Vitamin C Content of Fresh and Cooked Vegetables from Commercial Sources

Determined by the HPLC-Post Column Derivative Method

Abstract

The contents of ascorbic acid (AsA) and dehydroascorbic acid (DHA) in 10 fresh and 12 cooked vegetables from commercial sources were measured by the HPLC-post column derivative method. The total vitamin C (AsA + DHA) contents of fresh and cooked vegetables from commercial sources measured by the HPLC method were respectively 85.7% and 61.2% of the values in the standard table of food composition in Japan (5th revised edition). We therefore recommend the use of the HPLC-post column derivative method for assaying vitamin C in cooked vegetables, since the value measured by the HPLC method should be more precise than that measured by the DNP-derivative HPLC method by which 2, 3-diketoguronic acid in a sample was assayed as vitamin C.