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Loss of Ascorbic Acid During Estimation by the Roe‐Kuether Method
Author(s) -
TEWARI C. P.,
KRISHNAN P. S.
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.tb00773.x
Subject(s) - ascorbic acid , estimation , degree (music) , chemistry , zoology , food science , biology , physics , acoustics , management , economics
SUMMARY Application of the 2,4‐dinitrophenylhydrazine method of Roe and co‐workers to plant extracts, wherein ascorbic acid was present largely or completely in the form of DHA and DKA, resulted in abnormal data, in the sense that the value of AA + DHA + DKA was significantly lower than that of DHA + DKA. Such a discrepancy, though not to the same degree, was observed also when the analyses were carried out on solutions of DHA. The loss is believed to take place during H 2 S treatment, there being a correlation between the extent of loss and the duration of H 2 S treatment, in the majority of the experiments.