In this research, the quantity of vitamin C which extracted from fresh fruits and
vegetables was evaluate by using titration method with 6-2 Dichloro phenol andovinol, and
studying the effect of conservation and different temperatures (30, 60, 90)
°C which used
in cooking on content of vitamin C for some samples. Also this search included studying of
the effect of iron ions on content tomato, orange and lemon of vitamin C.
The results showed that the concentration of vitamin c in studied samples: parsley,
red pepper, green pepper, lemon, orange and tomato was (8, 22, 36, 144, 175, 133)
mg/100g respectively. Losing of the vitamin was (66%, 65%) when we save the leaves and
stalk of parsley for 24 hours respectively, when exposure the parsley leaves to the
temperatures (30, 60, 90) c° the losing percentage was (24 %, 41%, 62 %), While the
losing was (79%, 65%, 39%) when injected each of tomatoes, oranges, lemons with
dissoluble of iron.
This research was conducted during 2010-2011 growing seasons on 15 years old
trees of “Washington Navel” variety grafted on Citrus aurantium (sour orange) stock and
planted in the village of “Al-hinnady” in Lattakia. To determine the appropriate pr
eharvest
and post-harvest treatments to get the most production and better quality of fruits.
This study was conducted at Gharabo farm, Fac. Agric. Damascus
Universityin order to determine the effect of heat sress and level of vit. C on the
blood indicators of of Japanese quailc A total of 252 females Chicks were
distributed randomly into
two groups (G and G2) at one day of age, The chicks
in G1were subjected to an ideal temperature required according to their age up
to 30 days old, while the chicks in G2 were subjected to heat stress at 42 °C
during the daytime from 8 am to 5 pm and to ideal temperature from 5pm to
8am for the same period of rearing. Chicks of each group were distributed into
three subgroups given three levels of vitamin C: 0, 10 and20 g/l, with three
replicates for each sub-group during the rearing period. Blood samples were
collected from eighteen birds selected randomly from each group. Results
indicated that there was a significant increase in both red blood cells and
hemoglobin in the stressed group.
The experience was carried out at Abi-Jarash farm, Faculty of Agriculture,
Damascus University during the 2012 - 2013 growing season. During plant
growth, three fertilization treatments were applied (mineral, T1 organic, T2
and a combined of miner
al and organic fertilizers, T3). At harvesting, roots
were packed in three different ways (box, perforated polyethylene bags and
non-perforated polyethylene bags) and stored in 4-5˚C and RH 90% for 94
days.
The research aimed to compare the phenological, morphological and
biochemical characterestics of plain and curly-leafed parsley hybrids. The
hybrids were similar in germination percentage and leave number as well as in
the content of NO3. Signific
ant differences were observed in leaf area of plain
and curly-leafed hybrid (21.23 vs. 10.87 cm2), stem length (11.68 vs. 5.42 cm),
fresh (56.8 vs. 31.95 g) and dry weight (4 and 1.92 g, respectively). Comparing
to plain-leafed, the curly-leafed hybrid had a twice thicker stem, higher
chlorophyll, carotene and vitamin C contents (37,45, and 14.61%, respectively).
The research aimed to compare three hybrids of broccoli (Condi, Kuba and
NS50), grown under Damascus environment, for their morphological, yield and
quality characters. The results showed that NS50 had the largest number
(p<0.05) of leaves and ste
m length, Kuba had the greatest (p<0.05) main head
and the stalk length, In addition, higher TSS and vitamin C content while NS50
hybrid showed the best firmness, the highest chlorophyll and carotene contents
and higher fresh weight of main head than Condi. The lateral heads number
and their fresh weight were higher in Condi than the other hybrids.
This study was carried out in the laboratories of the Faculty of Agriculture,
Damascus University in 2012 season. Clusters of local yellowish baladi grape
exposed to the concentration (2000 Ppm) of gas SO2 for 3 hours were dried to
moisture conten
t not exceeded 18% by different drying methods (sun drying,
heat drying, solar energy-green house) in the aim of determining their effect on
some chemical indices (total sugar, pH, acidity, solid soluble, non enzymatic
browning), some antioxidants (vitamin C, total phenols) and antioxidant
activity according to 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging
assay. The results showed superiority (p<0.05) of the way solar drying of the
fruits of the grape-treatment with gas SO2 to maintain vitamin C (7.17 mg/ 100
g dry weight) while outperformed the fruits of grapes dried with heat treatment
and gas SO2 in content of phenols (7.24 mg acid Gaelic/ 100 g dry weight).
Results also showed that samples of grapes dried solar and non-treated with gas
SO2 noticeable increase in its activity in the antioxidant, which amounted to
82.42%. The results confirmed that the importance of treatment with gas SO2
prior to the fruits of grapes in reducing (p<0.05) the time required to complete
the drying process, especially in the way of thermal drying to (137 hours)
compared with other transactions.
The main properties(yield of juice, total soluble solid, pH, total acidity, total
sugars), some antioxisant compounds as (vitamin C, carotenoids, total phenol,
anthocyanins), and antioxidant activity measured by DPPH method for some
main Syrian or
ange cultivars (navel, valancia, blood orange, and shamouti)
were investigated. The results showed that valancia was the highest in juice
yield (55.16%), while navel had the highest content of carotenoids(8.68mg/100g)
and the lowest one of vitamin C(31.53mg/100g). Whereas, blood orange was
superior in its content of total phenolic (295.73 mg gallic acid100/g) and
antioxidant activity, (74.833%) among the studied cultivars.
The changes in green peas, processed by using freezing and bleaching were
compared with their chemical composition (moisture, ash, sugar, fat). Effect of
freezing and bleaching processes of green peas on the ascorbic acid, total
phenolic compounds
,and antioxidant activity were investigated. Significant
changes were occurred between fresh and processed peas with regard to their
content of ascorbic acid, total phenols, and antioxidant activity as measured by
DPPH. Vitamin C content reduced to 65% in frozen peas and to16% in
bleaching peas. The decreased in total phenols was less, being 150mg/100g fw in
fresh peas reduced to 140 mg/100g fw in bleaching peas, and reached 120mg
/100g fw in freeze peas. These changes have been reflected significantly
(P<0.05) in antioxidant activities. Storage of green peas, frozen or boiled peas,
for 8 weeks, resulted in significant loss in vit C, antioxidant activity(P<0.05).
In research we studied the effect of vitamin C on the level of total
cholesterol ،triglycerides ، (HDL) and (LDL) in the stressful
rabbits blood by hydrogen peroxide (H2O2) . We used 30 rabbits
were divided into three groups:First groupnot stresse
d (control
group) ، Second group (Group stressed by H2O2) left without
treatment until the end of the experimental period ، third group
(Group stressful by hydrogen peroxide) was given orally vitamin C
solution at a rate of 100 mg / kg of body weight per a day for five
weeks.
