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Ascorbic Acid and Dehydroascorbic Acid Content of Tropical Root Crops from the South Pacific
Author(s) -
BRADBURY J. H.,
SINGH U.
Publication year - 1986
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.1365-2621.1986.tb11212.x
Subject(s) - colocasia esculenta , dehydroascorbic acid , ascorbic acid , manihot esculenta , ipomoea , vitamin c , chemistry , citric acid , horticulture , dioscorea , high performance liquid chromatography , food science , botany , root crops , biology , chromatography , medicine , alternative medicine , pathology
The total vitamin C content (ascorbic acid (AA) plus dehydroascorbic acid (DAA) was estimated by HPLC for sweet potato ( Ipomoea batatas ), taro ( Colocasia esculenta ), giant taro ( Alocasia macrorrhiza ), giant swamp taro ( Cyrtosperma chamissonis ), taro ( Xanthosoma spp .), yam ( Dioscorea alata ), yam ( D. esculenta ), cassava ( Manihot esculenta ) and mean values were 23.6, 15.1, 16.9, 15.7, 13.6, 27.5, 20.3, and 14.9 mg/100g fresh weight, respectively. Standard titrimetric and colorimetric methods gave results only for AA which were generally comparable with HPLC. Drying at 40°C caused loss of AA which was not quantitatively converted into DAA. Storage of sweet potato at 25°C and 15°C for 28 days reduced the total vitamin C content by 17% and 15%, respectively; there was no significant decrease at 0°C. Cooking reduced the levels of AA and DAA by up to 70%.