Vitamin C is one of the most important vitamins, so reliable information about its content in
foodstuffs is a concern to both consumers and quality control agencies. However, the …

This study investigated and compared the occurrence and concentration of macronutrients,
moisture, ash, dietary fiber, fatty acids, minerals, carotenoids, vitamins, flavonoids, phenolic …

Understanding the wavelength dependence of plant responses is essential for optimizing
production and quality of indoor plant cultivation. UVA is the main component of solar UV …

Enzymatic browning limits the postharvest life of minimally processed foods, thus the study
selected the optimal inhibitors of polyphenol oxidase (PPO) and evaluated their effect on …

The study presents changes in the phytochemical levels, antiradical activity and quality of
lettuce caused by different chemical elicitors: arachidonic acid (AA), jasmonic acid (JA), and …

Ascorbic acid (AA) and dehydroascorbic acid (DHA) are reduced and oxidized forms of
vitamin C, which are ubiquitously found in various fruits and vegetables. The present study …

The “araçá-pera”(Psidium acutangulum DC) is an exotic guava consumed by the Brazilian
Amazon population. This paper describes 22 compounds from this fruit by UHPLC–HRMS …

Ascorbate (AsA), an antioxidant that cannot be synthesized and stored by the human body,
plays an essential role in the proper functioning of both plants and humans. With the goal of …

Camu-camu, a typical Amazonian fruit, is known for the high vitamin C content of the peel
and pulp. As vitamin C is widely used in the food, pharmaceutical, and cosmetics industries …

The present study determined the chemical composition, bioactive compounds and
biological properties of Australian grown feijoa (Acca sellowiana), including whole fruit with …