Note: Quantification of ascorbic acid and dehydroascorbic acid in fresh olives and in commercial presentations of table olives

Food Science and Technology International

Volumn 11, Issue 3, 2005, Pages 199-204

  Lopez A ^a   Montano A ^a   Garcia, P ^a   Garrido, A ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Ascorbic acid; Dehydroascorbic acid; Table olives; Vitamin C

Indexed keywords

ANTIOXIDANTS; DEGRADATION; ELECTROCHEMISTRY; FLUORESCENCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IONIZATION; PHOSPHORIC ACID; PHOTODIODES; POTASSIUM COMPOUNDS; REDUCTION; VITAMINS; WATER;

ASCORBIC ACID (AA); DEHYDROASCORBIC ACID (DHAA); TABLE OLIVES; VITAMIN C;

CARBOXYLIC ACIDS;

ANCHOA; OLEACEAE;

EID: 21244494398     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013205054421     Document Type: Article

References (14)

1. Casado F.J., Sánchez A.H., López A., de Castro A., Rejano L. and Montaño A. (2003). Determinación rápida de los ácidos ascórbico y dehidroascórbico en végetales aderezados mediante HPLC In: Proceedings of the 2nd National Congress about Food Science and Technology. Alicante, Spain: Limencop S.L. pp. 147-150.
2. Favell D.J. (1998). A comparison of the vitamin C content of fresh and frozen vegetables. Food Chemistry 62: 59-64.
3. Fernández-Díez M.J., Castro R., Garrido A., Cancho F.G., Pellissó F.G., Vega M.N., Moreno A.M., Mosquera I.M., Rejano L., Quintana M.C.D., Roldán F.S., García P. and Castro A. (1985). Biotecnología de la aceituna de mesa. Madrid, Spain: CSIC.
4. Gökmen V., Kahranan N., Demir N. and Acar J. (2000). Enzymatically validated liquid Chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables. Journal of Chromatography 881: 309-316.
5. Howard L.A., Wong A.D., Perry A.K. and Klein B.P. (1999). β-carotene and ascorbic acid retention in fresh and processed vegetables. Journal of Food Science 64: 929-936.
6. IOOC (International Olive Oil Council) (1980). Unified Qualitative Standard Applying to Table Olives in International Trade. Madrid, Spain: IOOC.
7. Ladrón R.V., Castro R. and Vega M.N. (1979). Compositión y valor nutritivo de algunas variedades españolas de aceitunas de mesa. III. Aceitunas verdes aderezadas envasadas. Grasasy Aceites 30: 221-226.
8. Lee S.K. and Kader A.A. (2000). Pre-harvest and post-harvest factors influencing vitamin C content of horti-cultural crops. Postharvest Biology and Technology 20: 207-220.
9. Russell L.F. (2000). Quantitative determination of water-soluble vitamins. In: Nollet, L.M.L. (ed), Food Analysis by HPLC. New York: Marcel Dekker Inc. pp. 403-476.
10. Sánchez-Mata M.C., Cámara-Hurtado M., Díez- Márquez C. and Torija-Isasa M.E. (2000). Comparison of high-performance liquid chromatography and spectrofluorimetry for vitamin C analysis of green beans (Phaseolus vulgaris L.). European Food Research and Technology 210: 220-225.
11. Smoot J.M. and Nagy S. (1980). Effects of storage temperature and duration on total vitamin C content of canned single-strength grapefruit juice. Journal of Agri-cultural and Food Chemistry 28: 417-421.
12. StatSoft (2000). Statistica for Windows (Computer Program Manual). Tulsa, OK, USA.
13. USDA (Agricultural Research Service) (2003). USDA Nutrient database for standard reference, release 16. Nutrient data laboratory home page, http://www.nal.usda.gov/fnic/foodcomp.
14. Verma K.K., Jain A., Sahasrabuddhey B., Gupta K. and Mishra S. (1996). Solid-phase extraction cleanup for determining ascorbic acid and dehydroascorbic acid by titration with 2,6-dichlorophenolindophenol. Journal of AOAC International 79: 1236-1243.