Stability Studies on Ascorbic Acid (Vitamin C) From Different Sources

Ascorbic acid (Laboratory grade), grape juice and vitamin C tablet (a pharmaceutical product) were either packaged in different materials or exposed to air or stored at different temperature were used to study stability of ascorbic acid using titrimetric analytical method with 2,6-dichlorophenolindophenol. Results of analysis showed that packaging materials, exposure to air and storage temperature condition significantly affected the stability of the vitamin. A significant negative correlation exists between ascorbic acid decline and time of storage and of exposure to air. Ascorbic acid content was more stable in the three sources when stored under refrigeration condition (4-5 0 C) as obtained in the investigation.