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Applied Biochemistry and Microbiology

, Volume 37, Issue 2, pp 215–218 | Cite as

Identification and Quantification of Ascorbic Acid in Kiwi Fruit by High-Performance Liquid Chromatography

  • G. I. Kvesitadze
  • A. G. Kalandiya
  • S. G. Papunidze
  • M. R. Vanidze
Article

Abstract

The content of ascorbic acid in kiwi fruit (Actinidia chinensisPlanch) of various cultivars was determined by high-performance liquid chromatography (HPLC). A minimal content of ascorbic acid was found in fruits of Gaivard cultivar: in juice – 5.44, skin – 1.14, and pulp – 4.20 mg/g.

Keywords

Chromatography HPLC Liquid Chromatography Ascorbic Acid Minimal Content 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© MAIK “Nauka/Interperiodica” 2001

Authors and Affiliations

  • G. I. Kvesitadze
    • 1
  • A. G. Kalandiya
    • 2
  • S. G. Papunidze
    • 2
  • M. R. Vanidze
    • 2
  1. 1.Durmishidze Institute of Biochemistry and BiotechnologyGeorgian Academy of SciencesTbilisiGeorgia
  2. 2.Research and Technology Institute on Subtropical Fruits Storage and ProcessingGeorgian Agricultural AcademyBatumiGeorgia

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