ABSTRACT
An accurate and speci‚c determination of micronutrient content in food is becoming extremely important to describe the relationship between dietary intake and human health. In addition, it is very important to know the exact concentration of micronutrients in different food substances, so as to consume the right quantity that can be assimilated. Vitamin C is a natural antioxidant in food and biological systems with important nutritional bene‚ts for human health related to the effect against scurvy, cardiovascular disease, and cancer (Versari et al., 2004). Vitamin C is also used as an index of the nutrient quality of fruits and vegetable products. This is because it is much more sensitive to various modes of degradation in food processing and subsequent storage as compared to other nutrients. Beverages and fruit juices are currently forti‚ed with l-ascorbic acid (l-AA) for both nutritional purposes and potential health bene‚ts. In addition, l-AA has been widely used in the pharmaceutical, chemical, and cosmetic industry because of its bioactivity and antioxidant properties.
