Related Experiment Video
Updated: Jun 25, 2026
Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
Published on: June 28, 2016
[Use of HPLC for identification and quantitative determination of ascorbic acid in kiwi fruit]
G I Kvesitatdze1, A G Kalandiia, S G Papunidze
1Durmishidze Institute of Biochemistry and Biotechnology, Georgian Academy of Sciences, Tbilisi, 380059 Georgia, USA.
Abstract:
The content of ascorbic acid in kiwi fruits (Actinidia chinensis Planch) of various cultivars was determined by high-performance liquid chromatography (HPLC). The minimal content (mg/g) of ascorbic acid was found in fruits of the cultivar Gaivard: 5.44 in juice, 1.14 in the skin, and 4.20 in the pulp.
More Related Videos
10:22Improved UPLC-UV Method for the Quantification of Vitamin C in Lettuce Varieties (Lactuca sativa L.) and Crop Wild Relatives (Lactuca spp.)
Published on: June 30, 2020
10:30A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
Published on: June 10, 2022