Apples ascorbic acid content

In a series of five studies of 14 days each, the effects of ascorbic acid on manganese utilization were investigated. The usual basal diet was modified to lower the ascorbic acid content by substituting apple juice for the usually-fed orange and tomato juices. 

Kevers, C Pincemail, J.I. Tabart, J. Defraigne, J. Dommes, J. 2011. Influence of cultivar, harvest time, storage conditions, and peeling on the antioxidant capacity and phenolic and ascorbic acid contents of apples and pears. J. Agric. Food Chem. 59 6165 6171. 

Ascorbic acid and dehydroascorbic acid have been determined by reversed-phase h.p.l.c., post-column reduction of dehydroascorbic acid to ascorbic acid with dithiothreitol, reaction of excess reagent with JV-ethylmaleimide, and electrochemical detection. Ascorbic acid and its 2-phosphate were determined by h.p.l.c. on an aminopropyl bonded-phase silica column. Dehydroascorbic acid could also be determined by the increase in the ascorbic acid content after reduction with dithiothreitol The method was applied to raw apple and potato to which these compounds are added to prevent browning. ... 

The important commercial feature of these juices, especially significant with blackcurrant and tomato juices, is their ascorbic acid (or vitamin C) content, of which loss by oxidation is known to be accelerated both by heat and by metal (particularly copper) contamination. The effect of copper has been carefully investigated for pure ascorbic acid", and more recently ascorbic acid in blackcurrant juice and model systems. There are, however, oxidation inhibitors of different kinds (which may themselves be heat-sensitive) present in various fruits, which give differing results. The presence of metals will also affect flavours", may cause discoloration, and may give rise to clouding effects, as in apple juice. ... 

To prevent non-enzymatic browning, the fruit can be dipped in a 5% solution of citric acid (or in lemon juice). This is especially advisable in the case of sliced and diced apples where the acid content is low. The acid allows the light colour to be retained, while at the same time improving the taste of the pieces of apple. The colour of the fruit can be made even lighter by adding ascorbic acid to the dip. 

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