Abstract
Citrus are among the most relevant sources of vitamin C (ascorbic acid + dehydroascorbic acid). Recent studies have revealed that it increases in the peel as fruit ripens and remains constant or even decreases in the pulp tissue. Moreover, important differences on ascorbic acid content exist among citrus varieties in both tissues. Here we describe a simple method for vitamin C analysis/quantification in the peel and pulp tissues of citrus fruit.
Keywords: Citrus, Ascorbic acid, Vitamin C, HPLC, Dehydroascorbic acid
Materials and Reagents
Equipment
Software
Procedure
Recipes
Acknowledgments
This work was supported by research grants FP7-PEOPLE-2011-CIG-2011-303652 (Marie Curie Actions, European Union), Proyectos de I + D para Grupos de Investigación Emergentes GV/2012/036 (Generalitat Valenciana, Spain). Enriqueta Alós was recipient of a JAE-Doc (CSIC) post-doctoral contract which is co-funded by Fondo Social Europeo de Desarrollo Regional (FEDER). This protocol is based on the methodology used in the manuscript Alós et at. (2014).
References
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