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HPLC analysis of vitamin C in vegetable juices and estimation of their contribution to recommended dietary intake

Fruits, vegetables and products are the most important source of vitamin C in human diet. Due to the low energy value and presence of many essential food constituents, the consumption of vegetable juices, as well as pallet of products at the market is increasing. Vitamin C encompasses the group of compounds that possess biological activity equivalent to the L-ascorbic acid, and is one of the most important antioxidant in human body. Furthermore, L-ascorbic acid is often added to food products as antioxidant food additive. Vitamin C content was determined in commercial tomato, carrot, beetroot and sour cabbage juices by high performance liquid-chromatography (HPLC) with photo-diode array detector (PDA). Determined values ranged from below limit of quantification up to 36.19 mg/100 mL with lowest values in tomato juice and the highest in carrot juice. Although these values seems to be low, the consumption of only one serving of juice per day (250 mL/day) could substantially contribute to estimated average requirements while some of them contribute to daily requirements completely.

vitamin C, vegetable juice, HPLC method, dietary intake

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