Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7620843 | Journal of Food Composition and Analysis | 2012 | 14 Pages |
Abstract
⺠Method validated for juice adapted for quantitation of vitamin C in diverse foods. ⺠Ascorbic acid (AA) extracted and measured by HPLC after reduction of any dehydro-AA. ⺠Low values in some foods by unmodified method (e.g. broccoli - 6%; dry parsley - 14%). ⺠High values in some foods without attention to HPLC (e.g. cantaloupe 3 mg/100 g). ⺠Matrix-specific methodology critical to accurate measurement of vitamin C in foods.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Maria Teresa Tarrago-Trani, Katherine M. Phillips, Marlyn Cotty,