Stability Test of Vitamin C in Processed Food
Interdisziplinäres Projekt
- Beschreibung
Vitamin C, also known as L-ascorbic acid, is a water-soluble vitamin that is naturally present in some foods, added to others, and available as a dietary supplement. Vitamin C is required for the biosynthesis of collagen, L-carnitine, and certain neurotransmitters; involved in protein and as an antioxidant. Due to its function as an antioxidant and its role in immune function, vitamin C has been promoted as a means to help prevent and/or treat numerous health conditions.
Fruits and vegetables are the best sources of vitamin C. The vitamin C content of food may be reduced by prolonged storage and by cooking because ascorbic acid is water soluble and is destroyed by heat.
The stability of ascorbic acid decreases with increase in temperature and pH. The ascorbic acid in food is lost during processing, storage and preparation.
The project will evaluate the composition of vitamin C in processed food (in the dough and baked biscuit). Based on the result, it can be describe the reducing compound of vitamin C due to processing activity.
- Beschreibung des interdisziplinären Teils des Projekts
- The students will be trained first to do the analysis vitamin C in food resources using HPLC method. Thus, it can be offered for interdisciplinary students
- Projektzeitraum
- Wintersemerster 2019/2020
- Bewerbungszeitraum
- 14. bis 27.10.2019
- Durchführung
- semesterbegleitend
- Details zu Projektzeitraum und Durchführung
- Early November: Introduction to the project and vitamin C analysis
- Dec-January: laboratory analysis
- February: abstract and poster development
- End February: submission
- Studienfach
- offen für alle Studienfächer
- Betreuende
- Institut
- Institut für Ernährungswissenschaften (140) (Nutrition)
- Sprache
- englisch
- Teilnehmendenanzahl
- min. 1, max. 2
- Arbeitsaufwand
-
ca. 90 Stunden pro Teilnehmende:r
| 3
ECTS-Punkte
Arbeitsaufwand (Stunden und ggf. ECTS) sind ungefähre Angaben. Die tatsächlich vergebenen ECTS-Punkte ergeben sich aus der tatsächlich geleisteten Arbeit.
- Für dieses Projekt ist kein Motivationsschreiben des Studierenden erforderlich
- Projektart
- experimentell
- Lernziele
-
Die Teilnehmende lernen in diesem Projekt:
The students will be able to analyze vitamin C using HPLC and investigate the changing during the food processing process
- Anmerkungen für Studierende
- Schlagworte
- Vitamin C, food processing, processed food, HPLC