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A simple UVspectrophotometric method for the determination of the total vitamin C (ascorbic acid + dehydroascorbic acid) in various fruits and vegetables at Koya area in Kurdistan Region is described. The spectrophotometric method involves the oxidation of ascorbic acid to dehydroascorbic acid by bromine water in presence of acetic acid. After coupling with 2,4 -dinitrophenyl hydrazine at 37 ° C temperature for about three hours, the solution is treated with 85% H2SO4 to produce a red color complex. Then, the absorbance was spectrophotometrically measured at 280 nm. The content of vitamin C was 1.868 to 51.74 mg/10g in fruits and 0.841 to 17.416 mg/10g in vegetables.The standard deviation and the possible interfering factors are also discussed. Introduction Human health is very important to our survival. Vitamins help the human to maintain a healthy diet. They serve as essential components of the specific coenzymes participating in metabolism and other specialized activities. Among the vitamins, vitamin C (ascorbic acid) is an essential micronutrient required for normal metabolic function of the body (Jaffe, 1984). Human and other primates have lost the ability to synthesize vitamin C as a result of a mutation in the gene coding for L-gulonolactone oxidase, an enzyme required for the biosynthesis of vitamin C via the glucuronic acid pathway (Woodall & Ames, 1997). Thus, vitamin C must be obtained through the diet. Vitamin C plays an important role as a component of enzymes involved in the synthesis of collagens and carnitine. Vitamin C is the major water – soluble antioxidant within the body (Sies & Wilhlm, 1995; Levine el al., 1986 and Levine et al., 1995). It lowers blood pressure and cholesterol level (Rath, 1993). Not only does a vitamin C intake markedly reduce the severity of a cold, it also effectively prevents secondary viral or bacterial complications. Numerious analysis have shown that an adequate intake of vitamin C is effective in lowering

Spectrophotometric Determination of Total Vitamin C in Some Fruits and Vegetables at Koya Area – Kurdistan Region/ Iraq