Analysis of vitamin C content from some vegetables food products commonly used in human food.

The main argument of the analysis of the vitamin C content of vegetable foods commonly used in human nutrition is motivated by some characteristics of this vitamin, as follows: The proportion of vitamin C in plants depends on the ascorbicoxidaza enzyme. In the free-form ascorbic acid is very labile in the presence of air and an enzyme catalysts ascorbiconoxidaza - a metalloenzymes containing Cu, oxidized ascorbic acid in dehydroascorbic acid or compounds with no vitamins activity such as dicetogluconic acid. Under the action of strong oxidants, vitamin C degradation occurs irreversibly moving in oxalic and threonucleic acids and thus losing the vitamin effect (Banu at all, 1993, Mihalache, 2003). It represented the rich water-soluble vitamin, is highlighted especially in the external parts of the plant where the proportion of oxygen is higher.