Third order derivative spectrophotometric determination of ascorbic acid in fruits and vegetables

Talanta ◽  
1995 ◽  
Vol 42 (11) ◽  
pp. 1631-1640 ◽  
Author(s):  
M Özgür
1994 ◽  
Vol 113 (1-2) ◽  
pp. 71-79 ◽  
Author(s):  
S. Kartikeyan ◽  
T. Prasada Rao ◽  
C. S. P. Iyer ◽  
A. D. Damodaran

1991 ◽  
Vol 24 (10) ◽  
pp. 1875-1883 ◽  
Author(s):  
F. García Montelongo ◽  
MaJ. Sánchez ◽  
J. C. García Castro ◽  
A. Hardisson

2012 ◽  
Vol 23 (2) ◽  
pp. 174-179 ◽  
Author(s):  
Nicoleta Matei ◽  
Simona Dobrinas ◽  
Gabriel Lucian Radu

AbstractThe objective of the present work was to adapt the Prussian Blue reaction for the determination of ascorbic acid. The procedure was successfully applied for the determination of ascorbic acid in red and white grapes (Vitis vinifera L.) just previous ingathering. In the present work was used the red and white grapes from Murfatlar vineyard: Mamaia, Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Sauvignon, Muscat Ottonel and Riesling Italian. The results were situated in the range of 0.67 - 1.79 mg vitamin C/100g product for red grapes and respectively 0.50 - 1.49 mg vitamin C/100g for white grapes.


1993 ◽  
Vol 26 (3) ◽  
pp. 523-539 ◽  
Author(s):  
D. Sreevalsan Nair ◽  
T. Prasada Rao ◽  
C. S. P. Iyer ◽  
A. D. Damodaran

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