Nutritive Value of Canned Foods. Determination of Ascorbic Acid of Fresh Green Peas

1945 ◽  
Vol 17 (8) ◽  
pp. 531-531 ◽  
Author(s):  
M.G. Vavich ◽  
R.M. Stern ◽  
N.B. Guerrant
Keyword(s):  
Ascorbic Acid ◽  
Nutritive Value ◽  
Canned Foods ◽  
Green Peas

The Nutritive Value of Canned Foods XVIII. Further Studies on Carotene, Ascorbic Acid, and Thiamine1

1947 ◽  
Vol 23 (3) ◽  
pp. 226-227
Author(s):  
WINIFRED F. HINMAN ◽  
MIRIAM M. HIGGINS ◽  
EVELYN G. HALLIDAY
Keyword(s):  
Ascorbic Acid ◽  
Nutritive Value ◽  
Canned Foods

scholarly journals The effect of selected substances on the stability of standard solutions in voltammetric analysis of ascorbic acid in fruit juices

2019 ◽  
Vol 17 (1) ◽  
pp. 655-662
Author(s):  
Radosław Kowalski ◽  
Artur Mazurek ◽  
Urszula Pankiewicz ◽  
Marzena Włodarczyk-Stasiak ◽  
Monika Sujka ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Room Temperature ◽  
Nutritive Value ◽  
Fruit Juices ◽  
Optimum Concentration ◽  
Voltammetric Analysis ◽  
The Stability ◽  
Standard Solutions

AbstractThe objective of the study was to identify suitable additives stabilizing standard solutions of ascorbic acid (AA) that would not cause interference in the analytical process with the use of voltammetry in the determination of the AA content in food products. In addition, the effect of various conditions of storage of selected fruit juices and drinks on the concentration of vitamin C was studied. The study demonstrated that AA degradation was inhibited the most effectively by tartaric acid and its optimum concentration was set to 200 mg L-1. Analysis of selected fruit juices stored in various temperature conditions confirmed that an elevation of temperature and extension of the time of storage caused a decrease in the content of vitamin C in the analyzed samples, while closing the packages caused a limitation of the changes in concentration of this vitamin. On the basis of literature data and of the results obtained in the present study it can be concluded that fruit juices should be stored at a temperature lower than room temperature to retain their nutritive value.

Fluorometric determination of ascorbic acid in the absence of the oxidant in juices of common citrus

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
A Copra-Janicijevic ◽  
E Sofic ◽  
L Klepo ◽  
A Topcagic ◽  
I Tahirovic ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Fluorometric Determination
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