Spectrophotometric analysis of total ascorbic acid content in fruits and vegetables

Abstract

Total ascorbic acid (ascorbic acid + dehydroascorbic acid) has been determined in twenty-one different samples of fruits and vegetables by spectrophotometric method. Results showed ascorbic acid concentrations between 9-49 mg/100g in fresh fruits and between 3-90 mg/100g in fresh vegetables, with method detection limit of 0.01 μg/mL, validated against spectrofluorimetric approaches.