Ascorbic Acid Assay Kit (L-Ascorbate) 

The Ascorbic Acid (L-Ascorbate) assay kit is for the specific measurement and analysis of L-ascorbic acid in beverages, meat, flour, dairy and vegetable products.

Suitable for manual, auto-analyser and microplate formats.

Product Code
40 assays (manual) / 400 assays (microplate)
/ 400 assays (auto-analyser)

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Colourimetric method for the determination of L-Ascorbic Acid
in foodstuffs, feed, wine and other materials

                        (5-methylphenazinium methosulphate)
(1) L-Ascorbic acid + R-H2 + MTT → dehydroascorbate +                                                                                         MTT-formazan + H+
                            (ascorbic acid oxidase)
(2) L-Ascorbic acid + ½O2 → dehydroascorbate + H2O

Kit size:                              * 40 assays (manual) / 400 (microplate)
                                           / 400 (auto-analyser)

The number of manual tests per kit can be doubled if all volumes are halved. 
This can be readily accommodated using the MegaQuantTM 
Spectrophotometer (D-MQWAVE).

Method:                              Spectrophotometric at 578 nm
Reaction time:                   ~ 8 min
Detection limit:                  0.175 mg/L
Application examples:
Wine, beer, fruit juices, soft drinks, jam, milk, dairy products
(e.g. cheese), dietetic foods, baby foods, processed meat, baking
additives, fruit and vegetables (e.g. tomato and potato),
pharmaceuticals, feed and other materials (e.g. biological cultures,
samples, etc.)
Method recognition:    
Methods based on this principle have been accepted by MEBAK


  • Very competitive price (cost per test)
  • All reagents stable for > 6 months after preparation
  • Mega-Calc™ software tool is available from our website for hassle-free raw data processing
  • Standard included
  • Suitable for manual, microplate and auto-analyser formats

Grape and wine analysis: Oenologists to exploit advanced test kits.

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Megazyme “advanced” wine test kits general characteristics and validation.

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Bioactive compounds from endemic plants of Southwest Portugal: Inhibition of acetylcholinesterase and radical scavenging activities.

Tavares, L., Fortalezas, S., Tyagi, M., Barata, D., Serra, A. T., Martins Duarte, C. M. M., Duarte, R. O., Felicano, R. P., Bronze, M. R., Espírito-Santo, M. D., Ferreira, R. B. & Santos, C. N. (2012). Pharmaceutical Biology, 50(2), 239-246.

Effect of 1-MCP on quality and antioxidant capacity of in vitro digests from ‘Sunrise’ apples stored at different temperatures.

Qiu, S., Lu, C., Li, X. & Toivonen, P. (2009). Food Research International, 42(3), 337-342.

Influence of starter cultures on the antioxidant activity of kombucha beverage.

Malbaša, R. V., Lončar, E. S., Vitas, J. S. & Čanadanović-Brunet, J. M. (2011). Food Chemistry, 127(4), 1727-1731.

Antioxidant capacity of Macaronesian traditional medicinal plants.

Tavares, L., Carrilho, D., Tyagi, M., Barata, D., Serra, A. T., Duarte, C. M. M. , Duarte, R. O., Feliciano, R. P., Bronze, M. R., Chicau, P., Espírito-Santo, M. D., Ferreira, R. B. & Dos Santos, C. N. (2010). Molecules, 15(4), 2576-2592.

Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha x piperita and M. spicata).

Curutchet, A., Dellacassa, E., Ringuelet, J. A., Chaves, A. R. & Viña, S. Z. (2014). Food Chemistry, 143, 231-238.

A high‐grain protein content locus on barley (Hordeum vulgare) chromosome 6 is associated with increased flag leaf proteolysis and nitrogen remobilization.

Jukanti, A. K. & Fischer, A. M. (2008). Physiologia Plantarum, 132(4), 426-439.

A mutation in GDP-mannose pyrophosphorylase causes conditional hypersensitivity to ammonium, resulting in Arabidopsis root growth inhibition, altered ammonium metabolism, and hormone homeostasis.

Barth, C., Gouzd, Z. A., Steele, H. P., & Imperio, R. M. (2010). Journal of Experimental Botany, 61(2), 379-394.

Reduction of acrylamide formation by vanadium salt in potato French fries and chips.

Kalita, D. & Jayanty, S. S. (2013). Food Chemistry, 138(1), 644-649.

Role of polyphenols in acrylamide formation in the fried products of potato tubers with colored flesh.

Kalita, D., Holm, D. G. & Jayanty, S. S. (2013). Food Research International, 54(1), 753-759.

cMyc increases cell number through uncoupling of cell division from cell size in CHO cells.

Kuystermans, D. & Al-Rubeai, M. (2009). BMC Biotechnology, 9(76).

Dual release of a hydrophilic and a hydrophobic osteogenic factor from a single liposome.

Monteiro, N., Martins, A., Pires, R. A., Faria, S., Fonseca, N. A., Moreira, J. N., Reis, R. L. & Neves, N. M. (2016). RSC Advances, 6(115), 114599-114612.

Polyphenols, carotenoids, vitamin c content in tropical fruits and vegetables and impact of processing methods

Ellong, E. N., Billard, C., Adenet, S. & Rochefort, K. (2015). Food and Nutrition Sciences, 6(03), 299.

Physicochemical, organoleptic and nutritional characteristics of four sweet cassava (Manihot opi) varieties.

Ellong, E. N., Billard, C. & Adenet, S. (2014). African Journal of Biotechnology, 13(50).

The influence of harvest period and fruit ripeness at harvest on minimally processed cactus pears (Opuntia ficus-indica L. Mill.) stored under passive atmosphere.

Allegra, A., Sortino, G., Miciletta, G., Riotto, M., Fasciana, T. & Inglese, P. (2015). Postharvest Biology and Technology, 104, 57-62.

Evaluation of substitutes for rock wool as growing substrate for hydroponic tomato production.

Dannehl, D., Suhl, J., Ulrichs, C. & Schmidt, U. (2015). Journal of Applied Botany and Food Quality, 88(1).

Before and after potato virus Y necrotic strains (PVYN) inoculation.

Bădărău, L. C., Nina, B., Maria, Ș. & Radu, H. (2017). Journal of Hygienic Engineering and Design, 19, 58-63.

Evaluation of vitamin C content in samples from ten potato cultivars inoculated with potato virus Y (Necrotic strains).

Badarau, C. L., Tican, A., stefan, M. & Chiru, N. (2017). Scientific Papers-Series A-Agronomy, 60, 197-202.

Sous‐Vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of brassica vegetables.

Florkiewicz, A., Socha, R., Filipiak‐Florkiewicz, A. & Topolska, K. (2018). Journal of the Science of Food and Agriculture, In Press.

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