Food can be a rich source of nutrients that are required for optimal health. Vitamin C is an antioxidant that protects cells and bodily fluids against oxidative stress. Cornelian cherry (Cornus mas L.) is widely recognized for its health benefits, taste and qualitative attributes. It is a source of biologically active compounds, including vitamin C. The determination of the vitamin C content of new ecotypes of cornelian cherry supported the identification of the most cost-efficient and accurate analytical method. The results of this study revealed that new ecotypes of cornelian cherry differed significantly with respect to their vitamin C content. Ecotypes 5, 10, 12 and 14 had the highest concentrations of vitamin C, which were determined at 201.61–210.75 mg·100 g^–1 by the titration (Tillmans) method and 70.90–82.30 mg·100 g^–1 by the spectrophotometric method. Ecotype 6 had the lowest vitamin C content which ranged from 177.19 mg·100 g^–1 (titration method) to 54.68 mg·100 g^–1 (spectrophotometric method). The vitamin C content of cornelian cherry fruit, measured by HPLC, reached 63.1 mg·100 g^–1 and it was 4-fold higher than in other analyzed fruits.

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