Abstract
A simple kinetic method is described for the determination of ascorbic acid. The procedure is based on the reduction of toluidine blue with ascorbic acid. The rate of reaction is followed by measuring the decrease in absorbance of toluidine blue (λ max = 600 nm) as a result of its decolorization upon reduction by ascorbic acid. Ascorbic acid in the range of 3–35 μg/ml was determined using slope and fixed time methods of analysis, while the variable time method allowed the determination of 5–50 μg/ml of ascorbic acid. The percent relative standard deviation of the method varied from 0.78 to 1.32% depending on the kinetic method used. The high sensitivity of the method also allows determination of low levels of ascorbic acid in some fruits and vegetables such as dew melon, water melon, parsley and coriander.
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