Ascorbic acid (AA) and dehydroascorbic acid (DHA) are reduced and oxidized forms of vitamin C, which
are ubiquitously found in various fruits and vegetables. The present study has evaluated and optimized
various factors responsible for AA and DHA stability in grapefruit samples. Furthermore, the optimized
method was used to quantify these compounds in different fruits and vegetables. The AA stability in the
samples was evaluated by extracting grapefruit juice using 1, 3 and 5 g/100 mL metaphosphoric acid
(MPA) and trichloro acetic acid (TCA).