The High Ascorbic Acid Content of the West Indian Cherry
- 22 February 1946
- journal article
- research article
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 103 (2669) , 219
- https://doi.org/10.1126/science.103.2669.219.a
Abstract
The West Indian cherry was found, by the assay method of Bessey and King, to contain 1000-3300 mg. of ascorbic acid per 100 gm. of edible matter. The content was highest in the green fruit and lowest in ripe fruit. 1 1/2 gm. of crystals, identified as pure l-ascorbic acid, were obtained from 275 ml. of cherry juice, by a method similar to that of Banga and Szent-Gyorgyi.Keywords
This publication has 3 references indexed in Scilit:
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- The large scale preparation of ascorbic acid from Hungarian pepper (Capsicum annuum)Biochemical Journal, 1934
- THE DISTRIBUTION OF VITAMIN C IN PLANT AND ANIMAL TISSUES, AND ITS DETERMINATIONJournal of Biological Chemistry, 1933