The reduced form of vitamin C is referred to as L-ascorbic acid (AA), and the oxidized form is referred to as L-dehydroascorbic acid (DHAA). In humans, both forms are biologically active. The total vitamin C activity is defined as the sum of both forms. This review discusses HPLC methodologies for total vitamin C activity with references to their applications mainly in citrus juices and related drink products.
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Lee et al. (1999) studied this question.
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