Influence of Extractant on L‐ascorbic Acid Recovery From Selected Foods and Beverages

Abstract

Recovery of L-ascorbic acid from selected vegetables, beverages and cereal was determined using up to 3 metaphosphoric acid-containing reagents, 3% trichloroacetic acid (TCA), and cold 0.05 Mperchloric acid (HCIO,). Stability of ascorbic acid in these extractants was monitored over a 4 h holding period. All extractants yielded similar results for the beverages, however, TCA extracts of spinach and HCIO, extracts of tomatoes and cereal produced lower results than the other extractants. L-ascorbic acid content of green beans extracted with HCIO,, TCA, and 3% HPO, -8% HOAC d i f f e d from their initial values at 2, 4, and 4 h, respectively.

Determination of Ascorbic Acid, Total Ascorbic Acid, and Dehydroascorbic Acid in Bee Pollen Using Hydrophilic Interaction Liquid Chromatography-Ultraviolet Detection

“…The AA in bee pollen samples were extracted by metaphosphoric acid (MPA) solution under ultrasonication. It has been demonstrated that MPA is beneficial for the inhibition of AA oxidation [25]. This acidic condition could prevent the formation of ascorbate, and provide a better recovery of AA.…”

Development of an improved extraction and HPLC method for the measurement of ascorbic acid in cows' milk from processing plants and retail outlets

“…The Method 2 extracting solution (based on meta ‐phosphoric acid) was miscible with acetonitrile and DTT, and was used in this work as it was an easier and quicker procedure. Meta ‐phosphoric acid as extracting solution for AA analysis has been reported in previous works, with indications that it precipitates proteins and stabilises AA (Kim et al ., ; Eitenmiller et al ., ).…”

Quantification ofL-ascorbic acid and total ascorbic acid in fruits and spinach by capillary zone electrophoresis

“…L-AA is liable to degradation and the maintenance of L-AA stability during sample preparation and quantitative analysis has been endeavored by the addition of metaphosphoric acid [24,25]. The quantity of L-AA was not significantly different when 5% metaphosphoric acid solution was used for extraction, followed by incubation in a dark place at 237C for 4 h [25].…”

“…The quantity of L-AA was not significantly different when 5% metaphosphoric acid solution was used for extraction, followed by incubation in a dark place at 237C for 4 h [25]. The low pH value (pH 5 2) of metaphosphoric acid solution is responsible for the denaturation of ascorbic acid oxidase [24,26] as well as for the stabilization of L-AA in acidic pHs [27].…”