<abstract xmlns="http://www.w3.org/1999/xhtml"><p>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 (<italic>Vitis vinifera </italic>L.) 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.</p></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 (Vitis vinifera L.) 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.

Spectrophotometric determination of ascorbic acid in grapes with the Prussian Blue reaction

Department of Chemistry and Chemical Engineering, University “Ovidius” of Constantza, 124 Mamaia Blvd, 900527, Constantza, Romania

Polytechnic University of Bucharest, Department of Analytical Chemistry and Environmental Engineering, 1-7 Polizu Street, 011061, Bucharest, Romania

Ovidius University Annals of Chemistry

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...

Spectrophotometric determination of ascorbic acid in grapes with the Prussian Blue reaction

Online veröffentlicht: 22. März 2013

Seitenbereich: 174 - 179

DOI: https://doi.org/10.2478/v10310-012-0029-y

Schlüsselwörter
spectrophotometric determination, ascorbic acid, grapes, Murfatlar vineyard

This content is open access.

Spectrophotometric determination of ascorbic acid in grapes with the Prussian Blue reaction

Online veröffentlicht: 22. März 2013

Seitenbereich: 174 - 179

DOI: https://doi.org/10.2478/v10310-012-0029-y

Schlüsselwörterspectrophotometric determination, ascorbic acid, grapes, Murfatlar vineyard

This content is open access.

Schlüsselwörter
spectrophotometric determination, ascorbic acid, grapes, Murfatlar vineyard