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Vitamin C Stability in Horticultural Extracts by M. Khoirunnafiuddin is a document available to read on EtoBox.

This document describes a study that evaluated the vitamin C content of various fruits and vegetables from Madeira Island, Portugal using two analytical methods: UHPLC-PDA and iodometric titration. The stability of vitamin C in horticultural extracts stored at different temperatures was also investigated. Red peppers had the highest vitamin C content followed by green peppers and papayas, while passion fruits and cherimoyas had the lowest. Both analytical methods were suitable for analyzing L-AA, though UHP

Author

M. Khoirunnafiuddin

Language

EN