Citation
Sui, Kiat Chang and Ismail, Amin and Mat Daud, Zulfitri Azuan
(2016)
Ascorbic acid: properties, determination and uses.
In:
Encyclopedia of Food and Health.
Academic Press, London, United Kingdom, pp. 275-284.
ISBN 0123849470/9780123849472; EISBN: 9780123849533
Abstract
Vitamin C is one of the most important vitamins in human nutrition. However, the complexity of food matrices and the degradation of this vitamin pose huge challenges during analysis. The chemistry (spectral and physical properties), uses, and analytic methods for the determination of vitamin C are highlighted, along with the strategies used by various researchers to prevent vitamin oxidation during sample extraction. Furthermore, the advantages and disadvantages of different analytic methods, traditional and modern, are also discussed.
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Additional Metadata
| Item Type: | Book Section |
|---|---|
| Divisions: | Faculty of Medicine and Health Science |
| DOI Number: | https://doi.org/10.1016/B978-0-12-384947-2.00044-1 |
| Publisher: | Academic Press |
| Keywords: | Association of Official Analytical Chemists (AOAC); Capillary electrophoresis (CE); Chemiluminescence; Derivatization; Electrochemical (EC); High-performance liquid chromatography (HPLC); l-Ascorbic acid (l-AA); l-Dehydroascorbic acid (l-DHAA); Oxidation; Reduction; Sample extraction; Spectrophotometric; Stability |
| Depositing User: | Azhar Abdul Rahman |
| Date Deposited: | 04 Sep 2021 23:52 |
| Last Modified: | 04 Sep 2021 23:52 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/B978-0-12-384947-2.00044-1 |
| URI: | http://psasir.upm.edu.my/id/eprint/52685 |
| Statistic Details: | View Download Statistic |
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