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PROCEDURES
Procedures for the determination of vitamin C in foods have continued todraw the attention of analysts. Recent reviews in this subject include those of Christie and Wiggins (1978), Cooke and Moxon (1981), Sauberlich et al. (1982)and Pachla et al.(1985). The complex biological relationship between thecompound(s) possessing vitamin C activity, as well as the chemical similarity of these compounds to others that are inactive, has made the existence of a single,simple, and specific method close-to impossible (Sauberlich et al., 1982). Thus,there has been a proliferation of methods developed, resulting in hundreds and possibly thousands of papers reported. However, they mostly describe minor variations on a fairly limited range of possible procedures, based essentially onthe chemical reactions of ascorbic acid and DHAA(Cooke and Moxon,1981).The Association of Official Analytical Chemists (AOAC) has designatedtwo official methods for the determination of vitamin C: the dye-titrationmethod and the microfluorometric method (AOAC, 1984). The former methodmakes use of the reducing power of the vitamin, and employs 2, 6-dichlorophenolindophenol (DCIP) as the redox indicator for the determinationof ascorbic acid. In the micro-fluorometric method, ascorbic acid is oxidizedwith active carbon to dehydroascorbic acid to form a fluorescent quinoxalinecompound which is measured in a fluorometer.
 
DETERMINATION OF VITAMIN C IN FRESH FRUITS ANDVEGETABLES USING THE DYE-TITRATION ANDMICROFLUOROMETRIC METHOD
Determination of Vitamin C in Fresh Fruits and Vegetables Using theDye-titration and Microfluorometric Method has been Studied
2
. The vitamin Ccontent of 19 types of fresh fruits and 24 vegetables was determined by theofficial AOAC methods of dye-titration and microfluorometry. As expected,values obtained by the latter method, which estimated ascorbic acid plusdehydroasorbic acid (DHAA), were clearly higher than those given by thetitration method, which determined only ascorbic acid. There were considerabledifferences in the values obtained by the two methods, depending on theconcentration of DHAA in the foods. Larger differences were obtained for thevegetables. The mean recovery value obtained by the dye-titration method wassignificantly higher than that given by the fluorometric method (p<0.01).Reproducibility studies showed that the two methods did not give significantlydifferent variances (p<0.05). If only ascorbic acid values were required, thetitration procedure would give good results, and it may be carried out rapidlyusing simple laboratory equipment. If a fluorometer was available, total vitaminC values, which would be more useful from the nutritional point of view, could be determined.
 
DETERMINATION OF ASCORBIC ACID (VITAMIN C) INCOMMERCIAL TABLET BY IODOMETRIC TRTRATION
Determination of Ascorbic acid (Vitamin C) in Commercial Tablet byIodometric Trtration has been Studied
3
.
 
A 0.010 M solution of KIO
3
was prepared as a primary standard and titrated by an iodometric procedure against asolution of sodium thiosulfate. In this way, the concentration of the thiouslfatesolution was determined to be 0.075 M. Using 50.00 mL of this standard iodatesolution, a corresponding quantity of I
3-
was allowed to react with ascorbic acid present in a known quantity of a crushed vitamin C tablet. By determining theleft over amount of I
3-
, the amount of ascorbic acid present in vitamin C tableswas determined to be 59.30% w/w.
EFFECT OF PRESSURE COOKING ON VITAMIN C CONTENT OFVEGETABLES
Effect of pressure cooking on vitamin c content of vegetables has beenstudied
4
. A comparison has been made of the effect upon the retention of vitamin C in 10 different vegetables when cooked in a modern pressuresaucepan and in an ordinary saucepan according to the recommended methods.On the average the retention was higher in vegetables cooked in the pressurecooker. The method of estimation used was that of Harris and Olliver (1942).
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