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Article

Variation in ascorbic acid and oxalate levels in the fruit of Actinidia chinensis tissues and genotypes.

Journal of agricultural and food chemistry - 23 Mar 2005

Rassam Maysoon, Laing William

Abstract excerpt

Ascorbic acid and total oxalate were measured in fruit from six genotypes of Actinidia chinensis. Ascorbic acid was separated from oxalate in fruit extracts by HPLC and quantified from absorbance at 245 nm, whereas oxalate was measured enzymatically in the HPLC eluate. Levels of whole fruit mean ascorbic acid in the different genotypes ranged from 98 to 163 mg/100 g of fresh weight (FW), whereas mean oxalate...

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PMID: 15769175
DOI: 10.1021/jf048197s

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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