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Extended Gate Field Effect Transistor Based Measuring of the Vitamin C content of orange juice

稀有金属材料与工程 2006年第A3期35卷 342-343页

作者： Jung-Chuan Chou Department of Electronic Engineering National Yunlin University of Science and TechnologyDouliouTaiwan 640China

An extended-gate field effect transistor (EGFET)of SnO_2/ITO glass was applied to manufacture the vitamin C ***,we immobilized the ascorbate oxidase with 3-glycidoxypropyltrimethoxysilane (GPTS)method to measure the different concentrations of the vitamin C solution in an optimum measurement *** order to find the best measurement conditions of the biosensor,we studied the vitamin C sensor in different pH values of the phosphate buffer solution (PBS).Additionally,we used experimental results to discuss the response time and response voltage to compare vitamin C with orange juice for the vitamin C sensor.

关键词： orange juice extended-gate field effect transistor SnO2/ITO glass vitamin C sensor

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Multielement determination in orange juice by ICP-MS associated with data mining for the classification of organic samples

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Information Processing in Agriculture 2017年第3期4卷 199-205页

作者： Christian Turra Marcio Dias de Lima Elisabete A.De Nadai Fernandes Marcio Arruda Bacchi Fernando Barbosa Jr. Rommel Barbosa Centro de Energia Nuclear na Agricultura Universidade de Sao PauloPiracicabaBrazil USP-Ribeirao Preto Brazil Instituto de Informatica Universidade Federal de GoiasGoianiaGOBrazil Instituto Federal de Educacao Ciencia e Tecnologia de Goias GoianiaGOBrazil

The aim of this study was to discriminate organic from conventional orange juice based on chemical elements and data mining applications.A comprehensive sampling of organic and conventional oranges was carried out in Borborema,state of Sao Paulo,*** fruits of the variety Valencia(Citrus sinensis(L.)Osbeck)budded on Rangpur lime(Citrus limonia Osbeck)were *** chemical elements were determined in 57 orange samples grown in organic and conventional *** order to classify these samples,data mining techniques(Support Vector Machine(SVM)and Multilayer Perceptron(MLP))were combined with feature selection(F-score and chi-squared).SVM with chi-squared had a better performance compared with the other techniques because it reached 93.00% accuracy using only seven chemical components(Cu,Cs,Zn,Al,Mn,Rb and Sr),and correctly classified 96.73% of the samples grown in an organic system.

关键词： Data mining Support vector machines Multilayer perceptron orange juice Trace elements Inductively coupled plasma mass spectrometry(ICP-MS)

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Nutritional Composition of orange juice: A Comparative Study between French Commercial and Home-Made juices

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Food and Nutrition Sciences 2016年第4期7卷 252-261页

作者： Aurelie Chanson-Rolle Veronique Braesco Julien Chupin Laurence Bouillot VAB-nutrition 1 rue Claude Danziger Clermont-Ferrand France Eurofins Analytics France Rue Pierre Adolphe Bobierre Nantes Cedex 3 France Qualijus Institut Professionnel pour la Qualité des Jus de Fruits 23 boulevard des Capucines Paris France

The study aimed to compare the nutritional composition of commercial and home-made orange juices with a fruit content of 100%, i.e., without dilution with water and without addition of sugars or any other sweeteners. orange juice samples (n = 12 for both types of juice) were representative of the French market and of French consumers’ habits as determined by a consumer survey. The results showed that both types of juices contained the same concentrations in total sugars and polyphenols and had low levels of dietary fiber (P > 0.05 for all parameters). Commercial orange juice contained less vitamin C (P = 0.035) and folate (P = 0.002) than home-made juice (15% and 27% less, respectively), probably owing to the vitamin degradation that may occur during industrial production (e.g., during pasteurization) and storage of commercial orange juice. The observed differences were of relatively small magnitude overall, however, and within the expected ranges for vitamin loss due to pasteurization and storage at ambient temperature. Indeed, commercial orange juice contained 85% of the vitamin C concentration measured in home-made juice, showing that vitamin C was well preserved in commercial juice. Another study with a larger number of samples would be needed to confirm these observations.

关键词： orange juice Process Vitamin C Sugars

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Appraisal of Improvement in Physiological and Metabolic Processes by Exogenously Applied Natural and Synthetic Ascorbic Acid in Okra(Abelmoschus esculentus L.)Fruit Subjected to Water Deficit Stress

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国际实验植物学杂志(英文) 2023年第10期92卷 2761-2784页

作者： Muhammad Younis Nudrat Aisha Akram Arafat Abdel Hamed Abdel Latef Muhammad Ashraf Department of Botany Government College UniversityFaisalabad38000Pakistan Department of Botany and Microbiology Faculty of ScienceSouth Valley UniversityQena83523Egypt Department of Botany University of LahoreLahorePakistan

To counteract the effects of drought stress,scientists have adopted several approaches including the use of different chemicals both inorganic and organic,which is contemplated as a highly efficient and cost-effective shot-gun *** acid(AsA)is a potential organic substance,which widely occurs in plants,and is considered to be an effective antioxidant to counteract reactive oxygen species(ROS).Thus,a pot experiment was performed to assess the relative mitigating impacts of synthetic AsA and naturally occurring AsA in the form of lemon juice(LJ)and orange juice(OJ)on two cultivars of okra(Abelmoschus esculentus L.)namely Sabz Pari and Bhindi Sanwali under varying water deficit *** 30 days of seed germination,okra seedlings were subjected to different irrigation regimes,i.e.,water deficit stress[(65%and 50%F.C.)and control conditions(100%F.C.)].Different levels of AsA[control(no spray),14 mg L^(−1)LJ,24 mg L^(−1)OJ and 150 mg L^(−1)AsA]obtained from different sources were applied as a foliar spray to control and water-stressed *** stress prominently reduced plant growth and yield attributes of the okra ***-deficit conditions(65%and 50%F.C.)substantially decreased the fruit chlorophyll(a,b)pigments and the activity of superoxide dismutase(SOD)enzyme,while an increase was observed in the contents of fruit’s hydrogen peroxide(H_(2)O_(2)),malondialdehyde(MDA),total phenolics,total soluble sugars,AsA,and total soluble *** stress also increased the activities of antioxidant enzymes like peroxidase(POD)and catalase(CAT).However,plant growth and yield attributes,fruit chlorophyll pigments,total phenolics,total soluble sugars,total free amino acids,total soluble proteins,AsA,GB,H_(2)O_(2),and the activities of antioxidant enzymes(POD and CAT)were increased by the AsA exogenous treatment in both okra cultivars under water deficit and control ***,LJ and OJ were more effective than the synthetic AsA in up

关键词： Okra ascorbic acid lemon juice orange juice drought tolerance

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