The ascorbic acid levels ranged from 52.41 (blackberry) to
92.17 mg/100 g f.w. (red raspberry). Ramful, Tarnus, Aruoma,
Bourdan, and Bahorun (2011) classified fruits into three categories
according to the ascorbic acid content: low (50 mg/100 g). According to this
classification, all fruits analyzed qualify as fruits with high ascorbic
acid content because all berries fruits analyzed exhibited ascorbic