The partition of ascorbic and dehydroascorbic acid in vitamin C-containing Guatemalan foods

The total vitamin C content, and its partition between l-ascorbic acid ( l-AA) and l-dehydroascorbic acid ( l-DHAA) was determined by a previously described robotic analytical procedure in nine Guatemalan fruits and vegetables prepared as customarily consumed. Total vitamin C levels agreed substanti...

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Bibliographic Details
Published inFood chemistry Vol. 47; no. 1; pp. 87 - 92
Main Authors de Serrano, Julieta Quán, de González, Lillian, Solomons, Noel W.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 1993
Elsevier
Subjects
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Ascorbic acid
Cooking
Fruit
Orange juice
Vitamin
Chemical composition
Vegetable
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Summary:The total vitamin C content, and its partition between l-ascorbic acid ( l-AA) and l-dehydroascorbic acid ( l-DHAA) was determined by a previously described robotic analytical procedure in nine Guatemalan fruits and vegetables prepared as customarily consumed. Total vitamin C levels agreed substantially with analyses performed over 25 years ago, but the l-AA/ l-DHAA partition varied considerably from oranges and chayote, which had exclusively l-AA, to banana and tomato, which had predominantly l-DHAA. The chemical form of vitamin C may have implications for cataractogenesis, nitrosamine-related carcinogenesis, and iron absorption.
ISSN:0308-8146
1873-7072
DOI:10.1016/0308-8146(93)90308-3