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The aim of our study was to evaluate the ascorbic acid content of some fruits (apricot, black and white currant, cherry, sour cherry, lime, lemon, nectarine, orange, pomegranate, kiwi, raspberry) and vegetables (parsley, dill, tomato) purchased from Romanian markets in order to evaluate their nutritional value. The chemical determination was carried on using a HPLC-UV-DAD (high-performance liquid chromatography ultraviolet-photodiode array) method, and the results were expressed as mg ascorbic acid/100 g fresh weight. Our results indicate that only for lime, tomato and parsley the ascorbic acid content comply with other reported data. The ascorbic acid content of fruits and vegetables varies depending on different factors, related to plant (species, cultivar, size of fruits), environment (climate, variation in sunshine, rainfall) or processing technologies (method of ripening, storage). Rezumat Scopul acestei lucrări a constat în evaluarea conţinutului de acid ascorbic al unor fructe (caise, coacăze albe şi negre, cireşe, vişine, lime, lămâi, nectarine, portocale, rodii, kiwi şi zmeură) şi legume (pătrunjel, mărar şi roşii) achiziţionate din magazine de tip supermarket din România, în vederea stabilirii valorii nutritive ale acestora. Determinarea acidului ascorbic s-a efectuat printr-o metodă cromatografică, de tip HPLC-UV-DAD (cromatografie de lichide de înaltă performanță cu detecție în ultraviolet, șir de fotodiode), iar rezultatele au fost exprimate în mg acid ascorbic/100 g de produs proaspăt. Conţinutul de acid ascorbic obţinut corespunde datelor din literatură doar în cazul limetei, roșiilor și a pătrunjelului. Conţinutul de acid ascorbic al fructelor şi legumelor variază dependent de factori ce ţin de plantă (specie, soi, dimensiunea fructelor), mediu (climă, variaţia intensităţii luminii solare, precipitaţii) şi procesare (metodă de coacere, depozitare).

HPLC EVALUATION OF THE ASCORBIC ACID CONTENT OF ROMANIAN FRUITS AND VEGETABLES FROM RETAIL MARKETS