Vitamin C Content of Dehydrated Vegetables

URI http://cur-ren.cjc.ac.jp/metadata/838
FulltextURL
Title
Vitamin C Content of Dehydrated Vegetables
Author
著者 Shimada Yoshihiro
著者(別表記)
著者 Ohmae Yuka
著者(別表記)
著者 Okada Moeko
著者(別表記)
著者 Kusudo Aki
著者(別表記)
著者 Takeguti Terumi
著者(別表記)
Abstract

The changes in the vitamin C content in vegetables due to solar drying were measured in green sweet pepper, broccoli and Japanese radish. Compared with content per edible portion, vitamin C content in all vegetables increased after drying. However, compared with content per dry matter, vitamin C content in all of vegetables decreased after drying. Ascorbic acid is oxidized to dehydroascorbic acid by enzymatic or non-enzymatic reactions. The quantitative ratio of dehydroascorbic acid increased in all vegetables by drying. The increase in the quantitative ratio of DHAA shows that the freshness of vegetables is lowered.

Subject
490 Medical sciences. Pharmaceutics
Keyword
Dehydrated Vegetables
Ascorbic acid
Dehydroascorbic Acid
Solar Drying
References

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4. Bechoff A, Westby A, Owori C, Menya G, Dhuique-Mayer C, Dufour D, et al.:Effect of drying and storage on the degradation of total carotenoids in orange-fleshed sweet potato cultivars. J. Sci. Food Agric. (2010) 90(4):622-629.
5. Sabry JM, Fisher KH and Dodds ML:Human utilization of dehydroascorbic acid. J. Nutr. (1956) 64, 457-466.
6. Shimada Y and Ko S:Quantitative Determination of Ascorbic Acid in Vegetables by High-Performance Liquid Chromatography. Chugokugakuen J. (2006), 5, 13-16.

Publish Date
2015
Publication Title
Chugokugakuen journal
Volume
14
Start Page
17
End Page
21
ISSN
1348-1452
NCID
AA11806612
Publisher
Chugokugakuen University/Chugoku Junior College
Copyright Holders
中国学園大学
中国短期大学
Contents Type
Departmental Bulletin Paper
language
English
File Version
publisher