Vitamin C Contents of Commercial Fresh and Prepared Vegetables.
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- YAMAGUCHI Tomoko
- Graduate School of Human Culture, Nara Women's University
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- HAGA Shinobu
- Faculty of Human Life and Environment, Nara Women's University
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- NAGAI Keiko
- Faculty of Human Life and Environment, Nara Women's University
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- TAKAMURA Hitoshi
- Faculty of Human Life and Environment, Nara Women's University
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- MATOBA Teruyoshi
- Faculty of Human Life and Environment, Nara Women's University
Bibliographic Information
- Other Title
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- 市販の生鮮野菜および調理加工済み野菜におけるビタミンC含量の実態調査
- シハン ノ セイセン ヤサイ オヨビ チョウリ カコウ ズミ ヤサイ ニ オケ
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Abstract
The vitamin C content of commercial fresh and prepared vegetables (frozen and cooked vegetables) was investigated. Ascorbic acid and apparent oxidized vitamin C (dehydroascorbic and diketogulonic acids) were separately determined by HPLC after derivatization with 2, 4-dinitrophenylhydrazine. Of the twelve fresh vegetables tested, the ascorbic acid content was the highest in green pepper (123.7 mg/100 g) and the lowest in onion (2.4 mg/100 g). More than 90 % of the apparent total vitamin C in fresh vegetables was ascorbic acid. The ascorbic acid and apparent total vitamin C contents of each frozen vegetable were lower than those of the equivalent fresh vegetable, except for pumpkin. For the cooked vegetables, the ascorbic acid content was lower than that for each fresh vegetable. The percentages of apparent oxidized vitamin C (averaged for all the vegetables tested) were 6.8, 27.3 and 56.8% for the fresh, frozen and cooked vegetables, respectively.
Journal
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- Journal of Home Economics of Japan
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Journal of Home Economics of Japan 49 (11), 1241-1247, 1998
The Japan Society of Home Economics
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Keywords
Details 詳細情報について
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- CRID
- 1390282681309985920
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- NII Article ID
- 110003168487
- 10020024774
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- NII Book ID
- AN10040097
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- ISSN
- 18820352
- 09135227
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- HANDLE
- 10191/8567
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- NDL BIB ID
- 4604348
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- NDL-Digital
- CiNii Articles
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- Abstract License Flag
- Disallowed