DETERMINATION OF VITAMIN C IN DIFFERENT STAGES OF FRUITS GROWING

abstract: Ascorbic acid (AA) is a powerful antioxidant naturally present in many foods, especially fruits and vegetables, which play an important role in the prevention of infectious diseases. It is important in processes of oxidation and reduction in human organism, participating in several metabolic reactions. A simple method for the ascorbic acid (Vitamin C) in some fruit type utilizing a titrimetric method with potassium bromide is described. To observe source of Vitamin C in these fruits and how easy it’s losing once with the vegetation period, we determine Vitamin C concentration from: leaves, tails, green fruits, respectively from fruits. The precision of the determination of Vitamin C was evaluated and it was found that the recovery of ascorbic acid was 97%. The precision of the method is good and the recovery of the analyte is nearly quantitative