Electrochemical Determination of Ascorbic Acid and Isoascorbic Acid in Ground Meat and in Processed Foods by High Pressure Liquid Chromatography

Hidiroglou, Nick; Madère, René; Behrens, Willy A.

doi:10.1006/jfca.1998.0563

Cited by 16 publications

(3 citation statements)

References 11 publications

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“…Relatively high concentrations of ascorbic acid are also reported in fruit of A. arguta , A. chinensis ( , ), A. chrysantha , and A. polygam , with very high levels in A. eriantha , A. latifolia (>1% FW) (), and A. kolomikta (). Ascorbic acid is determined according to a variety of established methods including colorimetric titration (), enzymatic assays based on ascorbate peroxidase or oxidase ( , ), electrochemical methods ( − ), and HPLC coupled with electrochemical detection ( , ) or by HPLC coupled with UV detection ( , ).…”

Section: Introductionmentioning

confidence: 99%

Variation in Ascorbic Acid and Oxalate Levels in the Fruit of Actinidia chinensis Tissues and Genotypes

Rassam

Laing

2005

J. Agric. Food Chem.

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Ascorbic acid and total oxalate were measured in fruit from six genotypes of Actinidia chinensis. Ascorbic acid was separated from oxalate in fruit extracts by HPLC and quantified from absorbance at 245 nm, whereas oxalate was measured enzymatically in the HPLC eluate. Levels of whole fruit mean ascorbic acid in the different genotypes ranged from 98 to 163 mg/100 g of fresh weight (FW), whereas mean oxalate varied between 18 and 45 mg/100 g of FW. Ascorbic acid was highest in the inner and outer pericarp, whereas oxalate was concentrated in the skin, inner pericarp, and seed. Essentially no ascorbic acid was found in the seed. Each tissue clustered separately when the tissue ascorbic acid and oxalate data were normalized to the whole fruit level of ascorbic acid and oxalate in that genotype and plotted against each other, suggesting that oxalate is not a sink for excess ascorbic acid but that oxalate formation is regulated.

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Section: Introductionmentioning

confidence: 99%

Variation in Ascorbic Acid and Oxalate Levels in the Fruit of Actinidia chinensis Tissues and Genotypes

Rassam

Laing

2005

J. Agric. Food Chem.

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“…Quantification of ascorbic acid in various vegetables and fruits was made by spectrophotometric [3,4], flow injection chemiluminescence [5,6], high performance liquid chromatographic [7][8][9], electrophoretic [10] and electrochemical [11][12][13] methods. In addition, ascorbic acid determination was performed kinetically in tomatoes, green peppers and oranges [14] by kinetic spectrofluorimetric method and in various vegetables by electrokinetic capillary chromatography method [15].…”

Section: Fig 1 Chemical Formula Of Ascorbic Acidmentioning

confidence: 99%

Kinetic Spectrophotometric Determination of Ascorbic Acid by Using Phenanthroline Agent in Eruca sativa

Seçkin

Aslan²

2022

J. Pharm. Res. Int.

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Ascorbic acid is used for treatment in hypovitaminosis, nutritional deficiency, scurvy, gingivitis, Barlow and Basedow diseases. In this study, a simple and sensitive kinetic spectrophotometric method was developed for the determination of ascorbic acid in Eruca sativa. The rate of formation of the product formed as a result of the reaction of ascorbic acid with iron (III) sulfate and phenanthroline reagents was determined by measuring the absorbance at 510 nm wavelength at 5 minute intervals for 60 minutes. The measurement curve prepared from standard ascorbic acid solution is linear in the concentration range of 4.0-6.0 mg/mL. The regression equation obtained from the graph of logarithms of molar concentrations versus logarithms of slopes was found as log (rate) = 2.5721 logC - 9.461 (r=0.9999) according to the initial rate method. The developed method was applied to Eruca sativa samples and the amount of ascorbic acid in fresh leaves was found to be 72.80 mg/100 g.

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“…The Panel noted that erythorbic acid or sodium erythorbate is not authorised in these food categories. Hidiroglou et al (1998) used HPLC equipped with PLRP-S column and amperometric detection, in the analysis of ascorbic acid and erythorbic acid in ground meats, dairy products, luncheon meat, meal replacements, diet products, vegetable and fruit drinks, and beverages. The limit of detection was 2 μg/g.…”

Section: Methods Of Analysismentioning

confidence: 99%

Scientific Opinion on the re‐evaluation of erythorbic acid (E 315) and sodium erythorbate (E 316) as food additives

2016

EFS2

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The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion reevaluating the safety of erythorbic acid (E 315) and sodium erythorbate (E 316) as food additives. The use of these food additives was evaluated by the Scientific Committee on Food (SCF) that established an acceptable daily intake (ADI) of 6 mg/kg body weight (bw)/day. Intestinal absorption of erythorbate was reported from a mice study and near complete excretion within 24 h from a guinea pig study. The Panel noted that the acute toxicity of erythorbic acid or sodium erythorbate is low, there was no indication of adverse effects from the available subchronic toxicity studies, there is no concern with respect to their genotoxicity neither to respect to carcinogenicity. The Panel identified a no observed adverse effect level (NOAEL) of 650 mg/kg bw/day based on a decrease in body weight from a carcinogenicity study. No maternal and developmental effects were observed from a prenatal developmental toxicity study with sodium erythorbate. The Panel recognised the limitation of the overall toxicological database (no reproductive and chronic toxicity studies), but did not consider necessary to increase the usual uncertainty factor of 100 in deriving an ADI. Therefore, the Panel concluded that there is no reason to revise the current ADI of 6 mg/kg bw/day. Combined dietary exposure to erythorbic acid and sodium erythorbate from their use as food additives was calculated. Considering that the ADI is not exceeded by any population group, the Panel also concluded that the use of erythorbic acid (E 315) and sodium erythorbate (E 316) 1962, 1974 and 1990, and in its latest evaluation allocated an acceptable daily intake (ADI) 'not specified'. The Scientific Committee on Food (SCF) evaluated erythorbic acid and sodium erythorbate in 1987, 1990 and 1997, and an ADI of 6 mg/kg bw/day was confirmed in the latest evaluation.The absorption, distribution, metabolism and excretion (ADME) of erythorbates was considered to be similar to that of ascorbic acid. The sodium ion of sodium erythorbate is expected to enter the sodium pool of the body. Although rodents seemed to have less efficient erythorbate absorption than humans, the available study in mouse indicated that gastrointestinal absorption occurs (Tsao and Salimi, 1983). Guinea pig, a species more analogous to human due to its active-carrier mediated transport, has near complete excretion within 24 h.The Panel noted that erythorbic acid can increase iron bioavailability, which may represent a concern for individuals with iron deposition disorders.The Panel noted that the acute toxicity of erythorbic acid or sodium erythorbate is low. The Panel also noted that in the available subchronic toxicity studies there were some limitations mainly concerning reporting, however, none of them reported any adverse effects and there was no histopathological indication of any adverse effects even after 36 weeks of exposure up to 900 mg/kg body weight (bw)/day.The Panel consider...

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Electrochemical Determination of Ascorbic Acid and Isoascorbic Acid in Ground Meat and in Processed Foods by High Pressure Liquid Chromatography

Cited by 16 publications

References 11 publications

Variation in Ascorbic Acid and Oxalate Levels in the Fruit of Actinidia chinensis Tissues and Genotypes

Variation in Ascorbic Acid and Oxalate Levels in the Fruit of Actinidia chinensis Tissues and Genotypes

Kinetic Spectrophotometric Determination of Ascorbic Acid by Using Phenanthroline Agent in Eruca sativa

Scientific Opinion on the re‐evaluation of erythorbic acid (E 315) and sodium erythorbate (E 316) as food additives

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