Stability of vitamin C in fruit and vegetable homogenates stored at different temperatures
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- 作者：Katherine M. Phillipsa ; kmpvpi@vt.edu" class="auth_mail" title="E-mail the corresponding author ; McAlister Council-Trocheb ; mcalister@polymersolutions.com" class="auth_mail" title="E-mail the corresponding author ; Ryan C. McGintya ; 1 ; ryanmcg131@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Amy S. Rasora ; 1 ; arasor@vt.edu" class="auth_mail" title="E-mail the corresponding author ; Maria Teresa Tarrago-Trania ; 1 ; mtarrago@vt.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：AA ; ascorbic acid ; AO ; ascorbate oxidase ; APO ; ascorbate peroxidase ; DDI ; distilled deionized ; DHAA ; dehydroascorbic acid ; EDTA ; Ethylenediaminetetraacetic acid disodium salt dihydrate ; HPLC ; high-performance liquid chromatography ; MDD ; minimum detectable difference ; MPA ; metaphosphoric acid ; RDA ; Recommended Dietary Allowance ; RSD ; relative standard deviation ; SD ; standard deviation ; TCEP ; tris(2-carboxyethyl) phosphine hydrochloride ; UV ; ultraviolet light
- 刊名：Journal of Food Composition and Analysis
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：45
- 期：Complete
- 页码：147-162
- 全文大小：2413 K
文摘
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Vitamin C analyzed in several types of homogenized fruits and vegetables.
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Assayed after refrigerated and frozen storage (−20 °C, <−55 °C) over 1-week period.
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No change in vitamin C at <−55 °C.
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Significant losses after refrigeration or freezing at −20 °C in some foods.
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Up to 15% loss in non-acidic stored 3 days at −20 °C (17 mg/100 g in raw broccoli).
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Detailed quality control implemented and described to ensure validity of data.