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Determination of vitamin C in foods: Current state of method validation

2014Journal article Open access
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dc.contributor.authorSpínola, Vítor
dc.contributor.authorLlorent-Martínez, Eulogio J.
dc.contributor.authorCastilho, Paula C.
dc.date.accessioned2021-03-30T12:52:24Z
dc.date.available2021-03-30T12:52:24Z
dc.date.issued2014
dc.description.abstractVitamin C is one of the most important vitamins, so reliable information about its content in foodstuffs is a concern to both consumers and quality control agencies. However, the heterogeneity of food matrixes and the potential degradation of this vitamin during its analysis create enormous challenges. This review addresses the development and validation of high-performance liquid chromatography methods for vitamin C analysis in food commodities, during the period 2000-2014. The main characteristics of vitamin C are mentioned, along with the strategies adopted by most authors during sample preparation (freezing and acidification) to avoid vitamin oxidation. After that, the advantages and handicaps of different analytical methods are discussed. Finally, the main aspects concerning method validation for vitamin C analysis are critically discussed. Parameters such as selectivity, linearity, limit of quantification, and accuracy were studied by most authors. Recovery experiments during accuracy evaluation were in general satisfactory, with usual values between 81 and 109%. However, few methods considered vitamin C stability during the analytical process, and the study of the precision was not always clear or complete. Potential future improvements regarding proper method validation are indicated to conclude this review.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSpínola, V., Llorent-Martínez, E. J., & Castilho, P. C. (2014). Determination of vitamin C in foods: Current state of method validation. Journal of Chromatography A, 1369, 2-17.pt_PT
dc.identifier.doi10.1016/j.chroma.2014.09.087pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/3224
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationStrategic Project - UI 674 - 2011-2012
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectMethod validationpt_PT
dc.subjectMethod developmentpt_PT
dc.subjectVitamin Cpt_PT
dc.subjectFoodstuffspt_PT
dc.subjectHPLCpt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.subjectCentro de Química da Madeira
dc.titleDetermination of vitamin C in foods: Current state of method validationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 674 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F84672%2F2012/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FQUI%2FUI0674%2F2011/PT
oaire.citation.endPage17pt_PT
oaire.citation.startPage2pt_PT
oaire.citation.titleJournal of Chromatography Apt_PT
oaire.citation.volume1369pt_PT
oaire.fundingStreamSFRH
oaire.fundingStream6817 - DCRRNI ID
person.familyNameSpínola
person.familyNameCastilho
person.givenNameVítor
person.givenNamePaula C
person.identifierA-4412-2013
person.identifier.ciencia-id6D15-8C69-A2E0
person.identifier.orcid0000-0003-2456-8613
person.identifier.orcid0000-0002-8303-4286
person.identifier.scopus-author-id54881258000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublicationd84fd917-438e-43bf-ac6f-256562481c05
relation.isAuthorOfPublication.latestForDiscovery6bf71312-4006-4df6-9fbe-d9ed8ce12b06
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