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The Distribution of Thiamine and Ascorbic Acid in the Potato Tuber a
Author(s) -
MUDAMBI SUMATI RAJAGOPAL,
HANNING FLORA
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00395.x
Subject(s) - ascorbic acid , dehydroascorbic acid , thiamine , chemistry , vitamin c , food science , fraction (chemistry) , biochemistry , chromatography
SUMMARY Two zones that together approximate the cortical layer of two varieties of stored potatoes were compared in thiamine and total ascorbic acid content with the center region. In both varieties the cortical layer contained a slightly higher concentration of thiamine than the center. In Sebago but not in Russet Burbank, total ascorbic acid was higher in the cortical region. The components of total ascorbic acid were determined separately in the Russet Burbank variety. The biologically active fraction (reduced and dehydroascorbic acid together) constituted 90‐970% of the total ascorbic acid.