Ascorbic Acid Determination

Determination of Vitamin C (Ascorbic sultry) assiduousness in approximately of Commercial Products, by Redox Titration Mouhannad AL. -Hachamii Sadiq J. Baqir Saadon A. Aowda Fatima A. Hussein, Dep. of chemistry, college of science, Babylon University Muhammed K. Alasedi Ministry of Health Hilla city, Babylon Abstract The goal of this search is to determine the concentration of vitamin C (Ascorbic acid ) in some of a Commercial Products, Vegetables and Fruit succuss by Redox Titration.A redox titration, involving an Iodometric method, has been apply to do the analysis.L-Ascorbic acid was first isolated as a pure substance by Albert Azent-Gyorgi and Charles Kingin 1928 Paulling ,1970 , an anti-oxidant and foreswear radical scavenger, is found ubiquitously in take and vegetables such as citrus fruits ( orangishs, lemons, limes, tangerines etc. ), melons, tomatoes, peppers, broccoli, green sil genuinely-leaved vegetables such as spinach, potatoes and turnips, its quantitative dete rmination is especi each(prenominal)y important in the production of wine, beer, milk, soft drinks and fruit succuss, where it can be a quality indicator Gerrior & Zizza,1994 .Given the essential role played in the human race diet and requisite to growth and repair of tissues in all parts of human dust . 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 charge of cartilage, bones and teeth Mcevoy ,1993 . Since vitamin C is easily oxidized, storage and cooking in air leads to the eventual oxidization of vitamin C by oxygen in the atmosphere.In sum total, ascorbic acid is water supply-solubility vitamin means that a significant amount of vitamin C present in a diet can be lost by boiling and and so discarding the cooking water Mcevoy ,1993. The formula for ascorbic acid is C6H8O6 , It occurs as a white or thinly color crystal or powder wit h a slight acidic test , Ascorbic Acid is freely alcohol-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) are assignn below picThe amount of ascorbic acid can be hardened by a redox titration with a standardized solution of iodine. The iodine is reduced by the ascorbic acid to form iodide. As shown in the other half of this redox equation. pic The titration end point is reached when a slight excess of iodine is added to the ascorbic acid solution Bailey ,1974Brody,1994Pauling ,1976Kalluer,1986. Vitamin C deficiency leads to scurvy, a disease characterized by weakness, footling hemorrhages without the body that cause gums and skin to bleed, and loosening of the teeth. Vitamin C can not synthesized through body cells, nor does it store it.It is therefore important to include plenty of vitamin C-containing foods in daily diet. v itamin C toxicity is very rare, because the body can not store the vitamin however ,amounts greater than 2000 mg/day are not recommended because such high doses can lead to stomach up set and diarrhea. The minimum daily essential is 30 mg. Well-balanced diets provide adequate amounts of the vitamin as measured by the Recommended Daily Allowance (RDA) of approximately 75 mg per day for adults (aged 15 or older), less for children, and more for pregnant and lactating women.The issue Academy of Sciences recommends the consumption of 60 mg of ascorbic acid per day. . the Federal Food and Drug Administration has adoptive the recommended dietary allowance (RDA) of 60 mg/day A very small daily use of goods and services of vitamin C (10-15 mg/day for an adult) is required to avoid deficiency and stave off scurvy. However, there has been, and continues to be, sprightly debate on what the optimum daily intake of vitamin C is. Some have argued that 200 mg/day is an optimal daily intake fo r adult humans.Others have suggested 1-2 g/day is best, this despite studies that show that the blood is satu computed with vitamin C at 100 mg/day, and any excess is excreted in the water RDA,1995 RDA,1987 Browne. ,1993 FAO/WHO,2002 Levine et al. ,1999 Levine et al. ,1995Teoh ,1975. Recommended daily dietary intake of vitamin C AUSTRALIA milligrams U. S. A. illigrams Infants 30 35 Children 30-50 45 Adult men 30 60 Adult women 30 60 Pregnancy (2nd and 3rd 60 80 trimesters) Lactation 60 100 I2 is not standard solution ,so it may be standardized with thiosulphate solution . Experimental occasion for determination of Bailey ,1974 Brody, 1994 Pauling,1976 Kalluer,1986. 1. Preparation of 0. 005 gram molecule L? iodine solution Accurately pitch two gm of KI and 1. 3g of I2 , dissolve to aless amount of water , shake until dissolving .Transfer iodine solution to a 1L volumetric flaskful , making sure to rinse all traces of solution in to the volumetric flask using distill ed water , completed the volume up to the mark. 2. Preparation of 0. 5% starch indicator solution water-soluble starch (0. 25gm) to a 100 mL conical flask or beaker and 50 mL of distilled water was added . Solution heated with stirring at 79 0C for 5 minutes , careful must be taken not to exceed the stated temperature. Allow solution to cool to room temperature. 3. Preparation of food/drink sample Industrial Packaged fruit juices orange , Pineapple, Lemon ,Tmrhend and orchard apple tree (Miso), Pepsi (khaleek kadha), Red grapes(Niktar), septenary up (Kufa), Pomegranate (Linda) , Tmrhend (Toti), Orange (Dalia), and Granules discover (Rani) may also need to be strained through cheese stuff if it contains a lot of pulp or seeds. For analysis of vitamin C powders ( Tanc lemon , Tanc orangish and livans powders ) dissolved 1 gm in 100mL of distilled water (in a volumetric flask). For analysis of vitamin C tablets ( Kruger and joiure tablets), dissolved a single tablet in 200 mL o f distilled water (in a volumetric flask). Juice squeezed from fresh fruit (Diala orange , Hilla orange, Egypt orange ,allalinki ,pomegranate and apple Juices ) should be strained through cheese cloth in order to remove seeds and pulp which may stop consonant pipettes. Juice squeezed from fresh vegetables ( Tomato ,Onion ,Celery ,Option ,potato and Lettuce juices ) should be strained through cheese cloth in order to remove seeds and pulp which may block pipettes. Sample of fruit or vegetable (100gm) blended in a food processor in concert with 50 mL of distilled water. After blending, strain the pulp through cheese cloth, washing it 0mL in a volumetric flask. 4. Aliquot of the sample (20 ml) solution prepared above transfrred into a 250 mL conical flask , about 150 mL of distilled water and 1 mL of starch indicator solution. 5. Sample were titrated with 0. 005 mol L? 1 iodine solution. The endpoint of the titration is identified as the first distinct trace of a dark blue-black colo ur due to the starch-iodine complex. 6.Titration were repeated with further aliquots of sample solution until concordant results (titres agreeing in spite of appearance 0. 1 mL) were obtained. Results and discussion- In this research estimating vitamin C in industrial juices (Orange , Pineapple, Lemon, Tmrhend and Apple (Miso), Pepsi (khaleek kadha), Red grapes (Niktar), sevensome up (Kufa), Pomegranate (Linda) , Tmrhend (Toti), Orange (Dalia), fruits (Dalia) and Granules peach (Rani)), Kruger and joiure tablets, and Tanc lemon , Tanc orange and livans powders, and natural juices for fresh fruits (Diala orange , Hilla orange, Egypt orange ,mandarin ,pomegranate and apple Juices ) and fresh vegetables ( Tomato , Onion Celery ,cucumber ,Potato and Lettuce juices). It was calibrated using redox way by iodine calibration using starch as indicator , iodine was an adequate oxidizer apply for this purpose.Table (1) show the in industrial juices estimated concentration and the proportion of vitamin C. Table (1)The results were obtained below, represent the vitamin C content in some industrial juice in quantity mg / 100 ml and percentage %. quantity calculated Industrial product bod Chain mg / 100 ml 11. 9 Orange (Miso) 1 49. 4 pineapple(Miso) 2 15. 4 lemon (Miso) 3 14. 2 Tmrhend (Miso) 4 13 Apple (Miso) 5 19 Pepsi (khaleek kadha) 6 35. Red grapes(Niktar) 7 25. 88 Seven up (Kufa) 8 28 Pomegranate (Linda) 9 25. 77 Tmrhend (Toti) 10 19.. 995 Orange (Dalia) 11 13. 33 fruits (Dalia) 12 53. 2 Granules peach (Rani) 13 13. 33 lemon (Tanc) 14 6. 665 orange (Tanc) 15 13.. 33 orange (livas) 16 69.. 95 vitamin C (Kruger tablets) 17 19.. 995 Vitamins (joiure tablets) 18 Scheme (1) . Vitamin C content in some industrial juice (mg/100ml) .The result in table (1) and scheme (1) showed the highest concentration of vitamin C in industrial juices found in granules peach juice where concentration is (53. 32) mg / 100 ml and lowest in orange juice (Miso),hitting (11. 49) mg /100 ml ,either powder Limon Tanc, the presence of vitamin C according to publicise declared on the product is 100 %,but the results show that we have reached 89. 9 % and its concentration was (3. 33) mg/100 ml, where results appeared supposed to be the weight of vitamin C (667) mg of origin (45) mg ,results show that this weight (599. 85) mg of origin (45) mg . While orange Tanc powder result of vitamin C amount to 44. 6 % with the amount according to publicize declared as the products of 100 %,where it should the weight of vitamin C (667) mg of origin (45) mg ,results show that this weight (299. 9) mg of origin (45) mg .Vitamin C tablets type Krueger according to bulletin declared only that all (1) gm contains (45) mg of vitamin C, but the results we obtained the concentration is (69. 95) mg in (1) gm ,an increase of about (25) mg. either vitamins fruits tablets type junior according to bulletin declared only that all (1) gm contains (8. 8) mg of vitamin C but we have received is (19. 995) mg in (1) gm, an increase of more than double. Where the study showed that the Tmrhend juice (Miso) was vitamin C focus as the results we obtained (25. 7) mg/100 ml ,but according to the bulletin attached descent rate and quality (1. 68) mg/100) ml ,either alimonadah juice (Miso) was its focus as the results we obtained (15. 4)mg/100 ml, but according to the bulletin attached descent rate and quality (0. 1) mg/100 ml. comparing these results with a focus fixed on the packaging these juices, showing clearly that there was a difference in the percentage difficult of company to company, And also because of industrial juices and wrong storage methods. The handling and preparation of food products adversely collide with the quality of vitamin C in food. since it vulnerable to heat ,oxygen and acid, temperate and alkalinity mediums.With regards to the manufacture of juices, the keepers airtight containers made of piece of paper metal or glass do not cause t he lose of what remains of vitamin C as a result of manufacturing processes only about 10 % plot keeping cardboard containers, whether with paraffin seam or polyethylene, they lead to the loss of around 75 % of the past three weeks, even if keeping it in the fridge because these containers do not prevent the access of oxygen to juice and oxidize it, in addition to the work of the upper-packaged juice or occupied by air to oxidize the proportion of juice again, while the addition of carbon alkalinity of the damage vitamin juice damage entirely. Table (2) shows the estimated in natural juice concentration and the proportion of vitamin C .Table (2) The results were obtained below, represent the vitamin C content in some natural juice in quantity mg / 100 ml . Quantity Standard Amount calculated Natural juices name Chain According to mg / 100 ml international standards mg / 100 mg 42-50 98. 64 Diala orange 1 42-50 107. 1 Hilla orange 2 42-50 73. 315 Egypt orange 3 3 7. 71. 4 Mandarin 4 52. 8 72 63 pomegranate 5 6 51. 5 Apple 6 13. 6 17 20. 6 Tomato 7 50 47. 6 Onion 8 14 22. 1 Celery 9 27 35. 7 Cucumber 10 11 20 47. 6 Potato 11 75 83. Lettuce 12 Scheme (2) Vitamin C content in some natural juices . In table (2) and scheme (2) the results showed the highest concentration of vitamin C found in orange juice, hitting (107. 1) mg /100ml of juice ,the lowest level was found in tomato juice, when it reached (20. 6)mg /100 ml of juice. Results showed also the presence of vitamin C concentration (107. 1) mg /100ml in naturally orange juice (Hilla),98. 64 mg / 100 ml (Diala) and 73. 315 mg / 100 ml (Egyptian) ,while the concentration of vitamin C in Hilla orange highest from Diala orange which highest more than the Egyptian orange. pic pic