QUANTIFICATION OF L-ASCORBIC ACID AND D-ISO-ASCORBIC ACID IN JELLIES FRUIT BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

QUANTIFICATION OF L-ASCORBIC ACID AND D-ISO-ASCORBIC ACID IN JELLIES FRUIT BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY. Ascorbic acid has important nutritional characteristics such as high antioxidant potential, preventing diverse damage and diseases in the tissues and the process of aging. Different isomeric forms of the ascorbic acid can be found in nature and each one have different potential antioxidant and different activity pro-vitamin C. This work examined a method to detect and quantify the isomers L-ascorbic acid (LAA) and D-iso-ascorbic acid (DIAA) in jelly fruit. The method showed acceptable selectivity, linearity, repeatability and recovery. DIAA was not found in the analyzed samples, but LAA was found up to 605 mg in 100 g of sample.