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Showing 1 to 7 of 7 for “"dehydroascorbic acid"”.
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Measurement of Ascorbic Acid and Dehydroascorbic Acid in Mammalian Tissues using HPLC with Electrochemical Detection
<p>The oxidized and reduced forms of ascorbic acid (AA) are reactive and unstable compounds making their measurement difficult. Detection of small amounts of AA and dehydroascorbic acid (DHAA) is essential for determining the biochemical function of the vitamin in cells and subcellular organelles. …
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Abscorbic acid (Vitamin C) in human urine. Its chemical identification and quantitative determination
… the 2 :4- d.ínitrophenylhydrazine derivative of dehydroascorbic acid.
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Investigation of the Chemiluminescent Reaction Between Lucigenin and Organic Reductants and Its Application as a Detector for High Pressure Liquid Chromatography
… detector to the determination of ascorbic acid and dehydroascorbic acid.
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Evaluation of Two Lipid-Based Edible Coatings For Their Ability to Preserve Post Harvest Quality of Green Bell Peppers
… and texture changes, and stability of ascorbic acid (AA) and dehydroascorbic acid (DHA) content. Results indicated that no appreciable changes between days or treatment groups occurred in three of the parameters tested: weight, texture, and hue angle (p>0.05 for all parameters). Significant …
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Impact of Phytosanitary Irradiation on Polar Antioxidants in Peels of ‘Granny Smith’ Apples
… peels showed a decrease in ascorbic acid and an increase in dehydroascorbic acid, while e-beam and X-ray treatments did not show significant changes. Phenolic content initially decreased for all treatments and increased after storage, with gamma irradiation showing the most …
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Development and Effectiveness of Three Hydrocolloid-Lipid Emulsion Coatings on Preservation of Quality Characteristics in Green Bell Peppers
… surface color, puncture force, pectin (uronic acid) content, ascorbic acid (AA) and dehydroascorbic acid (DHA) content, and cumulative weight loss. No significant differences between coated and uncoated peppers were noted in tests for respiration, puncture force, hue angle, chlorophyll content, …
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Effect of post-harvest treatment on ripening and quality of tomato fruit using ozone. Application of different ozone doses as controlled atmosphere storage for delay ripening and maintaining the quality of tomatoes and effect of ozone on antioxidant and sugar compounds at different stages of tomato fruit ripening.
… components and properties (carotenoids, ascorbic acid, total antioxidant activity and soluble sugars content) of the quality and dynamic maturity of tomatoes. Green tomatoes (Rio Grande) were treated in glass chambers with ozone enriched air [(air + 2, 7 and 21 mg O3/g tomato) and control (air …