Abstract
AbstractThe salicylic acid concentration in a range of fresh and canned fruit and vegetables was determined using a sensitive spectrofluorimetric technique. Concentrations in fresh fruit ranged from 0.02 mg kg‐1 in kiwifruit to 0.10 mg kg‐1 in New Zealand grapefruit, and in fresh vegetables from 0.01 mg kg‐1 in cabbage to 0.10 mg kg‐1 in whole kernel sweet corn. In canned products, salicylic acid levels ranged from 0.01 mg kg‐1 in pears to 0.82 mg kg‐1 in cream‐style sweet corn. Canned sweet corn and some tomato products had higher levels than the corresponding fresh vegetables. Evidence was obtained to suggest that, in the case of whole kernel sweet corn, the application of heat increased the concentration of free salicylic acid.
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