Quantitative determination of vitamin C in model food systems

Authors

  • Вікторія Владленівна Євлаш Kharkiv State University of Food Technology and Trade 333, Klochkivska, Kharkov, 61051, Ukraine
  • Наталія Олександрівна Отрошко Kharkiv State University of Food Technology and Trade 333, Klochkivska, Kharkov, 61051, Ukraine
  • Зінаїда Валерївна Вакшуль Kharkiv State University of Food Technology and Trade 333, Klochkivska, Kharkov, 61051, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2012.5617

Keywords:

vitamin C determination method, chemical composition, food system

Abstract

The quantitative analysis of vitamin C is of a certain difficulty, and today there is no universal serial method free from defects for the analysis. The perfect method of analysis should provide the ability to determine simultaneously both the L-ascorbic acid and its various forms, and find distinct differences between these compounds.

As a rule, during the analysis of vitamin C, the unique property of L-ascorbic acid to participate in redox reactions is applied (e.g. Tilmans’ method). All other forms of vitamin C (oxidized form - L-dehydroascorbic acid and related form – ascorbic gene) remain outside the definition and results of analyses in most cases are understated.

Also, in our opinion, the interaction of vitamin C with other components of food systems is a possible source of errors.
It is known that starch absorbs relatively small amount of acids from solutions (up to 3%), so the results obtained cannot be explained only by adsorption of ascorbic acid on starch. Another possible explanation of ascorbic acid oxidation to dehydroascorbic acid is also wrong, because at the initial stage of the experiment it was showed that pretreatment of the sample with cyst deoxidizer ​​does not change the results of determination.

Thus, in the test solutions a chemical or physical interaction between starch and ascorbic acid took place, and it intensified with the increase of concentration of starch and decreased with the increase of system stitching and its viscosity

Author Biographies

Вікторія Владленівна Євлаш, Kharkiv State University of Food Technology and Trade 333, Klochkivska, Kharkov, 61051

Professor

Department of General and food chemistry

Наталія Олександрівна Отрошко, Kharkiv State University of Food Technology and Trade 333, Klochkivska, Kharkov, 61051

Associate Professor

Department of General and food chemistry

Зінаїда Валерївна Вакшуль, Kharkiv State University of Food Technology and Trade 333, Klochkivska, Kharkov, 61051

Postgraduate student

Department of General and food chemistry

References

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Published

2012-12-13

How to Cite

Євлаш, В. В., Отрошко, Н. О., & Вакшуль, З. В. (2012). Quantitative determination of vitamin C in model food systems. Eastern-European Journal of Enterprise Technologies, 6(10(60), 52–55. https://doi.org/10.15587/1729-4061.2012.5617

Issue

Vol. 6 No. 10(60) (2012): Ecology

Section

Technology and Equipment of Food Production

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Copyright (c) 2014 Вікторія Владленівна Євлаш, Наталія Олександрівна Отрошко, Зінаїда Валерївна Вакшуль

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