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This part of ISO 6557 specifies two routine methods for the determination of the ascorbic acid content¹⁾ of fruits, vegetables and derived products :

method A: 2,6-dichlorophenolindophenol titrimetric method;

method B : 2,6-dichlorophenolindophenol spectrometric method after extraction with xylene.

Method A can only be used in the absence of certain interferences (see 2.6).

Method B is applicable to derived fruit and vegetable products in strongly coloured solutions.

1) The ascorbic acid is determined as dehydroascorbic acid.