HPLC EVALUATION OF THE ASCORBIC ACID CONTENT
OF ROMANIAN FRUITS AND VEGETABLES FROM RETAIL
MARKETS
CERASELA ELENA GÎRD 1#, IOANA NENCU 1#*, LIGIA ELENA DUŢU 1#, MARIA LIDIA POPESCU 1#, TEODORA COSTEA 1#, ALEXANDRA FILARETA NEAGU 2#
“Carol Davila” University of Medicine and Pharmacy, Faculty of Pharmacy, 6 Traian Vuia Street, 020956, Bucharest, Romania
1Pharmacognosy, Phytochemistry and Phytotherapy Department
2Analytical Chemistry Department
*corresponding author: ioanaitudor@gmail.com
#All authors have equal contribution
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Abstract:
The aim of our study was to evaluate the ascorbic acid content of some fruits (apricot, black and white currant, cherry, sour cherry,
lime, lemon, nectarine, orange, pomegranate, kiwi, raspberry) and vegetables (parsley, dill, tomato) purchased from Romanian
markets in order to evaluate their nutritional value. The chemical determination was carried on using a HPLC-UV-DAD
(high-performance liquid chromatography ultraviolet-photodiode array) method, and the results were expressed as mg ascorbic
acid/100 g fresh weight. Our results indicate that only for lime, tomato and parsley the ascorbic acid content comply with other
reported data. The ascorbic acid content of fruits and vegetables varies depending on different factors, related to plant (species,
cultivar, size of fruits), environment (climate, variation in sunshine, rainfall) or processing technologies (method of ripening, storage).

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