Determination of Vitamin C from Some Natural Products Preserved under Different Storage Conditions

abstract: Ascorbic acid (Vitamin C) is an essential Vitamin which participates in many different biological processes. The ascorbic acid content in vegetables and fruits is a maturity index and its determination in such samples is of special interest in quality control. In this paper we present a titrimetric method with potassium bromide for the determination of ascorbic acid in walnut, cabbage and some herbs. For determination of ascorbic acid we used titrimetric method with potassium brommat-bromide solution in the acid medium. Ascorbic acid, C6H8O6 is cleanly oxidized to dehydroascorbic acid by bromine. Ascorbic acid is instable and his preservation depends on the way and on the time duration of the storage. The different ways of storage of the vegetable products leads to the different preservation of ascorbic acid into the samples.