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Estimation of vitamin C in fruit, fruit juices, vegetables and preserved foods by the method of Tillmans with elimination of reducing substances.



Estimation of vitamin C in fruit, fruit juices, vegetables and preserved foods by the method of Tillmans with elimination of reducing substances.



Ztschr. Lebensmittel-Untersuch.-Forsch, 119: 319-333



Methods were developed and tested for eliminating substances that interfere with estimation of ascorbic acid by indophenol titration, namely, (1) reducing substances such as cysteine, glutathione, ergothioneine, thiosulphate, compounds of bivalent iron and zinc, sulphites; (2) reductones; (3) anthocyanin pigments, which prevent observation of the end-point and of which some have reducing properties also. Full details are given, with examples and illustrations.

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Accession: 014037753

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