DETERMINATION OF ASCORBIC ACID (VITAMIN C) CONTENT IN GLUTEN FREE PASTA ENRICHED IN BIOACTIVE COMPUNDS

Ioana Talos, Floricuta Ranga, Vanda Babalau-Fuss, Oana Bogdana Grebla, Maria Tofana

Abstract


In this study, total ascorbic acid (TAA), dehydroascorbic acid (DHA) and ascorbic acid (AA) content of gluten free pasta enriched in bioactive compounds were analysed using HPLC system. In lucerne powder and S3 pasta sample were determined the major concentration of TAA, DHA and AA. Ascorbic acid content was determined by HPLC system. All pasta samples contained higher amount of TAA, DHA, AA compared with the control sample. The obtained results revealed that lucerne (Medicago Sativa) powder is rich in bioactive value.


Keywords


Gluten free pasta, Corn flour, Vegetal powders, Ascorbic acid content

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DOI: http://dx.doi.org/10.15835/agrisp.v118i1-2.14168



Copyright (c) 2021 Ioana Talos, Floricuta Ranga, Vanda Babalau-Fuss, Oana Bogdana Grebla, Maria Tofana

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