A New Method for the Determination of Total Content of Vitamin C, Ascorbic and Dehydroascorbic Acid, in Food Products with the Voltammetric Technique with the Use of Tris(2-carboxyethyl)phosphine as a Reducing Reagent

A New Method for the Determination of Total Content of Vitamin C, Ascorbic and Dehydroascorbic Acid, in Food Products with the Voltammetric Technique with the Use of Tris(2-carboxyethyl)phosphine as a Reducing Reagent

The objective of the study was to develop a new method for the determination of the total content of vitamin C and dehydroascorbic acid in food, based on the technique of differential pulse voltammetry with the use of a boron-doped diamond electrode modified with mercury film. A comparison was made...

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Bibliographic Details
Main Authors: Artur Mazurek, Marzena Włodarczyk-Stasiak
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Molecules
Subjects:
vitamin C
ascorbic acid
dehydroascorbic acid
tris(2-carboxyethyl)phosphine
voltammetry
chromatography
Online Access:https://www.mdpi.com/1420-3049/28/2/812

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