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Issue 11 (6) 2012 pp. 169–177

Artur Mazurek, Urszula Pankiewicz

Changes of dehydroascorbic acid content in relation to total content of vitamin C in selected fruits and vegetables

Abstract: Vitamin C performs many functions in the human body and is very important for its proper functioning. The main vitamin C sources in the human diet are fruits and vegetables. Changes of total content of vitamin C (Tc), L-ascorbic acid (AA) and dehydro-L-ascorbic acid (DHA) in selected fruits and vegetables during storage at 20°C until spoilage were determined. A decrease of Tc and AA contents and an increase of DHA concentration were noted. Products of high acidity such as lemon and tomato were characterized by the highest retention of vitamin C. An increase of the DHA to Tc ratio (%) was observed. On the first day of storage the DHA/Tc ratio was higher than 10% in broccoli, cucumber and banana, while on the last day – it amounted over 40% in banana and cucumber, between 20 and 40% in parsley leaves and broccoli, and below 20% in tomato, cauliflower and lemon. In order to obtain correct results of vitamin C determination in fruits and vegetables it is necessary to take DHA content into consideration.
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Keywords: L-ascorbic acid, dehydro-L-ascorbic acid, differential method, TCEP, HPLC

For citation:

MLA Mazurek, Artur, and Urszula Pankiewicz. "Changes of dehydroascorbic acid content in relation to total content of vitamin C in selected fruits and vegetables." Acta Sci.Pol. Hortorum Cultus 11.6 (2012): 11.
APA Mazurek, A., & Pankiewicz, U. (2012). Changes of dehydroascorbic acid content in relation to total content of vitamin C in selected fruits and vegetables. Acta Sci.Pol. Hortorum Cultus 11 (6), 11.
ISO 690 MAZUREK, Artur, PANKIEWICZ, Urszula. Changes of dehydroascorbic acid content in relation to total content of vitamin C in selected fruits and vegetables. Acta Sci.Pol. Hortorum Cultus, 2012, 11.6: 11.
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Streszczenie w języku polskim:
http://www.hortorumcultus.actapol.net/tom11/zeszyt6/abstrakt-169.html