Tissue ascorbic acid analysis using ferrozine compared with the dinitrophenylhydrazine method

McGown, Evelyn L.; Rusnák, M; Lewis, Carolyn M; Tillotson, Jerry Ann

doi:10.1016/0003-2697(82)90664-9

Cited by 59 publications

(11 citation statements)

References 10 publications

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“…The method using 2-OCHT determines ascorbic acid up to 12 µg ml -1 (ε=1.49×10 4 ), but is interfered with by metal ions such as Cu(II), Co(II), Ni(II) and Pd(II), in addition to the interference caused by the oxalic acid, riboflavin, oxidants and reductants. Color-forming reactions of Fe(II) with ferrozine [117][118][119] (λ max =562 nm) in acidic solutions (pH 3 -6), TPTZ [120][121][122] (λ max =593, 595 nm), quinaldic acid in presence of pyridine 123 (λ max =380 nm), picolinic acid in presence of pyridine 124 (λ max =400 nm) and nitroso-R salt 125 (λ max =705 nm) have been used for the determination of vitamin C in a variety of samples. The reagents picolinic acid and quinaldic acid, when complexed with iron(II) in the presence of pyridine, resulted in methods used successfully in the analysis of pharmaceuticals, food products and biological samples.…”

Section: Resultsmentioning

confidence: 99%

Photometric Methods for the Determination of Vitamin C

1998

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Section: Resultsmentioning

confidence: 99%

Photometric Methods for the Determination of Vitamin C

1998

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“…The 2,2'-bipyridyl and the OPDA method have similar accuracy in the higher concentration range, however, both methods (especially the 2,2'-bipyridyl) have shown signifi cantly higher percent deviation at lower concentrations (Table 2). It is not surprising, since both methods can be characterized by quite high LoD, LoQ (low sensitivity) (chapter 2.4) (MCGOWN et al, 1982). The OPDA-fl uorometric method has an intermediate accuracy in its linear range (Table 2) as it could be expected on the base of its higher sensitivity (chapter 2.4).…”

Section: Accuracymentioning

confidence: 97%

A comparative study: Methods for the determination of ascorbic acid in small and middle sized food analytic laboratories

Balogh¹,

Szarka²

2016

Acta Alimentaria

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Although vitamin C is essential as an antioxidant and as a cofactor in a series of enzymatic reactions, the ability for ascorbate biosynthesis was lost in humans. Thus, horticultural products and derived fruit drinks or commercial vitamin C products are considered to be important sources for the ascorbic acid intake in the human diet. These facts underline the importance of analytical methods for ascorbic acid determination in different food products.In our study two spectrophotometric and a fl uorometric ascorbic acid determination methods have been compared with each other and with the so-called etalon HPLC method to fi nd the best for small or middle sized food analytic laboratories with a sample number of up to several hundreds. As a result of our experiments we could establish that the OPDA-fl uorometric method can be suggested for the determination of samples containing ascorbate at low concentrations. Unfortunately, the analytical properties of the OPDA method with spectrophotometric detection have been lagging far behind the others. The 2,2'-bipyridyl method could give a balanced performance for all tests. Furthermore, the results gained by this method are the closest to the results of the reference HPLC method in the case of fruit and vegetable samples.

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“…Ascorbic acid in camu-camu juice was measured using the method that is based on the reduction of Fe +3 to Fe +2 by ascorbic acid, followed by chelation of Fe +2 by ferrozine as a chromogen [McGown et al, 1982].…”

Section: Vitamin C Determinationmentioning

confidence: 99%

Negative Effect of Camu-Camu (Myrciaria dubia) Despite High Vitamin C Content on Iron Bioavailability, Using a Caco-2 Cell Model

Nemirovsky¹,

Zavaleta²,

Villanueva³

et al. 2014

Pol. J. Food Nutr. Sci.

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It is well known that vitamin C is an important enhancer of nonheme iron bioavailability due to its high reducing capacity. Camu-camu, a fruit that grows in the jungle of Peru, contains high amount of vitamin C (2,780 mg per 100 g). In this study, we investigated the effect of camu-camu on nonheme iron bioavailability from two different meals (rice with lentils and wheat flour porridge) using an in vitro Caco-2 cell model. These two meals were treated with three different camu-camu juice concentrations (C 0 = 0 g, C 1 = typical consumption, and C 2 = 3X typical consumption). The results showed that camu-camu reduced rather than enhanced nonheme iron bioavailability. The inhibiting trend was significant (p<0.0001) in the wheat flour porridge (from 124 to 91 and 35 µg ferritin/µg protein, for C 0 , C 1 and C 2 , respectively). With the rice with lentils, there was no significant effect of camu-camu due to the high polyphenols and phytate contents of the meal. Relative bioavailability values obtained showed significant decrease with increasing camu-camu juice concentration for both meals. As expected, the ascorbic acid added to the meals at a concentration equivalent to that present in C 2 , had no effect on bioavailability with rice meal but increased significantly with wheat flour meal. The findings of this study suggest that camu-camu, in the traditional way of preparation, may significantly reduce nonheme iron bioavailability because of its high polyphenol content which overrides the beneficial effect of its high ascorbic acid content. Unauthenticated Nonheme iron content determinationNonheme iron content of each meal was determined by the modified method of Torrance & Bothwell [1968] using ferrozine instead of bathophenanthroline disulfonic acid as a chromogen in a microplate assay [Chidambaram et al., 1989]. MealsTwo meals, namely rice with lentils and wheat flour porridge which are common dishes in Peru were prepared as a regular adult portion sizes and used in the experiments. The rice and lentil meal was prepared from 110 g of rice and 70 g of lentils. These ingredients were cooked and homogenized with iron-free water (260 mL). In preparing the wheat flour porridge, wheat flour (28 g) was dissolved in water, heated to boil and it was further cooked after adding sugar (11 g) and powdered milk (17 g). Both meals were weighed and saved as small batches at -20 o C. Camu-camu juice was prepared by mixing the pulp with water 1:5 as it is usually consumed as a refreshment drink in 1:5 water dilution (240 mL per serving). Three different treatments in triplicates were prepared with each meal as follows. Water (C 0 ) was added to the first aliquot; Two different amounts of Camu-camu juice were added to the second (C 1 ) and the third (C 2 ) sample. C 1 represents typical intake level in Peru and C 2 contains three times the vitamin C concentration in C 1 . The amount of juice added (C 1 ) was proportional to the fraction of one serving of meal. To further understand the effect of camu-camu on iron bioavailability,...

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Tissue ascorbic acid analysis using ferrozine compared with the dinitrophenylhydrazine method

Cited by 59 publications

References 10 publications

Photometric Methods for the Determination of Vitamin C

Photometric Methods for the Determination of Vitamin C

A comparative study: Methods for the determination of ascorbic acid in small and middle sized food analytic laboratories

Negative Effect of Camu-Camu (Myrciaria dubia) Despite High Vitamin C Content on Iron Bioavailability, Using a Caco-2 Cell Model

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