Determination of Ascorbic Acid (Vitamin C)

Vitamin C is essential for the body's growth and proper functioning. Ascorbic acid plays a vital role in immune function. Often, it's recommended to obtain vitamin C through diet rather than supplementation. Fresh oranges and freshly squeezed orange juice are good sources of vitamin C. Fresh fruits and vegetables, especially citrus fruits, are also important sources of this vitamin. Today, people most commonly use vitamin C to prevent and treat colds. Vitamin C (ascorbic acid) is a nutrient the body needs to build blood vessels, cartilage, muscle, and collagen in bones. Also known as ascorbic acid, vitamin C is essential for the growth, development, and repair of all body tissues. It is involved in many bodily functions, including collagen formation, iron absorption, proper immune system function, wound healing, and the maintenance of cartilage, bones, and teeth.

Vitamin C, briefly called ascorbic acid, is an essential antioxidant needed by the human body. People most at risk for ascorbic acid deficiency are those who have a limited variety of foods in their diets or have intestinal absorption problems from cancer or kidney disease.

Several methods exist for determining the concentration of ascorbic acid in food products, including spectrometry, titrimetry, or high-performance liquid chromatography (HPLC). HPLC is a widely used method in research and the food industry due to its high accuracy and measurement capability. However, all these methods have some drawbacks. For example, high cost, the need for specialized laboratory equipment and experienced and qualified laboratory personnel, lengthy preparations and complex protocols for vitamin C extraction from samples, and long analysis times for numerous chemical reagents.

One way to determine the amount of vitamin C in foods is to use the redox titration method. The redox reaction is better than acid-base titration because there are added acids in a juice, but very little of them interferes with the iodine oxidation of ascorbic acid.

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