Academic literature on the topic 'Cabbage juice'

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Journal articles on the topic "Cabbage juice"

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Moon, Hyeon-Woo, and Kang-Mo Ku. "Impact of an Agriphotovoltaic System on Metabolites and the Sensorial Quality of Cabbage (Brassica oleracea var. capitata) and Its High-Temperature-Extracted Juice." Foods 11, no. 4 (2022): 498. http://dx.doi.org/10.3390/foods11040498.

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To date, the impacts of agriphotovoltaic (APV) condition on the production yield of crop have been studied; however, the effect of APV production on the sensorial quality and consumer acceptability of the produce remains unexplored. Therefore, to address this knowledge gap, we cultivated “Winter Storm” cabbage under solar panels (20.16 kW) and in open field in 2020. The weight and diameter reduction rate of fresh cabbage grown under APV condition compared to open-field conditions were 9.7% and 1.2%, respectively. The levels of glucosinolates and their hydrolysis products were not significantly different in the fresh cabbage between the two conditions. The amount of volatile organic compounds, which may affect the perception of smell, were significantly higher in the cabbage juice prepared from the ones grown in open-field conditions than in the juice prepared from cabbages grown under APV conditions (n = 3, p < 0.01). However, untrained subjects could not distinguish the difference in the quality of the 2 sets of cabbage juices in the triangle test (n = 70, p = 0.724). Regardless of the distinguishing features of color, aroma, and taste, the subjects did not have any preference between the two different cabbage juices.
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VOKKOSOV, ZUHRIDDIN, and SARDORBEK HAKIMOV. "DEVELOPMENT OF NEW TYPES OF VEGETABLE JUICES AND BEVERAGES TECHNOLOGY." Scientific and Technical Journal of Namangan Institute of Engineering and Technology 8, no. 1 (2023): 59–65. https://doi.org/10.5281/zenodo.7950858.

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In this article, vegetables such as cucumbers, carrots, and cabbage are given in different amounts<strong> </strong>The effect of enzymes such as Pectomaserin, Pectinex Ultra SP-L, Pectomaserin G10X, Fructozyme M and increased juice output in juice production. The effect of the type of vegetables was determined, it was studied the development of original technologies of cucumber, carrot, cabbage juices and drinks.
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Kohajdová, Z., and J. Karovičová. "Optimisation of method of fermentation of cabbage juice." Czech Journal of Food Sciences 22, No. 2 (2011): 39–50. http://dx.doi.org/10.17221/3405-cjfs.

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Cabbage juices were inoculated with various microorganisms (Lactobacillus plantarum 92H, Lactobacillus plantarum CCM 7039, a mixed starter culture consisting of Lactobacillus plantarum 92H and Saccharomyces cerevisiae C11-3) and fermented spontaneously in a thermostat at 22&amp;deg;C for 168 hours. During fermentation, the analytical and sensory parameters were followed. We found that the most suitable bacteria for the fermentation of cabbage juices was Lactobacillus plantarum CCM 7039 (highest production of lactic acid, sufficient decreasing of pH value, highest intensity of harmonic taste and acceptance of odour and taste). Cabbage juices fermented either with the mixed starter culture or spontaneously contained, at the end of fermentation, cadaverine (48.02&amp;ndash;78.68 mg/dm&lt;sup&gt;3&lt;/sup&gt;) and putrescine (82.40&amp;ndash;202.95 mg/dm&lt;sup&gt;3&lt;/sup&gt;). The contents of histamine and tyramine were under the limit of quantification in all juices. Optimal sensory characteristics were reached during 72&lt;sup&gt;nd&lt;/sup&gt; hour of fermentation of cabbage juice inoculated with Lactobacillus plantarum CCM 7039, and during 96&lt;sup&gt;th &lt;/sup&gt;hour of fermentation for the other juices. &amp;nbsp;
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Park, Sihoon, Hee-Kyoung Son, Hae-Choon Chang, and Jae-Joon Lee. "Effects of Cabbage-Apple Juice Fermented by Lactobacillus plantarum EM on Lipid Profile Improvement and Obesity Amelioration in Rats." Nutrients 12, no. 4 (2020): 1135. http://dx.doi.org/10.3390/nu12041135.

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This study aimed to investigate the potential of cabbage-apple juice, fermented by Lactobacillus plantarum EM isolated from kimchi, to protect against obesity and dyslipidemia that are induced by a high-fat diet in a rat model. Male rats were fed a modified AIN-93M high-fat diet (HFD), the same diet supplemented with non-fermented cabbage-apple juice, or the same diet supplemented with fermented cabbage-apple juice for eight weeks. In the HFD-fermented cabbage- apple juice administered groups the following parameters decreased: body weight, liver and white fat pad weights, serum triglyceride (TG), total cholesterol (TC), LDL-cholesterol, insulin, glucose and leptin levels, TG levels, while HDL-C and adiponectin levels in serum increased as compared with the HFD group. The HFD-fed rats that were supplemented with fermented cabbage-apple juice exhibited significantly lower fatty acid synthase (FAS), acetyl-CoA carboxylase (ACC), and malic enzyme gene expression levels when compared to the exclusively HFD-fed rats. The anti-obesity and hypolipidemic effects were marginally greater in the fermented juice administered group than in the non-fermented juice administered group. These results suggest that cabbage-apple juice—especially fermented cabbage-apple juice—might have beneficial effects on lipid metabolism dysfunction and obesity-related abnormalities. However, further studies are necessary for analyzing the biochemical regulatory mechanisms of fermented juice for obesity amelioration and lipid metabolic homeostasis.
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Krajka-Kuźniak, Violetta, Hanna Szaefer, Agnieszka Bartoszek, and Wanda Baer-Dubowska. "Modulation of rat hepatic and kidney phase II enzymes by cabbage juices: comparison with the effects of indole-3-carbinol and phenethyl isothiocyanate." British Journal of Nutrition 105, no. 6 (2010): 816–26. http://dx.doi.org/10.1017/s0007114510004526.

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The effect of raw cabbage and sauerkraut juices on the expression and activity of phase II enzymes, glutathioneS-transferase (GST) and NAD(P)H:quinone oxidoreductase 1 (NQO1), in the rat liver and kidney was compared with that of two commercially available products of glucosinolate degradation: indole-3-carbinol (I3C) and phenethyl isothiocyanate (PEITC). Male Wistar rats were treated by oral administration with cabbage juices, I3C or PEITC for 4, 10 and 30 d. The results showed that juices, particularly sauerkraut juice as with I3C and PEITC, significantly increased GST and NQO1 activities in the rat liver. The only exception was the 30 d time point of feeding with raw cabbage juice. Cabbage juices, I3C and PEITC affected the hepatic GST μ to the greatest extent and GST α to a lesser extent. The results of the present study also showed that the treatment of rats with juices and compounds tested caused the translocation of the NF-E2-related transcription factor (Nrf2) active subunit from the cytosol to the nucleus, providing an argument for the involvement of this transcription factor in the induction of GST and NQO1. In contrast to the liver, cabbage juices affected only the renal GST θ, while treatment with I3C and PEITC significantly increased the activity of NQO1. Thus, the results of the present study indicate that induction of the key detoxifying enzymes by cabbage juices, particularly sauerkraut, may be responsible for their chemopreventive activity demonstrated by epidemiological studies and in animal models. However, the final effects might be organ or tissue dependent.
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Beuchat, L. R., R. E. Brackett, D. Y. Y. Hao, and D. E. Conner. "Growth and thermal inactivation of Listeria monocytogenes in cabbage and cabbage juice." Canadian Journal of Microbiology 32, no. 10 (1986): 791–95. http://dx.doi.org/10.1139/m86-145.

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Studies were done to determine the interacting effects of pH, NaCl, temperature, and time on growth, survival, and death of two strains of Listeria monocytogenes. Viable population of the organism steadily declined in heat-sterilized cabbage stored at 5 °C for 42 days. In contrast, the organism grew on raw cabbage during the first 25 days of a 64-day storage period at 5 °C. Growth was observed in heat-sterilized unclarified cabbage juice containing ≤5% NaCl and tryptic phosphate broth containing ≤10% NaCl. Rates of thermal inactivation increased as pH of clarified cabbage juice heating medium was decreased from 5.6 to 4.0. At 58 °C (pH 5.6), 4 × 106 cells/mL were reduced to undetectable levels within 10 min. Thermal inactivation rates in clarified cabbage juice (pH 5.6) were not significantly influenced by the presence of up to 2% NaCl; however, heat-stressed cells had increased sensitivity to NaCl in tryptic soy agar recovery medium. Cold enrichment of heat-stressed cells at 5 °C for 21 days enhanced resuscitation. Results indicate that L. monocytogenes can proliferate on refrigerated (5 °C) raw cabbage which, in turn, may represent a hazard to health of the consumer. Heat pasteurization treatments normally given to cabbage juice or sauerkraut would be expected to kill any L. monocytogenes cells which may be present.
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Zhang, Nan, Shunshan Jiao, and Pu Jing. "Red Cabbage Rather Than Green Cabbage Increases Stress Resistance and Extends the Lifespan of Caenorhabditis elegans." Antioxidants 10, no. 6 (2021): 930. http://dx.doi.org/10.3390/antiox10060930.

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Many studies have demonstrated that cabbages possess various biological activities, and our previous studies confirmed that cyanidin-3-diglucoside-5-glucoside (CY3D5G), the major core of red cabbage anthocyanins, exhibited in vitro antioxidant activity. This study further investigated the protective effects of CY3D5G derivative from red cabbage juice (RCJ) on oxidative stress and lifespan in cells and Caenorhabditis elegans, green cabbage juice (GCJ) was used as control. RCJ rather than GCJ significantly improved cell viability and decreased lactate dehydrogenase release in H2O2-induced caco-2 cells. RCJ significantly increased survival during oxidative and heat stress and mean lifespan in C. elegans by 171.63% and 31.64%, and 28.16%, respectively, while GCJ treatment showed no significant effects (p &lt; 0.05). These results might be attributed to significantly (p &lt; 0.05) higher contents of total phenolics, ascorbic acid, glucosinolates, and anthocyanins in RCJ compared to those in GCJ. Additionally, both of them decreased autofluorescence and reproductive capacity, increased body length, but did not alter the intracellular ROS level. Prolonged lifespan by RCJ might require heat-shock transcription factor pathway, sirtuin signaling, and calmodulin kinase II pathway, independent of insulin/insulin-like growth factor-1 signaling pathway. RCJ showed promising antioxidant properties in caco-2 cells and C. elegans, which provided more information on the health benefits of cabbage.
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Aulia, Andina Putri, and Hesty Wahyuningsih. "Effect of Red Cabbage Juice as a Hepatoprotector on Liver Enzyme Levels." Borneo Journal of Medical Laboratory Technology 4, no. 1 (2021): 272–78. http://dx.doi.org/10.33084/bjmlt.v4i1.2957.

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Background: Anthocyanin-rich red cabbage is known to reduce hepatic enzymes levels such as SGPT, SGOT, ALP, and GGT in drug-induced liver injury (DILI). Objective: This study aimed to determine the effect of red cabbage juice on SGOT, ALP, and GGT levels in acetaminophen-induced liver injury in rats.Methods: This was an experimental study using a post-test-only control group design. Thirty male Wistar rats were randomly divided into 5 groups. K1 was the negative control. K2, K3, K4, and K5 were pretreated with 300 mg acetaminophen. K3, K4, and K5 were treated with 0.5 g/ml of red cabbage juice, 0.7 g/ml of red cabbage juice, and 0.9 g/ml of red cabbage juice respectively. Data were analyzed using one-way ANOVA and post hoc LSD (p&lt;0.05). Results: There was no significant difference in SGOT and GGT levels among the groups p=0.271(p&gt;0.05) and p=0.053 (p&gt;0.05) respectively. Whereas ALP levels showed significant differences among the groups p=0.000 (p&lt;0,05) respectively. Conclusion: The administration of red cabbage in any dose had no effect on SGOT and GGT levels in acetaminophen-induced liver injury in rats whereas in ALP, the most effective dose to cause an effect is 0.5 g/ml.
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Nur Aini, Siska, and Crescentiana Emy Dhurhania. "ANALISIS KADAR VITAMIN C PADA KUBIS MERAH (Brassica oleracea L. var capitata) YANG DIBUAT JUS DENGAN VARIASI LAMA PENYIMPANAN." Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan 6, no. 2 (2021): 215–22. http://dx.doi.org/10.36387/jiis.v6i2.699.

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Vitamin C is an antioxidant that is contained in red cabbage (Brassica oleracea L. var capitata). Generally, people store juice ingredients in the refrigerator. This research was carried out to determine the effect of storage time on vitamin C levels in juiced red cabbage. The variation of storage time used was 1, 4, and 7 days with a storage temperature of 5 oC. Qualitative test using iodine, Fehling, and ammonium molybdate reagent gave positive results containing vitamin C. The quantitative test was carried out by UV-Vis spectrophotometry at a maximum wavelength of 570.5 nm with operating time at 20 minutes after the test solution was added with H2SO4 and ammonium molybdate. The quantitative test results showed that the level of vitamin C on the first day was 63.92 mg / 100 g, on the fourth day was 63.32 mg / 100 g, on the seventh day was 62.52 mg / 100 g red cabbage with coefficients of variation 0.26%. The Tukey test resulted in a p value of more than ??0.05, ie 0.831, so that the levels of vitamin C red cabbage juice made on the 1st, 4th, and 7th days were not significantly different.
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Wang, Jinghong, Margaret Anne Brennan, Charles Stephen Brennan, and Luca Serventi. "Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta." Foods 10, no. 8 (2021): 1931. http://dx.doi.org/10.3390/foods10081931.

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Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacement on chemical composition, cooking performance (cooking loss, swelling index, water absorption), texture quality (elasticity, firmness), and colour was evaluated. The cooking loss of pasta made with spinach juice and spinach puree at 1 g/100 g substitution was the same as the control, while all other samples had a higher cooking loss. Spinach pasta had a higher breaking force but lower breaking distance in the tensile test than the control, while red cabbage pasta had a lower breaking force and breaking distance. Spinach juice fortified pasta was firmer than the control. Red cabbage juice pasta was less firm than other forms of fortified pasta at 1 g/100 g substitution level. Spinach and red cabbage juice are better colorants than puree or pomace as they change the colour of the pasta more dramatically at the same substitution level. Cooking performance and texture quality of spinach juice pasta were better than other samples, which indicates a premium pasta product for the food industry.
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Dissertations / Theses on the topic "Cabbage juice"

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Chen, Guan-Min, and 陳冠閔. "Removing unpleasant scent of noni juice with a yeast isolated from pickled Chinese cabbage." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/24067339872368083920.

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碩士<br>東海大學<br>食品科學系<br>100<br>Two yeast strains and two lactic acid bacteria have been isolated from pickled Chinese cabbage collected from local market. One of these yeasts was identified as Candida sake, the other one (MRA6) is unidentified yet; as for the lactic acid bacteria, one was ascertained as Lactobacillus plantarum, and the other was Lactobacillus brevis. A fruity scent released from the cultures of MRA6 was smelled, as the yeast cultivated on the agar plate of YPD. Components of the volatile scent have been identified as ethyl isobutyrate, ethyl isovalerate, ethyl tiglate, isopentyl isopentanoate, 2-ethylhexanol, ethyl phenylacetate, and phenethyl alcohol, according to the data of GC/MS analysis. The MRA6 has showed the potential to improve the scent of noni juice, since a selected MRA6 strain tamed by 50% noni juice was able to degrade butyrate, isobutyrate, hexanoate, and octanoate these organic acids cause the unpleasant odor of noni juice.
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Book chapters on the topic "Cabbage juice"

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Polat, Dilan. "Nutrition During Puerperal Period." In Obstetrics & Gynecology and Nutrition. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053359494.3.

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Breastfeeding mothers should consume approximately 500 extra calories daily to support milk production. A balanced diet rich in protein, carbohydrates, fats, vitamins, and minerals should be followed. Good sources of protein such as meat, fish, poultry, eggs, legumes, and dairy products should be consumed. At least 8-10 glasses of water should be drunk daily; fluids such as milk, fruit juice, and herbal teas should also be included. Foods rich in iron, calcium, vitamin D, vitamin B12, and omega-3 fatty acids should be consumed. Alcohol and caffeine intake should be limited. If necessary, vitamin and mineral supplements should be taken, especially for vegan or vegetarian mothers. Foods that can cause gas, such as cabbage, broccoli, and beans, should be consumed carefully. Healthy snacks such as fresh fruit, nuts, and yogurt should be preferred. In summary, regular and balanced nutrition during the breastfeeding period is very important for the health of both the mother and the baby.
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Mardiyono, Mardiyono. "Beverage of Chinese Cabbage and Key Lime Juice to Enhance Bone Mass Density." In Food Science and Nutrition. IntechOpen, 2024. http://dx.doi.org/10.5772/intechopen.111928.

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Osteoporosis is a problem in elderly, adolescence and adult. Osteoporosis can be overcome by high intake of calcium, vitamin, and fiber. Chinese cabbage (Brassica rapa) is composed of rich in fiber, high calcium, and flavonoid. Key lime (Citrus aurantifolia) is rich in vitamin C. The objective aimed to evaluate Chinese cabbage (B. rapa) and key lime (C. aurantifolia) juice on bone mass density (BMD) in menopausal women. The study was pre-post control group design conducted in integrated health post. The samples were 32 menopausal women recruited by purposive sampling. The beverage can be prepared of 400 g Chinese cabbage (B. rapa), 2 key lime (C. aurantifolia), water, and salt. The juice was taken once for 2 days during 7 weeks to enhance BMD in menopausal women (p = 0.003). This suggestion is take it before a meal at least 30 days. The advantage of the juice is important to enhance BMD, particularly extremity. The fiber is as prebiotics to improve the gut microbiome as probiotics and as a laxative to help defecation. The juice is rich in vitamin C and flavonoid as an antioxidant on reactive oxygen species and acidosis in adolescence, adult, and elderly.
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Jadhav, Rajesh K., and Saket Patel. "Cytotoxicity of Culture Filtrates of Aspergillus niger L. Derived from the Deproteinized Juice of Cabbage on Allium sativum L. Root Cells." In Research Advances and Challenges in Agricultural Sciences Vol. 4. B P International, 2024. http://dx.doi.org/10.9734/bpi/racas/v4/2876g.

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Rodrigues, Sabrina Ávila, Aline Eurich da Silva Valigura, Aline de Cassia Campos Pena, et al. "Sauerkraut and fermented cabbage juices." In Unconventional Functional Fermented Beverages. Elsevier, 2025. http://dx.doi.org/10.1016/b978-0-443-13966-6.00001-4.

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Conference papers on the topic "Cabbage juice"

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Jansone, Liene, Solvita Kampuse, Zanda Kruma, and Ivo Lidums. "Evaluation of physical and chemical composition of concentrated fermented cabbage juice." In Research for Rural Development 2021 : annual 27th International scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2021. http://dx.doi.org/10.22616/rrd.27.2021.012.

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Fermented products have gained worldwide popularity for their nutritional and health aspects. Many studies have been done on this topic, including fermented cabbage (sauerkraut). Yet little or no studies are done on evaluation of fermented cabbage juice which is considered as by-product of sauerkraut production, still rich in bioactive compounds. In order to reduce food waste, sustainable solutions are being searched for to preserve valuable fermented cabbage juice. The aim of this study was to evaluate chemical and physical composition of concentrated fermented cabbage juice and their changes after storage. The fermented cabbage juice was concentrated on falling film evaporator from 9.2 till 34.3 °Brix. Physio-chemical (moisture, pH, total soluble solids, total phenol content, antiradical activity by DPPH and ABTS+, ascorbic acid, total sugar profile, nitrates and minerals) and microbiological (lactic acid bacteria, total plate count) analyses were carried out. Concentrated fermented cabbage juice is a source of minerals and phenol compounds as well as salt substitute in food applications. After 6 months of storage there is significant degradation of ascorbic acid but total phenol content is not affected. The evaporation process did not inhibit microbiological activity; as a result, there is a decrease in lactic acid bacteria but increase in total plate count.
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Jansone, Liene, and Solvita Kampuse. "Comparison of chemical composition of fresh and fermented cabbage juice." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.028.

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Rauf, Muhammad, Budiyanti Wiboworini, and Paramasari Dirgahayu. "Chemical Analysis of Antosianin and Vitamine C in Red Cabbage Juice Variety Hibrida, Indonesia." In The International Conference on Social Determinants of Health. SCITEPRESS - Science and Technology Publications, 2022. http://dx.doi.org/10.5220/0011647000003608.

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Onyango, Stephen, Fredrick Okumu, Philemon Mung'au, Daniel Randa, Julius Oyie, and Lemmy Ouko. "Determination of L-Ascorbic Acid Quantities in Vegetables by Using 3% Acid-Alcohol in Iodine Redox Titrimetric Method." In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-t.a.f.s-39.

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The main objective of this study was to determine the suitability of using 3% acid-alcohol in iodine redox titrimetric determination of L-ascorbic quantities in chlorophyll-green vegetables. The main challenge in the protocol has been detection of titration end-point vegetables samples with high concentration of chlorophyll in the leaves. Chlorophyll doesn’t contrast with the blue-black color noticed at the end-point. This project therefore developed a modified iodine titration procedure that enhances the accuracy of end-point detection using an acid-alcohol. The analysis of vitamin C content was done by using iodine titration. In the titration, a 0.005molL-1 Iodine solution as a titrant, 0.5% starch as an indicator solution and vegetable samples containing the analyte L-ascorbic acid were used. The quantities of L-ascorbic acid content in different vegetables were determined using the novel titration method. For control experiments, vitamin C in orange fruits juice was determined. The visibility of the end points in orange fruit and vegetables were compared. The vegetables tested were Sukuma wiki, green pepper, spinach and cabbages. Three titration experiments were done to determine the average titer volumes of iodine solution used. The volume was used to determine the mass of ascorbic acid reacted in the samples of vegetables analyzed. The results were Orange 53.0gma/100g, collard greens 35.0gms/100g, green pepper 80gms/100g, spinach 27.5gms/100g and cabbage 36gms/100g of fresh weight. A two-sample t-test assuming equal variances used in the analysis of significant difference between the mean of masses of L-ascorbic acid in this study and the mean of masses in the previous study. Given α=0.05 and p =0.99, it was confirmed that there was no significant difference between the means. The results of the study were thus consistent with those of previous findings. A 3% acid-alcohol proves to be efficient in decolorization of chlorophyll to achieve a clear end–point during titration of vegetable samples. However, more studies should be done on other vegetables to validate the findings of this study Key words: L-ascorbic acid, 3% acid-alcohol, titration, vegetables
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