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Effect of time and temperature on vitamin C stability in horticultural extracts. UHPLC-PDA vs iodometric titration as analytical methods

2013Journal article Restricted access
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dc.contributor.authorSpínola, Vítor
dc.contributor.authorMendes, Berta
dc.contributor.authorCâmara, José S.
dc.contributor.authorCastilho, Paula C.
dc.date.accessioned2019-07-18T09:08:19Z
dc.date.available2019-07-18T09:08:19Z
dc.date.issued2013
dc.description.abstractSeveral fruits and vegetables from Madeira Island (Portugal) were evaluated by two analytical methods for their total vitamin C content (l-ascorbic acid, l-AA and dehydroascorbic acid, DHAA). DHAA was determined indirectly with DL-1,4-dithiotreitol (DTT) applied as a pre-column reductant. Ultra high performance liquid chromatography coupled to photodiode array (UHPLC-PDA) determinations were compared with l-AA content obtained by a classic iodometric titration method. The stability of vitamin C in horticultural extracts stored at different temperatures was also investigated. Red peppers represented the better source of vitamin C followed by green peppers and papayas. Passion fruits and cherimoyas were the analyzed foodstuffs with lowest vitamin C content. Both analytical methods were suitable for l-AA analysis in various food commodities, the UHPLC-PDA technique being preferred due to its advantages of selectivity, speed and accuracy. The degradation study showed that horticultural extracts were stable at least 24 h at 4 °C and during 4 weeks when stored at −80 °C.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSpínola, V., Mendes, B., Câmara, J. S., & Castilho, P. C. (2013). Effect of time and temperature on vitamin C stability in horticultural extracts. UHPLC-PDA vs iodometric titration as analytical methods. LWT-Food Science and Technology, 50(2), 489-495.pt_PT
dc.identifier.doi10.1016/j.lwt.2012.08.020pt_PT
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.13/2478
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationStrategic Project - UI 674 - 2011-2012
dc.subjectAscorbic acidpt_PT
dc.subjectDehydroascorbic acidpt_PT
dc.subjectUHPLCpt_PT
dc.subjectIodometric titrationpt_PT
dc.subjectFruits and vegetablespt_PT
dc.subjectStabilitypt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.subjectCentro de Química da Madeira
dc.titleEffect of time and temperature on vitamin C stability in horticultural extracts. UHPLC-PDA vs iodometric titration as analytical methodspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 674 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FQUI%2FUI0674%2F2011/PT
oaire.citation.endPage495pt_PT
oaire.citation.startPage489pt_PT
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.citation.volume50(2)pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameSpínola
person.familyNameCâmara
person.familyNameCastilho
person.givenNameVítor
person.givenNameJosé
person.givenNamePaula C
person.identifierG-3003-2013
person.identifierA-4412-2013
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.ciencia-id6D15-8C69-A2E0
person.identifier.orcid0000-0003-2456-8613
person.identifier.orcid0000-0003-1965-3151
person.identifier.orcid0000-0002-8303-4286
person.identifier.scopus-author-id54881258000
person.identifier.scopus-author-id10140393000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication6bf71312-4006-4df6-9fbe-d9ed8ce12b06
relation.isAuthorOfPublicatione10d78be-e547-4d25-92b5-06a997ed78da
relation.isAuthorOfPublicationd84fd917-438e-43bf-ac6f-256562481c05
relation.isAuthorOfPublication.latestForDiscovery6bf71312-4006-4df6-9fbe-d9ed8ce12b06
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