Comparison of Two Methods of Ascorbic Acid Determination in Vegetables

Abstract

Vegetables (broccoli, Brussels sprouts, cauliflower, green beans, spinach, and turnip) were analyzed for ascorbic acid using a modified AOAC method and compared to a high performance liquid chromatography (HPLC) method. The HPLC method employed a weak ion exchange μBondapalc NH₂ column and detection at 254 nm. The two methods did not differ in ascorbic acid values for fresh and three-week stored broccoli, cauliflower, green beans, turnip and three-week stored Brussels sprouts and spinach. A higher ascorbic acid content was found for fresh Brussels sprouts and spinach when measured by the HPLC method.