The content and stability of ascorbic acid in commercial food supplements

Authors

DOI:

https://doi.org/10.15587/2519-4852.2024.313637

Keywords:

ascorbic acid, food supplements, shelf life, Estonia

Abstract

Ascorbic acid is a well-known compound found in many vegetables and fruits. In medical practice, it is used in the composition of many drugs and food supplements. Taking into account the different quality of production of food supplements on the one hand and the lability of ascorbic acid on the other, it is important to analyze the real content of ascorbic acid in food supplements containing it.

The aim. The aim of the study was to compare the content of ascorbic acid in food supplements from different manufacturers to establish the stability of ascorbic acid over time and the relationship between the content of ascorbic acid and the shelf life of food supplements, as well as to investigate the relationship between the stability of ascorbic acid and the nature of its origin.

Materials and methods. 13 preparations of food supplements containing ascobrinic acid, which were sold in Estonian pharmacies or online environments at the time of the work, were analysed. Quantitative analysis of ascorbic acid was performed using the HPLC method.

Research results. It was found that in 11 out of 13 food supplements, the ascorbic acid content ranged from 78.5 % to 115.2 % of the nominal. For two samples, the ascorbic acid content was very low compared to that provided by the manufacturer (54.6-56.3 %). The content of ascorbic acid in three preparations does not meet the standards set by the European Commission (from -20 % to +50 %). Аfter 16 months of storage, a statistically significant change in the content of ascorbic acid occurred only in four samples, in which its content decreased (p<0.05) by about 7-21 mg. The ascorbic acid content in the other samples did not change for 16 months after storage of the opened packages. Statistical analysis of the data showed that the relative amount of ascorbic acid present in the preparation relative to the nominal was related to the origin of the substance, whereas the content of ascorbic acid of natural origin in preparations relative to the nominal was significantly lower than in preparations with a synthetic active substance.

Conclusions. The actual content of ascorbic acid in most solid preparations roughly corresponds to that stated on the label, usually slightly below it. In solid supplements containing ascorbic acid, its amount practically does not change after 16 months of shelf life. In preparations containing ascorbic acid of natural origin, it is found relatively less than in preparations containing synthetic ascorbic acid

Supporting Agency

  • European Union in the MSCA4Ukraine project “Design and development of 3D-printed medicines for bioactive materials of Ukrainian and Estonian medicinal plants origin” [ID number 1232466]

Author Biographies

Raal Ain, University of Tartu

PhD, Professor

Institute of Pharmacy

Andres Meos, University of Tartu

PhD, Professor

Institute of Pharmacy

Agne Vutt, University of Tartu

Master Student

Institute of Pharmacy

Herman Kirsimäe, University of Tartu

Master Student

Institute of Pharmacy

Тetiana Ilina, Ivano-Frankivsk National Medical University

Doctor of Pharmaceutical Sciences, Professor

Department of Pharmaceutical Management, Drug Technology and Pharmacognosy

Alla Kovaleva, National University of Pharmacy

Doctor of Pharmaceutical Sciences, Professor

Department of Pharmacognosy

Oleh Koshovyi, National University of Pharmacy; University of Tartu

Doctor of Pharmaceutical Sciences, Professor

Department of Pharmacognosy;

Doctor of Pharmaceutical Science

Institute of Pharmacy

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The content and stability of ascorbic acid in commercial food supplements

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Published

2024-10-31

How to Cite

Ain, R., Meos, A., Vutt, A., Kirsimäe, H., Ilina Т., Kovaleva, A., & Koshovyi, O. (2024). The content and stability of ascorbic acid in commercial food supplements. ScienceRise: Pharmaceutical Science, (5 (51), 28–37. https://doi.org/10.15587/2519-4852.2024.313637

Issue

No. 5 (51) (2024)

Section

Pharmaceutical Science

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Copyright (c) 2024 Raal Ain, Andres Meos, Agne Vutt, Herman Kirsimäe, Тetiana Ilina, Alla Kovaleva, Oleh Koshovyi

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