Vitamin C content in vegetables in winter season
2000
Golob, T. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
The evaluation of vitamin C content of 31 samples of vegetables from Ljubljana market in winter season was studied. Two methods (titration with 2,6-dichlorphenolindophenol - DI reagent and HPLC procedure) were applied. The results were evaluated statistically and compared to the data published. Both methods were established as suitable and equivalent for the determination of vitamin C content in potato, onion, garlic and broccoli, while the differences between the methods for white cabbage were statistically significant at a 0.0007. A great variability within individual vegetable was found. Comparing the results of the analysis and the data from literature we can conclude that there are differences in the vitamin C content. The differences are a consequence of the sorts, time and condition of storage and freshness of samples. The differences in the content of vitamin C from three different locations were found to be statistically significant for lamb's lettuce, white cabbage, potato and cauliflower at a 0.001, for onion and garlic at a L 0.01, and for endive at a 0.05.
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Эту запись предоставил University of Ljubljana