Vitamin Analysis for the Health and Food Sciences

Eitenmiller, Ronald R.; Landen, W. O.

doi:10.1201/9781420050165

Cited by 217 publications

(231 citation statements)

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“…L-ascorbic acid (L-AA) is a water-soluble vitamin widely distributed in plant material. Vegetables and fruits, particularly citrus and tropical fruits, green leafy vegetables, broccoli, and peppers, are important sources of vitamin C [4,[7][8][9]. However, fruits such as pears, apples, and plums contain only a very modest concentration of this vitamin.…”

Section: Introductionmentioning

confidence: 99%

“…There are many methods, based on different analytical techniques, to measure L-AA content in foodstuffs, such as spectrophotometric, titration, or enzymatic methods, but the liquid chromatographic (LC) with ultraviolet (UV) or diode array methods are the preferred, due to their separation capability, simplicity, short analysis time, high sensitivity, and accuracy [4,13]. Moreover, unlike other methods, LC allows the determination of L-AA and DHAA in various matrices.…”

Section: Introductionmentioning

confidence: 99%

“…Synthesis of collagen, carnitine, and hormones; immune response; iron absorption; and cell protection against free radicals are some of its crucial physiological roles [1][2][3]. It is also used by the food industry, as a nutritional food additive or antioxidant, preventing oxidation of foods [3,4]. Since humans cannot synthesize vitamin C, an adequate intake of vitamin C from foods and/or supplements is vital for normal functioning of the human body [3,5,6].…”

Section: Introductionmentioning

confidence: 99%

“…To ensure that the subsequent analysis is effective, it is very important to optimize sample extraction when analyzing vitamin C in complex samples, such as fruits and vegetables [4,11]. Due to the labile nature of vitamin C, preparation procedures are designed to avoid loss of vitamin [9].…”

Section: Introductionmentioning

confidence: 99%

“…Failure to assess stability of vitamin C in raw products during sample processing, and analysis could result in significant errors in analytical results [3]. Methods for the extraction of L-AA are based on the use of solvents with different properties, being metaphosphoric acid the most common solvent used, which prevents L-AA oxidation, inhibits ascorbate oxidase and metal catalysis, and, in addition, precipitates proteins [4,9,12].…”

Section: Introductionmentioning

confidence: 99%

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An improved and fast UHPLC-PDA methodology for determination of L-ascorbic and dehydroascorbic acids in fruits and vegetables. Evaluation of degradation rate during storage

et al. 2012

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This study provides a versatile validated method to determine the total vitamin C content, as the sum of the contents of L-ascorbic acid (L-AA) and dehydroascorbic acid (DHAA), in several fruits and vegetables and its degradability with storage time. Seven horticultural crops from two different origins were analyzed using an ultrahigh-performance liquid chromatographic-photodiode array (UHPLC-PDA) system, equipped with a new trifunctional high strength silica (100% silica particle) analytical column (100 mm×2.1 mm, 1.7 μm particle size) using 0.1% (v/v) formic acid as mobile phase, in isocratic mode. This new stationary phase, specially designed for polar compounds, overcomes the problems normally encountered in HPLC and is suitable for the analysis of large batches of samples without L-AA degradation. In addition, it proves to be an excellent alternative to conventional C18 columns for the determination of L-AA in fruits and vegetables. The method was fully validated in terms of linearity, detection (LOD) and quantification (LOQ) limits, accuracy, and inter/intraday precision. Validation experiments revealed very good recovery rate of 96.6±4.4% for L-AA and 103.1±4.8 % for total vitamin C, good linearity with r 2 -values >0.999 within the established concentration range, excellent repeatability (0.5%), and reproducibility (1.6%) values. The LOD of the method was 22 ng/mL whereas the LOQ was 67 ng/mL. It was possible to demonstrate that L-AA and DHAA concentrations in the different horticulture products varied oppositely with time of storage not always affecting the total amount of vitamin C during shelf-life. Locally produced fruits have higher concentrations of vitamin C, compared with imported ones, but vegetables showed the opposite trend. Moreover, this UHPLC-PDA methodology proves to be an improved, simple, and fast approach for determining the total content of vitamin C in various food commodities, with high sensitivity, selectivity, and resolving power within 3 min of run analysis.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%