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HPLC assay of ascorbic acid in fresh and processed fruit and vegetables

✍ Scribed by Anna Rizzolo; Elisabetta Forni; Andrea Polesello

Publisher
Elsevier Science
Year
1984
Tongue
English
Weight
457 KB
Volume
14
Category
Article
ISSN
0308-8146

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## Abstract The salicylic acid concentration in a range of fresh and canned fruit and vegetables was determined using a sensitive spectrofluorimetric technique. Concentrations in fresh fruit ranged from 0.02 mg kg‐^1^ in kiwifruit to 0.10 mg kg‐^1^ in New Zealand grapefruit, and in fresh vegetables

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