Practical report on ascobic acid in cabbages – Sport & Outdoor – Others

The results showed that, for the experiment done in original pH value of the orange juice which was pH 4.0, the reduction of the amount of vitamin C content decreased with the increasing ascorbic acid concentration (p> 0.05), so the speed of decay was higher at lower concentrations.

The reported values for the ascorbic acid content of cabbage vary over the range of 20–60 mg/100 g fresh weight.

Ascorbic acid is known mainly for its antioxidant properties i.e. it prevent the plants from oxidative damage. Consequently, its involvement has been shown in response of plants to all the stresses like drought, salt, chilling and heat stress, metals and recently ozone stress.

There are several methods to determine the ascorbic acid concentration in food products, such as spectrometry [9], titrimetry [10], or high-performance liquid chromatography (HPLC) [11,12].

Conclusion. Vitamin C is an essential part of skin health both as a small molecular weight antioxidant and as a critical factor for collagen synthesis. Vitamin C contributes to photoprotection, decreases photodamage, and is needed for adequate wound healing.

One way to determine the amount of vitamin C in food is to use a redox titration. The redox reaction is better than an acid-base titration since there are additional acids in a juice, but few of them interfere with the oxidation of ascorbic acid by iodine.

Cabbage is packed with vitamin C

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin that serves many important roles in the body.

The corresponding ascorbic acid loss becomes 68.2% in pressure cooking and a loss of 73.2% of ascorbic in open-pan cooking. More ascorbic acid loss was occurred in open-pan cooking. Cabbage needed 10 and 20 minutes of cooking time to be edible in pressure and open-pan cooking methods, respectively.

In some people, vitamin C might cause side effects such as stomach cramps, nausea, heartburn, and headache. The chance of getting these side effects increases with higher doses. Taking more than 2000 mg daily is possibly unsafe and may cause kidney stones and severe diarrhea.

Vitamin C, also known as ascorbic acid, is necessary for the growth, development and repair of all body tissues. It`s involved in many body functions, including formation of collagen, absorption of iron, the proper functioning of the immune system, wound healing, and the maintenance of cartilage, bones, and teeth.

Procedure: Weigh accurately about 0.1gm of the sample and dissolve in a mixture of 100 ml freshly boiled and cooled water and 25ml of 1M sulfuric acid. Immediately Titrate with 0.05M iodine, using the starch solution as indicator until a persistent blue-violet color is obtained.

As the iodine is added during the titration, the ascorbic acid is oxidised to dehydroascorbic acid, while the iodine is reduced to iodide ions. Due to this reaction, the iodine formed is immediately reduced to iodide as long as there is any ascorbic acid present.

Vitamin C is needed for the growth and repair of tissues in all parts of your body. It is used to: Form an important protein called collagen, used to make skin, tendons, ligaments, and blood vessels. Heal wounds and form scar tissue.

Vitamin C is required for the biosynthesis of collagen, L-carnitine, and certain neurotransmitters; vitamin C is also involved in protein metabolism [1,2]. Collagen is an essential component of connective tissue, which plays a vital role in wound healing.

Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. Free radicals are compounds formed when our bodies convert the food we eat into energy.

It helps the body make collagen, an important protein used to make skin, cartilage, tendons, ligaments, and blood vessels. Vitamin C is needed for healing wounds, and for repairing and maintaining bones and teeth. It also helps the body absorb iron from nonheme sources.

Vitamin C content can be affected by season, transport, shelf life, storage time, cooking practices and chlorination of water. Cutting, bruising, heating and exposure to copper, iron or mildly alkaline conditions can destroy ascorbate. It can also be leached into water during cooking.

Abstract. Ascorbic acid (vitamin C) is an unusual antioxidant in that it donates a single reducing equivalent, and the radical it forms, monodehydroascorbate, reacts preferentially with radicals instead of with non-radical compounds.

Cabbage, especially red cabbage, seems to raise levels of beta-carotene, lutein, and other heart-protective antioxidants. It also helps lower something called “oxidized” LDL, which is linked to hardening of the arteries. And since it eases inflammation, it can help prevent heart disease.

Red cabbage contains a chemical called anthocyanin. This pigment is a natural acid-base indicator. It is blue in neutral substances, like plain water. When an acid like lemon juice gets in the water, a reaction makes the indicator molecule change shape and it looks pink.

Like other cole crops, cabbages are vulnerable to a number of diseases caused by a variety of different pathogens. Good gardening practices such as keeping weeds and pests at bay, sanitizing your equipment, and preventing moisture buildup can help to prevent outbreaks.

The chemical structure of ascorbic acid determines its physical and chemical properties. It is a weak, water soluble, unstable organic acid which can be easily oxidized or destroyed in light, aerobic condition (oxygen), high temperature, alkali, humidity, copper and heavy metals.

Citric or ascorbic acid? Citric acid is a stronger acid than ascorbic. Therefore, it allows less “margin for error” as smaller amounts compared to ascorbic acid produce similar pH changes.