INTRODUCTION

Vitamins are essential nutrients that are required for various biochemical and physiological
processes in the body. It is well known that most of the vitamins cannot be synthesized in the
body and hence their supplementation in diet is essential. Vitamins are classified on the basis of
their solubility as water soluble (C and B complexes) and fat soluble vitamins (A, D, E, K).
Vitamin C or ascorbic acid (AA) was first isolated in 1923 by Hungarian biochemist and Nobel
laureate Szent-Gyorgyi and synthesized by Haworth and Hirst (Haworth WN, 1933). It is a
simple low-molecular-weight carbohydrate with an ene-diol structure that has made it a
ubiquitous and essential water-soluble electron donor in nature. It exists in reduced (ascorbate)
and oxidized forms as dehydroascorbic acid which are easily inter-convertible and biologically
active thus it acts as important antioxidant. Vitamin C is easily oxidized acid and destroyed by

oxygen, alkali and high temperature. Most of the plant and animal species have the ability to
synthesize vitamin C from glucose and galactose through uronic acid pathway but man and other
primates cannot do so because of deficiency of enzyme gulonolactone oxidase required for it’s
biosynthesis. Deficiency of this enzyme is a result of a mutation which occurred approximately
40 million years ago (Nishikimi M, Fukuyama R, Minoshima S, Shimizu N, Yagi K, 1994).

Vitamin C acts as a reductant, i.e., it donates an electron to a substrate while itself being oxidized
to an ascorbyl radical, a relatively stable free radical. Two molecules of ascorbyl free radical can
dismutate into 1 molecule of ascorbate and 1 molecule of dehydroascorbic acid, the fully reduced
and oxidized forms of vitamin C, respectively.

The body requires vitamin C for normal physiological functions. It helps in the synthesis and
metabolism of tyrosine, folic acid and tryptophan, hydroxylation of glycine, proline, lysine
carnitine and catecholamine. It facilitates the conversion of cholesterol into bile acids and hence
lowers blood cholesterol levels. It also increases the absorption of iron in the gut by reducing
ferric to ferrous state. As an antioxidant, it protects the body from various deleterious effects of
free radicals, pollutants and toxins. The therapeutic effect of vitamin C was explored by Linus
Pauling however his work on therapeutic role of vitamin C in his later years generated much
controversy yet he was the first to introduce the concept of high doses of vitamin C for the
treatment of various conditions from common cold to cancer (Dunitz JD. Linus Carl Pauling,

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1996). Since then mega doses of vitamin C have been widely used in the treatment and
prevention of a large number of disorders like diabetes, atherosclerosis, common cold, cataracts,
glaucoma, macular degeneration, stroke, heart diseases, cancer and so on.

Deficiency of this vitamin is often associated with anemia, infections, bleeding gums, scurvy,
poor wound healing, capillary haemorrhage, muscle degeneration, atherosclerotic plaques and
neurotic disturbances. For the correction of deficiency, vitamin C is often supplemented in large
doses and unlike fat soluble vitamins, toxicity is rare. Recently the role of vitamin C in infection
and immunity has also been investigated. In view of the vast biological, physiological functions
and therapeutic role of vitamin C, this review is an attempt to summarise various evidences in
this context.

FOOD SOURCES

Fruit and vegetables are good sources of vitamin C, and ~90% of the daily intake in the general
population comes from these sources. The content varies between species. Vitamin C is found in
citrus fruits, green peppers, red peppers, strawberries, tomatoes, broccoli, brussels sprouts,
turnip, Indian gooseberry and other leafy vegetables. The animal sources are poor in vitamin C
content and the level is usually <30–40 mg/100 g. Therefore plant sources become important
because of high content of vitamin C up to 5,000 mg/100 g. It’s absorption in the buccal cavity is
by passive diffusion however in gastrointestinal tract absorption is by active sodium dependent
vitamin C transporters Because vitamin C degrades when heated and during storage, the
processing and preparation procedures should be considered when estimating dietary intake of
vitamin C. A total of 5–9 servings of fresh, minimally processed, or frozen fruit and vegetables
per day is estimated to equal ~200 mg of vitamin C. The presence of vitamin C in dietary
products other than fruit and vegetables is typically due to its addition as a preservative to
processed foods to protect against oxidation. In areas where vegetation is sparse, such as the
arctic regions, people have traditionally relied on alternative sources of vitamin C, such as
medicinal herbs (herbal teas and tinctures from rose hips, pine needles, and tree barks) and
animal organs, such as raw liver and whale skin. (Stevenson NR, Brush MK, 1969; Malo C,
Wilson JX, 2003)

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BIOAVAILABILITY OF VITAMIN C

Bioavailability or the effective concentration of vitamin C essentially depends on its effective

absorption from intestine and renal excretion. Vitamin C, consumed either with diet or dietary
supplements, is absorbed by the epithelial cells of the small intestine by SVCT1 or, subsequently
diffuses into the surrounding capillaries and then the circulatory system (Takanga H, Mackenzie
B, Hediger MA, 2004; Stewart JS, Booth CC, 1964). Circulating AA is filtered from kidney
capillary bed into the Bowman’s capsule through a general filtration mechanism.

Together, intestinal absorption and renal excretion controls the serum level of vitamin C and thus
its bioavailability. At low concentrations, most vitamin C is absorbed in the small intestine and
reabsorbed from the renal tubule (Nelson EW, Lane H, Fabri PJ, Scott B, 1978). However, at
high concentrations, SVCT1 is down regulated (MacDonald L, Thumser AE, Sharp P, 2002)
which limits the amount of AA absorbed from the intestine and kidney (Wilson JX, 2005)

Vitamin C levels in circulating blood cells, such as platelets, are much higher than the plasma
(Levine M, Conry-Cantilena C, Wang Y, Welch RW, Washko PW, Dhariwal KR, et al, 1996), as
these cells express the SVCT2 transporter (Dixon SJ, Wilson JX, 1992), which mediates
intracellular ascorbate accumulation (Li Y, Schellhorn Herb E, 2007).

Reduced bioavailability of vitamin C is often seen in stress, alcohol intake, smoking, fever, viral
illnesses, usage of antibiotics, pain killers, exposure to petroleum products or carbon monoxide,
heavy metals toxicity and so on. However, the precise mechanism behind low vitamin C level in
the body is not well defined. Presumably, an increased utilization of this vitamin in these
conditions and/or a decreased absorption from the gut could be a cause of decreased vitamin C
level (Kallner AB, Hartmann D, Horning DH, 1979). In the event of high consumption, AA and
its metabolites such as dehydroascorbic acid, 2,3-diketogulonic acid and oxalic acid are excreted
via kidney in humans. AA is generally non-toxic but at high doses (2–6 g/day) it can cause
gastrointestinal disturbances or diarrhoea (Anderson D, Phillips BJ, Yu T, Edwards AJ, Ayesh R,
Butterworth KR, 1997;  Johnson CS, 1999). The side effects are generally not serious and can be
easily reversed by reducing the intake of AA(Naidu AK, 2003).

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BIOCHEMICAL FUNCTIONS OF VITAMIN C

The biochemical functions of AA are largely dependent on the oxido-reduction properties of L-
AA which is a co-factor for hydroxylation and activity of mono-oxygenase enzymes in the
synthesis of collagen, carnitine and neurotransmitters (Levin M, 1986). AA accelerates
hydroxylation reactions by maintaining the active centre of metal ions in a reduced state for
optimal activity of enzymes hydroxylase and oxygenase. Thus, it is crucial in the maintenance of
collagen which represents about one-third of the total body protein.

Collagen constitutes the principal protein of skin, bones, teeth, cartilage, tendons, blood vessels,
heart valves, inter vertebral discs, cornea, eye lens. AA is essential to maintain the enzyme prolyl
and lysyl hydroxylase in an active form. AA deficiency results in reduced hydroxylation of
proline and lysine, thus affecting collagen synthesis. AA is also an essential co-factor for
hydroxylations involved in the synthesis of muscle carnitine “β-hydroxybutyric acid” (Hulse JD,
Ellis SR, Henderson LM, 1978; Rebouche CJ, 1991). Carnitine is required for the transport and
transfer of long chain fatty acids into mitochondria for energy production. Further, AA is also a
co-factor for the enzyme dopamine-β-hydroxylase, which catalyzes the conversion of
neurotransmitter dopamine to norepinephrine (Naidu AK, 2003). It is also involved in the
transformation of cholesterol to bile acids as it modulates the microsomal 7α-hydroxylation, the
rate limiting reaction of cholesterol catabolism in liver(Anon, 1973).

USES OF VITAMIN C

Apart from the well accepted role of vitamin C in the prevention of scurvy, the most widely
known health beneficial effect of AA is in the prevention and relief of common cold. Pauling
was the first to introduce the concept of high dose of vitamin C and suggested that ingestion of
1–3 g of AA effectively prevents/ameliorates common cold (Pauling L, 1970)

Wound healing requires synthesis and accumulation of collagen and subsequent cross-linking of
the fibre to give new tensile strength to the damaged tissue. An early study demonstrated that
maximum tensile strength of scar tissue in guinea pig was achieved after supplementation of
vitamin C (Bourne GH, 1946).

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AA is known to enhance the availability and absorption of iron from non-heme iron sources
(Hallberg L, 1981). It’s supplementation is found to facilitate the dietary absorption of iron. The
reduction of iron by AA has been suggested to increase dietary absorption of non-heme iron
(Bendich A, Cohen M, 1990; Zhang Y, Zhao D, Xu J, Xu C, Dong C, Liu Q, et al, 2013).
Vitamin C rich fruits such as goose berry has been reported to increase the bioavailability of iron
from staple cereals and pulses (Gowri S, Patel K, Prakash J, Srinivasan K, 2001).

Vitamin C has been used in the management of male infertility on empirical grounds,
particularly in the presence of non-specific seminal infections (Mathur V, Murdia A, Hakim AA,
Suhalka ML, Shaktawat GS, Kothari LK, 1979). Chinoy (Chinoy NJ, 1978) stated that AA was
essential for the structural and functional integrity of androgen-dependent reproductive organs.

It was also reported that the deficiency of vitamin C leads to enhanced accumulation of
cholesterol in thoracic aorta along with pathomorphological changes in blood vessels (Ginter E,
Babla J, Cerven J, 1969; Sharma P, Pramod J, Sharma PK, Chaturvedi SK, Kothari LK, 1988;
Kothari LK, Sharma P, 1988). Various human trials have also indicated vitamin C induced
reduction in blood lipid levels in normal and hypercholesterolemic subjects (Vaney N, Sharma P,
Pramod J, Varandami J, Kothari LK., 1988; Gaur GS, Dixit AK, 2012)

The notion that vitamin C may have a preventive role in cancer was first proposed in 1949. It
was demonstrated by Cameron et al. (Cameron E, Campbell A, 1974; Cameron E, Pauling
L,1976; Cameron E, Pauling L, 1978), that high-dose vitamin C improved the survival of
patients with terminal cancer. Several research panels and committees have independently
concluded that high fruit and vegetable intake reduces the risk of different types of cancer (Block
G, Patterson B, Subar A, 1992; Steinmetz KA, Potter JD, 1996) and mortality rate was also
found to be inversely related to vitamin C intake (Loria CM, Klag MJ, Caulfield LE, Whelton
PK, 2000; Khaw KT, Bingham S, Welch A, Luben R, Wareham N, Oakes S, Day N, 2001).

Vitamin C has been associated with decreased risk of developing diabetes mellitus (DM). In
Norfolk Prospective Study the association between fruit and vegetable intake and plasma levels
of vitamin C and risk of type 2 DM was observed (Harding AH, Wareham NJ, Bingham SA,
Khaw K, Luben R, Welch A, et al, 2008). In recent experimental studies it has been found that
Vitamin C and E supplementation relieves oxidative stress in the blood and tissues of diabetic

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aged rats by modulating the antioxidant system and lipid profile (Özkaya D, Naziroğlu M,
Armağan A, Demirel A, Köroglu BK, Çolakoğlu N, et al, 2011; Naziroğlu M, Butterworth PJ,
Sonmez TT, 2011).

Vitamin C affects several components of the human immune system. Vitamin C appears to play
a role in a number of neutrophil functions including increased chemotaxis, increased particulate
ingestion, enhanced lysozyme-mediated non-oxidative killing, protection against the toxic effects
of superoxide anion radical, inhibition of the halide-peroxide-myeloperoxidase system without a
pronounced bactericidal effect, and stimulation of the hexose monophosphate shunt (Leibovitz
B, Siegel BV, 1978)

Various experimental studies report the beneficial effect of vitamin C against heavy metal
toxicity. Lead is considered as one of the common environmental poison in which protective role
of vitamin C is extensively studied(Shaban El-Neweshy M, 2011). Vitamin C was also observed
to be protective against concomitant exposure to heavy metal and radiation in many experimental
studies. (Gajawat S, Sancheti G, Goyal PK, 2005).

Simple water soluble vitamin C, adequately present in fruits and vegetables had drawn attention
of the psychiatrists for the treatment of schizophrenia patients (Lucksch F, 1940). Oral
supplementation of vitamin C with antipsychotic reverses AA levels, reduces oxidative stress,
and improves BPRS score, hence both the drugs in combination can be used in the treatment of
schizophrenia (Dakhale GN, Khanzode SD, Khanzode SS, Saoji A, 2005)

AIM OF THE EXPERIMENT:

To determine the concentration of Vitamin C(AA) by titration from given sample solution by (50
times) redox titration using Iodine Solution.

OBJECTIVE

To estimate the concentration of Vitamin C by titration using the following samples:

Lemon, Lime, Tomato, Orange, Grapes(Green and Purple), Pomegranate, Apple, Kiwi, Basil,
Carrot, Radish, Bittergourd, Garlic, Coriander Leaves, Potato, Green Chilli, Green Pea, Brinjal,
Pumpkin, Pappaya, Cucumber, Onion, Cabbage, Beans, Cauliflower and Tamarind.

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MATERIALS AND METHODS

Materials Required:

 Glass
 Burette
 Burette Stand
 100ml volumetric flask
 Measuring Cylinder
 Micropipette
 Weighing machine, and
 Knife

Chemicals Required:

 Potassium iodide
 Iodine crystals
 Soluble starch
 Distilled water

This method determines the vitamin C concentration in a solution by a redox titration using
iodine. Vitamin C, more properly called ascorbic acid, is an essential antioxidant needed by the
human body (see additional notes). As the iodine is added during the titration, the ascorbic acid
is oxidised to dehydroascorbic acid, while the iodine is reduced to iodide ions.

Ascorbic Acid + Iodine(I2) → 2 I− + Dehydroascorbic Acid

Due to this reaction, the iodine formed is immediately reduced to iodide as long as there is any
ascorbic acid present. Once all the ascorbic acid has been oxidised, the excess iodine is free to
react with the starch indicator, forming the blue-black starch-iodine complex. This is the
endpoint of the titration.

The method is suitable for use with vitamin C tablets, fresh or packaged fruit juices and solid
fruits and vegetables. This method is more straight forward than the alternative method using
potassium iodate, but as the potassium iodate solution is more stable than the iodine as a primary
standard, the alternative method is more reliable.
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PREPARATION AND PROCEDURE FOR ESTIMATION OF VITAMIN C

Preparation of chemicals

 Iodine solution(0.005 mol l-1)

Weigh 2gm of potassium iodide into a 100ml beaker. Weigh 1.3gm of iodine crystal and
add it to the same beaker. Add a few ml of distilled water and swirl it for a few minutes,
till iodine is dissolved. Transfer the iodine solution to a 1l volumetric flask making sure
to rinse all traces of solution into the volumetric flask using distilled water and make the
solution upto 1l.
 Starch indicator solution(5%)
Weigh 5gm of soluble starch and add it to 100ml of boiling water in a 100ml conical
flask and stir to dissolve and cool before using.

Preparation of sample solution(SS)

 Pipette 2ml of the original solution(OS) in a conical flask and the add 98ml of distilled
water to it to attain the dilute sample solution(SS) i.e., 50 times.

Procedure for vitamin C estimation

 Pipette 20ml of the SS into a 250ml conical flask and then add about 150ml of distilled
water to it followed by addition of 3ml starch indicator solution(SI).
 Titrate the SS with 0.005 mol l -1 iodine solution. The end point of the titration is
identified as the first permanent trace of a dark blue black color due to the starch iodide
complex.
 Repeat the titration with further aliquots of SS until you obtain concordant results.

AA + I2 → 2 I− + Dehydroascorbic Acid

RESULTS AND CALCULATION

The vitamin C concentrations, obtained through redox titration method are discussed and
tabulated.

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Vitamin C concentration

It is evident from the present findings that concentration of vitamin C varies from 4.00 mg/100g
to 89.446 mg/100mL (Table I).

Vitamin C concentration was found to be highest in Tamarind and lowest in Apple.

Table I. Concentration of Vitamin C of different edible fruits and vegetables.

SI NO. SAMPLE USED INITIAL FINAL DIFFERENCE MEAN

READING(IR) READING(FR)

1 LEMON 13.0 14.8 1.8

14.8 16.4 1.6 1.6
16.4 18.0 1.6
18.0 19.6 1.6

2 LIME 16.2 18.4 2.2

18.4 20.4 2.0 2.0
20.4 22.4 2.0
22.4 24.4 2.0

3 TOMATO 20.4 22.0 1.6

22.0 23.4 1.4 1.6
23.4 25.0 1.6
25.0 26.6 1.6

4 ORANGE 0.2 2.2 2.0

2.2 4.4 2.2 2.2
4.4 6.6 2.2
6.6 8.8 2.2

5 GREEN GRAPES 4.4 6.6 2.2

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 6.6 8.8 2.2 2.2
8.8 11.2 2.4
11.2 13.4 2.2

6 PURPLE 25.6 27.8 2.2

GRAPES 27.8 29.8 2.0 2.2
29.8 32.0 2.2
32.0 34.2 2.2

7 POMEGRANATE 30.0 31.2 1.2

31.2 32.2 1.0 1.0
32.2 33.2 1.0
33.2 34.2 1.0

8 APPLE 34.2 36.2 2.0

36.2 38.0 1.8 2.0
38.0 40.0 2.0
40.0 42.0 2.0

9 BASIL 58.0 60.4 2.4

60.4 63.0 2.6 2.4
63.0 65.4 2.4
65.4 67.8 2.4

10 CARROT 22.2 23.8 1.6

23.8 25.6 1.8 1.6
25.6 27.2 1.6
27.2 28.8 1.6

11 RADISH 23.6 25.6 2.0

25.6 27.8 2.2 2.2
27.8 30.0 2.2

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 30.2 32.4 2.2

12 BITTERGOURD 13.2 15.6 2.4

15.6 18.2 2.6 2.6
18.2 20.8 2.6
20.8 23.4 2.6

13 GARLIC 25.4 28.0 2.6

28.0 30.2 2.2 2.2
30.2 32.4 2.2
32.4 36.6 2.2

14 CORIANDER 20.8 23.2 2.4 2.0

23.2 25.2 2.0
25.2 27.2 2.0
27.2 29.2 2.0

15 POTATO 14.4 16.4 2.0 1.8

16.4 18.8 1.8
18.8 20.6 1.8
20.6 22.4 1.8

16 GREEN CHILLI 7.2 9.6 2.4 2.2

9.6 11.8 2.2
11.8 14.0 2.2
14.0 16.2 2.2

17 GREEN PEA 32.8 35.2 2.4

35.2 37.6 2.4 2.4
37.6 39.8 2.2
39.8 42.2 2.4

18 BRINJAL 28.4 30.6 2.2

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 30.6 32.6 2.0 2.0
32.6 34.6 2.0
34.6 36.6 2.0

19 PUMPKIN 21.6 23.8 2.2

24.2 26.2 2.0 2.2
26.2 28.4 2.2
28.4 30.6 2.2

20 PAPPAYA 17.2 19.4 2.2

19.4 21.8 2.4 2.2
21.8 24.0 2.2
24.0 26.2 2.2

21 CUCUMBER 9.0 10.0 1.0

10.0 11.2 1.2 1.2
11.2 12.4 1.2
12.4 13.6 1.2

22 ONION 25.0 26.8 1.8

26.8 28.4 1.6
28.4 30.0 1.6 1.6
30.0 31.6 1.6

23 CABBAGE 21.2 23.2 2.0

23.2 25.0 1.8 1.8
25.0 26.8 1.8
26.8 28.6 1.8

24 BEANS 14.6 16.2 1.6

16.2 17.6 1.4 1.4
17.6 19.0 1.4

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 19.0 20.4 1.4

25 CAULIFLOWER 8.8 11.4 2.6

11.4 13.8 2.4 2.4
13.8 16.2 2.4
16.2 18.6 2.4

26 KIWI 35.8 39.0 2.2

39.0 41.4 2.4 2.4
41.4 43.8 2.4
43.8 46.2 2.4

27 TAMARIND 40.2 42.0 1.8

46.8 49.4 1.6 1.8
50.2 52.0 1.8
52.0 53.8 1.8

CALCULATION

AA + I2 → 2 I− + Dehydroascorbic Acid

As iodine solution is taken as the standard solution, it is taken as 0.005 mol l-1.

Molar ratio of iodine = 2/1

=2

First, calculate the moles of iodine using rule,

N = CV

Where, C = 0.005 mol l-1

V = Mean value of the concordant readings

Then, calculate the moles of AA in the given sample,

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 NAA = 2N

Finally, convert the moles of AA found to mass

M = NAA * MAA

Where, MAA is the molecular mass of Ascorbic acid

1. For Lemon,
The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 26.18g
Weight of the sample after extracting the juice = 11.44g
Original solution(OS) = 26.18g - 11.44g = 15.0g

N = CV

= 0.005 *1.6 /1000

= 0.008/1000 mol
Then, NAA = 2N
= 2* 0.008/1000 mol
Finally, M = NAA * MAA
= 2* 0.008/1000 * 176.12
= 2.81mg
So, 15g of OS of Lemon contains 2.81mg of AA.
So, 100g OS of Lemon will contain = 2.81/15 * 100
= 18.78mg

2. For Lime,
The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 113.39g
Weight of the sample after extracting the juice = 90.0g
Original solution(OS) = 113.39g - 90.0g = 23.39g

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 N = CV
= 0.005 *2.0 /1000
= 0.01/1000 mol
Then, NAA = 2N
= 2* 0.01/1000 mol
Finally, M = NAA * MAA
= 2* 0.01/1000 * 176.12
= 3.52mg
So, 23.39g of OS of Lime contains 3.52mg of AA.
So, 100g OS of Lime will contain = 3.52/23.39 * 100
= 15.05mg

3. For Tomato,
The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 74.76g
Weight of the sample after extracting the juice = 54.70g
Original solution(OS) = 74.76g – 54.70g = 17.06g
N = CV
= 0.005 *1.6 /1000
= 0.008/1000 mol
Then, NAA = 2N
= 2* 0.008/1000 mol
Finally, M = NAA * MAA
= 2* 0.008/1000 * 176.12
= 2.81mg
So, 17.06g of OS of Tomato contains 2.81mg of AA.
So, 100g OS of Tomato will contain = 2.81/17.06 * 100
= 16.57mg

4. For Orange,

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 The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 143.27g
Weight of the sample after extracting the juice = 130.65g
Original solution(OS) = 143.27g - 130.65g = 12.61g
N = CV
= 0.005 *2.2 /1000
= 0.011/1000 mol
Then, NAA = 2N
= 2* 0.011/1000 mol
Finally, M = NAA * MAA
= 2* 0.011/1000 * 176.12
= 3.87mg
So, 12.61g of OS of Orange contains 3.87mg of AA.
So, 100g OS of Orange will contain = 3.87/12.61 * 100
= 30.72mg

5. For Green Grapes,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 31.56g
Weight of the sample after extracting the juice = 15.95g
Original solution(OS) = 31.56g – 15.95g = 15.60g
N = CV
= 0.005 *2.2 /1000
= 0.011/1000 mol
Then, NAA = 2N
= 2* 0.011/1000 mol
Finally, M = NAA * MAA
= 2* 0.011/1000 * 176.12
= 3.87mg

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 So, 15.60g of OS of Green grapes contains 3.87mg of AA.
So, 100g OS of Green grapes will contain = 3.87/15.60 * 100
= 24.82g

6. For Purple Grapes,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 23.44g
Weight of the sample after extracting the juice = 5.04g
Original solution(OS) = 23.44g – 5.04g = 18.40g
N = CV
= 0.005 *2.2 /1000
= 0.011/1000 mol

Then, NAA = 2N
= 2* 0.011/1000 mol
Finally, M = NAA * MAA
= 2* 0.011/1000 * 176.12
= 3.87mg
So, 18.40g of OS of Purple grapes contains 3.87mg of AA.

So, 100g OS of Purple grapes will contain = 3.87/18.40 * 100

= 21.05g

7. For Pomegranate,
The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 184.30g
Weight of the sample after extracting the juice = 169.05g
Original solution(OS) = 184.30g – 169.05g = 15.25g
N = CV

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 = 0.005 *1.0 /1000
= 0.005/1000 mol
Then, NAA = 2N
= 2* 0.005/1000 mol
Finally, M = NAA * MAA
= 2* 0.005/1000 * 176.12
= 1.76mg
So, 15.25g of OS of Pomegranate contains 1.76mg of AA.
So, 100g OS of Pomegranate will contain = 1.76/15.25 * 100
= 11.54mg

8. For Apple,
The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 118.55g
Weight of the sample after extracting the juice = 30.52g
Original solution(OS) = 118.55g – 30.52g = 88.02g
N = CV
= 0.005 *2.0 /1000
= 0.01/1000 mol
Then, NAA = 2N
= 2* 0.01/1000 mol
Finally, M = NAA * MAA
= 2* 0.01/1000 * 176.12
= 3.52mg
So, 88.02g of OS of Apple contains 3.52mg of AA.
So, 100g OS of Apple will contain = 3.52/88.02 * 100
= 4.00mg

9. For Basil,

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 The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 12.69g
Weight of the sample after extracting the juice = 2.04g
Original solution(OS) = 12.69g – 2.04g = 10.65g
N = CV
= 0.005 *2.4 /1000
= 0.012/1000 mol
Then, NAA = 2N
= 2* 0.012/1000 mol
Finally, M = NAA * MAA
= 2* 0.012/1000 * 176.12
= 4.22mg
So, 10.653g of OS of Basil contains 4.22mg of AA.
So, 100g OS of Basil will contain = 4.22/10.653 * 100
= 39.66mg

10. For Carrot,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 11.76g
Weight of the sample after extracting the juice = 3.27g
Original solution(OS) = 11.76g – 3.27g = 8.48g
N = CV
= 0.005 *1.6 /1000
= 0.008/1000 mol
Then, NAA = 2N
= 2* 0.008/1000 mol
Finally, M = NAA * MAA
= 2* 0.008/1000 * 176.12
= 2.81g

Page | 19
 So, 8.48g of OS of Carrot contains 2.81mg of AA.
So, 100g OS of Carrot will contain = 2.81/8.48 * 100
= 39.66mg

11. For Radish,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 11.33g
Weight of the sample after extracting the juice = 8.46g
Original solution(OS) = 11.33g – 8.46g = 9.86g
N = CV
= 0.005 *2.0 /1000
= 0.01/1000 mol
Then, NAA = 2N
= 2* 0.01/1000 mol

Finally, M = NAA * MAA

= 2* 0.01/1000 * 176.12
= 3.52mg
So, 9.86g of OS of Radish contains 3.52mg of AA.
So, 100g OS of Radish will contain = 3.52/9.86 * 100
= 35.69mg

12. For Bittergourd,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 19.12g
Weight of the sample after extracting the juice = 12.35g
Original solution(OS) = 19.12g – 12.35g= 6.76g
N = CV
= 0.005 *2.6 /1000

Page | 20
 = 0.013/1000 mol
Then, NAA = 2N
= 2* 0.013/1000 mol
Finally, M = NAA * MAA
= 2* 0.013/1000 * 176.12
= 4.57mg
So, 6.76g of OS of Bittergourd contains 4.57mg of AA.
So, 100g OS of Bittergourd will contain = 4.57/9.86 * 100
= 35.69mg

13. For Garlic,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 12.03g
Weight of the sample after extracting the juice = 2.59g
Original solution(OS) = 12.03g– 2.59g = 9.446g
N = CV
= 0.005 *2.2 /1000
= 0.011/1000 mol
Then, NAA = 2N
= 2* 0.011/1000 mol
Finally, M = NAA * MAA
= 2* 0.011/1000 * 176.12
= 3.87mg
So, 9.446g of OS of Garlic contains 3.87mg of AA.
So, 100g OS of Garlic will contain = 3.87/9.44 * 100
= 41.01mg

14. For Coriander leaves,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.

Page | 21
 Weight of the sample before extracting the juice = 8.99g
Weight of the sample after extracting the juice = 3.42g
Original solution(OS) = 8.99g – 3.42g = 5.57g
N = CV
= 0.005 *2.0 /1000
= 0.01/1000 mol
Then, NAA = 2N
= 2* 0.01/1000 mol
Finally, M = NAA * MAA
= 2* 0.01/1000 * 176.12
= 3.52mg
So, 5.57g of OS of Coriander leaves contains 3.52mg of AA.
So, 100g OS of Coriander leaves will contain = 3.52/5.57 * 100
= 63.22mg

15. For Potato,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 42.62g
Weight of the sample after extracting the juice = 33.20g
Original solution(OS) = 42.62g – 33.20g = 9.42g
N = CV
= 0.005 *1.8 /1000
= 0.009/1000 mol
Then, NAA = 2N
= 2* 0.009/1000 mol
Finally, M = NAA * MAA
= 2* 0.009/1000 * 176.12
= 3.17mg
So, 9.42g of OS of Potato contains 3.17mg of AA.
So, 100g OS of Potato will contain = 3.17/9.42 * 100

Page | 22
 = 33.62g

16. For Green chilli,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 12.18g
Weight of the sample after extracting the juice = 3.68g
Original solution(OS) = 12.18g– 3.68g = 8.49g
N = CV
= 0.005 *2.2 /1000
= 0.011/1000 mol
Then, NAA = 2N
= 2* 0.011/1000 mol
Finally, M = NAA * MAA
= 2* 0.011/1000 * 176.12
= 3.87mg
So, 8.49g of OS of Green chilli contains 3.87mg of AA.
So, 100g OS of Green chilli will contain = 3.87/8.49 * 100
= 45.59mg

17. For Green pea,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 35.75g
Weight of the sample after extracting the juice = 27.44g
Original solution(OS) = 35.75g– 27.44g = 8.30g
N = CV
= 0.005 *2.4 /1000
= 0.011/1000 mol

Page | 23
 Then, NAA = 2N
= 2* 0.012/1000 mol
Finally, M = NAA * MAA
= 2* 0.012/1000 * 176.12
= 4.22mg
So, 8.30g of OS of Green pea contains 4.22mg of AA.
So, 100g OS of Green pea will contain = 4.22/8.30 * 100
= 50.87mg

18. For Brinjal,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 47.50g
Weight of the sample after extracting the juice = 37.71g
Original solution(OS) = 47.50g – 37.71g = 9.79g
N = CV
= 0.005 *2.0 /1000
= 0.01/1000 mol
Then, NAA = 2N
= 2* 0.01/1000 mol
Finally, M = NAA * MAA

= 2* 0.01/1000 * 176.12
= 3.52mg
So, 9.79g of OS of brinjal contains 3.52mg of AA.
So, 100g OS of brinjal will contain = 3.52/9.79 * 100
= 35.95mg

19. For Pumpkin,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.

Page | 24
 Weight of the sample before extracting the juice = 97.53g
Weight of the sample after extracting the juice = 86.87g
Original solution(OS) = 97.53g– 86.87g = 10.66g
N = CV
= 0.005 *2.2 /1000
= 0.011/1000 mol
Then, NAA = 2N
= 2* 0.011/1000 mol
Finally, M = NAA * MAA
= 2* 0.011/1000 * 176.12
= 3.87mg
So, 10.66g of OS of Pumpkin contains 3.87mg of AA.
So, 100g OS of Pumpkin will contain = 3.87/10.66 * 100
= 36.34mg

20. For Papaya,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 96.05g
Weight of the sample after extracting the juice = 87.52g
Original solution(OS) = 96.05g– 87.52g = 8.53g
N = CV
= 0.005 *2.2 /1000
= 0.011/1000 mol
Then, NAA = 2N
= 2* 0.011/1000 mol
Finally, M = NAA * MAA
= 2* 0.011/1000 * 176.12
= 3.87mg
So, 8.53g of OS of Papaya contains 3.87mg of AA.

Page | 25
 So, 100g OS of Papaya will contain = 3.87/8.53 * 100
= 45.41mg

21. For Cucumber,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 77.69g
Weight of the sample after extracting the juice = 68.97g
Original solution(OS) = 77.97g– 68.97g = 8.71g
N = CV
= 0.005 *1.2 /1000
= 0.006/1000 mol
Then, NAA = 2N
= 2* 0.006/1000 mol
Finally, M = NAA * MAA
= 2* 0.006/1000 * 176.12
= 2.11 mg
So, 8.71g of OS of cucumber contains 2.11mg of AA.
So, 100g OS of cucumber will contain = 2.11/8.71 * 100
= 24.24mg

22. For Onion,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 33.15g
Weight of the sample after extracting the juice = 23.99g
Original solution(OS) = 33.15g– 23.99g = 9.16g
N = CV
= 0.005 *1.6 /1000
= 0.008/1000 mol

Page | 26
 Then, NAA = 2N
= 2* 0.008/1000 mol
Finally, M = NAA * MAA
= 2* 0.008/1000 * 176.12
= 2.817mg
So, 9.16g of OS of Onion contains 2.81mg of AA.
So, 100g OS of Onion will contain = 2.81/9.16 * 100
= 30.75mg

23. For Cabbage,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 20.23g
Weight of the sample after extracting the juice = 12.90g
Original solution(OS) = 20.23g– 12.90g = 7.33g
N = CV
= 0.005 *1.8 /1000
= 0.009/1000 mol
Then, NAA = 2N
= 2* 0.009/1000 mol
Finally, M = NAA * MAA

= 2* 0.009/1000 * 176.12
= 3.170mg
So, 7.33g of OS of Cabbage contains 3.17mg of AA.
So, 100g OS of Cabbage will contain = 3.17/7.33 * 100
= 43.20mg

24. For Beans,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.

Page | 27
 Weight of the sample before extracting the juice = 17.10g
Weight of the sample after extracting the juice = 11.13g
Original solution(OS) = 17.10g– 11.13g = 5.96g
N = CV
= 0.005 *1.4 /1000
= 0.007/1000 mol
Then, NAA = 2N
= 2* 0.007/1000 mol
Finally, M = NAA * MAA
= 2* 0.007/1000 * 176.12
= 2.46mg
So, 5.964g of OS of Beans contains 2.46mg of AA.

So, 100g OS of Beans will contain = 2.46/5.96 * 100

= 41.33mg

25. For Cauliflower,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 57.27g
Weight of the sample after extracting the juice = 42.65g
Original solution(OS) = 57.27g– 42.65g = 14.62g
N = CV
= 0.005 *2.4 /1000
= 0.011/1000 mol
Then, NAA = 2N
= 2* 0.012/1000 mol
Finally, M = NAA * MAA
= 2* 0.012/1000 * 176.12
= 4.22mg

Page | 28
 So, 14.62g of OS of cauliflower contains 4.22mg of AA.
So, 100g OS of cauliflower will contain = 4.22/14.62 * 100
= 50.79mg

26. For Kiwi,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 79.06g
Weight of the sample after extracting the juice = 60.08g
Original solution(OS) = 79.061g– 60.084g = 18.97g
N = CV
= 0.005 *2.4 /1000
= 0.011/1000 mol
Then, NAA = 2N
= 2* 0.012/1000 mol
Finally, M = NAA * MAA
= 2* 0.012/1000 * 176.12
= 4.22mg
So, 18.97g of OS of Kiwi contains 4.22mg of AA.
So, 100g OS of Kiwi will contain = 4.22/18.97 * 100
= 22.26mg

27. For Tamarind,

The weight of the given sample was measured before and after extracting the juice i.e.,
OS.
Weight of the sample before extracting the juice = 22.77g
Weight of the sample after extracting the juice = 19.23g
Original solution(OS) = 22.77g– 19.23g = 3.54g
N = CV
= 0.005 *1.8 /1000
= 0.009/1000 mol

Page | 29
 Then, NAA = 2N
= 2* 0.009/1000 mol
Finally, M = NAA * MAA
= 2* 0.009/1000 * 176.12
= 3.17
So, 3.54g of OS of Tamarind contains 3.17mg of AA.
So, 100g OS of Tamarind will contain = 3.17/3.54 * 100
= 89.44mg

Figure 1: AA concentration in 27 different samples used.

Page | 30
 Figure 2: Iodine Solution Figure 3: Starch Soution

Figure 4: Sample
Solution Figure5:
Redox Titration

Page | 31
 Figure 6: Micropipette
CONCLUSION
The present study aims to “Determine the concentration of vitamin C by titration from given
sample solution by redox titration using iodine solution”. This was undertaken after going
through various literatures that mention about analysis of vitamin C content. During the review
of literatures it was found that lots of reports are available on vitamin C estimation but detail
study on these edible fruits and vegetables were not there. Therefore, this study was attempted on
vitamin C content of lemon, lime, tomato, orange, grapes(green and purple), pomegranate, apple,
AA Concentration (mg/100g)

basil, carrot, radish, bittergourd, garlic, coriander, potato, green chilli, green pea, brinjal,
pumpkin, papaya, cucumber, onion, cabbage, beans, cauliflower, kiwi and tamarind.

The objective of the study is to analyze the quantity of vitamin C present mg/100g among the
above edible animal fruits and vegetables.

Vitamin C concentration of lemon is 18.78 mg/100g, lime is 15.05 mg/100g, tomato is 16.57
Basil

mg/100g, orange is 30.70 mg/100g, green grapes is 24.82 mg/100g, purple grapes is 21.05
Garlic
Tamarind
mg/100g, pomegranate is 11.54 mg/100g, apple is 4.00 mg/100g, basil is 39.66 mg/100g, carrot
Kiwi
is 33.21 mg/100g, radish is 35.69 mg/100g, bittergourd is 67.66 mg/100g, garlic is 41.01
AA Concentration (mg/100g)

Cauliflower

mg/100g, coriander is 63.22 mg/100g, potato is 33.62 mg/100g, green chilli is 45.59 mg/100g,
Beans
Cabbage
green pea is 50.87 mg/100g, brinjal is 35.95 mg/100g, pumpkin is 36.34 mg/100g, papaya is
Onion

45.41 mg/100g, cucumber is 24.24 mg/100g, onion is 30.75 mg/100g, cabbage is 43.20 mg/100g,
Cucumber
Papaya
beans is 41.33 mg/100g,cauliflower is 50.79 mg/100g, kiwi is 22.26 mg/100g, tamarind is 89.44
Pumpkin

mg/100g. Brinjal
SAMPLES USED

GreenPea

It is evident from the present findings that concentration of vitamin C varies from 4.00 mg/100g
GreenChilli
Potato
to 89.446 mg/100g. Coriander
Bittergourd
Vitamin C concentration was found to be highest in Tamarind and lowest in Apple.
Radish
Carrot
Apple
Pomegranate
Purplegrapes
Greengrapes
Page | 32
Orange
Tomato
Lime
Lemon
100

0
90

50
40

10
80
70
60

30
20
CONC. OFAA(mg/100g)

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