Vitamin C determination in foods. Titrimetric methods – A review

Sofia Popescu, Tania-Ștefania Chiș, Miruna Georgiana Chiricuţă, Antonia-Claudia Vârlan, Luminita Pîrvulescu, Ariana Velciov

Volume 30, Issue 4;
Pages: 471-476; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551

Abstract

Vitamin C or ascorbic acid is essential for human life and is required for a range of physiological functions in the human body. Ascorbic Acid (AA) is a natural and powerful water-soluble antioxidant. The importance of vitamin C in keeping the human organism in good health has been extensively documented. Human beings cannot produce vitmin C on its own, as it does not possess the required enzymes (L-gulonolactoneoxidase), similar to other primates, guinea pigs, rats and bats. In food analysis, the correct method for the determination of vitamin C should measure the combined content of ascorbic acid and dehydroascorbic acid to determine the total content of vitamin C. There are a large number of methods permitting direct analysis of ascorbic. The purpose of this work paper is to present different titration methods used for determination of vitamin C