Introduction to Vitamin C
Vitamin C is the L-enantiomer of ascorbic acid. Our
body cannot synthesize and store vitamin C. Therefore
it is essential to obtain it from the food we are consuming
daily. Ascorbic acid and its sodium, potassium and calcium
salts possess antioxidant properties. They can prevent
reactive oxygen species (ROS, for example hydrogen peroxide)
from damaging our body cells by taking up their reactive
electrons.
Drinks, fruit and vegetable juices are natural sources
of vitamin C. Amongst vegetables, curly kale, paprika
and tomatoes are very rich in vitamin C. The content
of vitamin C of vegetables, juices and other food can
be determined by titration, ion chromatography or polarography.
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Voltammetric analysis of vitamin C
The analysis by polarography is very selective as other
reducing or oxidizing substances do not interfere. By
using a 797
VA Computrace various polarographic and voltammetric
methods are at hand and moreover you are given all the
necessary electrodes for performing hundreds of applications.
Just a simple digestion is necessary
prior to the determination of vitamin C in vegetables.
The analysis is done by differential pulse
polarography (DPP) at a dropping mercury
electrode (DME). Just choose the method in
the built-in database of your 797 VA Computrace. With
a single mouse click all settings are done and you can
start measuring. |
Food
Analysis 
