Determination of -Ascorbic Acid in Lycopersicon Fruits by Capillary Zone Electrophoresis

Galiana-Balaguer, L.; Roselló, Salvador; Herrero‐Martínez, José Manuel; Maquieira, Ángel; Nuez, F.

doi:10.1006/abio.2001.5297

Cited by 35 publications

(25 citation statements)

References 28 publications

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“…Spooner et al (Chalukova 1988;Manuelyan et al 1975;Rick 1956;Stommel and Haynes 1994), to those with low b-carotene and low lycopene contents (yellow fruits) (Rego et al 1999) or those with high lycopene content at the expense of b-carotene (Ronen et al 2000) or other carotenoids, such as prolycopene (tangerine tomatoes) (Isaacson et al 2002) or d-carotene (Ronen et al 1999). Ascorbic acid content also varies considerably among tomato cultivars and its wild species (Galiana-Balaguer et al 2001;Stevens et al 2007). Among these related species, the most interesting ones are those that are phylogenetically closest to the cultivated tomato, as they allow for quicker recovery of agronomic traits, thus shortening the duration of breeding programmes.…”

Section: Introductionmentioning

confidence: 94%

“…Ascorbic acid was quantified by capillary zone electrophoresis (Galiana-Balaguer et al 2001) using a P/ACE SystemMDQ(BeckmanInstruments,Fullerton,CA).In brief, 2 g of sample was thawed in the dark at 4°C and centrifuged at 12,500 rpm in a refrigerated centrifuge (Centrifuge 5415R; Eppendorf, Hamburg, Germany). The supernatant was removed and diluted in 2% metaphosphoric acid (Sigma Chemical, St. Louis, MO) to avoid ascorbic acid oxidation.…”

Section: Ascorbic Acid Determinationmentioning

confidence: 99%

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Analysis of the genetic control of β-carotene and l-ascorbic acid accumulation in an orange-brownish wild cherry tomato accession

et al. 2011

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Registro de acceso restringido Este recurso no está disponible en acceso abierto por política de la editorial. No obstante, se puede acceder al texto completo desde la Universitat Jaume I o si el usuario cuenta con suscripción. Registre d'accés restringit Aquest recurs no està disponible en accés obert per política de l'editorial. No obstant això, es pot accedir al text complet des de la Universitat Jaume I o si l'usuari compta amb subscripció. Restricted access item This item isn't open access because of publisher's policy. The full--text version is only available from Jaume I University or if the user has a running suscription to the publisher's contents.

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Section: Introductionmentioning

confidence: 94%

Section: Ascorbic Acid Determinationmentioning

confidence: 99%

Analysis of the genetic control of β-carotene and l-ascorbic acid accumulation in an orange-brownish wild cherry tomato accession

et al. 2011

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“…Galiana-Balaguer et al [64] developed a method for the determination of L-ascorbic acid in different species of the Lycopersicon genus by capillary zone electrophoresis. This new method was compared with two routine methods, enzymatic assay and potentiometric titration with DPIP.…”

Section: Vitaminsmentioning

confidence: 99%

“…Levels of ascorbic acid have been measured by two different methods, titration with 2,6-dichlorophenolindophenol (DPIP) [22,40,51,52,64] and HPLC [46,57,59,60,65]. HPLC conditions for determination of ascorbic acid in tomato and tomato products are listed in Table 2.…”

Section: Vitaminsmentioning

confidence: 99%

Analytical determination of antioxidants in tomato: Typical components of the Mediterranean diet

Gómez-Romero¹,

Arráez‐Román²,

Segura‐Carretero³

et al. 2007

J of Separation Science

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Diets in the countries of the Mediterranean basin are characterised by abundant plant foods (fruits, vegetables, breads, nuts, seeds, wine, and olive oil) and include fish and low-fat dairy products. Among the vegetables, tomatoes are a main component of the traditional Mediterranean diet, which has been associated with health protection and longevity. Eating tomatoes has been associated with reduced risks of some types of cancer and other diseases. These beneficial properties appear to be related to the antioxidant content of the fruit, particularly carotenoids (lycopene and beta-carotene), ascorbic acid, and phenols, which may play a role in inhibiting reactions mediated by reactive oxygen species. Due to the importance of antioxidant compounds in tomatoes and tomato products, we present here an overview of current analytical methods (from 2000 until the present date) for determining the different antioxidants. The analytical procedures used to determine individual compounds involve extraction from the sample, analytical separation, and quantification. The choice of analytical method depends on the particular focus of the analysis and the kind of product analysed. High-performance liquid chromatography is the technique of choice for the analysis of tomato antioxidants.

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“…Abundant in vegetables and fruits including blackcurrant, spinach and strawberries, the determination of L-AA in foods is essential for the standardization in nutrient compositions and to the monitoring of the stability during processing [70,71]. Ascorbic acid exists in foods in the forms of L-AA and its reduced form, L-dehydroascorbic acid (L-DHAA) [72].…”

Section: Ascorbic Acidmentioning

confidence: 99%

CE methods applied to the analysis of micronutrients in foods

2007

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This article reviews the applications of CE that are relevant to the analysis of small molecules in foods. CE has been applied to a wide range of important areas of food analysis and is rapidly being established as an alternative technique to chromatographic methods including HPLC and GC within analytical food and research laboratories. In recent years the analysis of food by CE has become more frequent and important and as such a variety of compounds have been separated and quantified. Although many other analytes have been detected by CE, this review will highlight areas relating primarily to the rather broad chemical classes of free amino acids, carbohydrates, organic acids, vitamins and a variety of antioxidants. In addition, information relating to the analyte, sample matrix, mode of CE employed, scope of the methodology and the detection and derivatization of the small molecules are considered and discussed.

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Determination of -Ascorbic Acid in Lycopersicon Fruits by Capillary Zone Electrophoresis

Cited by 35 publications

References 28 publications

Analysis of the genetic control of β-carotene and l-ascorbic acid accumulation in an orange-brownish wild cherry tomato accession

Analysis of the genetic control of β-carotene and l-ascorbic acid accumulation in an orange-brownish wild cherry tomato accession

Analytical determination of antioxidants in tomato: Typical components of the Mediterranean diet

CE methods applied to the analysis of micronutrients in foods

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