- Tytuł:
- The content of ascorbic and dehydroascorbic acids and vitamin C in non-preserved juices, depending on their type and storage time
- Autorzy:
-
Drywien, M.E.
Frackiewicz, J.
Szpoton, S. - Powiązania:
- https://bibliotekanauki.pl/articles/2082839.pdf
- Data publikacji:
- 2021
- Wydawca:
- Narodowy Instytut Zdrowia Publicznego. Państwowy Zakład Higieny
- Tematy:
-
vitamin C
ascorbic acid
dehydroascorbic acid
non-preserved juices - Opis:
- Background. Vitamin C is one of the most important water-soluble vitamins. It is responsible for many important functions in the body, including: it has a positive effect on maintaining immunity, protects the body against free radicals, and also participates in the synthesis of hormones. Juices can be a good source of this vitamin. Most of the juices available on the market are processed products. Untreated juices, which do not contain added preservatives, sugar and are not pasteurized, constitute a smaller group on the market. Therefore, this group of juices can be a valuable product in human nutrition. Objective. The aim of the study was to analyze the content of ascorbic acid (AA), dehydroascorbic acid (DHAA) and vitamin C (TAA) in non-preserved juices, depending on their type and storage time. Material and methods. The analysis of TAA, AA and DHAA content in juices was carried out in ten types of non- preserved juices from two companies (A and B), purchased in a chain of retail outlets. The analyzed juices in company A were: sauerkraut and carrot, grapefruit, orange, apple and mandarin, while in company B: orange, apple, apple and quince, grapefruit and mandarin. In test 1, the first ten juices were analyzed, in test 2 - another ten juices after one month, in test 3 - juices from test 2 were used, and three days after opening the package and storing the juices in standard refrigeration conditions, the stability test of AA was analyzed. The AA and TAA contents were determined using the high performance liquid chromatography (HPLC) method. The DHAA content was calculated by subtracting the AA content from the TAA content. Results. The highest TAA content was found in citrus juices, i.e. grapefruit, orange and mandarin, and the lowest in sauerkraut and carrot juices and apple juice. Moreover, ascorbic acid in apple juice was characterized by the lowest durability. Conclusions. In the production of non-preserved apple juice, consideration should be given to the natural protection of ascorbic acid by the addition of citrus or other fruit juice, vegetable juice or by using a mild technology in the production process.
- Źródło:
-
Roczniki Państwowego Zakładu Higieny; 2021, 72, 4; 373-379
0035-7715 - Pojawia się w:
- Roczniki Państwowego Zakładu Higieny
- Dostawca treści:
- Biblioteka Nauki
Artykuł