Comparison of ascorbic and citric acid contents inRosa canina L. fruit growing in the Central Asian region

Bozan, Berrin; Sagdullaev, Botir T.; Kozar, M.; Aripov, Kh. N.; Baser, K. H. C.

doi:10.1007/bf02336094

Cited by 13 publications

(12 citation statements)

References 2 publications

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“…The obtained chromatograms reveal the absence of interfering substances. The ascorbic acid amount found in this study for fully ripe dog rose was higher than that obtained by Bozan for dog rose (48-114.3 mg per 100 g), while this amount for half-ripe dog rose was similar to those found by Bozan et al (1998). The method proposed by Bozan et al was applied for dog rose sample.…”

Section: Standard Solutionscontrasting

confidence: 52%

“…In comparison with the modified method reported by Bozan et al (1998), extraction of ascorbic acid using freezing protocol provides more reliable results in terms of recovery and reproducibility. The repeatability of the extracts ranged between 3% (fully ripe dog rose) and 8.7% (unripe dog rose) and the RSD values for reproducibility between 4.2% and 9.2% for fully ripe and unripe dog rose, respectively.…”

Section: Quantification Of Aa In Samplesmentioning

confidence: 94%

“…This procedure is a modification of the method done by Bozan et al (1998). About 100 g of dog rose samples in each maturity stage were separately weighed and dried under mild temperature (15-20 1C) and ground to find powder dust before extraction.…”

Section: Mild-temperature-drying Proceduresmentioning

confidence: 99%

“…Nowadays, high-performance liquid chromatography (HPLC) (Iglesias et al, 2006;Shakya and Navarre, 2006;Lopes et al, 2006;Frenich et al, 2005;Kand'ar et al, 2005;Brause et al, 2003;Yuan and Chen, 1999) and capillary electrophoresis (Law et al, 2005;Wu et al, 2007;Tang, and Wu, 2005;Zinellu et al, 2004;Jin and Jiang, 2002), with various detection methods has been the most used technique for the analysis of ascorbic acid in different samples. The amount of ascorbic acid has been reported in dog rose samples using conventional extraction method (Bozan et al, 1998;Halasova and Jicinska, 1998).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Extraction and quantitative determination of ascorbic acid during different maturity stages of Rosa canina L. fruit

Nojavan

Khalilian

Kiaie³

et al. 2008

Journal of Food Composition and Analysis

101

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Section: Standard Solutionscontrasting

confidence: 52%

Section: Quantification Of Aa In Samplesmentioning

confidence: 94%

Section: Mild-temperature-drying Proceduresmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Extraction and quantitative determination of ascorbic acid during different maturity stages of Rosa canina L. fruit

Nojavan

Khalilian

Kiaie³

et al. 2008

Journal of Food Composition and Analysis

101

View full text Add to dashboard Cite

“…The remaining lots were spread evenly on trays and dried under room mild temperature and relative humidity using hygrometer. This procedure is a modification of the method done by [33]. About 100g of salad vegetable samples in each maturity stage were separately weighed and dried under mild temperature (15)(16)(17)(18)(19)(20) 0 C) and ground to find powder dust before extraction.…”

Section: Sample Preparationmentioning

confidence: 99%

Kinetic Modeling of Vitamin C (Ascorbic Acid) Degradation in Blanched Commonly Consumed Salad Vegetables Using Computer Simulation Analysis

Awagu¹,

Ekanem²,

Kolo³

et al. 2017

IOSR JAC

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Vitamin C (ascorbic acid) is one of the most important and popular vitamins, and is contained inmost fruits and vegetables; the problem with vitamin C is its easy degradation during processing. In this study, the degradation kinetics of vitamin C was determined in Lettuce and Cabbage, and the processing treatment considered was blanching at 70 0 C of water differently for 5, 10, 15, 20,25,30,35 and 40

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Indirect fibre‐optic colorimetric determination of ascorbic acid using 2‐(5‐bromo‐2‐pyridylazo)‐5‐diethylaminophenol and cloud point extraction

Filik

Giray

2011

Drug Testing and Analysis

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A new method has been developed for the indirect determination of ascorbic acid (AA) in commercial syrup preparations based on cloud point extraction (CPE) separation and preconcentration, and determination by molecular absorption spectrometry. The colorimetric method was based on the reduction of Fe(III) to Fe(II) and complexation of Fe(II) with 2-(5-bromo-2-pyridylazo)-5-diethylaminophenol (Br-PADAP), followed by its extraction into Triton X-114. Selectivity of the method was increased with the use of EDTA as a masking agent. The absorbance was measured at 742 nm. Various influencing factors on the separation and preconcentration of AA have been investigated systematically, and the optimized operation conditions were established. The proposed method allows the determination of AA in the range 5-200 µg L(-1) with a relative standard deviation of 3.0%. The detection limit was found to be 0.9 µg L(-1) for AA. This method has been applied to the determination of ascorbic acid in commercial pharmaceutical preparations.

show abstract

Comparison of ascorbic and citric acid contents inRosa canina L. fruit growing in the Central Asian region

Cited by 13 publications

References 2 publications

Extraction and quantitative determination of ascorbic acid during different maturity stages of Rosa canina L. fruit

Extraction and quantitative determination of ascorbic acid during different maturity stages of Rosa canina L. fruit

Kinetic Modeling of Vitamin C (Ascorbic Acid) Degradation in Blanched Commonly Consumed Salad Vegetables Using Computer Simulation Analysis

Indirect fibre‐optic colorimetric determination of ascorbic acid using 2‐(5‐bromo‐2‐pyridylazo)‐5‐diethylaminophenol and cloud point extraction

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