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

Autori
Flanjak, Ivana ; Mihaljević, Melita ; Cvijetić Stokanović, Milica ; Kenjerić, Daniela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of the 10th International Scientific and Professional Conference With Food to Health / Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2017, 119-119

ISBN
978-953-7005-49-8

Skup
10. međunarodni znanstveno-stručni skup: Hranom do zdravlja = 10th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska, 12.10.2017. - 13.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
vitamin C, vegetable juice, HPLC method, dietary intake

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA