PRASAD PUBLIC SCHOOL
SESSION
TOPIC
CLASS (PGT CHEMISTRY
ACKNOWLEDGEMENT
NO CREATION IN THIS WORLD IS SOLO
EFFORT, NEITHER THIS PROJECT. IT
WOULD NOT HAVE BEEN POSSIBLE
WITHOUT THE KIND OF SUPPORT AND
HELP OF MANY INDIVIUALS AND
ORGANIZATIONS. I AM HIGHLY
INDEBTED TO MY TEACHER INCHARGE
MR. S.K. SARASWAT FOR PROVIDING
ME AN OPPORTUNITY TO DO THIS
PROJECT UNDER HIS GUIDELINES. MY
SINCERE THANKS TO MY PARENTS AND
ALL THOSE WHO HAVE BEEN
INSTRUMENTAL IN THE SUCCESSFUL
COMPLETION OF THIS PROJECT.
ARYAN GUPTA
XII SCIENCE
CERTIFICATE
THIS IS TO CERIFY THAT
ARYAN GUPTA OF CLASS XII SCIENCE
HAS COMPLETED HIS PROJECT FILE
UNDER MY SUPERVISION. HE HAS
TAKEN PROPER CARE AND SHOWN
ATMOST SINCERITY IN THE
COMPLETION OF THIS PROJECT IS
UPTO MY EXPECTATION AND AS PER
GUIDELINES ISSUED BY CBSE.
MR. S.K. SARASWAT
(CHEMISTRY PGT)
PRASAD PUBLIC SCHOOL
SIGNATURE____________
EXTERNAL EXAMINER (AISSCE)
SIGNATURE____________
Objective
1. To determine the vitamin C content in various fruits
using redox titration.
2. To compare the vitamin C levels in different types of
fruits (citrus and non-citrus).
3. To understand the impact of factors like ripeness,
storage, and processing on vitamin C concentration.
4. To explore the role of vitamin C in human health and
nutrition.
5. To learn and apply the principles of redox reactions
in real-world chemical analysis.
6. To develop practical laboratory skills, including
titration techniques and accurate measurement.
7. To evaluate the nutritional value of commonly
consumed fruits.
8. To raise awareness about the importance of
including vitamin C-rich foods in the diet.
9. To gain experience in scientific reporting and data
analysis.
10. To observe how environmental factors (such as
temperature and exposure to air) can degrade
vitamin C in fruit samples.
Introduction
Vitamin C, also known as ascorbic acid, is a water-
soluble vitamin essential for the growth,
development, and repair of body tissues. It is a
potent antioxidant that helps neutralize harmful
free radicals, thereby protecting the body from
oxidative stress. Vitamin C also plays a crucial role
in various physiological processes, such as
collagen synthesis, immune system function,
wound healing, and the maintenance of cartilage,
bones, and teeth.
Unlike most animals, humans lack the enzyme
necessary to synthesize vitamin C, making its
dietary intake essential. The primary sources of
vitamin C are fresh fruits and vegetables, with
citrus fruits like oranges, lemons, and limes being
particularly rich in this nutrient. Other significant
sources include guava, kiwi, strawberries,
pineapples, and green leafy vegetables.
Abstract
This project focuses on the quantitative analysis of
vitamin C (ascorbic acid) content in various fruits using
redox titration methods. Vitamin C is a vital nutrient for
human health, functioning as an antioxidant and
playing a key role in immune defense, collagen
synthesis, and the absorption of iron. Due to its water-
soluble nature and the human body's inability to
synthesize it, vitamin C must be obtained from dietary
sources such as fruits and vegetables.
The study employs iodine or DCPIP (2,6-
dichlorophenolindophenol) solutions to measure the
concentration of vitamin C in fruit samples. Ascorbic
acid acts as a reducing agent, undergoing oxidation
during the titration process. The endpoint is detected
using visual indicators like starch (for iodine) or color
change (for DCPIP). Freshly prepared fruit extracts from
oranges, lemons, guavas, and kiwis are analyzed to
calculate their respective vitamin C levels. The
experiment highlights the differences in vitamin C
content among citrus and non-citrus fruits, with citrus
fruits exhibiting higher concentrations.
Procedure
A. Materials Required:
1. Fresh fruits (e.g., orange, lemon, guava, kiwi, etc.)
2. Distilled water
3. Starch solution (indicator for iodine titration)
4. Iodine solution or DCPIP solution
5. Standard ascorbic acid solution
6. Burette, pipette, conical flask, and beaker
7. Blender or juicer
8. Filter paper and funnel
B. Preparation of Fruit Extract:
1. Wash the fruit thoroughly to remove dirt and
impurities.
2. Cut the fruit into small pieces and blend it with
distilled water to extract juice.
3. Filter the juice using filter paper to remove solids.
Collect the filtrate in a clean container.
C. Standardization of Iodine or DCPIP Solution:
1. Prepare a standard solution of ascorbic acid with a
known concentration.
2. Pipette 10 mL of the ascorbic acid solution into a
conical flask.
3. Add a few drops of starch indicator (if using
iodine).
4. Titrate with iodine or DCPIP solution until the
endpoint is reached.
o For iodine titration: The solution turns blue-
black when excess iodine is present.
o For DCPIP titration: The blue color of DCPIP
disappears when reduced by vitamin C.
5. Note the volume of titrant used and repeat for
accuracy.
D. Titration of Fruit Juice:
1. Take a 10 mL sample of the fruit juice in a conical
flask.
2. Add a few drops of starch indicator (for iodine
titration).
3. Titrate with iodine or DCPIP solution until the
endpoint is observed.
4. Record the volume of titrant used.
5. Repeat for all fruit samples.
E. Calculation of Vitamin C Content:
The vitamin C content can be calculated using the
formula:
Where:
• N : Normality of the titrant (iodine or DCPIP)
• V : Volume of titrant used (in mL)
• M : Molar mass of ascorbic acid (176 g/mol)
• Vsample : Volume of fruit juice taken (in mL)
Observation
Fruit Volume of Titrant Vitamin C Content
(mL) (mg/100 mL)
Orange 10 55
Lemon 12 66
Guava 9 50
Kiwi 8 48
Conclusion
The analysis of vitamin C content in various fruits
revealed that citrus fruits such as lemons and oranges
contain the highest levels of ascorbic acid. Guavas and
kiwis also showed significant amounts of vitamin C. The
experiment demonstrated the importance of
maintaining proper storage and handling conditions to
preserve the nutritional value of fruits, as vitamin C is
sensitive to heat, light, and air.
This project illustrates the practical application of
chemistry in determining the nutritional content of
food and highlights the relevance of scientific analysis
in promoting health and well-being.
BIBLIOGRAPHY
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NCERT Class 12TH CHEMISTRY
PART I & II
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