Ascorbic acid and dehydroascorbic acid content of tropical root crops from the South Pacific
1986
Bradbury, J.H. | Singh, U.
A high-performance liquid chromatography (HPLC) method used to determine the total ascorbic acid (AA) plus dehydro-AA (DAA) content in Dioscorea alata yams, sweet potatoes, D. esculenta yams, the giant taro, the giant swamp taro, cassava, and Colocasia esculenta taros from the South Pacific, produced mean values of 27.5, 23.6, 20.3, 16.9, 15.7, 14.9, and 13.6 mg/100 g (fresh weight), respectively. The reduction of AA by 40-degree C drying was not quantitatively acccounted for by the increase in DAA. Total vitamin C losses in sweet potatoes of 15-17 per cent were noted for 28 days of storage at 25 or 15 degrees C, but no loss occurred at 0 degrees C. Cooking, on the other hand, produced AA and DAA losses of up to 70 per cent.(wz)
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