Study of ascorbic acid in commercially available edible berries, fruits, and vegetables

Abstract

Vitamin C, or ascorbic acid, is among the most essential and widely recognized compounds required for the healthy functioning of the human body. Consequently, vitamin C must be obtained through dietary sources or supplementation. Rich sources of ascorbic acid include a variety of fresh fruits and vegetables. It is advisable to investigate the content of ascorbic acid in the most common commercially available edible berries, fruits, and vegetables using the European Pharmacopoeia HPLC method. The aim. The aim of this study is to perform a comparative analysis of the ascorbic acid content in commercially available edible berries, fruits, and vegetables on the Estonian market using the European Pharmacopoeia’s HPLC method, and to identify the products richest in this vitamin. Such findings will enhance the knowledge of both consumers and researchers regarding the most promising dietary sources of vitamin C. Materials and methods. Fifty-three samples of berries, fruits, and vegetables commercially available on the Estonian market have been studied. Quantitative analysis of ascorbic acid was performed using the HPLC method. Results. This study evaluated the ascorbic acid content of commercially available and home-grown berries, fruits, and vegetables in Estonia. The highest levels were found in blackcurrants (70.6 ± 7 mg/100 g in garden samples and 53.3 ± 5 mg/100 g in market samples) and Sea buckthorn fruits (49 ± 6 mg/100 g (garden) and 43.8 ± 2 mg/100 g (market)). In general, home-grown berries and fruits were richer in ascorbic acid. Supermarket produce generally contained lower levels, although mandarins (24 mg/100 g) and red pepper (48 mg/100 g) were the richest sources. The study also demonstrated that the addition of dithiothreitol (DTT) makes the analytical results more informative. The experimental data obtained provide an overview and allow the ranking of commercially available edible berries, fruits, and vegetables according to their ascorbic acid content. Conclusions. A comparative analysis of ascorbic acid content in 53 berries, fruits, and vegetables from the Estonian market was conducted using the European Pharmacopoeia’s HPLC method. The richest dietary sources of vitamin C have been identified, providing valuable insights for both consumers and researchers and supporting rational approaches to nutrition and dietetics