Determinación del contenido de vitamina C en miel de abejas venezolanas por volumetría de óxido-reducción

this study has determined the content of vitamin c in honey bee in the andean venezuelan region. the vitamin c be - longs together with vitamin b to the group of water-soluble. assists in the development of bones, cartilage, the absorption of iron, the production of collagen (acting as a cofactor in the hydroxylation of amino acids lysine and proline). the chemical antioxidant property is the most important of vitamin c. this helps prevent the oxidation of vitamins a and e, and some b vitamins such as riboflavin, thiamin, folic acid and pantothenic acid. develops anti-infectious actions and acts as a detoxifying because it can reduce the toxicity of heavy metals like lead, mercury and arsenic. vitamin c is not synthesized by man, for this reason should be eaten in the diet, foods rich in vitamin c are green vegetables, citrus fruits and potatoes, among others. vitamin c is present in honey in low concentrations, the hplc technique is best suited to their quantification, but is a costly and difficult to access. it proposes a simpler method based on oxide-reduction volumetric, as the vitamin c is oxidized to dehidroascorbic acid, a reaction with 2.6-dichlorophenolindophenol which is reduced by a redox reaction to a colourless solution. the values found, reported in mg vit c/100 g honey, ranging between 12.74 and 40.13, with an average of 20,982 ± 2.8896