Comparative evaluation of UV-HPLC methods and reducing agents to determine vitamin C in fruits

Vitamin C is one of the most important antioxidant supplied by fruits and vegetables. Therefore a reliable and easy method is needed for its determination. In this work, two UV-HPLC methods for the determination of ascorbic acid were validated and compared in strawberries, tomatoes and apples. In ad...

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Bibliographic Details
Published in:Food chemistry 2007, Vol.105 (3), p.1151-1158
Main Authors: ODRIOZOLASERRANO, I, HERNANDEZJOVER, T, MARTINBELLOSO, O
Format: Article
Language:English
Subjects:
Ascorbic acid
Biological and medical sciences
Comparison
detection
equipment performance
food analysis
Food industries
Fruit and vegetable industries
fruit composition
Fruits
Fundamental and applied biological sciences. Psychology
high performance liquid chromatography
precision
reducing agents
Reliability
ultraviolet radiation
Validation
validity
Vitamin C
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Summary:Vitamin C is one of the most important antioxidant supplied by fruits and vegetables. Therefore a reliable and easy method is needed for its determination. In this work, two UV-HPLC methods for the determination of ascorbic acid were validated and compared in strawberries, tomatoes and apples. In addition, two different reducing agents [ dl-1,4-dithiotreitol (DTT) or 2,3-dimercapto-1-propanol (BAL)] were tried for differentiate dehydroascorbic acid and determine vitamin C. Reliability resulted satisfactory for the UV-HPLC methods in each fruit. UV-HPLC methods resulted linear up to 5 mg/100 g and the least detection and quantification limits were
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2007.02.037