Abstract
THE fruit of the Brazilian plant Myrciaria glomerata Berg. has proved to be very rich in ascorbic acid. The ascorbic acid content was determined in the extract obtained by running the fruits (as a whole or in parts) in a blendor for 2 min. ; a 0.4 per cent oxalic acid solution was used for preventing oxidation during the extraction period and subsequent determination ; ascorbic acid was assayed by the 2 : 6-dichlorophenol–indophenol method according to the technique described by Leme and Malavolta1.
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Leme, jun., J., and Malavolta, E., An. Esc. Agric. Queiroz, 7, 116 (1950).
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MALAVOLTA, E., LEME, J., GURGEL, J. et al. Ascorbic Acid Content in Fruits of Myrciaria glomerata Berg.. Nature 178, 424 (1956). https://doi.org/10.1038/178424a0
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DOI: https://doi.org/10.1038/178424a0
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