Sample Initial concentration (µg/mL) Concentration after addition (µg/mL) Recovery (%) Mean Recovery (%)3 Mean COV
Level I1 Level II2 Level I Level II
               
Camu powder extract 7.51 63.52 ± 0.28 118.09 ± 2.17 93.35 92.15 92.75 ± 0.85 0.92
Tomato extract 26.22 32.83 ± 3.68 82.21 ± 2.05 94.49 93.31 93.91 ± 0.84 0.89
Onion extract 1.24 6.02 ± 15.03 10.74 ± 25.25 95.59 94.98 95.29 ± 0.43 0.45
155 μg/mL to camu powder extract; 7 μg/mL to tomato extract; 5 μg/mL to onion extracts. 2115 μg/mL to camu powder extract; 60 μg/mL tomato extract; 10 μg/mL to onion extracts. 3Recovery mean ± Standard deviation (n=3 in each level)
Table 3: Standard addition recovery method of the UV-HPLC assay to determine L-ascorbic acid in food products.