Vitamin C Content of Dehydrated Vegetables

URI http://cur-ren.cjc.ac.jp/metadata/838
フルテキストURL
タイトル
Vitamin C Content of Dehydrated Vegetables
著者
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)
抄録

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.

主題
490 医学. 薬学
キーワード
Dehydrated Vegetables
Ascorbic acid
Dehydroascorbic Acid
Solar Drying
参考文献

1. Mujumdar AS. (2007). Handbook in Industrial Drying. Boca Raton, FL:CRC Press.
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3. Negi PS and Roy SK:Effect of low-cost storage and packing on quality and nutritive value of fresh and dehydrated carrots. J. Sci. Food Agric. (2000) 80(15), 2169-2175.
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.

発行日
2015
出版物タイトル
Chugokugakuen journal
14
開始ページ
17
終了ページ
21
ISSN
1348-1452
NCID
AA11806612
出版者
Chugokugakuen University/Chugoku Junior College
著作権者
中国学園大学
中国短期大学
資料タイプ
紀要論文
言語
英語
論文のバージョン
publisher