, antioxidant activity and commercial quality of butter lettuce (Lactuca sativa L.)
U Złotek, M Świeca, A Jakubczyk - Food chemistry, 2014 - Elsevier
The study presents changes in the phytochemical levels, antiradical activity and quality of
lettuce caused by different chemical elicitors: arachidonic acid (AA), jasmonic acid (JA), and …
lettuce caused by different chemical elicitors: arachidonic acid (AA), jasmonic acid (JA), and …
An improved sample preparation method for quantification of ascorbic acid and dehydroascorbic acid by HPLC
Ascorbic acid (AA) and dehydroascorbic acid (DHA) are reduced and oxidized forms of
vitamin C, which are ubiquitously found in various fruits and vegetables. The present study …
vitamin C, which are ubiquitously found in various fruits and vegetables. The present study …
Regulation of ascorbate accumulation and metabolism in lettuce by the red: blue ratio of continuous light using LEDs
L Zha, W Liu, Q Yang, Y Zhang, C Zhou… - Frontiers in Plant …, 2020 - frontiersin.org
Ascorbate (AsA), an antioxidant that cannot be synthesized and stored by the human body,
plays an essential role in the proper functioning of both plants and humans. With the goal of …
plays an essential role in the proper functioning of both plants and humans. With the goal of …
Vitamin C in camu-camu [Myrciaria dubia (HBK) McVaugh]: evaluation of extraction and analytical methods
ECE Cunha-Santos, J Viganó, DA Neves… - Food Research …, 2019 - Elsevier
Camu-camu, a typical Amazonian fruit, is known for the high vitamin C content of the peel
and pulp. As vitamin C is widely used in the food, pharmaceutical, and cosmetics industries …
and pulp. As vitamin C is widely used in the food, pharmaceutical, and cosmetics industries …
Cagaita (Eugenia dysenterica DC.) of the Cerrado of Minas Gerais, Brazil: Physical and chemical characterization, carotenoids and vitamins
L de Morais Cardoso, HSD Martino… - Food Research …, 2011 - Elsevier
The physical characteristics (diameters, height and mass), chemical composition (tritratable
acidity, soluble solids, pH, moisture, ash, protein, lipids and total dietary fiber), occurrence …
acidity, soluble solids, pH, moisture, ash, protein, lipids and total dietary fiber), occurrence …