Determination of Ascorbic Acid in Common Fruits, Herbal Tea by Using Cuprac and Cerac Methods

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dc.authorid0000-0003-2759-4411
dc.authorscopusid55235059200
dc.authorscopusid54911752000
dc.authorwosidkarasakal, ayca/ABA-4762-2020
dc.contributor.authorKarasakal, Ayça
dc.contributor.authorGürkan, Yelda Yalçın
dc.date.accessioned2022-05-11T14:29:46Z
dc.date.available2022-05-11T14:29:46Z
dc.date.issued2012
dc.departmentFakülteler, Fen Edebiyat Fakültesi, Kimya Bölümü
dc.description.abstractThe method used to determine the ascorbic acid (Vitamin C) is based on the oxidation of ascorbic acid to dehlydroascorbic acid with the cupric ion reducing antioxidant capacity (CUPRAC) and ceric-reducing antioxidant capacity (CERAC) reagent of total antioxidant capacity assay. The antioxidant capacity indicates the degree of protection of a certain organism against oxidative damage provoked by reactive oxygen and nitrogen species. These methods were applied to a number of commercial fruits and blackberry herbal tea. The findings of cupric ion reducing antioxidant capacity method are statistically compared to those of the ceric-reducing antioxidant capacity method, which is a relatively. new one. In addition to this, we were also investigated the kinetic degradation of the ascorbic acid in a certain type of fruit juice.
dc.identifier.endpage2612
dc.identifier.issn0970-7077
dc.identifier.issn0975-427X
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-84861672712
dc.identifier.scopusqualityQ4
dc.identifier.startpage2609
dc.identifier.urihttps://hdl.handle.net/20.500.11776/7129
dc.identifier.volume24
dc.identifier.wosWOS:000305033900051
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKarasakal, Ayça
dc.institutionauthorGürkan, Yelda Yalçın
dc.language.isoen
dc.publisherAsian Journal Of Chemistry
dc.relation.ispartofAsian Journal of Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAscorbic acid
dc.subjectCeric-reducing antioxidant capacity
dc.subjectCupric ion reducing antioxidant capacity
dc.subjectAntioxidant
dc.subjectKinetics
dc.subjectTotal Antioxidant Capacity
dc.subjectDehydroascorbic Acid
dc.subjectOxidative Stress
dc.subjectSpectrophotometric Determination
dc.subjectFree-Radicals
dc.subjectVitamin-C
dc.subjectAccumulation
dc.subjectTransport
dc.titleDetermination of Ascorbic Acid in Common Fruits, Herbal Tea by Using Cuprac and Cerac Methods
dc.typeArticle

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