Unit 4 Exercise 1 Nutrition Research Paper

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Melissa Quibin | Zaira Ruiz | Ciarra Valencia | Lea Valencia FST 101 | ST-2L | Group 4 EXERCISE NO. 9 VITAMINS Introduction Vitamins are minor but essential organic substances in human nutrition. Though they provide no amount of energy, they are required for the normal growth, maintenance and functioning of the human body. They are important constituents in considering quality aspects of food quality. Vitamin losses can occur through chemical reactions which lead to inactive products. With regards to food chemistry, the main concern is to maximize vitamin retention by minimizing aqueous extraction (leaching) and chemical changes such as oxidation and reaction with other food constituents for a small vitamin deficiency can already cause diseases in humans (Fennema, 1996). Vitamins are mainly classified into two based on solubility: the fat soluble vitamins and the water soluble vitamins. Fat soluble vitamins are composed of Vitamins A, D, E and K while…show more content…
Oxidation of Vitamin C with 2, 6-dichlorophenolindophenol (DCPIP) The stability of Vitamin C is affected by temperature, moisture, oxygen, light, pH, minerals, other vitamins and other food component. This is usually unstable due to multiple oxidation states and readily decomposed due to heat application (Boyer, 1986). The determination of ascorbic acid uses the following formula: mg Vitamin C = DF (mg/mL) x volume titrant used (mL) x volume extract (mL) x 100 100 g volume aliquot (mL) x mass sample (g) where DF (dye factor) = mass Vitamin C (mg) volume indophenol (ml) Table 9.2 Vitamin C Stability TIME (mins) 0 15 30 45 ASCORBIC ACID CONTENT (mg/100g sample) 60ᴼC 2.41 2.38 2.45 2.08 80ᴼC 2.41 2.45 2.31 2.35 100ᴼC 2.41 2.25 2.58 1.82 Table 9.2 shows the stability of Vitamin C to heat. The ascorbic acid content decreases as the temperature and time increases. Ascorbic acid is easily destroyed during processing and storage through the action of metals such as copper and iron. Both exposure to oxygen

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