The determination of ascorbic acid in canned foods containing ferrous iron

✍ Scribed by T. L. Parkinson

• Publisher: John Wiley and Sons
• Year: 1952
• Tongue: English
• Weight: 487 KB
• Volume: 3
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740031110

✦ Synopsis

Abstract

Interference by ferrous iron in the determination of ascorbic acid in canned foods can be eliminated by passing an oxalic acid extract through the cation‐exchange resin Zeo‐Karb 215.

This method has given satisfactory results when tested on a number of canned food products. The average recovery of pure ascorbic acid added to extracts of iron‐contaminated canned foods was 97%, and the results showed less scatter than those obtained by another method. With citrus juices that were deliberately contaminated by iron, recovery of the natural ascorbic acid was not less than 95%.

Results obtained by this method for the ascorbic acid contents of canned foods were generally in good agreement with those obtained on the same samples by another method based on a different principle.