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Ascorbic Acid, Isoascorbic Acid, Dehydroascorbic Acid, and Dehydroisoascorbic Acid in Selected Food Products

✍ Scribed by Willy A. Behrens; René Madère

Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
477 KB
Volume
7
Category
Article
ISSN
0889-1575

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✦ Synopsis

A sensitive high-performance liquid chromatography method with electrochemical detection was used to estimate ascorbic, dehydroascorbic, isoascorbic, and dehydroisoascorbic acid in applesauce, fruit juices, canned fruits, peach marmalade, and beginner and junior baby foods. The selected processed foods showed variable amounts of total vitamin (C), which in almost all the cases was in the form of ascorbic acid; dehydroascorbic acid was found in small proportion. Isoascorbic acid and its oxidized form, dehydroisoascorbic acid, was present in small amounts in some samples of applesauce and in peaches and pears of beginner and junior baby food. (1994 Academic Press. Inc.

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