Presented at the 1989 annual meeting of the Institute of Food Technologists, Chicago, IL.
Sulfhydryl and Ascorbic Acid Relationships in Selected Vegetables and Fruits
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 427–430, March 1991
How to Cite
ALBRECHT, J.A., SCHAFER, H.W. and ZOTTOLA, E.A. (1991), Sulfhydryl and Ascorbic Acid Relationships in Selected Vegetables and Fruits. Journal of Food Science, 56: 427–430. doi: 10.1111/j.1365-2621.1991.tb05296.x
Published as paper No. 17,813 of the contribution series of the Minnesota Agricultural Experiment Station based on research conducted under project 18–042, supported by Minnesota General Agricultural Research and Minnesota Extension Service funds.
Appreciation is expressed to Mary Schwartz and Mayanna Tate for technical assistance.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 1/22/90; revised 3/17/90; accepted 8/25/90.
Selected vegetables and fruits were analyzed for ascorbic acid, total sulfur, and sulfhydryl-containing (-SH) fractions, shortly after harvest and after 3 wk storage at 2°C and 95–100% relative humidity. More than 95% of the original ascorbic acid content was retained in broccoli and brussels sprouts. Ascorbic acid stability in fruits appeared to be due to low pH but that did not explain high retention in broccoli and brussels sprouts. Initial ascorbic acid correlated with total sulfur (r = 0.909). Weaker correlations were found between total −SH and protein −SH fractions and ascorbic acid content (r = 0.626 and 0.672). The quantity of sulfhydryl containing compounds did not explain ascorbic acid retention mechanisms of the vegetables.