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The vitamin C useful for our body is present in numerous food, especially fruits and vegetables as cabbage. We know the raw, cooked or fermented cabbage. But do they possess the same quantity of vitamin C, have the processes of transformation(processing) or cooking an impact on the quantity of vitamin C in a food? How to show him(it)?

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Vitamin C is a water-soluble vitamin that plays a role in maintaining the health of our body’s connective tissue as well as acting as an antioxidant. We need to ingest vitamin C on a daily basis in order to maintain necessary supplies.

Our body does not make vitamin C on its own, and it does not store it either, so it is important that we include plenty of fruits and vegetables that contain vitamin C in our daily diet. The benefits of vitamin C may include protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.

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Hana Jurić Fot, Klara Križan, Nives Ostojić, Nika Miladin

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Hana Jurić Fot, Klara Križan, Nives Ostojić, Nika Miladin

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https://draxe.com/vitamin-c-foods/
https://en.wikipedia.org/wiki/Vitamin_C

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today we carry out an experiment with some cabbage ( raw, cooked and fermented). We have to determine which one has the most of vitamin C.Our assumption is that the fermented cabbage has the most of vitamin C. First we weigh 75 grams of each kind. We add 100 ml of water. we mixt raw cabbage with water and we get the filtrate. We also get a filtrate for cooked and fermented cabbage. Then we use thiosulfate in the pipette(70 ml). It goes to the filtrate drop by drop. We also add a few drops of starch solution. We remake this for each kind.

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Finally some day later we took 5ml juice from each type of cabbage. We placed them on magnetic stirrers and added thiosulphate until the solutions changed color.
Then we calculated the volume of vitamin C with the formula with: n (i) = n (i, final) - n (i, excess)

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Vitamin C content of a food sample can be measured with Lugol's iodine. We tested vitamin C in orange, apple, broccoli and spinach. First we put a spoon of starch in a cup and mixed it with warm water. Then we put 1200 mg of vitamin C tablet in 1 litre of water. Now we put 100 ml of water in a cup and added 10 ml of vitamin C solution and 5 ml of starch solution. We took Lugol's iodine and started adding drops of it in that solution and we were counting the number of drops it took to get black colour. More drops of Lugol's iodine mean lower level of vitamin C. The number for vitamin C tablet was 120. Then we repeated the same procedure with our samples. We also made it with the cooked samples. For raw orange it took 80 drops and for the cooked one 100. For raw apple it took 64 drops and for the cooked one 50. For raw broccoli it took 66 drops and for the cooked one 248. And for raw spinach it took 190 drops and for the cooked one 96.

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Mixure of vitamin C tablet, water and starch solution

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Mixure of vitamin C tablet, water and starch solution