Abstract
Our work aims to determine concentrations of Ascorbic acid (vitamin C) in 50 samples of some Yemeni citrus such as orange, Mandarin and lemon which were collected in Ibb city, Yemen, also to study the nutritional value depends on the stability of Vit. C during processing and storage by making three products namely Jelly, Jam and Marmalade. The production and analysis carried out in food science and technology department laboratories, Ibb University, Yemen. The results could be summarized as: Content of (Vitamin C) in citrus peels was in highest level in orange, meanwhile the lowest was in lemon by (172.95 and 16.88 mg/100gm). And, Vit. C concentration for citrus pulps was in highest level in orange, meanwhile the lowest was in mandarin by (60.58 and 17.17 mg/100gm). Whereas the content of Vit. C in citrus whole fruits was in highest level in orange, meanwhile the lowest was in mandarin by (86.90 and 20.17 mg/100gm). For the nutritional value and stability of Vit. C during the processing, it was decreased by percentages of (48, 44 and 40%) in Jelly, Marmalade and Jam, respectively. On the other hand, the storage also decreased Vit. C content by percentages of (83, 74 and 19%) in Jam, Marmalade and Jelly, respectively. Whereas the periods of storage were two weeks for Jelly and three months for Jam and Marmalade.
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Claims 9
Claim · model-written summary
Vitamin C content in citrus peel was highest in orange and lowest in lemon.
- Material
- orangee1
- Organ / stage
- peelse1
- Outcome
- Content of (Vitamin C)e1
- Direction
- higheste1
- Value
- 172.95 and 16.88 mg/100gme1
- Comparator
- lemone1
CitrusOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Content of (Vitamin C) in citrus peels was in highest level in orange, meanwhile the lowest was in lemon by (172.95 and 16.88 mg/100gm)”
Claim · model-written summary
Vitamin C concentration in citrus pulp was highest in orange and lowest in mandarin.
- Material
- orangee2
- Organ / stage
- pulpse2
- Outcome
- Vit. C concentratione2
- Direction
- higheste2
- Value
- 60.58 and 17.17 mg/100gme2
- Comparator
- mandarine2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Vit. C concentration for citrus pulps was in highest level in orange, meanwhile the lowest was in mandarin by (60.58 and 17.17 mg/100gm)”
Claim · model-written summary
Vitamin C content in citrus whole fruit was highest in orange and lowest in mandarin.
- Material
- orangee3
- Organ / stage
- whole fruitse3
- Outcome
- content of Vit. Ce3
- Direction
- higheste3
- Value
- 86.90 and 20.17 mg/100gme3
- Comparator
- mandarine3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“the content of Vit. C in citrus whole fruits was in highest level in orange, meanwhile the lowest was in mandarin by (86.90 and 20.17 mg/100gm)”
Claim · model-written summary
Processing into jelly decreased vitamin C by 48%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Content of (Vitamin C) in citrus peels was in highest level in orange, meanwhile the lowest was in lemon by (172.95 and 16.88 mg/100gm)”
e4“For the nutritional value and stability of Vit. C during the processing, it was decreased by percentages of (48, 44 and 40%) in Jelly, Marmalade and Jam, respectively”
Claim · model-written summary
Processing into marmalade decreased vitamin C by 44%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Content of (Vitamin C) in citrus peels was in highest level in orange, meanwhile the lowest was in lemon by (172.95 and 16.88 mg/100gm)”
e4“For the nutritional value and stability of Vit. C during the processing, it was decreased by percentages of (48, 44 and 40%) in Jelly, Marmalade and Jam, respectively”
Claim · model-written summary
Processing into jam decreased vitamin C by 40%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Content of (Vitamin C) in citrus peels was in highest level in orange, meanwhile the lowest was in lemon by (172.95 and 16.88 mg/100gm)”
e4“For the nutritional value and stability of Vit. C during the processing, it was decreased by percentages of (48, 44 and 40%) in Jelly, Marmalade and Jam, respectively”
Claim · model-written summary
Storage of jam decreased vitamin C content by 83% over three months.
- Material
- Jame5
- Treatment
- storagee5
- Outcome
- Vit. C contente5
- Direction
- decreasede5
- Value
- 83e5
- Qualifier
- three monthse6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Content of (Vitamin C) in citrus peels was in highest level in orange, meanwhile the lowest was in lemon by (172.95 and 16.88 mg/100gm)”
e5“the storage also decreased Vit. C content by percentages of (83, 74 and 19%) in Jam, Marmalade and Jelly, respectively”
e6“Whereas the periods of storage were two weeks for Jelly and three months for Jam and Marmalade”
Claim · model-written summary
Storage of marmalade decreased vitamin C content by 74% over three months.
- Material
- Marmaladee5
- Treatment
- storagee5
- Outcome
- Vit. C contente5
- Direction
- decreasede5
- Value
- 74e5
- Qualifier
- three monthse6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Content of (Vitamin C) in citrus peels was in highest level in orange, meanwhile the lowest was in lemon by (172.95 and 16.88 mg/100gm)”
e5“the storage also decreased Vit. C content by percentages of (83, 74 and 19%) in Jam, Marmalade and Jelly, respectively”
e6“Whereas the periods of storage were two weeks for Jelly and three months for Jam and Marmalade”
Claim · model-written summary
Storage of jelly decreased vitamin C content by 19% over two weeks.
- Material
- Jellye5
- Treatment
- storagee5
- Outcome
- Vit. C contente5
- Direction
- decreasede5
- Value
- 19e5
- Qualifier
- two weekse6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Content of (Vitamin C) in citrus peels was in highest level in orange, meanwhile the lowest was in lemon by (172.95 and 16.88 mg/100gm)”
e5“the storage also decreased Vit. C content by percentages of (83, 74 and 19%) in Jam, Marmalade and Jelly, respectively”
e6“Whereas the periods of storage were two weeks for Jelly and three months for Jam and Marmalade”
The same questions in other papers
storage · molecular: metabolites · CitrusPositive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- positive
- no effect
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.