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

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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.

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Authors and Affiliations

  1. Durmishidze Institute of Biochemistry and Biotechnology, Georgian Academy of Sciences, Tbilisi, 380059, Georgia

    G. I. Kvesitadze

  2. Research and Technology Institute on Subtropical Fruits Storage and Processing, Georgian Agricultural Academy, Batumi, 384520, Georgia

    A. G. Kalandiya, S. G. Papunidze & M. R. Vanidze

Authors
  1. G. I. Kvesitadze
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  2. A. G. Kalandiya
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  3. S. G. Papunidze
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  4. M. R. Vanidze
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Kvesitadze, G.I., Kalandiya, A.G., Papunidze, S.G. et al. Identification and Quantification of Ascorbic Acid in Kiwi Fruit by High-Performance Liquid Chromatography. Applied Biochemistry and Microbiology 37, 215–218 (2001). https://doi.org/10.1023/A:1002848302873

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  • DOI: https://doi.org/10.1023/A:1002848302873

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