Quantitative Analysis of Vitamin C in Food Products Essay

in that respect is growing tell that Vitamin C serves as a unshak adequate to(p) antioxidant in vitro. There are umteen functions that Vitamin C has in the body among which is the talent to improve the immunity system much(prenominal)(prenominal) that a person is more able to fight off colds and flus.Pre-Lab List vanadium opposite functions of Vitamin C in the compassionate body.Vitamin C is another name for ascorbic cutting. There is a marked similarity in the midst of the structure of glucose and Vitamin C. As a study of fact, plants and roughly animals are able to synthesise Vitamin C from glucose. Unfortunately, humans are uneffective to do this and we must include Vitamin C in our diet or we attempt a vitamin deficiency disease.We all know citrus fruits as a precious vitamin C source, but few of us realize that many freshly harvested vegetables use up considerably more of this vitamin than do oranges or lime. Unfortunately, storage and processing destroy most o f the Vitamin C in vegetables before they derive the consumer. Consumer cooking methods further decrease the join of vitamin C in vegetables. Vitamin C is piddle soluble and thus leaches out piece of music cooking or steaming.One effectual analytical method for measuring the Vitamin C sate of a vegetable or fruit involves an oxidation- blood-reduction titration of ascorbic vinegarish. In the titration, ascorbic acid is oxidized to form dehydroascorbic acid. You might ring it unusual to oxidize the acid rather than titrate it with a base. However, biologic hears post many substances that also act as acids (as was mentioned in Experiment 3) and thus inject in a titration of ascorbic acid with a base. In contrast, many fewer components of biological materials interfere with the oxidation of ascorbic acid by the oxidizing agent 2, 6-dichloroindophenol (DCP). Thus, an oxidation-reduction titration of ascorbic acid with DCP provides a more selective analysis than would an ac id-base titration. gratify note the equation for the reaction down the stairsC6H8O6 ( pale) + C12H7O2NCl2(red) > (pH3) C6H6O6 (Color little) + C12H9O2NCl2 (colorless)This titration is particularly convenient because DCP also serves as its own indicator. As we add DCP final result to a resolve containing Vitamin C, the reaction variety remains colorless until all of the Vitamin C has been converted to dehydroascorbic acid. The next drop of DCP solution added imparts a red color from lavishness DCP to the mixture, indicating both the equivalence point and the endpoint of the titration. (Expect solution to go from red to colorless then at the endpoint red again).Because DCP solutions have a relatively utterly shelf life, we usually standardize such solutions immediately prior to using them. We feces perform the standardization conveniently by titrating aliquots of an ascorbic acid solution prepared from an accurately-weighed sample of reagent-grade ascorbic acid. The standard ization titration reaction is the same as the analysis reaction above.In this experiment, you exit begin by standardizing a DCP solution. whence you pass on determine the vitamin C content of liquid and solid food samples by titration with the standardized DCP solution.Prior to performing the titrations, you will treat the food samples with metaphosphoric acid. Treatment with this acid serves to denature and precipitate proteins that would other than interfere with the analysis. Acidification of thesample also serves to stabilize the ascorbic acid, which will otherwise decompose and be undetectable.Acidification to pH less than 4 also minimizes reaction of DCP with other compounds which react with DCP only at pH levels greater than 4.