l ascorbic acid/brassica

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Thermal stability of L-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica).

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The thermal stability of vitamin C (including l-ascorbic acid [l-AA] and dehydroascorbic acid [DHAA]) in crushed broccoli was evaluated in the temperature range of 30 to 90 degrees C whereas that of ascorbic acid oxidase (AAO) was evaluated in the temperature range of 20 to 95 degrees C. Thermal

Developmentally-related changes in phenolic and L-ascorbic acid content and antioxidant capacity of Chinese cabbage sprouts.

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The phytochemical and antioxidant properties of mature (head stage) Chinese cabbage (Brassica rapa ssp. pekinensis) are known; however, data on the phenolic profile, vitamin C (L-ascorbic acid) content and antioxidant capacity of its fresh sprouts are lacking. Since the human

[Sparing of L ascorbic acid in the guinea pig by a dietary factor present in cabbage].

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[Studies on cabbage peroxidase. V. Oxidative properties of peroxidase in the presence of phloroglucinol, manganese and L-ascorbic acid].

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Isolation of a cDNA coding for L-galactono-gamma-lactone dehydrogenase, an enzyme involved in the biosynthesis of ascorbic acid in plants. Purification, characterization, cDNA cloning, and expression in yeast.

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L-Galactono-gamma-lactone dehydrogenase (EC 1.3.2.3; GLDase), an enzyme that catalyzes the final step in the biosynthesis of L-ascorbic acid was purified 1693-fold from a mitochondrial extract of cauliflower (Brassica oleracea, var. botrytis) to apparent homogeneity with an overall yield of 1.1%.

Influence of thermal processing on hydrolysis and stability of folate poly-gamma-glutamates in broccoli (Brassica oleracea var. italica), carrot (Daucus carota) and tomato (Lycopersicon esculentum).

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The folate poly-gamma-glutamate profile, their concentrations, and hydrolysis by endogenous gamma-glutamyl hydrolase (GGH) were evaluated in broccoli, carrot and tomato. Further studies on the effect of time and temperature on folate poly-gamma-glutamate hydrolysis and stability were carried out in

Ultrasound assisted immersion freezing of broccoli (Brassica oleracea L. var. botrytis L.).

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OBJECTIVE The aim of this study was to research the ultrasound-assisted freezing (UAF) of broccoli. METHODS CaCl2 solution was used as freezing medium. The comparative advantage of using UAF over normal freezing on the freezing time, cell-wall bound calcium to total calcium ratio, textural

Heated scallop-shell powder slurry treatment of shredded cabbage.

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The main component of scallop-shell powder is calcium carbonate (CaCO3). Through heat treatment, CaCO3 in the shell is converted to CaO, which exhibits antibacterial activity. The disinfecting effect of heated scallop-shell powder on shredded cabbage was investigated for various powder

Beyond the antioxidant: the double life of vitamin C.

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When considering the history of vitamin C, and the names given to this molecule in early days, the Latin proverb nomen est omen suddenly comes to mind. Around 1920, when Casimir Funk introduced the term Vitamin C to indicate the nutritional factor necessary to prevent the pathological state known as

Green synthesis of multipurpose carbon quantum dots from red cabbage and estimation of their antioxidant potential and bio-labeling activity

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We present a green synthesis of fluorescent carbon quantum dots (CQDs) by using red cabbage (rc) and a one-step hydrothermal approach. The rcCQDs were characterized by various techniques such as UV-visible spectroscopy, transmission electron microscopy (TEM), high-resolution TEM, Fourier-transform

Seasonal effects on bioactive compounds and antioxidant capacity of six economically important brassica vegetables.

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Research on natural and bioactive compounds is increasingly focused on their effects on human health, but there are unexpectedly few studies evaluating the relationship between climate and natural antioxidants. The aim of this study was analyze the biological role of six different Brassica

Further isolation of peroxynitrite and 1,1-diphenyl-2-picrylhydrazyl radical scavenging isorhamnetin 7-O-glucoside from the leaves of Brassica juncea L.

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From the leaves of Brassica juncea, an radical scavenging isorhamnetin 7-O-glucoside on peroxynitrite and 1,1-diphenyl-2-picrylhydrazyl (DPPH) was isolated and characterized based on the spectroscopic evidence. The compound showed the peroxynitrite and DPPH scavenging activities with IC50 values of

Ascorbigen and other indole-derived compounds from Brassica vegetables and their analogs as anticarcinogenic and immunomodulating agents.

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Searches for the natural compounds that determine the anticarcinogenic properties of a cruciferous-vegetable diet, revealed the products of alkaloid glucobrassicin biotransformations; among these, ascorbigen, an indole-containing derivative of L-ascorbic acid, was found to be the most abundant.

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