Ascorbic acid and dehydroascorbic acid content of foods-as-eaten

✍ Scribed by Joseph T. Vanderslice; Darla J. Higgs; Jeanne M. Hayes; Gladys Block

• Publisher: Elsevier Science
• Year: 1990
• Tongue: English
• Weight: 807 KB
• Volume: 3
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1016/0889-1575(90)90018-h

✦ Synopsis

High performance liquid chromatography combined with laboratory robotic extraction procedures was utilized to determine the ascorbic acid and the dehydroascorbic acid content of the principal sources of vitamin C in the American diet. Variation of the vitamin content from sample to sample and source to source is studied and it is concluded that human diet studies should be accompanied by nutrient composition studies to determine reliable vitamin C intake. A case study on broccoli provided guidelines for the proper storage conditions required, if necessary, in order to obtain reliable data on vitamin C intake.