This presentation gives a brief introduction of Vitamin C. It Covers it's various application and uses in various industry and health care. Also, describe the main industrial process for the production of Vitamin C.

1. VITAMIN C
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Presented by-
Mr. Sushant Balasaheb Jadhav
Roll no. – 18PBT206
M.Tech. Pharmaceutical Biotechnology
Institute of ChemicalTechnology

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CONTENTS
Introduction
History ofVitamin C
Uses
Routes forAscorbic Acid Biosynthesis
Reichstein-Grussner Method
Two Step Fermentation Process
Commercial Products

3. INTRODUCTION
 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: 330g/L ;Dissolves well in water to give mildly
acidic solutions
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4. STRUCTURE
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5. HISTORY OFVITAMIN C
Discovered by a Scottish naval surgeon James Lind in 1747 .
Re-established by Norwegians, Hoist and Froelich in 1912.
First isolated in 1928 by the Hungarian scientist Albert Szent-
Györgyi.
Synthesized by a Swiss group in 1933.
First vitamin to be artificially synthesized.
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6. USES
Growth and repair of tissues in all parts of the body.
To treat colds and diseases like cancer and diabetes.
Supports immune function and protects from viral diseases.
Prevent from getting Scurvy.
Acts as an antioxidant helping to protect cells from the damage
caused by free radicals.
To form collagen 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
collapse of the dough during fermentation and baking steps. 6

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Routes for Ascorbic Acid Biosynthesis
 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)

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REICHSTEIN-GRUSSNERMETHOD
4 Steps involved in this method-
 D-glucose is converted to D-sorbitol by catalytic
hydrogenation.
 D-sorbitol is then bio-converted to L-sorbose
using Gluconobacter spp.
 L-sorbose is oxidized to 2-Keto-L-gulonic acid
after several chemical steps.
 2-KLG is rearranged to Ascorbic acid by
lactonisation.

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REICHSTEIN-GRUSSNERMETHOD cont.
Reichstein-Grussner process for vitamin C synthesis

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REICHSTEIN-GRUSSNERMETHOD cont.

12. The reaction steps are:
 Hydrogenation of D-glucose to D-sorbitol, an organic
reaction with nickel as a catalyst under high temperature and high
pressure.
 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 a ring-closing step with removal of water.
 Intermediate 5 can also be prepared directly
from 3 with oxygen and platinum
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REICHSTEIN-GRUSSNERMETHOD cont.

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TWO STEP FERMENTATION PROCESS
In the late 1960s and early 1970s, a two-step microbial fermentation
process was developed in China (Yin et al., 1980) by Bernhauer'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 than 80% of vitamin C in the
world market (Pappenberger and Hohmann, 2014).
Currently, more than 100 000 ton 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., 2006; Mandlaa,
2014).

14. TWO STEP FERMENTATION PROCESS cont.
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15. TWO STEP FERMENTATION PROCESS cont.
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First Step
Fermentation
Second Step Fermentation
Companion Strain
G. suboxydans Pseudomonas striata
G. oxydans (now
renamed as
Ketogulonicigenium
vulgare)
A. suboxydans Bacillus megaterium
G. oxydans Bacillus cereus
G. oxydans H24 Bacillus thuringiensis
Xanthomonas
maltophilia
Sporobolomyces roseus
Microorganisms used in Fermentation Process

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TWO STEP FERMENTATION PROCESS cont.

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Commercial Products

19. REFERANCES
https://what-is-vitamin-c.weebly.com/
Industrial Production of L-Ascorbic Acid
(Vitamin C) and D-Isoascorbic Acid by Günter
Pappenberger and Hans-Peter Hohmann.
Fermentation Processes Employed in
Vitamin C Synthesis by Milos Kulhanek.
 Industrial Fermentation ofVitamin C by
WeichaoYang and Hui Xu
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20. THANKYOU
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