Influence of processing on vitamin C content of rosehip fruits

Sorina Ropciuc, Ana Leahu

Abstract


Abstract

To determine the effects of processing, such as dried fruits and pasteurization, on selected quality parameters, rosehip were processed to syrup, jam and dried fruits tea. For investigation of the contents of ascorbic acid, total soluble solids, pH values and the antioxidant capacity, samples were taken after different stages of production to determine the effects of processing.

The content of vitamin C was measured in the samples was separated, identified and dosed in a HPLC SHMADZU system coupled with UV–VIS detector (DAD).

Ascorbic acid values of rosehip fruits dried tea and syrup were determined as 0.72 and 2.18 mg/100g, respectively. In addition, ascorbic acid contents of the rosehip fruits and jam were established as 415.86 and 37mg /100g, respectively.

The colour changing from the different juice samples was measured by lightness values (L*), redness values (a*) and yellowness (b*) values. The result indicated the change in Hunter parameters, L* and b*.

The results from the present study prove that the loss of vitamin C depends on the method of processing.


Keywords


Keywords: ascorbic acid, colour rosehip fruits, syrup fruit.

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LUCRARI STIINTIFICE ZOOTEHNIE SI BIOTEHNOLOGII (SCIENTIFIC PAPERS ANIMAL SCIENCE AND BIOTECHNOLOGIES)

ISSN print 1841 - 9364
ISSN online 2344 - 4576
ISSN-L  1841 - 9364
(former ISSN 1221-5287, E-ISSN 1841-9364)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Semiannual
PUBLICATION LANGUAGE: English
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Banat´s University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara
Bioengineering Faculty of Animal Resources
300645, Timişoara, Calea Aradului 119, Romania

E-mail: spasb [at] animalsci-tm.ro
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