1. INTRODUCTION

To know the water composition in any location is essential because it put a huge impact on physicochemical factors, which directly affect the survival of the place i.e. people and floras. Water is not only the essential substance next to oxygen for human life. Due to it polar nature many dissolved metals and chemicals become a part of it. The reaction of water with biopolymers such as protein, nucleic acids and ascorbic acid is important for many of the biological properties.In these regard we conduct a study to determine iron and ascorbic acid composition in Channat Valley a small village of Azad Kashmir ( PoK, or "Pakistan occupied Kashmir" call by Indian government) The area is situated at an altitude of 1800 to 2300 m. Channat Valley is situated in District Bagh Tehsil Dhirkot at coordinates: 34.22°N 73.28°E. Today channat is not an official part of Pakistan and for this reason not included in the nationwide census , Due to conflict in area it is not easy to conduct any kind of research in this area [2]. This valley is approximately 35km from Bagh and 80km from Sudden Gali and 7km from Dhirkot. The weather is pleasant and healthy climate. Topographically the area of Bagh district is mountainous area, generally sloping from northeast to south-west. The area falls in lesser Himalayas zone [1]. In Channat the basic and major source of water for domestic use is spring water, well, and underground water that serves as source of drinking water. Few studies show that iron absorption is significantly increased by the presence of vitamin C [3].

Iron is present in two major form i.e. the bivalent iron (II), or ferrous, and the trivalent iron (III), or ferric, compounds and its presences in body is essential for the regulation of cell growth and differentiation [12] but the excess amount of iron can result in toxicity and even death of human [13].A more common problem for humans is iron deficiency also effect oxygen delivery to cells, resulting in fatigue, poor work performance, and decreased immunity [11].

To know the concentration of water soluble vitamin and iron in grapes is a great interest in the fields of wine-making industry, Vitamin C performs many physiological functions in the human body. Vitamin C is absorbed in the body by both active transport and simple diffusion.Human body need vitamin C because they lack the enzyme L-gulonolactone oxidase which catalyzes the final step in the conversion of glucose into ascorbate [9] the higher concentration of vitamin C cause a cancer by A cancer-causing mechanism of hexavalent chromium may be triggered by vitamin C [8]. On the other hand if vitamin C is not present in body it cause anemia it also allow the iron to accumulate in human body[14], So the question arise is the composition of iron and vitamin c is inacceptable range or not. The current study also defines the nutritional status of a population in various ways.

1.1 Morphology of Grape

Grape is belong to family Vitaceae [10] grapes grow on a woody plant, which is, an angiosperm. This twisted shrubby climber. The slapped leaves (as shown in image 1) with very jagged lobes appear opposed on the branches. Most of the varieties present tendrils in opposed position each two or three successive leaves. Different varieties of grapes are grown in Kashmir valley and each variety of grape has it’s on and unique taste and different in pigment including “Hussani” that is green in color and full of chlorophyll, Shahi” dark brown in colour, and black color grapes “Kali Saribi” is most popular. Few are Seedless: Sunda Khani, Sra Kishmish, Askari, Flame seedles and King's. Seeded varieties are Haita, Black Prince, Sahihi, Hussaini, and Tando. Grapes clusters are small, spherical greenish or black-purple berries arranged in a raceme. They may be consumed fresh (table grapes) or as dried fruit.

2. SAMPLE COLLECTION

To analysis of vitamin C concentration and iron different grapes directly cut from the branch and store in a glass caped bottle and kept on dark place to avoid photochemical reaction [6].

Grab Water sample collected from selected location in ordinarily stoppered Winchester quart clean bottles of 2.5 liter capacity.

3. MEASUREMENT

3.1 Determination of iron.

To determine iron atomic absorption spectroscopic technique (AAS) was use to determination

Iron in water and grape juice due to its, accuracy and precision output [4, 5].

Sample preparation

Water samples were prepared by taking 1ml of each sample in 10ml conical flask containing 0.5 ml of concentrated HNO₃ and volume was made with 6N HCl for analysis.

Standard

Certified AAS Stock standards of iron containing 1000mg/L were obtained for the purpose of calibration .The standards were prepared by proper dilution of stock standards in 6N HCl.

Iron standard Solutions containing 0, 10, 20…up to 100 ppm were prepared.

Blank Solution

Blank solutions were treated and prepared exactly in the same way as the samples except element of interest. The absorption signals of sample were evaluated by subtracting or addition ± the mean value of the blank from the signals of the samples.

Solar AA Series S4 AA system Atomic Absorption Spectroscopy (AAS), was used for the analysis of trace element in water. Which show atomic absorption at wavelength 240.

3.2 Iron in grape juice

Dealcoholization (official technique of the European Union) The alcohol was eliminated from 25 mL sample by using a rotary evaporator in a water bath at 50°C. The volume of the sample was adjusted to the original 25 mL with deionized bidistilled water, and the iron was determined by electrothermal atomization AAS in grapes juice.

3.3 Determination of Vitamin C by Redox Titration with Iodate

Reagent

Potassium iodide (KI), Potassium Iodate (KIO3) Hydrochloric acid (Hcl) ,Ascorbic acid, Starch solution. Chemical are used for analysis are buy from (BDH Ltd, England and E.merck F.R Germany)

This method determines the Vitamin C concentration in a solution by Redox titration with potassium Iodate in the presence of potassium iodide. Pipette out 20 mL of the sample solution into a 250 mL conical flask and add about 150 mL of distilled water, 5 mL of 0.6 mol potassium iodide, 5 mL of 1 mol hydrochloric acid and 1 mL of starch indicator solution.

Titrate the sample with the 0.002 mol potassium iodate solution. The endpoint of the titration is the first permanent trace of a dark blue-black colour due to the starch-iodine complex [7].

3.4 Statistical analysis

Data obtained from above mentioned parameter was subjected to statistical analysis through Statistical package for the social sciences (PC software S.P.S.S Version 14).

3.5 Chemical structure and analysis

All chemicals modeling and analysis is carried out with the help of Chem Office Ultra 2002 cs3DChemDraw (Chemical information sciences p.c software pro Version 7.0).

4.RESULT

Table 1 show the Concentration of iron in channat valley

S. No.	Locality Area	Physical State	IronMg/L _{* Mean of three reading}
1	Daba	colorless	0.024
2	Bara Nara	colorless	1.12
3	Mang Nara	colorless	0.0275
4	Kohti	colorless	0.0187
5	Dewan	colorless	0.0209
6	Kohi	colorless	0.0455
7	Nala Basin Roi	colorless	0.085
8	Mochi Nara	colorless	0.0645
9	Jholi Nara	colorless	0.2164
10	Kali Kandi	colorless	0.0238
11	Pathar Kesi	colorless	0.0182
12	Panyala	colorless	0.00414
13	Nawali	colorless	0.00444
14	Mizan	colorless	0.00761
15	Char Nara	colorless	0.0189
16	Saltui	colorless	0.0343
17	Khadam Choki	colorless	0.0209
18	Kehtar	colorless	0.0165
19	Bad	colorless	0.0804
20	Chaila	colorless	0.1352
21	Bekri Nara	colorless	0.214
22	Solo Mor	colorless	0.01
23	Timerkot	colorless	0.00255
24	Bees bagla	colorless	0.00136
25	Pohti-l	colorless	0.0681
26	Pohti-2	colorless	0.0688
27	Bees Gali	colorless	0.1264
28	Ban Well	colorless	0.0496
29	Jandar Kohti	colorless	0.027
30	Eavar Nala	colorless	0.0994

Fig 1 Show the dry grapes .Grapes and leaves of plant

Fig 2 Show the structure of Vitamin c

Table 2.Show the concentration of iron and Vitamin C in grapes juice collected from valley.

S. No	Vitamin C concentration in Grapes Mg/ 100g *_{ Mean of three reading}**	Iron ConcMg/ 100g *_{ Mean of three reading}**
1	12	0.34
2	11	0.35
3	11	0.34
4	12	0.33
5	13	0.33
6	13	0.36
7	12	0.36
8	13	0.36
9	13	0.34
10	12	0.34
11	12	0.35
12	13	0.35
13	14	0.36
14	13	0.33
15	12	0.36
16	12	0.35
17	13	0.34
18	11	0.35
19	11	0.35
20	12	0.35

5. DISCUSSIONS:

5.1 Grape Juice

The concentration of vitamin C in the grapes juice was 12.25 mg/100 g .and the iron in grapes juice is 0.347 mg/100g (mean).only few grams of grapes eating does not fulfill the required RDA value of iron and vitamin c.

5.2 Water

According to statistical analysis concentration of Iron (Fe) in table .1, from s.no 1-10 show minimum concentration of Fe is .0187mg/l from water sample Kohti Nara and maximum concentration is 1.12mg/l from Bara Nara water sample, and the mean value is 0.164630 and standard deviation of Iron is0.3409691mg/l minimum value is less then WHO permissible limit which is 0.3mg/l and maximum value is minute higher then WHO permissible limit.

And in table 1.s.no 11-20 minimum concentration of Fe is .0041mg/l from water sample Panyala well and maximum concentration is 0.01352mg/l from Chiala Nara water sample, and the mean value is 0.034059 and standard deviation of Iron is0.419150mg/l minimum and maximum value is less then WHO permissible limit which is 0.3mg/l.

From S.no21- 31, minimum concentration of Fe is .0014mg/l from Bees Bagla tape water sample and maximum concentration is 0.2140mg/l from Bakri Nara water sample, and the mean value is 0.066721 and standard deviation of Iron is0.0665039mg/l all values show less concentration of iron as comparison to WHO permissible limit which is 0.3mg/l. Graphical representation show the same result which are mention as above table.

These all values are less than WHO prescribe limit which is 0.3mg/l.

All collected water samples were found suitable for drinking purpose if only iron composition is consider in water, there is lack of chance of iron fixation bacteria in water. From this study we come to know only iron and ascorbic acid concentration, there is a need to explore area and determine the nutritional status.

6. REFERENCES

1. Geographical facts of Jammu & Kashmir by G.M. Mair, June 1996.

2. Alice Thorner The Kashmir Conflic. Middle East Journal. Vol. 3, No. 2 (Apr., 1949), pp. 164-180.

3. Hallberg L, Brune M, Rossander L. The role of vitamin C in iron absorption Int J Vitam Nutr Res Suppl. 1989;30:103-8.

4. Gorinstein, S., Goldblum, A., Kitov, S., & Deutsch, J. (1984) J. Food Sci. 49, 251–256

5. Lazos, E.S., & Alexakis, A. (1989) Int. J. Food Sci. Technol. 24, 39–46

6. The effect of light on the vitamin c of milk by Stanislaw kazimerz kon and Bruce watson.From the National Institute for Research in Dairying, University of Reading Received 26 October 1936.

7. Determination method Vitamin C. Availabe at URL http://www.outreach.canterbury.ac.nz/chemistry/documents/vitaminc_iodate.pdf.(date 28.8.2011)

8. Brown University. "Cancer-causing Compound Can Be Triggered By Vitamin C." Science Daily, 13 Mar. 2007. Web. 29 Sep. 2011(Cancer-Causing Compound Can Be Triggered By Vitamin C". 2007-03-13. Retrieved 2009-12-26.)

9. Koolman et dl, Color Atlas of Biochemistry, 2nd edition 2005 pg 368.

10. Biota of north America project (BONAP) University of North Carolina .NODC Taxonomic code database version 8 (1996.)

11. Hass J.D and Brownlie. T. Iron deficiency and reduced work capacity: a critical review of the research to determine a causal relationship. J Nutr.,131:691S-6S. 2001.

12. Andrews N.C. Disorders of iron metabolism. N Eng1 J Med., 341:1986-95. 1999.

13. Corbett J.V. Accidental poisoning with iron supplements. MCN Am. J. Matern Child Nurse. 20:234. (1995).

14. Lynch SR, Cook JD. Interaction of vitamin C and iron Ann N Y Acad Sci. 1980;355:32-44

Received on 02.02.2013 Modified on 10.02.2013

Asian J. Research Chem. 6(3): March 2013; Page 254-256