Measurement of ascorbic acid in Australian native plants

Sommano, S., Caffin, N., McDonald, J. and Kerven, G. (2011) Measurement of ascorbic acid in Australian native plants. International Food Research Journal, 18 3: 1017-1020.

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Author Sommano, S.
Caffin, N.
McDonald, J.
Kerven, G.
Title Measurement of ascorbic acid in Australian native plants
Journal name International Food Research Journal   Check publisher's open access policy
ISSN 1985-4668
1505-5337
Publication date 2011
Sub-type Article (original research)
Open Access Status File (Author Post-print)
Volume 18
Issue 3
Start page 1017
End page 1020
Total pages 4
Place of publication Selangor, Malaysia
Publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
Language eng
Subject 1106 Human Movement and Sports Science
Formatted abstract
Ascorbic acid is one of the compounds found in a number of commercially important native plants fruits e.g. Kakadu plum, wild lime and bush tomato. High performance liquid chromatography (HPLC) was used to determine ascorbic acid in these native plant fruits. Ascorbic acid degradation of both standards and plant extracts was observed during HPLC sequence runs. These losses were considerable even though factors such as light, temperature and water activity, which accelerate the loss of ascorbic acid, were eliminated. Several concentrations of sodium metabisulphite were added to both standards and plant extracts to evaluate the effect on the rate of ascorbic acid degradation. A concentration of 500 μg/mL was the most effective but did not eliminate the problem. To correct for any loss still occurring, the rate constant k for ascorbic acid degradation was calculated and used to extrapolate back to the original ascorbic acid concentration. The k value was also found to vary for the different plants studied. For example the k value without added sodium metabisulphite for Kakadu plum, wild lime and Kakadu plum intermediate raw material were 0.00532, 0.02710 and 0.04429 respectively. With the addition of 500 μg/mL sodium metabisulphite the k value decreased to 0.00005, 0.00915 and 0.00586 respectively.
Keyword Bush food
High-performance liquid chromatography (HPLC)
Dissolved oxygen
Sodium metabisulphite
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: School of Agriculture and Food Sciences
 
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