Abstract
In the present study, determination of ascorbic acid content is determined in different fruits by using UV spectroscopy. In this method bromine water is added which oxidizes the ascorbic acid into dehydroascorbic acid. 2,4 dinitrophenyl hydrazine gives coupling reaction at 37°C temperature for 3 hours. After 3 hours solution is treated with 85% H2SO4 which gives coloured complex and the absorbance was measured at 491nm. The content of vitamin C was found maximum in Black currant and minimum in Grapes
Highlights
Vitamins are organic compound, which are essential for normal human metabolism that must be supplied in small quantities in the diet
Plasma concentration and total body store of vitamin c depends upon daily intake of ascorbic acid content food
It is partly oxidised to active and inactive metabolites
Summary
Vitamins are organic compound (non-energy producing), which are essential for normal human metabolism that must be supplied in small quantities in the diet. The therapeutic uses of ascorbic acid include prevention of ascorbic acid deficiency in patient at a risk and in infants, treatment of scurvy, in anaemia, to acidify the urine in urinary tract infection. They lower blood pressure and cholesterol level in the body. 2,4 DNPH method of determining ascorbic acid content involves coupling reaction. This method is used in determining ascorbic acid content in different fruits and vegetables. 2,4 DNPH act as a dye in this method In this method the total amount of vitamin C (Ascorbic acid + Dehydroascorbic acid) is determined in fruits by using UV spectrophotometer. These solutions are measured for determining ascorbic acid content by using UV spectrophotometer
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