Spectrophotometric determination of ascorbic acid in grapes with the Prussian Blue reaction
Journal Title: Ovidius University Annals of Chemistry - Analele Universităţii "Ovidius" Constanţa. Seria chimie - Year 2012, Vol 23, Issue 2
Abstract
The objective of the present work was to adapt the Prussian Blue reaction for the determination of ascorbic acid. The procedure was successfully applied for the determination of ascorbic acid in red and white grapes ([i]Vitis vinifera L.[/i]) just previous ingathering. In the present work was used the red and white grapes from Murfatlar vineyard: Mamaia, Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Sauvignon, Muscat Ottonel and Riesling Italian. The results were situated in the range of 0.67 – 1.79 mg vitamin C/100g product for red grapes and respectively 0.50 – 1.49 mg vitamin C/100g for white grapes.
Authors and Affiliations
MATEI Nicoleta, DOBRINAS Simona, RADU Gabriel Lucian
Keywords
Related Articles
- EP ID EP146398
- DOI -
- Views 99
- Downloads 0
Exploiting of the phenoxazine as first – ever use ligand in rapid spectrophotometric methods for the determination of chromium(VI) in environmental samples
Two new rapid, accurate, sensitive, reproducible and economical spectrophotometric methods are described for the determination of hexavalent chromium in bulk and in environmental samples like, water and soil using two ne...
Indicators of the deteriorate water quality status of reservoir, Sagar city, MP, India by multivariate analysis
This study was carried out in the Rajghat reservoir has been used as a drinking water resources from last decades. The aim was to investigate the temporal and spatial variability of water quality. Data investigation was...
Fatty acid composition of Bulgarian Black Sea fish species
The fatty acid compositions of three Black Sea fish species turbot (Pseta maxima), red mullet (Mullus barbatus ponticus) and garfish (Belone belone) were investigated. This species are considered as preferred for consump...
[sup][/sup]Field testing of a magnesium oxide-lime-calcium chloride hydrochloric acid based filter
Field trials of a MgO-Lime-CaCl[sub]2[/sub]-HCl filter has been carried out to test the operation of the filter during actual user conditions. Water quality parameters like pH, TDS, Ca, Mg hardness, total alkalinity, SO[...
Nitrite determination in spices
The aim of this study is to determine the nitrite content in some spices: basil, pepper, dill, thyme, oregano, bay leaves, cinnamon, mint, mustard and cumin. The nitrite content was measured using UV-VIS spectrometric m...