Ascorbic acid

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Colourless and odourless crystalline acid, related to sugars and strongly acid governing, its salts are called ascorbates. The name is derived from the Greek "a" (for "not") and the vitamin C deficiency symptom scurvy (derived from "anti-scorbutic acid", meaning "acting against scurvy"). Only L-ascorbic acid is biologically active; it and its derivatives are summarised under the term vitamin C.

Occurrence

It is present in many fruits and vegetables, e.g. in bush plum 3,150 mg ascorbic acid in 100 g fruit = 3.15 % vitamin C (one of the richest natural foods in the world in vitamin C), acerola cherry (1,700), rose hip (1,250), blackcurrant (180), kale (150), broccoli (115) and lemon (53). The latter therefore has relatively little, but has a very good shelf life). It plays an important role in the metabolism of plants during photosynthesis. It is also found in green grapes, but its content drops to zero during ripening and vinification.

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