General
- Vitamin C is a
nutrient required in very small amounts to allow a range of essential
metabolic reactions in the body. Vitamin C is principally known as a
water-soluble anti-oxidant and has been found to prevent scurvy. It is
also known by the chemical name of its principal form, L-ascorbic acid
or simply ascorbic acid.
- The dietary
substances which causes scurvy when missing and cures scurvy when
present is by definition vitamin C. Vitamin C (chemical names: ascorbic
acid and ascorbate) is a six-carbon lactone which is synthesized from
glucose by many animals. Vitamin C is synthesized in the liver in some
mammals and in the kidney in birds and reptiles.
Production
- Vitamin C has
been produced commercially by extraction from plants, by chemical
synthesis, by fermentation and by mixed fermentation / chemical
synthesis methods. (Fermentation is a chemical reaction in which a
micro-organism or enzyme causes an organic compound to split into
simpler substances.). This process involves the production first, by
fermentation, of 2-KGA (keto-gluconic acid) from sorbitol. In the
second step of the reaction the 2KGA is then processed chemically to
produce ascorbic acid (vitamin C).
- Storage of
Vitamin C experiments clearly indicated that the purified
preparations can be held for a period of 2 or 3 weeks without
serious loss of antiscorbutic value when properly protected from
oxidation during laboratory manipulation and subsequent storage. Vit-C
concentrations in plasma were measured using HPLC and an
electrochemical detector according to a modified method.
Application
& Technology
- Immunodepression
caused by a stressor can be compensated by an increased intake of
vitamin C before a predictable stress event such as grading. Vitamin
C plays a significant role in the immune response and resistance to
infectious diseases of fish, probably through its antioxidant
properties.
- The species that
cannot synthesise vitamin C absorb ascorbic acid by an active
transport mechanism which is Na+-dependent. This active uptake of
vitamin C seems to be very important at low doses while at high
doses, uptake by passive diffusion also occurs. The effect of
fermentation by microorganisms on the stability of vitamin C, it is
essential to show the effect of oxygen on the stability of this
vitamin when its solutions are kept in test-tubes plugged with
cotton.
- A proprietary
technology has been developed for the conversion of L-sorbose to
L-ascorbic acid using a single-step fermentation process. In India
also research is on to develop alternative technology for production
of vitamin C and the CSIR lab, RRL Jammu has developed a technology
to produce D Ascorbic Acid from glucose using fermentation process.
Market
- The high
concentration of vitamin C in baobab fruit, given the widespread
distribution of the tree in semi-arid parts of Africa, offers
exciting opportunities for more research and for immediate action in
public health. Europeans in the higher age group are becoming more
conscious of their well-being and appearance. This trend has
promoted the growth of cosmetic formulations rich in vitamins A, C
and E, which have been associated with anti-wrinkling and skin
firming benefits.
- It Contains the
European market for vitamins A, C and E with end-user applications
in feed, foods and beverages, dietary supplements and cosmetics. The
forecasts include total market forecasts, segment forecasts and
trend analysis with base year figures for end-user application
within each segment. In addition to forecasts, key trends impacting
each market segment have been identified.
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