Vitamin C can be added to applesauce to inhibit it from becoming brown in color when exposed to the air. Discuss below how this protection occurs based on the reactions of Vitamin C and its possible role as a sacrificial antioxidant.

Vitamin C is a very good antioxidant, as it interferes with redox reactions, reducing or inhibiting oxidation.

Oxidation is a reaction that occurs with the presence of oxygen. For oxidation to occur, there must also be an oxidizing agent and an electron-releasing agent.

Vitamin C delays this donation of electrons from the apple to the oxidizing agent that is oxygen

Explanation:

In addition, vitamin C has other very good properties, but both in apple and in the human body the antioxidant function is present, that is why it is often used in fruit salads so that the apple does not turn dark