Changes in the balance between ascorbic and dehydroascorbic acid during freezing and thawing in strawberry fruit : research data underlying the article

Šimkova, Kristyna (avtor), Jakopič, Jerneja (avtor)

Vitamin C consists of both ascorbic and dehydroascorbic acid, as both of these acids exhibit biological activity. However, most studies focus only on ascorbic acid content during freezing and thawing. This study focused on the content of both ascorbic and dehydroascorbic acid under different freezing and thawing conditions. Our results showed no significant difference in the total vitamin C content (sum of ascorbic and dehydroascorbic acid content) among the different freezing procedures. Additionally, the results showed that the fruit retained more than 80% of its total vitamin C content after thawing, and there was no significant difference among the thawing procedures. However, there was a significant difference in the ascorbic and dehydroascorbic acid content among the different thawing procedures. The highest decrease in ascorbic acid (by 51%) and the highest increase in dehydroascorbic acid (more than 6 times) was observed in fruit thawed at 4 °C for 24 h. Our results showed that the changes in the total content of vitamin C during thawing are minimal, and it is the balance between ascorbic acid and dehydroascorbic acid content that is disrupted during thawing.

• Jezik: Angleški jezik
• Ključne besede: Fragaria × ananassa, strawberry, ascorbic acid, dehydroascorbic acid, freezing, thawing
• Tipologija: 2.20 - Zaključena znanstvena zbirka raziskovalnih podatkov
• Organizacija: BF - Biotehniška fakulteta
• Leto izida: 2024
• PID: 20.500.12556/RUL-158185
• Metode zbir. podat.: Meritve in testi
• Datum objave v RUL: 28.05.2024

ŠIMKOVA, Kristyna in JAKOPIČ, Jerneja, 2024, Changes in the balance between ascorbic and dehydroascorbic acid during freezing and thawing in strawberry fruit : research data underlying the article [na spletu]. Zaključena znanstvena zbirka raziskovalnih podatkov. 2024. [Dostopano 3 julij 2025]. Pridobljeno s: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=slv&id=158185

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Projekti

• Financer: EC - European Commission
• Program financ.: H2020
• Številka projekta: 956257
• Naslov: Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing
• Akronim: HiStabJuice

• Financer: ARIS - Javna agencija za znanstvenoraziskovalno in inovacijsko dejavnost Republike Slovenije
• Številka projekta: P4-0013
• Naslov: Hortikultura