Ascorbic Acid Determination in Commercial Fruit Juice Samples by Cyclic Voltammetry
Table 2
Results
obtained for vitamin C determination in fruit juice and for
the calculation of the degree of recovery of ascorbic acid added in analyzed
samples by using the titrimetric method with DCPIP and the voltammetric method.
The values obtained by the titrimetric method represent the average of three
determinations, whereas those obtained by cyclic voltammetry represent the
average of five determinations.
Juice and producers
Ascorbic acid concentration—DCPIP method
Ascorbic acid concentration— cyclic voltammetry
Ascorbic acid concentration after 35.2 mg (2 mL standard solution, 0.1 mol, added to 100 mL juice) vitamin C addition
Recovery%
Ascorbic acid concentration after 70.4 mg (4 mL standard solution, 0.1 mol, added to 100 mL juice) vitamin C addition
Recovery%
mg/100 mL juice
mmol
mg/100 mL juice
mg/100 mL juice
mg/100 mL juice
Orange juice (Greece) obtained by fruit pressing
30.48
1.67
29.39
64.35
103.01
95.61
99.50
Lemon juice (Greece) obtained by fruit pressing
35.20
1.93
33.97
68.31
101.48
98.32
97
Cappy grapefruit (Coca Cola HBC Romania)
8.21
0.46
8.09
40.67
94.90
75.30
99.75
Fanta lemon (Coca Cola)
10.79
0.58
10.21
42.91
95.36
79.37
102.75
Tymbark orange (mw La Festa Int’l Romania)
22.29
1.23
21.65
56.41
102
88.53
100.03
Frutti fresh Tutti frutti (European Drinks Romania)
