Rapid Enzymatic Method for Vitamin C Assay in Fruits and Vegetables Using Peroxidase

Abstract

ABSTRACT A new enzymatic method is reported for the assay of vitamin C in fruits and vegetables using peroxidase in the presence of hydrogen peroxide. The method is based on the colorimetric detection of the highly colored products of oxidation of 1,4‐diaminobenzene, added as synthetic substrate, that can be taken as the end‐point for the oxidation of vitamin C. No interference by other biological compounds contained in the fruits and vegetables was found. The method is as accurate and rapid as the traditional method employing ascorbate oxidase but has the additional advantages of requiring a much cheaper enzyme and no expensive instrumentation.