Matrix-specific method validation for quantitative analysis of vitamin C in diverse foods

► Method validated for juice adapted for quantitation of vitamin C in diverse foods. ► Ascorbic acid (AA) extracted and measured by HPLC after reduction of any dehydro-AA. ► Low values in some foods by unmodified method (e.g. broccoli - 6%; dry parsley - 14%). ► High values in some foods without attention to HPLC (e.g. cantaloupe 3 mg/100 g). ► Matrix-specific methodology critical to accurate measurement of vitamin C in foods.