ascorbic acid/pòm tè

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Long-distance transport of L-ascorbic acid in potato.

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BACKGROUND Following on from recent advances in plant AsA biosynthesis there is increasing interest in elucidating the factors contributing to the L-ascorbic acid (AsA) content of edible crops. One main objective is to establish whether in sink organs such as fruits and tubers, AsA is synthesised in

[Effects of high- and low temperature stresses on ascorbic acid metabolism system in potato leaves].

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In order to investigate the responses of ascorbic acid (AsA) metabolism system in potato leaves to high and low temperature stresses, a pot experiment was conducted with potato plants exposed to 40 degrees C or 5 degrees C, with the leaf AsA content, mRNA expression level of GalLDH and DHAR genes,

Cross-linked potato starch-based blend films using ascorbic acid as a plasticizer.

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The main objects of this study were to prepare the cross-linked potato starch/polyvinyl alcohol blend films with ascorbic acid (AsA) added as a plasticizer with and without heat curing and to examine their mechanical properties, elongation at break, degree of swelling, solubility, water vapor

Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid.

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Anthocyanins are natural dyes widely used in the food industry, but their chemical stability in beverages can be affected by the presence of additives. In the present paper, the interaction between anthocyanins and ascorbic acid (AA) is more particularly investigated. Ascorbic acid is an ubiquitous

Effect of traditional processing methods on the β-carotene, ascorbic acid and trypsin inhibitor content of orange-fleshed sweet potato for production of amala in Nigeria.

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BACKGROUND The aim of the work was to study the effect of traditional processing methods on the β-carotene, ascorbic acid and trypsin inhibitor contents of orange-fleshed sweet potato amala. The most common sweet potato in Nigeria is white or yellow fleshed, which is very low in provitamin A.

Rheological and functional properties of composite sweet potato - wheat dough as affected by transglutaminase and ascorbic acid.

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Effect of transglutaminase (TGM) and ascorbic acid (AA) on composite sweet potato - wheat dough functional and rheological properties was studied. Partial substitution of wheat flour with sweet potato flour at the level of 20 % significantly (P ≤ 0.05) reduced glutenin, gliadin, dough stability,

Purification and properties of L-galactono-gamma-lactone dehydrogenase, a key enzyme for ascorbic acid biosynthesis, from sweet potato roots.

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L-Galactono-gamma-lactone dehydrogenase (L-galactono-gamma-lactone:ferricytochrome c oxidoreductase [EC 1.3.2.3], GLDHase) which catalyzes the terminal step in the biosynthesis of L-ascorbic acid (AsA) has been purified from roots of sweet potato (Ipomoea batatas L., cv. Kintoki). Highly purified

Snakin-1 affects reactive oxygen species and ascorbic acid levels and hormone balance in potato.

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Snakin-1 is a member of the Solanum tuberosum Snakin/GASA family. We previously demonstrated that Snakin-1 is involved in plant defense to pathogens as well as in plant growth and development, but its mechanism of action has not been completely elucidated yet. Here, we showed that leaves of Snakin-1

Potato chip intake increases ascorbic acid levels and decreases reactive oxygen species in SMP30/GNL knockout mouse tissues.

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Potato chips (PC) contain abundant amounts of the free radical scavenger ascorbic acid (AA) due to the rapid dehydration of potato tubers (Solanum tuberosum) that occurs during frying. To evaluate the antioxidant activity of PC, this study examined reactive oxygen species (ROS) levels in tissues

Alleviation of Phytophthora infestans Mediated Necrotic Stress in the Transgenic Potato (Solanum tuberosum L.) with Enhanced Ascorbic acid Accumulation.

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Potato is the most widely cultivated non-cereal crop in the world, and like any other crop, it is susceptible to yield losses because of various factors, including pathogen attacks. Among the various diseases of potato, late blight caused by the oomycete Phytophthora infestans is considered

Distribution of ascorbic acid in potato tubers and in home-processed and commercial potato foods.

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HPLC was used to analyze the content of ascorbic acid (AA) in tubers of four Korean potato cultivars (Chaju, Sumi, Deso, and Dejima), in a series of baked, boiled, braised, fried, microwaved, pressure-cooked, and sauteed potato slices from the Dejima cultivar and in 14 commercial Korean and 14

Rapid screening of ascorbic acid, glycoalkaloids, and phenolics in potato using high-performance liquid chromatography.

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Evaluation of phenolic metabolism in potato tubers (Solanum tuberosum) would be facilitated by faster analytical methods. A high-throughput HPLC method was developed for the qualitative and quantitative determination in potato of numerous phenolic compounds, the sum of the glycoalkaloids chaconine

Enhanced ascorbic acid accumulation in transgenic potato confers tolerance to various abiotic stresses.

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L-ascorbic acid (Vitamin C, AsA) is an important component of human nutrition. Plants and several animals can synthesize their own ascorbic acid, whereas humans lack the gene essential for ascorbic acid biosynthesis and must acquire from their diet. In the present study, we developed transgenic

Ascorbic acid contents in transgenic potato plants overexpressing two dehydroascorbate reductase genes.

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Ascorbic acid (AsA, vitamin C) is one of the most important nutritional quality factors in many horticultural crops and has many biological activities in the human body. Dehydroascorbate reductase (EC 1.8.5.1; DHAR) plays an important role in maintaining the normal level of ascorbic acid (AsA) by

Ascorbic acid- and sodium ascorbate-loaded oxidized potato starch films: Comparative evaluation of physicochemical and antioxidant properties.

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The purpose of this study was to compare the effects of increasing concentrations of ascorbate ions (AIs, 0-100mM) in the form of ascorbic acid (AA) and sodium ascorbate (SA) on the properties of edible oxidized potato starch films. The browning reactions were faster in the SA-added films than in

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