2. Theory And Experimental Determination Of Vitamin C
3. Mr.Muhammad Owais Malik
Roll no: i17
Inorganic Chemistry
University Of Peshawar
Institute Of Chemical Sciences
Owaismalik9798.0m@gmail.com
SUPERVISER :
Dr. Humaira Shahzad
4. Introduction
History of vitamin C
Uses
Routes for ascorbic acid biosynthesis
Reichstein-Grussner method
Two step fermentation process
Commerial products
5. Scientific name: Ascorbic acid
Chemical formula:C6H8O6
Other Common Names: Ascorbic Acid or ascorbate or
Hexuronic acid or cevitamic acid.
Appearance: White to slightly yellowish crystalline
powder, practically odorless, with a strong acidic
taste.
Melting Point: About 190˚c
Boiling Point: 553˚c
Solubility in water: 33○g/L; Dissolves well in water to
give mildly acidic solutions.
6.
7. Discovered by Scottish naval surgeon James Lind in
1947.
Re-established by Norwegian, Hoist and froelich in
1912.
First isolated in 1928 by the Hungarian scientist Albert
Szent Gyorgyi.
Synthesize by a swiss group in 1933.
First vitamin to be artificially synthesize.
8. Grouth and Repair of tissues in all parts of the body.
To treat Cold and diseases like cancer and diabetes.
Support Immune function and protects from viral diseases.
Prevent from getting Scurvy.
Acts as an Antioxidant helping to protect cells from the demage
cuased by free radicals.
To formcollagen and to make skin, tendons, ligaments and blood
vessels.
Added to foodstuffs during processing or before packing.
Protects color, aroma and nutrient content of food.
In Meat Processing, ascorbic acid makes it possible to preserve
the color of the meat product.
The addition of ascorbic acid to fresh Wheat flour to prevent the
collaps of the dough during fermentation and baking steps.
9. Scurvy is a disease resulting from a lack of vitamin C
(ascorbic acid). Early symptoms of deficiency include
weakness, feeling tired and sore arms and legs. Without
treatment, decreased red blood cells, gum disease,
changes to hair, and bleeding from the skin may occur.
10.
11. L-Sorbose pathway (Yin et al.,1980)
D-Sorbitol pathway (Motizuki, 1966;Sugisawa et
al.,1990)
2-keto-D-gluconic acid pathway (Shinagawa et
al.,1976)
2,5-diketo-D-gluconic acid pathway (Sonoyama et
al.,1987)
D-gluconic pathway (Anderson et al.,1985)
12. This method involed 4 methods.
o D-glucose is converted to D-sorbitol by catalytic
hydrogenation.
o D-sorbitol is then bio-converted to L-sorbose using
Gluconobacter spp.
o L-sorbose is oxidize to 2-keto-L-gluconic acid after
several chemical steps.
o 2-KLG is rearranged to ascorbic acid by lactonisation.
13.
14.
15. The reaction steps are:
Hydrogenation of D-glucose to D-sorbitol, an organic reaction
in the presence of Nikel used as a catalyst under high pressre and
temperature.
Microbial fermentation of sorbitol to L-sorbose with
Acetobacter at pH 4-6 and 30 ◦c.
Protection of the 4 hydroxyl groups in sorbose by formation of
the acetal with acetone and an acid to Diacetone-L-sorbose.
Organic oxidation with potassium permanganate (to Diprogulic
acid) followed by heating with water gives the 2-Keto-L-
gluconic acid.
The final step is ring-closing step with removal of water.
Intermediat 5 can also be prepared directly from 3 with oxygen
and platinum.
16. In the late 1960s and early 1970s, a two step microbial
fermentation process was developed in china (Yin et al., 1980)
by Bernhaur’s team.
Compared to the Reichstein process, the new fermentation
process provides a clear cost benefit: it requires not only less
chemicals and energy but also significantly low investment in
production equipment (Xu et al.,2004).
The two step fermentation process was widely applied by
Chinese manufacturers that produced more then 80 percent
of vitamin c in the world market (Pappenberger and
Hohmann, 2014).
Currently, more then 100 000 vitamin C are produced
every year in the world and have been widely used in
the food, beverage, animal feed and pharmaceutical
industries (Bremus et al., 2oo6; Mandlaa 2o14).
17.
18.
19.
20.
21. Vitamin-C is abundantly available in many natural
sources, including fresh fruits and vegetables.ons
The richest sources of ascorbic acid including citrus
fruits such as oranges & lemons, tomatoes, papaya,
peppers, strawberries, green leafy vegetables such as
broccoli, fortified cereals, chilies and its juices are
also sources of vitamin C.
Another sources of vitamin C is animal. They are
usually synthesize their own vitamin C and are
highly concentrated in the liver part.
26. 1% Starch Indicator Solution:
Add 0.5 g soluble starch into 50 mL near boiling distilled
water.
Mix it well and allow to cool.
Iodine Solution:
Dissolve 5 g of potassium iodide (KI) and 0.268 g of
potassium iodate (KIO3) in 200 mL of distilled water.
Add 30 mL of 3M sulphuric acid.
Pour this solution into 500 mL of volumetric flask and
dilute it up to the marks with distilled water.
Then fill the burette with this solution.
27. Vitamin-C Standard Solutions:
Take a known weight of sample and blend it with some
distilled water.
Strain the mixture through a cheesecloth to remove
pulp and seeds, since they could get stuck in the
glassware.
Then add distilled water to make the total volume of
the solution 100 mL.
28. Take 25 mL of standard vitamin-C solution in a
titration flask.
Add 10 drops of 1% of starch solution as an indicator.
Titrate this standard vitamin-C solution with Iodine
solution from the burette dropwise until the colour of
the solution changes to blue-black.
This will be the end point.
Record the final volume of Iodine solution.
29.
30.
31. https://what-is-vitamin-c-weebly.com/
Qualitative inorganic Analysis
Gary D. Christian
Industrial production of L-Ascorbic Acid (vitamin C) and
D-Isoascorbic Acid by Gunter Pappenberger and Hans-Peter
Hohmann.
Fermentation processes Employed in vitamin C synthesis by
Milos kulhanek.
Industrial fermentation of vitamin C by Weichao Yang and
Hui Xu
Sir zahid
