Abstract:
In this experiment we will
determine the amount of vitamin C
(ascorbic acid) in different fruit
juices by titration of the juice with a
solution of iodine. The iodine reacts
rapidly with the vitamin C. If you
have a juice you would like to
analyze, bring about 125 ml to lab.
Compare at least two juices.
Introduction:
Vitamin C or L-ascorbate is an
essential nutrient for humans and c other
species. In living organisms ascorbate acts
as an antioxidant by protecting the body
against oxidative stress. Vitamin C also aids
in detoxification and in improving ferum
absorption. vitamin C also ensure the
maintenance of cartilage, bone, denin and
healthy blood vessel.. Humans and rodents
cannot synthesis vitamin C but most of
other animals have the ability to synthesis
vitamin C
Since vitamin C is a water soluble vitamin,
since it cannot be stored in human body.
The daily intake of vitamin C ranging from
45 to 95 mg/day. Vitamin C is most present
in the liver and least present in the muscle..
Vitamin C is present in mother's milk but,
not present in raw cow's milk. All excess
vitamin C is disposed of through the urinary
system. Apricots, apples, banana,
blackberries, cherries, kiwi etc and
vegetables like broccoli, cabbage, corn,
paprika, mushroom and spinach have vast
content of vitamin C.
Hypothesis :
The higher the volume of fruit
juices needed to decolourise DCPIP
solution, the lower the vitamin C content in
the fruit juice. Fresh lime juice has the
highest content of Vitamin C among the
fresh juices and orange cartoon juice has
the highest content of Vitamin C among
carton juices.
Apparatus
Test tubes, 0.5ml syringe,10ml
syringe, beaker, mortar and pestle
Materials
1000mg vitamin C tablets, 1%
dichlorophenolindophenol solution (DCPIP),
freshly squeezed lime, lemon and orange
juices, 100ml distilled water, lime, lemon
and orange carton juice.
Procedure:
Preparation of standard solution
1. A full vitamin C weighing
1g was crushed into fine powder with
mortar and pestle.
2. The powder was then
dissolved in 100ml of distilled water to form
1g/100ml ascorbic acid.
3. Steps 1 and 2 were
repeated thrice to get average volume of
vitamin C needed to decolourise DCPIP
solution.
4. Steps 1 until 3 were
repeated by using ¾ tablet, ½ tablet, ¼
tablet and ⅛ tablet of vitamin C to produce
0.75g/100ml , 0.5g/100ml , 0.25g/100ml
and 0.125g/100ml respectively.
Preparation of standard
curve
1. 0.5ml of 1.0% DCPIP solution was measured using
0.5ml syringe and placed into a test tube.
2. Then, 1ml of 1g/100ml ascorbic acid was measured
using a syringe.
3. The ascorbic acid was titrated drop by drop into test
tube containing DCPIP solution.
4. Ascorbic acid was added with extra care, drop by
drop until the blue color of DCPIP solution turn
colourless.
5. The volume of 1g/100ml of ascorbic acid was
measured and recorded.
6. Steps 1 to 5 were repeated using 0.75g/100ml ,
0.5g/100ml , 0.25g/100ml and 0.125g/100ml
respectively to obtain respective measurement. A
standard curve was plotted base on the results.
Testing the concentration
of Vitamin C in fruit
juices.
1. 0.5ml of 1.0%DCPIP solution was
measured and placed into a test tube.
2. Then, 5ml of freshly squeezed orange
juice was measured using a syringe.
3. The needle of the syringe was placed
into the DCPIP solution.
4. The freshly squeezed orange juice was
added drop by drop to the DCPIP solution. The mixture
gently stirred with the needle of the syringe. The juice
is continuously added with extra care until the DCPIP
solution is decolourised. The step is repeated thrice.
5. The volume of fruit juice needed to
decolourise the DCPIP solution was recorded.
6. If more than 5 cmᵌ of fruit juice needed
to decolourise the DCPIP solution, then one control
colour was set up. With another test tube containing
DCPIP solution, fruit juice was added until the colour
changes exactly the same. The volume of fruit juices
needed was recorded.
7. Steps 1 until 5 were repeated by
replacing freshly squeezed orange juice with freshly
squeezed lemon juice and freshly squeezed lime juice.
The data was recorded.
8. Steps 1 until 5 were repeated by replacing freshly
squeezed orange juice with orange carton juice, lemon
carton juice and lime carton juice. The data was
tabulated.
9. The concentration of each group of juice and each of
the juice was calculated by using following formula :
10. The readings obtained were tabulated in
the table.
Result
Conclusion
Every fruit group has different
concentration of vitamin C. the smaller the
volume of fruit juice needed to decolourise
DCPIP solution, the higher the content of
vitamin C in fruit juice. Fresh juice contain
more vitamin C content than carton fruit
juices. Fresh lime juice has the highest
vitamin C content and lime has the lowest
vitamin C content among fresh fruit juices
while for carton fruit juices, orange has
highest and lime has the lowest content of
vitamin C. the hypothesis is accepted.
References:
1. [Link]
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3. [Link]
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