Ascorbic acid content of some tropical fruit products determined by high-performance liquid chromatography

1982 ◽  
Vol 30 (2) ◽  
pp. 394-396 ◽  
Author(s):  
Philip E. Shaw ◽  
Charles W. Wilson
Keyword(s):  
Ascorbic Acid ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Acid Content ◽  
High Performance ◽  
Ascorbic Acid Content ◽  
Tropical Fruit

Determination of ascorbic acid in the retina during chicken embryo development using high performance liquid chromatography and UV detection

2016 ◽  
Vol 8 (27) ◽  
pp. 5441-5447 ◽  
Author(s):  
Débora R. S. Lima ◽  
Marcelo Cossenza ◽  
Carlos Gustavo Garcia ◽  
Camila C. Portugal ◽  
Flávia F. de C. Marques ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Embryo Development ◽  
Chicken Embryo ◽  
High Performance ◽  
Uv Detection

A HPLC-UV method has been developed and validated for the determination of ascorbic acid in chicken embryo retina.

scholarly journals Changes in the contents of kaempherol, quercetin and L-ascorbic acid in sea buckthorn berries during maturation

2000 ◽  
Vol 9 (1) ◽  
pp. 17-22 ◽  
Author(s):  
N. JEPPSON ◽  
G. XIANGQUN
Keyword(s):  
Ascorbic Acid ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Sea Buckthorn ◽  
Maturation Stages ◽  
The Mean ◽  
Over Time

The contents of kaempherol, quercetin and L-ascorbic acid in sea buckthorn berries were measured at different maturation stages using High Performance Liquid Chromatography (HPLC) methods. The content of ascorbic acid decreased over time with significant differences between sampling dates for the five cultivars studied. The mean decrease was 25% in 19 days, from 1.48 to 1.10 g kg-1. Quercetin decreased whereas kaempherol increased during maturation. Among three studied cultivars, the decrease in quercetin was significant (from 0.028 to 0.014 g kg-1) in 'Otradnaja', where as the increase (from 0.012 to 0.016 g kg-1) in kaempherol was significant in the others two, 'Prozratnaja' and 'Gibrid Pertjik'.;

Effect of Cinnamic Acid on Anthocyanin Stability in Cranberry Juice

1980 ◽  
Vol 43 (1) ◽  
pp. 36-37
Author(s):  
A. L. CAMIRE ◽  
F. M. CLYDESDALE ◽  
F. J. FRANCIS
Keyword(s):  
Ascorbic Acid ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Ambient Temperature ◽  
Direct Effect ◽  
Cinnamic Acid ◽  
High Performance ◽  
Cranberry Juice ◽  
Storage Study ◽  
Anthocyanin Stability

The direct effect of cinnamic acid on anthocyanin stability in cranberry juice without added ascorbic acid was investigated. The concentration of cinnamic acid was determined throughout the storage study by high-performance liquid chromatography (HPLC), and results indicate no loss of cinnamic acid either due to pasteurization or storage. Cinnamic acid was found to have no significant effect on anthocyanin stability in cranberry juice during storage at ambient temperature at the levels used in this study.

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