| 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. |
