Abstract
A simple method employing simultaneous extraction and oxidation has been developed for the semiautomated determination of ascorbic and dehydroascorbic acids in food products. Recovery studies were conducted on ready-to-eat breakfast cereals and both fresh and canned fruits and vegetables, with average recoveries of 101, 100, and 102%, respectively. Reproducibility data were generated showing a relative standard deviation of 3.5%. The automated method was compared with the manual AOAC fluorometric method and with indophenol titration; correlation coefficients were 0.9960 and 0.9926, respectively. The hydrolysis product of dehydroascorbic acid, 2,3-diketogulonic acid, a reported interference in this method, was prepared and shown not to form an interfering fluorescent derivative.
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