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2011•Research Journal of Pharmacy and TechnologyRequires access

A Comparative Study of Estimation of Ascorbic Acid by Different Methods in Fresh Fruit Juices and Marketed Preparations

Vijaya Vichare, M. Swetha Priya, Kokane Jyoti, Tambe Vrushali, Shashikant Dhole

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Abstract

Ascorbic acid (Vitamin C) is an antioxidant that is essential for human nutrition. Vitamin C is needed for the growth and repair of tissues in all parts of our body is necessary for the treatment and prevention of scurvy. Many fruits and vegetables contain vitamin C, but cooking destroys the vitamin, so raw citrus fruits and their juices are the main source of Ascorbic acid. The chemical determination of Ascorbic acid is based upon the high reducing capacity shown by this substance with different organic compounds. Here quantitative analysis of Ascorbic acid was carried out by different methods in Fresh Fruit Juices as well as respective Marketed preparations. The highest content of Ascorbic acid was found in the fresh fruit juices than marketed preparations.

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What this paper is about

Ascorbic acid (Vitamin C) is an antioxidant that is essential for human nutrition. Vitamin C is needed for the growth and repair of tissues in all parts of our body is necessary for the treatment and prevention of scurvy. Many fruits and vegetables contain vitamin C, but cooking destroys the vitamin, so raw citrus fruits and their juices are the main source of Ascorbic acid. The chemical determination of Ascorbic acid is based upon the high reducing capacity shown by this substance with different organic compounds. Here quantitative analysis of Ascorbic acid was carried out by different methods in Fresh Fruit Juices as well as respective Marketed preparations. The highest content of Ascorbic acid was found in the fresh fruit juices than marketed preparations.

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Available abstract

Ascorbic acid (Vitamin C) is an antioxidant that is essential for human nutrition. Vitamin C is needed for the growth and repair of tissues in all parts of our body is necessary for the treatment and prevention of scurvy. Many fruits and vegetables contain vitamin C, but cooking destroys the vitamin, so raw citrus fruits and their juices are the main source of Ascorbic acid. The chemical determination of Ascorbic acid is based upon the high reducing capacity shown by this substance with different organic compounds. Here quantitative analysis of Ascorbic acid was carried out by different methods in Fresh Fruit Juices as well as respective Marketed preparations. The highest content of Ascorbic acid was found in the fresh fruit juices than marketed preparations.

Key concepts: Ascorbic acid, Vitamin C, Food science, Scurvy, Antioxidant, Vitamin, Chemistry, Biochemistry

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