Chromatographic evaluation of ascorbic acid (vitamin C) in fruit and vegetables

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F07%3A63505625" target="_blank" >RIV/70883521:28110/07:63505625 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
čeština
Original language name
Chromatografické stanovení kyseliny askorbové (vitamin C) v ovoci a zelenině
Original language description
Ascorbic acid (vitamin C) is considered to be one of the most important vitamins. For accurate dietary exposure determination we determined vitamin in spring fruits and vegetables in the Czech Republic, using HPLC with electrochemical detection (ECD). Wedetermined that vitamin C content decreased in this progression: orange, yellow, red, green - coloured pepper, lemon, orange, grapefruit, kiwi and tangerine (range 92.62 - 26.26 mg.100g-1)
Czech name
Chromatografické stanovení kyseliny askorbové (vitamin C) v ovoci a zelenině
Czech description
Ascorbic acid (vitamin C) is considered to be one of the most important vitamins. For accurate dietary exposure determination we determined vitamin in spring fruits and vegetables in the Czech Republic, using HPLC with electrochemical detection (ECD). Wedetermined that vitamin C content decreased in this progression: orange, yellow, red, green - coloured pepper, lemon, orange, grapefruit, kiwi and tangerine (range 92.62 - 26.26 mg.100g-1)

Publication year
2007
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
XVI. medzinárodná konferencia o nových analytických metódach v potravinárstve LABORALIM 2007
ISBN
978-80-227-2628-3
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
429-432
Publisher name
Slovenská technická univerzita v Bratislave
Place of publication
Bratislava
Event location
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Event date
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Type of event by nationality
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UT code for WoS article
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