Ascorbic acid determination in processed potatoes |
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| Authors: | M. J. Egoville J. F. Sullivan M. F. Kozempel W. J. Jones |
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| Affiliation: | 1. Agricultural Research Service, U.S. Department of Agriculture, Eastern Regional Research Center, 19118, Philadelphia, PA
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| Abstract: | A method to determine ascorbic acid at any stage of potato processing was developed. Potato samples are frozen in dry ice, lyophilized and analyzed using a modified spectrophotometric method. This method is simple, accurate, inexpensive and has a detection limit of 1.2 mg ascorbic acid/100 g dry weight potatoes. |
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