Das Reduktionsvermögen pflanzlicher Lebensmittel und seine Beziehung zum Vitamin C

Isolation of Vitamin C from Vegetables and the Relations between Vitamin C and Ascorbic Acid

“…This finding by Szent-Gyorgyi was traced and confirmed by many other workers who showed that hexuronic acid obtained not only from suprarenal cortex, but also from such different vegetable sources, as lemon 'juice(4), hawthorn (5), and a Hungarian red pepper(6), had possessed nearly the same antiscorbutic activity. First, an attempt was made to obtain ascorbic acid from suprarenal cortex as starting material, by following as strictly as possible the procedure recommended by Szent-Gyorgyi(l), but in vain.…”

Impact of Bacillus subtilis on Tomato Plants Growth and Some Biochemical Characteristics under Combined Application with Humic Fertilizer

“…At full ripening, biochemical analysis of tomato fruit was carried out. Determination of ascorbic acid was carried out utilizing the titration with Tillmans dye method [42]; the total amount of sugars was determined by the Bertrand method [43]; the total content of malic acid and citric acid was quantified using organic Trilon B, as described by Ermakov [44].…”

VITAMIN C IN CITRUS‐JUICE BEVERAGES and CANNED GRAPEFRUIT JUICE

“…The 2,6,dichlorophenolindophenol method of Tillmans, Hirsch, and Hirsch (1932), modified by Bessey and Eing, was compared with the iodine method of Reynolds and Stevens (1934) by Mack and associates (1936) T h o found that of the two chemical methods, the iodine titration gave more constant and easily reproducible results. Joslyn, Marsh, and Morgan (1934) state that the iodine titration is superior in practice because it is easier t o carry out and can be more readily duplicated.…”