Title: 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 charac- terized 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 cu- cumber, 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.
Publication Year: 2012
Publication Date: 2012-01-01
Language: en
Type: article
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Cited By Count: 15
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