Session
Food Science and Technology
Description
This paper deals with the method of determining vitamin C in non-alcoholic and fresh drinks, also deals with its importance in the human body and elaborates the problematic consumption of vitamin C in the daily dose of adult people. Lack of vitamin C manifests itself with: pain and rapid muscle fatigue, increased infections, anemia, osteoporosis, hemorrhage, etc. According to the highest amount of vitamin C in 100 g, there are: pepper 128 mg, 113 mg cabbage, 90 mg kiwi, 59 mg strawberries, 53 mg lemon, 51 mg spinach, 38 mg grapefruit, 23 mg tomatoes. Ascorbic acid and its sodium, potassium and calcium salts are widely used as an antioxidant food additive. Relevant food additives from ascorbic acid (E-numbers) are: E300 - ascorbic acid, E301 - sodium ascorbate, E302 - calcium ascorbate, E303 - potassium ascorbate.
Keywords:
vitamin C, daily need, lack of vitamin C, ascorbic acid, food additives, E-numbers
Session Chair
Viktorija Stamatovska
Session Co-Chair
Ilmije Vllasaku
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-437-63-9
First Page
33
Last Page
41
Location
Durres, Albania
Start Date
28-10-2017 11:00 AM
End Date
28-10-2017 12:30 PM
DOI
10.33107/ubt-ic.2017.157
Recommended Citation
Alija, Durim; Ziberi, Eljesa; Xhabiri, Gafur; Idrizi, Xhezair; Durmishii, Namik; and Ferati, Ismail, "Control of Vitamin C (ascorbic acid) in non-alcoholic and fresh drinks" (2017). UBT International Conference. 157.
https://knowledgecenter.ubt-uni.net/conference/2017/all-events/157
Included in
Control of Vitamin C (ascorbic acid) in non-alcoholic and fresh drinks
Durres, Albania
This paper deals with the method of determining vitamin C in non-alcoholic and fresh drinks, also deals with its importance in the human body and elaborates the problematic consumption of vitamin C in the daily dose of adult people. Lack of vitamin C manifests itself with: pain and rapid muscle fatigue, increased infections, anemia, osteoporosis, hemorrhage, etc. According to the highest amount of vitamin C in 100 g, there are: pepper 128 mg, 113 mg cabbage, 90 mg kiwi, 59 mg strawberries, 53 mg lemon, 51 mg spinach, 38 mg grapefruit, 23 mg tomatoes. Ascorbic acid and its sodium, potassium and calcium salts are widely used as an antioxidant food additive. Relevant food additives from ascorbic acid (E-numbers) are: E300 - ascorbic acid, E301 - sodium ascorbate, E302 - calcium ascorbate, E303 - potassium ascorbate.