Ascorbic Acid

What is Ascorbic Acid (Vitamin C)?

Molecular Formula (Ascorbic Acid): C₆H₈O₆

Molecular Weight: 176.174 g/mol

Chemical Name: Ascorbic Acid (Vitamin C)

CAS Number: 50-81-7

It is a 6-carbon compound in terms of chemical structure. It is naturally found in citrus products. It is an essential nutrient in our diets. It is necessary for maintaining bone and connective tissues. The biologically active form found is Vitamin C. It acts as a reducing agent and coenzyme in several metabolic pathways. Therefore, it possesses antioxidant properties. It reacts violently with chemicals that have oxidant properties. Its solution in water is a moderately strong acid.

Other Names are as Follows:

• Antiscorbutic Vitamin
• L-Ascorbic Acid (Vitamin C)
• L-threo-hex-2-enonic acid gamma-lactone
• 3-Keto-L-gulofuranolactone
• L-3-ketothreohexuronic acid lactone
• 3-Oxo-L-gulofuranolactone
• Vitamin C
• L-Xyloascorbic acid

What are the Physical Properties?

It has almost no odor. In terms of physical appearance, it has a pale yellow crystalline color. Structurally, it is in crystalline form. It has a sharp acidic taste.

What are the Chemical Properties of Ascorbic Acid?

Vitamin C is soluble in water at 400 g/L.

The melting point is 374 °F - 378 °F.

In terms of solubility, it is insoluble in ether, chloroform, benzene ether, oils, and some solvents.

Its density is 1.65 g/cm3.

It is a flammable chemical.

How is it Produced?

Ascorbic Acid is formed through many different reactions in the production process. To produce this chemical, the Reichstein-Grüssner process is the most widely used method in the industry. During production in this reaction, D-Sorbitol is converted into L-Ascorbic Acid (Vitamin C) via 2-Keto-L-gulonic acid as a key intermediate using certain oxidants and several chemical stages.

What are the Effects on Human Health?

A person exposed to Ascorbic Acid may experience irritation of the skin, eyes, and respiratory tract. If taken in large quantities orally, it can cause gastrointestinal problems and diarrhea. If taken into the body at high levels, it can lead to the formation of renal calcium oxalate stones. Diarrhea may occur in a person exposed to high doses.

If taken by injection, it can cause cases such as dizziness and fainting. It can cause headaches.

The tendency to use the restroom increases in people who experience the effects of this chemical intensely. At the same time, it has been determined to cause abdominal cramps.

Among the side effects occurring in the kidney is the formation of oxalate and urate kidney stones.

In case of inhalation, fresh air should be taken and rest is required.

In cases where it comes into contact with the skin, redness occurs; as a result, it must be washed with plenty of water.

When it comes into contact with the eyes, redness occurs and causes pain. Consequently, the eyes must be washed with plenty of water.

How to Store Ascorbic Acid?

It should be stored in air-free containers. Vitamin C should be stored in light-protected and tightly closed non-metallic containers.

It darkens upon exposure to light. However, slight coloration does not reduce its therapeutic effect.

Degradation is faster in humid atmospheric environments.

It should be stored separately from strong oxidants and strong bases. Otherwise, it shows a degradation effect.

Content in Commercial Fruit Juices and Loss Rate After Storage

It is used in fruit juices to provide vitamin supplementation. The amount in this application area and the loss rate after storage have been determined.

The dosage amount in commercial fruit juices varies between 2.4 - 43 mg/100 ml of fruit juice. After storage in closed containers at room temperature for approximately 4 months, Vitamin C losses vary between 29% and 41%. When stored in open containers in the refrigerator for 31 days, a loss in the range of 60% - 67% was experienced.

In contrast, fresh orange juice experienced an Ascorbic Acid (Vitamin C) loss of 7% - 13% under the same environmental conditions. This revealed the fact that the amount of Vitamin C in commercial fruit juice experiences more loss compared to fresh orange juice under the same conditions.

In another experiment, when stored outside the refrigerator for 10 days, open commercial fruit juice experienced a loss of 12.5%. When stored by cooling for the same period, it was determined that the amount suffered a loss of 9%. Based on this, as the temperature increases, the amount within the solution decreases.

What are the Effects Against Spoilage and Color Change in Beef?

As the storage period of beef increases, the L values in the meat also increase. Similarly, the L values of ground meat produced from meat increase as the storage period increases. This means that as L values increase, redness increases.
To control the color level of meats, adding certain ratios of ascorbic acid to illuminated meats has prevented deterioration in color levels. As time increases, the oxidation of limits increases. This causes color change in illuminated meats. These changes are halted by the antioxidant effect of Ascorbic Acid.

What are the Usage Areas of Ascorbic Acid?

• Its usage areas are generally in the medical field. The purpose of use here is as a source of Vitamin C.
• It has antioxidant effects as a preservative in foods. It helps prevent changes in the color, texture, and flavor of foods. Adding Vitamin C to dried meats ensures they maintain their red color.
• It prevents reactions that lead to the formation of nitrosamines in cured meats, which can increase the risk of cancer.
• It inhibits the growth of bacteria as it reduces foodborne illnesses and food spoilage.
• It is a natural food preservative.
• 300 mg of Ascorbic Acid is used together with the raw material pseudoephedrine hydrochloride in medicines produced for the common cold. At the same time, a thickening agent and filler are used in this application. The binding agent of this formula is polyvinyl alcohol.
• It is used to delay the oxidative odor (rancidity) that is present or may occur in oils.
• As a curing agent to inhibit nitrosamine formation in meat processing systems. It has been determined that it keeps the color quality at a stable level in meats hardened with Sodium Nitrate and Sodium Nitrite.
• Used in bread baking processes to improve the quality of wheat flour and dough.
• Used in processed fruits and vegetables to protect against browning caused by enzymatic reactions.
• Used in the alcohol industry to maintain the clarity of wine and beer.
• Used in the pharmaceutical industry in the manufacture of drugs used to treat patients with colds. These drugs are applied in powder form and by adding to water.

What Factors Affect the Prices?

Prices generally increase as consumption increases. The biggest factor affecting the prices of this chemical is the emergence and discovery of a new usage area. Parallel to this, its price also increases. Because the produced Ascorbic Acid (Vitamin C) will not meet the incoming demand, the price of Ascorbic Acid (Vitamin C) also rises.

With the establishment of a new Ascorbic Acid (Vitamin C) production facility, the price of Ascorbic Acid (Vitamin C) decreases inversely. But in the short term, the price of Ascorbic Acid (Vitamin C) reaches a stable level.

Another factor affecting Ascorbic Acid (Vitamin C) prices varies according to the price of the chemical raw material used.