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Automated determination of vitamin C in some fortified foodstuffs
Author(s) -
Egberg David C.,
Larson Paul A.,
Honold Guy R.
Publication year - 1973
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740240706
Subject(s) - ascorbic acid , chemistry , fortified food , vitamin , food science , absorbance , vitamin c , chromatography , titration , linear range , detection limit , potentiometric titration , fortification , biochemistry , organic chemistry , ion
Abstract An automated method for the determination of ascorbic acid has been applied to a variety of vitamin fortified food products. The method is based on the reduction of 2,6‐dichloroindophenol by ascorbic acid and shows a detection limit of 0.006 mg/ml with a linear absorbance relationship to 0.200 mg/ml. The method was applied to vitamin fortified cereal products, soya protein snacks and beverage concentrates over a broad range of vitamin levels. The results compared favourably with potentiometric titration for the majority of products studied. It has been shown that the automated procedure is the method of choice for the determination of ascorbic acid in the large number of food products studied.