Determination of Vitamin C (Ascorbic acid) concentration

Rating  0
Views   360
مهند موسى كريم الحجامي
11/11/2017 07:15:39

Vitamins are a group of small molecular compounds that are essential nutrients in
many multi-cellular organisms, and humans in particular. L-Ascorbic acid was first
isolated as a pure substance by Albert Azent-Gyorgi and Charles Kingin 1928
[Paulling ,1970] , an anti-oxidant and free radical scavenger, is found ubiquitously in
fruit and vegetables such as citrus fruits (oranges, lemons, limes, tangerines etc.),
melons, tomatoes, peppers, broccoli, green leafy vegetables such as spinach, potatoes
and turnips, its quantitative determination is especially important in the production of
wine, beer, milk, soft drinks and fruit juices, where it can be a quality indicator
[Gerrior & Zizza,1994] .Given the essential role played in the human diet and
necessary to growth and repair of tissues in all parts of human body .It is necessary to
form collagen an important skin proteins ,scar tissue ,tendons, ligaments, and blood
vessels. vitamin C is essential for the healing of wounds, and for the repair and
maintenance of cartilage, bones and teeth [Mcevoy ,1993] . Since vitamin C is easily
oxidized, storage and cooking in air leads to the eventual oxidation of vitamin C by
oxygen in the atmosphere. In addition, ascorbic acid is water-solubility vitamin
means that a significant amount of vitamin C present in a food can be lost by boiling
and then discarding the cooking water [Mcevoy ,1993]. The formula for ascorbic acid
is C6H8O6 , It occurs as a white or slightly yellow crystal or powder with a slight
acidic test , Ascorbic Acid is freely soluble in water; sparingly soluble in alcohol;
insoluble in chloroform, ether, and benzene [Moffat,1986]. The structures for the
reduced (ascorbic acid) form and for the oxidized form (dehydroascorbic acid)

وصف الــ Tags لهذا الموضوع   Vitamin C (Ascorbic acid), Redox Titration