Abstract
The method describes a procedure for the quantitative determination of vitamin C in foodstuffs. It determines the total vitamin C (ascorbic acid and dehydroascorbic acid) of natural origin and, if required, vitamin C added during the production of the foodstuff. The method is applicable to both fresh and stored foodstuffs intended for immediate consumption and in particular to those of complex composition, for example, vegetables, fruits, fruit juices, potatoes, complete meals, sausages, etc. Vitamin C contents above 1·5 mg per 100 g can be determined quantitatively.
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References
M. J. Deutsch and C. E. Weeks, J. Assoc. Off. Anal. Chem., 48 (6), 1248–56 (1965).
P. Scheffeldt, Institut für Ernährungsforschung, Seestrasse 72, CH-8803 Rüschlikon-Zürich.
D. Scuffam and J. R. Cooke, Laboratory of the Government Chemist, London. Private communication, 1983.
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© 1985 Elsevier Applied Science Publishers Ltd
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Brubacher, G., Müller-Mulot, W., Southgate, D.A.T. (1985). Vitamin C (Ascorbic and Dehydroascorbic Acids) in Foodstuffs: Modified Deutsch and Weeks Flourimetric Method. In: Brubacher, G., Müller-Mulot, W., Southgate, D.A.T. (eds) Methods for the Determination of Vitamins in Food. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-4944-7_6
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DOI: https://doi.org/10.1007/978-94-009-4944-7_6
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-8691-2
Online ISBN: 978-94-009-4944-7
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