Ascorbic acid and element contents of foods of Trabzon (Turkey)

Durust N., Sumengen D., Durust Y.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.45, no.6, pp.2085-2087, 1997 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 45 Issue: 6
  • Publication Date: 1997
  • Doi Number: 10.1021/jf9606159
  • Journal Name: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2085-2087
  • Bursa Uludag University Affiliated: No

Abstract

The ascorbic acid (or vitamin C) content of the fruits and vegetables grown in the district of Trabzon (Turkey) was determined by UV-vis spectrophotometry. Fe, Cu, and Zn contents of the same materials were measured by atomic absorption spectrophotometry, and a comparison was made between the values of local and imported produce.