منابع مشابه
Vitamin C in Vegetables
The oxidation of ascorbic acid to dehydroascorbic acid may be cat,alyzed by copper (1, 8)) by ot,her metals (11) and metallic compounds, by norit charcoal (5)) and by an enzyme or enzyme complex (12, 13). The dehydroascorbic acid has an antiscorbutic activity similar to that of ascorbic acid (6) and may be reduced to the latter by the use of H,S and other reductants (14) The existence of ascorb...
متن کامل[Vitamin C loss in vegetables during storage, preparation and distribution in restaurants].
The main objective of this study was to evaluate vitamin c loss following vegetable manipulation stages, reception, storage, preparation, and distribution, in commercial and institutional restaurants. Seven vegetables were used: lettuce, carrots, chicory, collard greens, cauliflower, cabbage and tomatoes. Vitamin c analysis was made by high-performance liquid chromatography (hplc). After all ma...
متن کاملEffects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables
The purpose of this study was to evaluate the effects of processing, i.e. heating (98 !C, 10 min), freezing (!20 !C) and freeze-drying on anthocyanins, carotenoids, and vitamin C in summer fruits and vegetables, i.e. cherries, nectarines, apricots, peaches, plums, carrots and red bell peppers. The commodities were collected from growers located in the Otago region (namely Cromwell, Roxburgh, Mo...
متن کاملPhylloquinone (vitamin K1) content of vegetables
Assessment of vitamin K (VK) dietary intakes has been limited by incomplete VK food composition data for the US food supply. The phylloquinone (VK-1 or vitamin K1) concentrations of a variety of geographically representative vegetables (n 1⁄4 218) were determined by reversed-phase high performance liquid chromatography with fluorescent detection. Green leafy and flower vegetables including broc...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 1937
ISSN: 0021-9258
DOI: 10.1016/s0021-9258(18)74479-7