Abstract
UNDER this title McHenry and Graham1 have published an investigation on the ascorbic acid content of raw and cooked foodstuffs. They found in the case of cauliflowers, carrots, parsnips, beets and potatoes more ascorbic acid in the cooked than in the raw food (determined by the method of Birch et al.). They believe the increase is due to the setting free of bound ascorbic acid, perhaps from an ester. In the case of certain plant tissues, then, a simple extraction and titration procedure does not give the complete value of ascorbic acid, but only measures the free acid.
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References
McHenry and Graham, NATURE, 135, 871; 1935
Emmerie, Biochem. J., 28, 268; 1934. Emmerie and Van Eekelen, Biochem. J., 28, 1153; 1934.
Van Eckelen, Emmerie, Josephy and Wolff, Klin. Wschr., 13, 564; 1934.
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VAN EEKELEN, M. Estimation of Ascorbic Acid by Titration. Nature 136, 144–145 (1935). https://doi.org/10.1038/136144a0
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DOI: https://doi.org/10.1038/136144a0
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