This application note gives a complete solution for determining the concentration of L- ascorbic acid by enzymatic oxidation using a METTLER TOLEDO UV Vis spectrophotometer.
What Is Ascorbic Acid?
Ascorbic Acid is a natural water-soluble vitamin also referred as Vitamin C. Ascorbic acid act as a strong reducing and antioxidant agent for fighting against bacterial infections, in detoxifying reactions, and in the formation of collagen in fibrous tissue, teeth, bones, connective tissue, skin, and capillaries.
The main purpose of vitamin C is in boosting antioxidant levels, lowering blood pressure, protecting against gout attacks, improving iron absorption, boosting immunity, and reducing heart disease and dementia risk.
Applications in Food
L-ascorbic acid is used in various foods as an antioxidant and for nutrient enrichment. It is used as a food additive in various food and beverage applications such as:
- During baking processes, it is mixed in the flour to enhance the rising of the dough and to extend the shelf life of bread
- During the manufacturing of fruit juices and other drinks, addition of L-ascorbic acid can renew or improve overall nutritional value without altering taste
It is preferred as a natural ingredient preservative against browning and reduces the risk of mold and other microbial growth. L-ascorbic acid is commonly used as a supplement in the form of powder or tablets to protect cells, maintain healthy skin and increase recovery time from colds, flu and other similar illnesses.
How to Determine L-ascorbic Acid Content?
The enzymatic oxidation of L-ascorbic acid takes place in the presence of the tetrazolium salt MTT [3-(4,5-dimethylthiazolyl-2)-2,5-diphenyltetrazolium bromide] and the electron carrier 5-methylphenazinium methosulfate (*PMS). This generates dehydroascorbat and formazan. To compensate for the activity of other reducing agents present in the sample, a blank value correction is carried out using ascorbate oxidase (*AAO).
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