Determination of Ascorbic Acid in Oman Citrus Fruits

Authors

KS.M.Z. Al-Kindi, Department of Chemistry, College of Science. Sultan Qaboos University. P. O.Box 36. Al-Khod 123. Muscat. Sultanate of Oman.
A.O. Abdelnour, Department of Chemistry, College of Science. Sultan Qaboos University. P. O.Box 36. Al-Khod 123. Muscat. Sultanate of Oman.
Rahma S. Al-Siyabi, Department of Chemistry, College of Science. Sultan Qaboos University. P. O.Box 36. Al-Khod 123. Muscat. Sultanate of Oman.

Abstract

Omani citrus fruits were analyzed for their Vitamin C (ascorbic and AA) content by a titration method involving N-bromosuccinimide (NBS) as an oxidizing agent and by high performance liquid chromatography. Vitamin C content was also determined after storage at different temperatures. Vitamin C contents of the fruits were found to lie within the values reported in the literature.

Recommended Citation

Al-Kindi, KS.M.Z.; Abdelnour, A.O.; and Al-Siyabi, Rahma S. (1998) Determination of Ascorbic Acid in Oman Citrus Fruits, Sultan Qaboos University Journal For Science: Vol. 3: Iss. 1, 7-10.
DOI: https://doi.org/10.24200/squjs.vol3iss0pp7-10
Available at: https://squjs.squ.edu.om/squjs/vol3/iss1/8