Article ID Journal Published Year Pages File Type
7620843 Journal of Food Composition and Analysis 2012 14 Pages PDF
Abstract
► 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.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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