The document summarizes a study that analyzed the vitamin C content in citrus fruit juices using a titrimetric method. Fresh orange juice and fresh lime juice were found to have the highest vitamin C content, while carton orange juice and health bar orange juice had the lowest. The method involved titrating fruit juice samples with DCPIP solution and measuring the volume needed to decolorize the solution, with a higher volume indicating lower vitamin C content. UV spectroscopy was also used to analyze absorption spectra of the juices, DCPIP solution, and ascorbic acid. The study found that fresh juices generally contain more vitamin C than carton juices.
The document summarizes a study that analyzed the vitamin C content in citrus fruit juices using a titrimetric method. Fresh orange juice and fresh lime juice were found to have the highest vitamin C content, while carton orange juice and health bar orange juice had the lowest. The method involved titrating fruit juice samples with DCPIP solution and measuring the volume needed to decolorize the solution, with a higher volume indicating lower vitamin C content. UV spectroscopy was also used to analyze absorption spectra of the juices, DCPIP solution, and ascorbic acid. The study found that fresh juices generally contain more vitamin C than carton juices.
The document summarizes a study that analyzed the vitamin C content in citrus fruit juices using a titrimetric method. Fresh orange juice and fresh lime juice were found to have the highest vitamin C content, while carton orange juice and health bar orange juice had the lowest. The method involved titrating fruit juice samples with DCPIP solution and measuring the volume needed to decolorize the solution, with a higher volume indicating lower vitamin C content. UV spectroscopy was also used to analyze absorption spectra of the juices, DCPIP solution, and ascorbic acid. The study found that fresh juices generally contain more vitamin C than carton juices.
The document summarizes a study that analyzed the vitamin C content in citrus fruit juices using a titrimetric method. Fresh orange juice and fresh lime juice were found to have the highest vitamin C content, while carton orange juice and health bar orange juice had the lowest. The method involved titrating fruit juice samples with DCPIP solution and measuring the volume needed to decolorize the solution, with a higher volume indicating lower vitamin C content. UV spectroscopy was also used to analyze absorption spectra of the juices, DCPIP solution, and ascorbic acid. The study found that fresh juices generally contain more vitamin C than carton juices.
Presented by – Aanchal Sharma Registration Number – 161102022 (Department of Chemistry) Guide – Dr. Nitu Bhatnagar Manipal University Jaipur Introduction: Vitamin C (L-ascorbate) • Ascorbate, an ion of ascorbic acid acts as an antioxidant by protecting the body against oxidative stress. • Aids in detoxification and in improving ferrum absorption. • Ensures the maintenance of cartilage, bone, denin and healthy blood vessel. • Necessary in the synthesis of collagen in connective tissues, neurotransmitters, steroid hormones, carnitine, and conversion of cholesterol to bile acid and enhances iron bio-availability • Found to have anti-inflammatory, antioxidant, anti-tumor, anti-fungal and blood clot inhibition activities . (Robert et al., 2000, Abeysinghe et al., 2007). Thus, intake of Vitamin C ensures healthy lifestyle. Human beings and certain animals cannot synthesize Vitamin C in their body, so that dietary requirements are met through food sources like fruits, vegetables etc. A lack of vitamin C in the diet causes the deficiency disease scurvy (Levine 1986), which is caused by a disruption in the synthesis of collagen and connective tissues.
•Scurvy can have some serious signs and symptoms, including:
It may also result in hemorrhages under the skin, poor
wound healing, edema and weakness (Enloe et al., 1985). Figure : 1 Literature Survey • A study carried out by Tareen et al. used ………shows that among non-citrus fruits, papaya shows higher concentration of vitamin C as compared to mango, while among citrus fruits, orange possessed high content of vitamin C. • Tiruwork and Ghirma, 2012 ……reported that the ascorbic acid content of freshly prepared Orange juice and old Orange juice were 41.4mg/100 mL and 32.4mg/100 mL respectively. • Aydogmus et al., 2002 …….shows that vitamin C content of orange juice ranged from 33 to 50 mg/100 ml . • Nweze et al. had used iodometric titration method for the analysis of Vitamin C content in four fruits. Result showed that pineapple and watermelon has the lowest vitamin C content and orange has the highest vitamin C content. • Classic (conventional) techniques are represented by volumetric methods—titration with an oxidant solution such as dichlorophenol indophenol (DCPIP), potassium iodate, or bromate [M. Şerban, 1993, C. Papuc, 2001, D. Balan, N. Matei, 2004] Objective of the Study • To analyze Vitamin C content in Citrus Fruit juices collected from different sources by using DCPIP Hypothesis The higher the volume of fruit juices needed to decolorize 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 lime carton juice has the highest content of Vitamin C among carton juices. Chemistry Behind the analysis –
• 2, 6-Dichlorophenolindophenol (DCPIP, DCIP or DPIP) is a chemical
compound used as a redox dye. When oxidized, DCPIP is blue with a maximal absorption at 600 nm, when reduced, DCPIP is colorless. • DCPIP can be used as an indicator for vitamin C. If vitamin C, which is a good reducing agent, is present, the blue dye, which turns pink in acid conditions, is reduced to a colorless compound by ascorbic acid. This reaction is a redox reaction: vitamin C (ascorbic acid) is oxidized to dehydroascorbic acid, and DCPIP is reduced to the colorless compound DCPIPH2. Figure 2 Methodology –
Materials and Methods
Chemicals- • The chemicals used for the experimental purpose in the present study includes distilled water, ascorbic acid, and DCPIP solution. Sample collection and preparation- • Two ripe fruits and tetra juices were purchased from Hostel Campus mart as well as cafeteria. The fruits include Orange (Citrus sinensi), and lemon. The fruits were squeezed with a blender each and was filtered using a muslin cloth and made up to 100ml with distilled water and the vitamin c determination was done by titrimetric method. Result of solution of vitamin C Concentration of Volume of vitamin c need to Average volume vitamin C (g/ml) decolorize 0.5ml of 1.0% DCPIP of vitamin c to (ml) decolorize DCPIP (ml)
1st reading 2nd reading
0.125/100 0.75 0.80 0.77 0.250/100 0.45 0.47 0.46 0.500/100 0.50 0.70 0.60 0.750/100 0.40 0.35 0.37 1.000/100 0.25 0.30 0.27 Curve of Ascorbic Acid Graph 2 1 0.8 0.6 0.4 Volume of ascorbic acid 0.2 need to decolorize DCPIP 0 0 0.2 0.4 0.6 0.8 1 1.2 Concentration of ascorbic acid Juice Volume of vitamin c required to C= Concentr Samples decolourise 0.5ml of 1.0 % of DCPIP (ml) 0.192/V( ation of ml) vitamin C (g mol^-) Category : 1st reading 2nd 3rd reading Avera Orange Juice reading ge Fresh juice 3.3 ml 3.5ml 4.0ml 0.192/3.6 0.053 3.6ml Health Bar 0.192/13. 0.01 Juice 10ml 12ml 18ml 3 13.3ml 0.768 Tetra Pack 0.192/25 juice 20 ml 25ml 30ml 25ml • Fresh 4.0ml 4.5ml 5.0ml 0.192/3.5 0.054 lemon juice 3.5ml 0.192/28. 0.678 •Tetra Pack 25ml 30ml 30 ml 3 juice 28.3ml UV Spectrum of Orange Juice Sample 1 –Market Orange Juice
The absorption maxima for fresh
orange juice samples were found to be 282 nm. The first absorption maxima was due to the naturally occurring compounds which would be beneficially for human health. UV Spectrum of Carton orange juice
Sample 2 – Tetra pack of orange juice
The absorption maxima for Carton
orange juice samples were found to be around 260nm. UV Spectrum of Carton of lemon juice
Sample 3 –Tetra Pack of lemon juice
The absorption maxima for Carton
lemon juice samples were found to be around 260-280nm. UV Spectrum of DCPIP Solution
Sample 4 – DCPIP Solution
Dichlorophenol indophenol (DCPIP)
absorbs within the visible region of the spectrum with a lambda(max) approximately 600 nm. When reduced, the molar absorption coefficient at this wavelength decreases significantly and DCPIP effectively becomes colorless. UV Spectrum of Ascorbic Acid
Sample 5 – Ascorbic Acid Solution
[4] Conclusion - • Every fruit group has different concentration of vitamin C. the smaller the volume of fruit juice needed to decolorize 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 orange juice from health bar has the lowest vitamin C content among fresh fruit juices while for carton fruit juice, lime has highest and orange has the lowest content of vitamin C. References: [1] C. C., Abdulganiyu M. G., & Erhabor, O. G. (2015).Comparative analysis of Vitamin C in fresh Juice of Malusdomestica, Citrus sinensi, Ananascomosus and Citrulluslanatus by idometric titration. International Journal of Science, Environment and Technology, 4(1): 17 – 22. [2] Tareen Huma, Mengal Fariha, Zubia Masood and Zainab Nawaz. (2015). Determination of Vitamin C content in Citrus Fruits and in Non-Citrus Fruits by Titrimetric method, with special reference to their nutritional importance in Human diet. Biological Forum – An International Journal 7(2): 367-36 [3] R.H. Larsen. Vitamin C: Your ultimate health insurance.(1997) International Journal of Alternative and Complementary Medicine. 15(8) 19-2 [4] Vallapudas Hima, S. Rubesh Kumar, N. Duganath and N. Devanna .(2013) Quantization of ascorbic acid in ayurvedic amla capsule by various analytical techniques. Scholars Research Library Der Pharma Chemica, 5(3):8-17. [5] Tiruwork M. and Ghirma M. (2012). All-Solid-State Iodide Selective Electrode for Iodimetry of Iodized Salts and Vitamin C. Orient. J. Chem., 28(4): 1547-1555. Acknowledgement