sensorial property, thus, for certain fruits such as apple, pear, etc. an important step, namely colour blocking, must be inserted. It is mainly achieved by addition of ascorbicacid ( Jiang et al., 2016 ), but because of the cost of ascorbicacid
In a previous publication, the thermogravimetric (TG) analysis of ascorbic acid was considered. Simultaneously with the production
of the TG data, time-temperature plots were also generated on the work station which allowed the process to be classified
as exothermic or endothermic and identified the energy change with the reaction sequence. This aspect is investigated in the
present study. To maximize the energy change, the model mixtures were assessed at a mass ratio of 1∶1. The analytical implications
of this approach are explored. To avoid complications in this kind of analysis, the present study is restricted to the behavior
of binary systems heat treated in nitrogen.
The objective of the study was to demonstrate the applicability of differential pulse polarography (DPP) technique of the ascorbic acid (AA) assay for the analysis of food samples with various matrices. The following validation parameters were determined: selectivity, linearity, precision, accuracy, limit of detection, and limit of quantification. The limits of detection and quantification were 0.17 and 0.5 mg ascorbic acid per 100 g food, respectively. The average recovery of added ascorbic acid from all matrices was 96.3–103.6%. The values of the coefficient of variation calculated on the basis of AA contents for food matrices were in the range 2–9.26% and Horrat values were 0.37–1.10. Ascorbic acid values of the samples obtained from the polarographic method were compared with those obtained from high-performance liquid chromatography with diode-array detection (HPLC-DAD) used as the reference method. The analytical parameters determined showed that the polarographic method was equivalent to the chromatographic method. Validation of the polarographic method of ascorbic acid assay indicates that it can be applied for the analysis of ascorbic acid concentration in food products that do not contain isoascorbic acid. This means that the method can be recommended for routine determinations.
. L., Williams, E. H., Last, R. L. (1996) Environmental stress sensitivity of an ascorbicacid-deficient Arabidopsis mutant (ozone/ultraviolet B/sulfur dioxide/reactive oxygen detoxification/vitamin C). Proc. Natl. Acad. Sci USA 93 , 9970
ascorbicacid enhances chitosan’s fat binding, as reflected by increased fecal fat excretion [ 15 ]. Ascorbicacid promotes the dissolution of chitosan in the stomach and intestine and its transformation into a fat absorbing gel. The presence of ascorbic
A simple and accurate analytical procedure is proposed for determination of l
-ascorbic acid after chromatographic separation. Optimum conditions for TLC separation of l
-ascorbic acid were established. l
-Ascorbic acid was detected by UV at
= 254 nm. Spectrophotometric quantification was by means of a sensitive and simple method based on oxidation of leuco crystal violet to crystal violet. The absorbance of the crystal violet dye formed was measured at
= 588 nm. The procedure was successfully used for determination of l
-ascorbic acid in complex pharmaceuticals and in pepper juice samples. The results obtained were compared with those obtained by use of the Polish standard method.
The extraction of technetium from ascorbic acid medium with dibenzene-18-crown-6 /DB-18C6/ and 18-crown-6 /18C6/ dissolved in benzene and nitrobenzene was studied. The effect of crown ether substition, concentration of the extracting agent as well as the pH of the aqueous solution on the distribution coefficient was investigated. Nitrobenzene was found to be a rather promising diluent.