The Determination of Dehydroascorbic Acid and Ascorbic Acid in Plant Tissues by the 2,4-Dinitrophenylhydrazine Method

Roe, Joseph H.; Oesterling, M. Jane

doi:10.1016/s0021-9258(17)32566-8

Cited by 188 publications

(13 citation statements)

References 4 publications

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“…This has also been determined for whole milk powder especially prepared from milk containing no vitamin C and known quantities of ascorbic acid added after processing. This specificity is apparently an advantage over the 2,4-dinitrophenylhydrazine method for determining dehydroascorbic acid as proposed by Roe and Oesterling (15). The only evidence for nonspecific bacterial reduction was in the case of d-isodehydroascorbic acid, which was reduced at about one third the rate of Z-dehydroascorbic acid.…”

mentioning

confidence: 75%

Determination of Vitamin C in Presence of Interfering Reducing Substances Selective Oxidation-Reduction Method

Stewart¹,

Sharp²

1945

Ind. Eng. Chem. Anal. Ed.

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confidence: 75%

Determination of Vitamin C in Presence of Interfering Reducing Substances Selective Oxidation-Reduction Method

Stewart¹,

Sharp²

1945

Ind. Eng. Chem. Anal. Ed.

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“…Chemists for fresh and for recently canned citrus juice ( ). The possibility that interfering substances form during prolonged storage of processed food has been pointed out by various investigators (£, 9, 15). Formation of these substances would give an erroneous picture of the retention of ascorbic acid during storage, and, since most of these substances behave toward the dye in a manner similar to that of ascorbic acid, the result might present too favorable an impression _ of the effect of storage on ascorbic acid.…”

Section: Retention During Canningmentioning

confidence: 99%

“…Even under the assumption that all the increased dye reduction is due to dehydroascorbic acid, this quantity present would amount to no more than 1 to 3% of total ascorbic acid present. The Roe and Oesterling (15) method for total vitamin C (ascorbic acid plus dehydroascorbic acid) was performed on certain samples. The values obtained by this method were no higher than those obtained by dye titration.…”

Section: Retention During Canningmentioning

confidence: 99%

Nutritive Value of Canned Foods.

Lamb¹

1946

Ind. Eng. Chem.

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ITRUS juices have long C been regarded as excellent sources of vitamin C (ascorbic acid) and have been shown to contribute significant amounts of the vitamin to the average American diet.From the standpoint of convenience and economy the canning of citrus juices has made available to the general public a n excellent source of this vitamin. The retention of ascorbic acid during canning operations and subsequent storage becomes of paramount importance in evaluating the nutritional value of canned citrus iuices.The obserbed reLention of ascorbic acid during canning operations varied from 91.6 to 107.5% at three California and four 4rizona grapefruit juice canneries, and from 9i.k to 101.6% at fi\e California orange juice canneries. The aierage retention was 98y0 for both products. During storage at 70" F. for 18 months grapefruit juice lost ascorbic acid at a constant rate of about 1% a month. Orange juice appeared to lose ascorbic acid more rapidlr during the first few months of storage and less rapidly during the following months, but the aterage monthly rate of loss at the end of 12 months was approxiniatelj 1%. DeFiations from the aierage rate were small, and iariations in canning procedure seemed to hate little effect on this rate. Tests for iron, reductones, and dehrdroascorbic acid in stored samples indicated that these substances were either absent or present in insufficient amounta to interfere with the determination of ascorbic acid.Noore, Wiederhold, Atkins, and hIacDowel1 ( I f ) htudied the retention of ascorbic acid in canned grapefruit juice at twelve Florida canneries and found a n average over-all retention of 97y0,. Wagner, Ives, Strong, and Elvehjein (21) conducted similar studies at trvelve Texas grapefruit juice canneries and found an average over-all retention of 96.595. Ross (16) invcstigatecl tlic; effect of time and temperature on vitamin C retention in canned citrus juices, and several other investigators coiiductcd holding experiments for various times and temperatures (4, 10, 13, 21).Other factors affecting the retention of ascorbic acid in citrus juices are discussed by Riester, Braun, and Pearce ( I S ) , and by Wiederhold, At,kins, and Moore (22).

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“…The Roe-Kuether (7) and Roe-Oesterling (9) methods, which use 2,4-dinitrophenylhydrazine to couple with the oxidized forms of ascorbic acid, do not differentiate between dehydroascorbic acid and diketogulonic acid, both of which react with the reagent to give an identical derivative. The original dinitrophenylhydrazine methods are accurate for antiscorbutic assay only when ascorbic acid and dehydroascorbic acid occur in the food and diketogulonic acid has not been formed in appreciable amounts.…”

mentioning

confidence: 99%

Ascorbic Acid, Dehydroascorbic Acid, and Diketogulonic Acid in Fresh and Processed Foods

Mills¹,

Damron²,

Roe³

1949

Anal. Chem.

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The Determination of Dehydroascorbic Acid and Ascorbic Acid in Plant Tissues by the 2,4-Dinitrophenylhydrazine Method

Cited by 188 publications

References 4 publications

Determination of Vitamin C in Presence of Interfering Reducing Substances Selective Oxidation-Reduction Method

Determination of Vitamin C in Presence of Interfering Reducing Substances Selective Oxidation-Reduction Method

Nutritive Value of Canned Foods.

Ascorbic Acid, Dehydroascorbic Acid, and Diketogulonic Acid in Fresh and Processed Foods

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