*Estimation of ascorbic acid from fruit :-

*Principle:-
In recent years, the determination of vitamin C has become an important subject in the field of biochemistry and commercial foods. This is because vitamin C plays an important role in maintaining human health.
Ascorbic acid (vitamin C) is a water-soluble vitamin which can be found in many biological systems and foodstuffs (fresh vegetables and fruits, namely, citrus).
 Ascorbic acid plays
 an important role in collagen biosynthesis, iron absorption, and immune response activation and is involved
 in wound healing and osteogenesis. It also acts as a powerful antioxidant which
 fights against free-radical induced diseases . Nevertheless,
 an ascorbic acid excess can lead to gastric irritation, and the metabolic
 product of vitamin C (oxalic acid) can cause renal problems .  Ascorbic acid is a labile substance, as it is easily
 degraded by enzymes and atmospheric oxygen.
Fruit, vegetables and their products are important sources of ascorbic acid. The ascorbic acid is present in sufficient quantity in aonla, guava, grapefruit, lemon, pineapple, strawberry fruits etc. Barbados cherry is the chief source of vitamin C. The products manufactured from these fruits are also considered as rich in ascorbic acid and the contents available in the commodities can be detected by using 2, 6 dichlorophenol - indophenol visual titration method. 
For the determination of vitamin C are *spectrophotometric methods and non-spectrophotometric methods (Arya and Mahajan, 1997).
 For non-spectrophotometric methods are such as high-performance liquid chromatography (HPLC), titration, enzymatic method and fluorometry (Arya, Mahajan and Jain, 2000).


*Procedure for ascorbic acid
*Protocol:-

a) In 500.0ml RBF fitted with thermometer pocket and stirrer.
                   ⬇️
b) Take 200.0ml DM water at 25-30 °C.
                  ⬇️
c) Charge 30.0gm CaCO3 at 25-30 °C.
                 ⬇️
d) Charge 0.5ml TGA (Thioglycolic acid)
                 ⬇️
e) Maintain and stir for 1.0 hr at 25-30 °C.
                ⬇️
f) Filter the slurry at 25-30 °C.
                ⬇️
g) Suck dry and wash with 100.0ml water.
                ⬇️
h) Suck dry and unload wet cake.
                ⬇️
Wt. of wet cake 42.0gm

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