Future Generation Philippine International School

Bldg. No. 223-225, Al Bajourashi St., Suleimania District, Riyadh, Kingdom of Saudi Arabia

COMPARATIVE ANALYSIS OF THE CONCENTRATION OF VITAMIN C IN

COMMERCIAL AND FRESH FRUIT JUICES

In partial fulfillment of the requirements for Science 9

Axalan, Louise Ysabelle

Fajardo, Leanne Carisse

Mangunay, Princess Angelica

Rivera, Ristelle Louise

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I. ABSTRACT

One requires vitamin C for the development and repair of tissues in all parts of your

body. It helps the body make collagen, a vital protein used to make skin, ligament, ligaments,

tendons, and veins. Vitamin C is required for recuperating wounds, and for repairing and keeping

up bones and teeth. It additionally helps the body ingest press from non-heme sources. Vitamin C

is a water-soluble vitamin, which means the body does not store it and thus, one must acquire it

from other sources such as food. Vitamin C can be found in almost everything we eat,

specifically in fruits and in commercially sold fruit juices. And thus, this study entitled

Comparative Analysis of the Concentration of Vitamin C in Commercial and Fresh Fruit Juices

is conducted in order to find out how much concentration of vitamin C is contained in fruits and

it's commercially sold fruit juice counterpart.

II. INTRODUCTION

A.) BACKGROUND OF THE STUDY

Fruit juices are liquid naturally contained in fruit or vegetable tissues. The labels of fruit

juice package may be misleading as the companies may underestimate or overestimate the actual

content. Thus, the problem is that the consumers do not know the actual amount of vitamin C in

the commercial fruit juices, unless the amount of vitamin C is stated on the label of the package.

Some people think they are receiving same concentration of vitamin C in any type of fruits, even

commercial fruit juices, or fresh fruit juices. However, the commercial fruit juice is typically

designed to appeal to the taste preferences of the market, and will therefore contain different

flavour packs or chemicals depending on where it will eventually end up.

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 Commercial fruit juice has already combined with oxygen, undergoes oxidation and all of

the nutrients have been destroyed. It also has artificial, including often a huge amount of added

sugar. However, fresh fruit juice has a shelf life of sometimes more than day, and has hundreds of

times more nutrients, enzymes, and phytochemicals. Thus, this study is carried out to determine

concentration of vitamin C content in commercial and fresh fruit juices chosen and to help most

consumers to be enriched with the amount of vitamin C that is really needed.

B.) STATEMENT OF THE PROBLEM

This study aims to determine concentration of vitamin C content in commercial and fresh

fruit juices.

Specifically, this study answers the following questions:

What is the concentration of vitamin C in commercial and fresh fruit juices?

Which one has the highest and the lowest vitamin C concentration? Commercial fruit

juices? or fresh fruit juices?

How does the vitamin C concentration of commercial and fresh fruit juices differ?
Which is healthier and beneficial in terms of vitamin C? Commercial fruit juices? or fresh

fruit juices?
Which should consumers choose to depend on in terms of health? Commercial fruit

juices? or fresh fruit juices?

C.) OBJECTIVES OF THE STUDY

The main objective of this study is to compare the concentration of vitamin C in

commercial and fresh fruit juices.

Other objectives are the following:

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 To determine the concentration of vitamin C in commercial and fresh fruit juices
To identify the highest and the lowest vitamin C concentration between

commercial and fresh fruit juices

To differentiate the vitamin C concentration between commercial fruit juices and fresh

fruit juices
To assess which is healthier and beneficial in terms of vitamin C between commercial

and fresh fruit juices

To discover something that would sustain and necessitate the needs for fossil fuels

D.) SIGNIFICANCE OF THE STUDY

This study aims to find out which commercial fruits have the most vitamin C

concentrations in its juice. This study is significant to people who are vitamin C deficient and to

those who want to look into alternatives aside from vitamin C pills and prescriptions. This study

is significant to those whose diets contain a certain percentage of vitamin C needed within their

food. It is also significant to people who wishes to find out more on the concentration values of

vitamin C in the fruits they have at home.

This study can be an eye-opener to consumers who could have been possibly fooled by

the false information about the concentration of vitamin C in fruit juices sold in commercial

markets and can serve as a motivation for them to consider. This study is also very noteworthy

because it contains the different information about the determination of vitamin C concentration

in different fruit juices. It would also show and indicate whether this investigatory project would

succeed or fail.

Through this study, people would be aware of the statistics and facts about vitamin C

content in different fruit juices. If this investigatory project becomes a huge success, then people,

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specifically those who are in need of vitamin C in their body, would be able to benefit from this

study.

E.) SCOPE AND LIMITATIONS

This study aims to find out the different values of concentration content of vitamin C in

commercial fruit juices. It also aims to determine which among the given fruit juices has the

highest concentration of vitamin C. It seeks to answer the differences in concentration level

among commercial and fresh fruit juices. It only focuses on the determination of vitamin C and

the analysis of its concentration in commercial and fresh fruit juices. It also provides necessary

recommendations that for the people to consider and for future research to further improve the

study.

This study shall not exceed on to the processes involved on how different levels of

Vitamin C affect the human body. It will also not focus on the level of accessibility of the

products, but instead, will focus on the effect brought about by both commercial and fresh fruit

juices and will determine its differences. This study will solely compare and contrast thee

vitamin C content in both commercial and fresh fruit juices.

F.) REVIEW OF RELATED LITERATURE

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1. VITAMIN C/ASCORBIC ACID

Vitamins are a group of small molecular compounds that are essential nutrients in many

multi-cellular organisms, and humans in particular. Ascorbic acid or Vitamin C was first isolated

as a pure substance by Albert Azent-Gyorgi and Charles Kingin 1928 [Paulling ,1970] , an anti-

oxidant and free radical scavenger, is found ubiquitously in fruit and vegetables such as citrus

fruits and vegetables, its quantitative determination is especially important in the production of

wine, beer, milk, soft drinks and fruit juices, where it can be a quality indicator [Gerrior &

Zizza,1994]. Given the essential role played in the human diet and necessary to growth and

repair of tissues in all parts of human body, it is necessary to form collagen, an important skin

protein. Since vitamin C is easily oxidized, storage and cooking in air leads to the eventual

oxidation of vitamin C by oxygen in the atmosphere. In addition, ascorbic acid is water-solubility

vitamin means that a significant amount of vitamin C present in a food can be lost by boiling

and then discarding the cooking water [Mcevoy ,1993].

Benefits of Vitamin C are the following:

Prevention of Scurvy
Treatment of the Common Cold
Lowering Hypertension
Cure of Lead Toxicity
Curing Cataracts (Eye Disorder)
Treatment of Cancer

The formula for ascorbic acid is C6H8O6 , It occurs as a white or slightly yellow crystal or

powder with a slight acidic test , Ascorbic Acid is freely soluble in water; sparingly soluble in

alcohol; insoluble in chloroform, ether, and benzene [Moffat,1986]. The structures for the

reduced (ascorbic acid) form and for the oxidized form (dehydroascorbic acid) are shown below:

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 It is therefore important to include plenty of vitamin C-containing foods in daily diet.

Vitamin C toxicity is very rare, because the body cannot store the vitamin however, amounts

greater than 2000 mg/day are not recommended because such high doses can lead to stomach

upset and diarrhea. The minimum daily requirement is 30 mg. Well-balanced diets provide

adequate amounts of the vitamin as measured by the Recommended Daily Allowance (RDA) of

about 75 mg per day for adults (aged 15 or older), less for children, and more for pregnant and

lactating women. studies that show that the blood is saturated with vitamin C at 100 mg/day, and

any excess is excreted in the urine [RDA,1995; RDA,1987; Browne.,1993; FAO/WHO,2002;

Levine et al.,1999; Levine et al.,1995;Teoh ,1975].

1.1 CHEMISTRY IN ASCORBIC ACIDS

1.1.A. ACIDITY

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 Ascorbic acid, the formula of which C6H8O6, behaves as a vinologous carboxylic acid,

wherein double bond (vinyl) transmits electron pairs between the hydroxyl and carbonyl.

There are two resonance structures for the deprotonated form, differing in the position of double

bond. Another way to look at ascorbic acid is to consider it an enol. The deprotonated form is an

enolate, which is usually strong basic. However, adjacent double bond stabilized the

deprotonated form.

1.1.B. TAUTOMERISM

Ascorbic acid is rapidly in converts into two unstable diketone tautomers by proton

transfer, although it is the most stable in the enol form. The proton of the enol is lost, reacquired

by electrons in the form of double bond, to produce a diketone. It is an enol reaction there are

two possible forms: 1,2-diketone and 1,3-diketone.

1.1.C. DETERMINATION

The concentration of the solution of ascorbic acid can be determined in many ways; the most

common way involves titration with an oxidizing agent.

DCPIP

A commonly- used oxidizing agent is the dye 2,6-dichlorophenol indophenols, or DCPIP for

short. The blue dye is run into the ascorbic acid solution until a faint pink colour persists for 15

seconds.

IODINE

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 Another method involving using iodine and a starch indicator, wherein iodine reacts with

ascorbic acid, and when all the ascorbic acid had reacted, the iodine is excess, then forming a

blue black complex with starch indicator. This indicates the end point of the titration. As an

alternative, ascorbic acid can be reacted with iodine in excess, followed by back titration with

sodium thiosulfate while using starch as indicator

IODATE AND IODINE

The above method involving iodine requires making up and standardizing the iodine

solution. One way around this is to generate the iodine in presence of ascorbic acid by the

reaction of iodate and iodide ion in acid solution.

N BROMOSUCCINIMIDE

A much-less-common oxidizing agent is N bromosuccinimide, (NBS). In titration the NBS

oxidizes the ascorbic acid 9 in presence of potassium iodide and starch). When the NBS in

excess (i.e., the reaction is complete). The NBS liberates iodine from the potassium iodide,

which then forms the blue/black complex with starch, indicating the endpoint of the titration.

2. FRUITS

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 Fruit is a part of a flowering plant that derives from specific tissues of the flower, one or

more ovaries, and in some cases accessory tissues. Fruits are the means by which these plants

disseminate seeds. Many of them that bear edible fruits, in particular, have propagated with the

movements of humans and animals in a symbiotic relationship as a means for seed dispersal and

nutrition, respectively; in fact, humans and many animals have become dependent on fruits as a

source of food (Lewis and Robert, 2002). Fruits account for a substantial fraction of the world's

agricultural output, and some (such as the apple and the pomegranate) have acquired extensive

cultural and symbolic meanings.

In common language usage, "fruit" normally means the fleshy seed-associated structures

of a plant that are sweet or sour and edible in the raw state, such as apples, oranges, grapes,

strawberries, bananas, and lemons. On the other hand, the botanical sense of "fruit" includes

many structures that are not commonly called "fruits", such as bean pods, corn kernels, wheat

grains, and tomatoes (Schlegel and Rolf, 2003; Mauseth and James, 2003).

Fruits are important sources of vitamins and carbohydrates like fiber and sugar. They are

low in calories and naturally sweet. Fruits and their juices are good sources of water, too.

Different fruits contain different vitamins, so it is important to eat a variety of fruits. Mangoes,

papayas, melons and citrus fruits, like oranges and grapefruit, are high in vitamin C.

2.1 LEMON/CITRUS LIMON

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 The lemon comes from small evergreen tree native to Asia. Botanically, this citrus fruit

belongs to the family of Rutaceae, in the genus, Citrus. The tree's ellipsoidal yellow fruit is used for

culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary

and cleaning uses. The pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is

about 5% to 6% citric acid, which gives a sour taste. The distinctive sour taste of lemon juice makes it a

key ingredient in drinks and foods such as lemonade and lemon meringue pie. Lemons are oval in

shape and feature a yellow, texturized outer peel. Like other citrus fruits, their inner flesh is

encased in segments, with the average lemon having eight to ten. While most lemons are tart,

acidic and astringent, they are also surprisingly refreshing.

It's probably no surprise that lemons provide a lot of vitamin C, but the amount per

serving is pretty impressive at 187% of the daily value, making it a super infection fighter. High

amount of vitamin C found in lemons can be helpful for preventing the development and

progression of atherosclerosis and diabetic heart disease. Vitamin C is also vital to the function

of a strong immune system whose goal is to protect you from illness, so a little extra vitamin C

may be useful in conditions like colds, flus, and recurrent ear infections. Owing to the multitude

of vitamin C's health benefits, it is not surprising that research has shown that consumption of

lemon is associated with a reduced risk of death from all causes including heart disease, stroke

and cancer.

2.2 ORANGE/CITRUS AURANTIUM

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 Orange has become the most commonly grown fruits in the world. It is a delectable pulp

fruit that belongs to the genus Citrus, the other famous member of which are lemon, lime, and

grapefruit. The scientific name of the sweet orange is Citrus aurantium. The orange is considered

a hybrid, possibly between Citrus maxima (pomelo) and Citrus reticulate (mandarin) (Nicolosi et

al., 2000). Oranges became famous throughout the world, when they emerged as a miraculous

cure for the disease, scurvy.

In recent research studies, the healing properties of oranges have been associated with a

wide variety of phytonutrient compounds. These phytonutrients include citrus

flavanones ), anthocyanins, hydroxycinnamic acids, and a variety of polyphenols. When these

phytonutrients are studied in combination with orangesvitamin C, the significant antioxidant

properties of this fruit are understandable. Most citrus fruits have a good deal of vitamin C, and

oranges have high levels even compared to their tangy brethren. Vitamin C protects cells by

scavenging and neutralizing free radicals, explains a 2010 article in the medical journal

Pharmacognosy Reviews. Vitamin C found in oranges also helps keep skin looking beautiful, by

helping fight against skin damage caused by the sun and pollution, according to Cleveland

Clinic. The vitamin C in oranges is associated with a reduced risk of colon cancer due to

preventing DNA mutations from taking place, according to San Diego-based nutritionist Laura

Flores said. A 2004 study published in the American Journal of Epidemiology showed that

consuming oranges and orange juice in the first two years of life may reduce the risk of

childhood leukemia.

2.3 PINEAPPLE/ANANAS COMOSUS

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 Spiny on the outside, sweet on the inside, pineapples are one fantastic fruit. Pineapples

are members of the bromeliad family, and one of the few bromeliads to produce edible fruit,

according to the biology department at Union County College. The fruit is actually made of

many individual berries that fuse together around a central core. Each pineapple scale is an

individual berry. Pineapples have a wide cylindrical shape, a scaly green, brown or yellow skin

and a regal crown of spiny, blue-green leaves and fibrous yellow flesh.

Of all the vitamins and minerals in pineapple, vitamin C beats them all with 131 percent

of the daily value. Pineapple contains half of the daily-recommended value of vitamin C,

according to the FDA. Vitamin C is a primary water-soluble antioxidant that fights cell damage,

according to the Linus Pauling Institute at Oregon State University. This makes vitamin C a

helpful fighter against problems such as heart disease and joint pain. In addition to having lots of

vitamin C, pineapples bromelain may help reduce mucus in the throat and nose, according to

the University of Maryland Medical Center. So if your cold has you coughing, try some

pineapple chunks. Those with allergies may want to consider incorporating pineapple into their

diets more regularly to reduce sinus mucus long term. Due in part to its high amount of vitamin

C and the antioxidants it contains, pineapples can help reduce the risk of macular degeneration, a

disease that affects the eyes as people age, according to San Diego-based nutritionist Laura

Flores.

2.4 STRAWBERRY/FRAGARIA ANANASSA

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 Strawberry is a widely grown hybrid species of the genus Fragaria (collectively known

as the strawberries). It is cultivated worldwide for its fruit. The fruit (which is not a botanical

berry, but an aggregateaccessory fruit) is widely appreciated for its characteristic aroma, bright

red color, juicy texture, and sweetness. Technically, the strawberry is an aggregate accessory

fruit, meaning that the fleshy part is derived not from the plant's ovaries but from

the receptacle that holds the ovaries.[4] Each apparent "seed" on the outside of the fruit is actually

one of the ovaries of the flower, with a seed inside it.

According to Toronto-based registered dietitian Madeleine Edwards, strawberries are an

excellent source of vitamin C since one serving of strawberries contains 51.5 mg of vitamin C-

about half of your daily requirement. Vitamin C found in strawberries is a well-

known immunity booster, as well as a powerful, fast-working antioxidant. A 2010 UCLA study

discovered that the antioxidant power in strawberries becomes bioavailable or ready to work

in the blood after eating the fruit for just a few weeks. The antioxidant properties brought by

Vitamin C in strawberries may also help to prevent cataracts-the clouding over of the eye lens-

which can lead to blindness in older age. The power of vitamin C in strawberries continues, as it

is vital to the production of collagen, which helps to improve skins elasticity and resilience.

Since we lose collagen as we age, eating foods rich in vitamin C may result in

healthier, younger-looking skin.

2.5 GUAVA/PSIDIUM GUAJAVA

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 Guava belongs to the myrtle family. It is a tropical fruit and easily available in the

market. It is an inexpensive fruit but highly rich in nutrients. It also comes loaded with tiny hard

seeds at the center. It is believed to have its genesis in Central America where it is alternatively

known as "sand plum". It is round or oval in shape with light green or light yellow skin, and the

colour of its flesh varies from white or pink to dark red and has edible seeds.

Guava is an excellent source of Vitamin C. It contains 337 mg of Vitamin C which is

equal to 628% of RDA required in the daily diet. While pineapples provide 131% of the daily

value of vitamin C in a serving, guavas offer 628%. Guava should be eaten with the skin, like an

apple, imparting even higher concentrations of vitamin C. Eating fruits rich in this vitamin helps

the body build up resistance to infection, including infectious diseases, while scavenging free

radicals that could cause serious illnesses. Vitamin C found in guavas contributes in maintaining

a good skin health by cleaning the body off the free radicals and other impurities thereby

delaying skin ageing. In studies, it was found to quicken healing of scars and wounds. Apart

from muscle function, the Vitamin C helps in growth and repair of body tissue and cartilage

resulting in healthy blood vessels. In this way, Vitamin C regulate blood pressure and help in

normalizing the blood flow through the body. Also due to the high content of Vitamin C, guava

increases bodys capacity to absorb iron. The high amount of Vitamin C further ensures that there is

regular and effective flushing out from the body that helps in effective diabetes management. At times,

diabetes is a direct fall out of unhealthy weight gain. Guava can prove to be the perfect fruit if

you plan to go on a strict diet.

3. TITRATION METHOD

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 Titration or titrimetry is a laboratory method of quantitative analysis to determine the

concentration of given sample by using a known concentration of standard compound.

The compound of unknown concentration is called as analyte or titrand, while the standard

solution is called as titrant or titrator. Since the titration is completely based on volume

measurement, it is also known as volumetric analysis.

Titration is used to determine the concentration of an unknown substance by using standard

compound. This method is based on either acid-base reaction or oxidation-reduction (Redox)

reaction. For this study, redox titration will be used.

Analytical titrations using redox reactions were introduced shortly after the development

of acidbase titrimetry. The earliest Redox titration took advantage of the oxidizing power of

chlorine. In 1787, Claude Berthollet introduced a method for the quantitative analysis of chlorine

water based on its ability to oxidize indigo, a dye that is colorless in its oxidized state. In 1814,

Joseph Gay-Lussac developed a similar method for determining chlorine in bleaching powder. In

both methods the end point is a change in color. Before the equivalence point the solution is

colorless due to the oxidation of indigo. After the equivalence point, however, unreacted indigo

imparts a permanent color to the solution.

Redox reaction can also be a basis of titration. We know that redox reaction are a

combination of two reactions; oxidation and reduction reaction. The oxidation reaction involves

increment in the oxidation state whereas in a reduction, the oxidation number of reactant

molecules reduces by certain numbers. The substance that oxidised is known as reducing agent.

On the contrary, the substance that reduces is known as an oxidising agent in the redox reaction.

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 This method determines the vitamin C concentration in a solution by a redox titration

with potassium iodate in the presence of potassium iodide. Vitamin C, more properly called

ascorbic acid, is an essential antioxidant needed by the human body. When iodate ions (IO3 )

are added to an acidic solution containing iodide ions (I ), an oxidation-reduction reaction

occurs;

- the iodate ions are reduced to form iodine

IO3 + 6 H+ + 5 e I2 + 3 H2O

- while the iodide ions are oxidised to form iodine

2 I I2 + 2 e

Combining these half-equations demonstrates the reaction between iodate and iodide

IO3 + 5 I + 6 H+ 3 I2 + 3 H2O

It is the iodine formed by this reaction that oxidises the ascorbic acid to dehydroascorbic

acid as the iodine is reduced to iodide ions.

ascorbic acid + I2 2 I + dehydroascorbic acid

Due to this reaction the iodine formed is immediately reduced to iodide as long as there

is any ascorbic acid present. Once all the ascorbic acid has been oxidised, the excess iodine is

free to react with the starch indicator, forming the blue-black starch-iodine complex. This is the

endpoint of the titration. The method is suitable for use with Vitamin C tablets, fresh or packaged

fruit juices and solid fruits and vegetables.

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III. MATERIALS AND METHOD

A.) MATERIALS AND EQUIPMENTS

Distilled Water

Starch

Iodine Crystals

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 Potassium Iodide

Pipette

Electric Water Kettle

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 Beaker

Juice Extractor

Commercial and Fresh Fruit Juices

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B.) GENERAL PROCEDURE

I. Sample Collection and Preparation

Four ripe fruits were purchased from a local market. The fruits include lemon, orange, pineapple,

strawberry and guava. The fruits were extracted and filtered with a juice extractor.

II. Preparation of Iodine Solution

0.254g of solid iodine and 4g of solid potassium iodide were weighed using an electronic scale.

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The chemicals were poured in a dry beaker and 1 cup of distilled water was added.

Potassium iodide and iodine crystals were dissolved with distilled water.

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III. Preparation of Starch Solution

A starch solution is prepared by adding a spoonful of starch to 100ml of hot water.

5 ml of extracted fruit juices were transferred into test tubes for titration.

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IV. Standardization of Iodine Solution with Vitamin C

1ml of starch solution is added to the juice and while 5 ml of iodine solution is pipetted out.

10 drops of 1% starch solution were added and then titrated against iodine solution until blue-

black color was observed.

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IV. RESULTS AND FINDINGS

A.) OBSERVATION OF RESULTS

A.1) Vitamin C Concentration in Commercial Fruit Juices

Table 1.1: Vitamin C Concentration in Commercial Fruit Juices

Types of Fruit Juices Vitamin C Concentration (in 100 g)

Orange 53.2 mg
Lemon 53 mg
Pineapple 34.7 mg
Strawberry 35.2 mg
Guava 37.9 mg

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 Vitamin C Concentration found in Commercial Fruit Juices
60

50

40

vitamin C concenrtation in milligrams) 30

20

10

0
Orange Lemon Pineapple Strawberry Guava
Type of commercial fruit juice

Graph 1.1: Graph of Vitamin C Concentration found in Commercial Fruit Juices

A.2) Vitamin C Concentration in Fresh Fruit Juices

Table 1.2: Titration of fresh fruit juices with iodine solution

Types of Fruit Volume of Average

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 volume of
Initial
Final reading iodine solution iodine
Juices reading
(ml) used (ml) solution used
(ml)
(ml)
Trial 1 Orange 0.00 29.40 29.40

Trial 2 Orange 29.40 43.60 29.30 29.40

Trial 3 Orange 0.00 29.40 29.40

Trial 1 Lemon 0.00 26.30 26.30

Trial 2 Lemon 0.00 26.30 26.30

26.30
Trial 3 Lemon 0.00 26.30 26.30
Trial 1 Pineapple 0.00 12.80 12.80

Trial 2 Pineapple 12.80 27.30 12.70

17.80
Trial 3 Pineapple 17.50 28.10 12.80
Strawberr

y
Trial 1 0.00 18.60 18.60
Strawberr
Trial 2 0.00 18.60 18.60 18.60
y
Trial 3 0.00 18.60 18.60
Strawberr

y
Trial 1 Guava 0.00 20.10 20.10

Trial 2 Guava 0.00 35.90 20.00 20.10

Trial 3 Guava 20.10 20.10 20.10

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 Titration of Fresh Fruit Juices with Iodine Solution
35

30

25

20

Average volume of iodinesolution used (ml) 15

10

Type of fresh fruit juice

Graph 1.2: Average volume of iodine solution used in titration of fresh fruit juices

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A.3) Calculation of the mass of Vitamin C in fresh fruit juices

Mass of ascorbic acid (mg) in 100 ml of fresh orange juices

Mole (Vitamin C) = CV (Iodine solution)

Mass
Molar mass = CV

Mass = Mr (Vitamin C) X C (Iodine) X V (Iodine)

= 176.12 X 0.000895 X 0.0294

= 0.004634 g/10 ml

= 46.34 mg/100 ml

Mass of ascorbic acid (mg) in 100 ml of fresh lemon juices

Mole (Vitamin C) = CV (Iodine Solution)

Mass
Molar mass = CV

Mass = Mr (Vitamin C) X C (Iodine) X V (Iodine)

= 176.12 X 0.000895 X 0.0263

= 0.004145 g/10 ml

= 41.45mg/100 ml

Mass of ascorbic acid (mg) in 100 ml of fresh pineapple juices

Mole (Vitamin C) = CV (Iodine solution)

Mass
Molar mass = CV

Mass = Mr (Vitamin C) X C (Iodine) X V (Iodine)

= 176.12 X 0.000895 X 0.0178

= 0.002805 g/10 ml

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 = 28.05 mg/100 ml

Mass of ascorbic acid (mg) in 100 ml of fresh strawberry juices

Mole (Vitamin C) = CV (Iodine solution)

Mass
Molar mass = CV

Mass = Mr (Vitamin C) X C (Iodine) X V (Iodine)

= 176.12 X 0.000895 X 0.0186

= 0.002931 g/10 ml

= 29.31 mg/100 ml

Mass of ascorbic acid (mg) in 100 ml of fresh guava juices

Mole (Vitamin C) = CV (Iodine solution)

Mass
Molar mass = CV

Mass = Mr (Vitamin C) X C (Iodine) X V (Iodine)

= 176.12 X 0.000895 X 0.0201

= 0.003168 g/10 ml

= 31.68 mg/100 ml

* Mr refer to molar mass

* C refer to concentration

* V refer to volume

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A.4) Comparison of Vitamin C Concentration in Commercial and Fresh Fruit Juices

Table 1.3: Comparison of Vitamin C Concentration in Commercial and Fresh Fruit Juices

Average Vitamin C Concentration (mg/100 ml)

Commercial Fruit Juices Fresh Fruit Juices
Types of Fruit Juices
Orange 53.00 mg 46.34 mg
Lemon 50.00 mg 41.45 mg
Pineapple 34.70 mg 28. 05 mg
Strawberry 35.20 mg 29.31 mg
Guava 37.90 mg 31.68 mg

Comparison of Vitamin C Concentration in Commercial and Fresh Fruit Juices

60

50

40

30
Mass of VitaminCommercial
C (mg/100 ml)
Fruit 20
Juice Fresh Fruit Juice

10
Fresh Fruit Juice
0

Types of Fruit Juices

Graph 1.3: Comparison of Vitamin C Concentration in Commercial and Fresh Fruit Juices

V. ANALYSIS OF DATA

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1. STATISTICAL TREATMENT OF THE STUDY

From Table 1.3, concentration of vitamin C in commercial fruit juices is higher than fresh

fruit juices, such as orange, lemon, pineapple, strawberry and guava as analyzed in the this study.

The highest amount of vitamin C was orange about 53.20 mg/100 ml for commercial fruit juice

and 46.34 mg/100 ml for fresh fruit juice respectively. It was followed by lemon which was

about 53.00 mg/100 ml for commercial fruit juice and 41.45 mg/100 ml for fresh fruit juice. The

lowest concentration of vitamin C content was pineapple about 34.7 mg/100 ml for commercial

fruit juice and 28.05 mg/100 ml for fresh fruit juice. It is a known faced that commercial orange

juice contains the highest amount of vitamin C and is highly concentrated. The remaining fruit

juices contain vitamin C but not as much as the orange juice.

It was known that fresh fruit juices normally contain more vitamin C compared to

commercial fruit juices. The observation and result prove that the commercial fruit juice is

typically designed to appeal to the taste preferences of the market, and will therefore contain

different flavor packs or chemicals depending on where it will eventually end up. Although

ascorbic acid is a stable solid that does not react with air, but commercial fruit juice has already

rapidly oxidized on exposure to air and light, and then undergoes oxidation when in aqueous

solution. The product of oxidation is dehydroascorbic acid. In this case, all of the nutrients in

fruit juice have been destroyed. It also has artificial, including often a huge amount of added

sugar.

2. CAUSES OF EXPERIMENTAL ERRORS

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A.) Misreading the volume

This can happen when one reads the volume looking at an angle, or error in counting

unmarked graduation marks. When reading the volume on the burette scale it is not uncommon

to read both upper and lower value in different lighting conditions, causing experimental error.

B.) Using solutions of wrong concentration

The titrant we used may have different concentration than expected. This can be due to

incorrect standardization, error in copying the concentration, contamination of the bottle content,

titrant decomposition, solution being kept in an open bottle and partially evaporated which can

cause an experimental error.

C.) Using dirty apparatuses

If the apparatus was not properly cleansed before use, it may be contaminated with old

reagents, which can react with new ones, changing their concentration. Dirty apparatuses that are

not properly wetted by the solutions form droplets on the glass surface, making exact volume

measuring impossible and causing an experimental error.

D.) Losing solution

Too vigorous swirling can end in liquid splashing from the titration flask before the end

point had been reached. It may also happen that some titrant lands on the table instead of inside

the flask, which can cause an experimental error.

3. TRIALS AND OBSERVATIONS OF THE PROCESS

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A. FIRST TRIAL

For the first trial, the amount of fresh fruit juice were only limited so we had to adjust all

the processes to be able to accommodate with the amount at stake. The iodine solution was

unable to be dissolved completely since a small amount of potassium iodine is still present at the

bottom of the solution. Several mistakes were also committed during the first trial: a.) chemicals

were not measured correctly, b.) volumes of solutions were not accurate, c.) some apparatus were

not used properly, d.) temperatures of solutions were not taken into considerations. We assume

that the first trial has low validity and reliability in terms of results therefore we decided to do a

second trial of the experiment.

B. SECOND TRIAL

In the second trial, we have carefully observed each processes involved in the

experiment. The iodine solution was finally dissolved completely since we used hot water for

mixing the solution unlike in the first trial where the water was at room temperature. For the

second trial, we assured that the chemicals were carefully measured with accuracy and certainty.

We made 3 repetitions in measuring the volume of solutions to assure that those were accurate.

We referred to the internet on how the pipette and burette is properly used for the titration

method. We also noticed the temperature change happening .We assume that the second trial is

valid enough to become the basis of the final results of the study.

C. THIRD TRIAL

In the third trial, we just wanted to ascertain that all the results are reliable and valid.

VI. GENERALIZATION

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 The results of this study showed that all fresh fruit juices contains more amount of

Vitamin C as compared to in commercial fruit juices, such as orange, lemon, pineapple,

strawberry and guava. The results of this study proved that commercial fruit juices have a higher

Vitamin C concentration due to the fact that chemicals were added to them and are not purely

fruit juices themselves. The results of this study discussed that the difference of vitamin C

concentration of commercial and fresh fruit juices vary according to the fruit being tested on

since the concentration is largely dependent on the amount of Vitamin C found in the fruits

themselves. The results of this study assessed that consumers should choose to depend on fresh

fruit juices in terms of health for contains more vitamins, minerals, and other nutritional

compounds like enzymes and flavonoids. Commercial fruit juices, on the other hand, after the

fruits are squeezed, the juices are stored in giant holding tanks and the oxygen is removed from

them, which allows the liquid to keep for up to a year without spoiling makes the juices

completely flavorless, So the industry uses flavor packs to re-flavor the juices. In conclusion,

fresh fruit juices are much more recommended than commercial fruit juices.

VII. APPLICATIONS AND IMPLICATIONS

We all know that Vitamin C is essential to our health and fruit juice is a good way to get

these valuable nutrients in our diets as recommended by health experts, but how do you know

whether to buy fruit juice concentrate, fresh fruit juice or healthy fruit juice? How can you find

natural fruit juice that contains the Vitamin C you need as opposed to those that are polluted with

fertilizers and pesticides? Before picking up the first container of fruit juice you find at the

supermarket, the application of this study comes into the picture.

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 The application of this study is that the consumers would be knowledgeable enough to

choose wisely on the fruit juice which contains the amount of Vitamin C needed by their body.

Through this way, consumers would be able to save money from not purchasing fruit juices that

are said to have Vitamin C but are actually just for the sake of market strategy. Another

application of this study is that there might be an increased possibility that people would prefer

to squeeze their own fruit juice rather than buying one to make sure of its freshness. Thus, there

would be a lesser amount of people fooled by the markets in terms of not so healthy fruit juices.

This study has also positive implications such as the fact that since people are more

mindful that fresh fruit juices are much healthier than commercial ones, they would start

preferring these fresh juices and therefore, they would be able to receive the amount of Vitamin

C needed by their body and could also save more health and lives as they were not fooled

anymore. Another positive implication is that if people would constantly prefer fresh fruit juices

for Vitamin C, there would be a lesser produce of commercial fruit juices demanded by markets

and therefore could decrease the use of chemicals in these commercial juices that are harmful to

our natural environment. Through this way, you are not only saving yourself by being nourished

with the correct amount of Vitamin C but you are only saving our Mother Earth.

VIII. RECOMMENDATIONS

This study recommends for the spread of factual information about the actual Vitamin C

concentration found in commercial and fresh fruit juices. This study also recommends for health

analysts and nutritionists to assess and check the Vitamin C content of commercial fruit juices as

they might cause further harm to the consumers. Lastly, this study recommends to always settle

for purely fresh products to guarantee your health and nutrition as an individual.

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REFERENCES

Outreach. (n.d.). Determination of Vitamin C Concentration by Titration. Retrieved January 11,

2917, from http://www.outreach.canterbury.ac.nz/chemistry/documents/vitaminc_iodine.pdf

Scharf, W. (n.d.). Determination of Vitamin C of Citrus Juices . Retrieved December 11, 2017,

from https://www.baruch.cuny.edu/wsas/academics/natural_science/chm_1000/vitiamin_C.pdf

Kalinowski, S. (2008). Ascorbic Acid Determination in Commercial Fruit Juice Samples by

Cyclic Voltammetry. Retrieved December 19, 2016, from

https://www.hindawi.com/journals/jamc/2008/937651/

Top 15 Benefits Of Vitamin C Or Ascorbic Acid. (n.d.). Retrieved December 19, 2016, from

https://www.organicfacts.net/health-benefits/vitamins/health-benefits-of-vitamin-c-or-ascorbic-

acid.html

Nuffield Foundation. (2016, December 19). Measuring Vitamin C content of foods and fruit

juices. Retrieved from http://www.nuffieldfoundation.org/practical-biology/measuring-vitamin-c-

content-foods-and-fruit-juices

Outreach. (n.d.). Determination of Vitamin C by Redox Titration with Iodate. Retrieved

December 19, 2016, from

http://www.outreach.canterbury.ac.nz/chemistry/vitamin_C_iodate.shtml

Helsmentine, A. M., Ph. D. (2017, February 21). Vitamin C Determination by Iodine Titration.

Retrieved December 19, 2016, from https://www.thoughtco.com/vitamin-c-determination-by-

iodine-titration-606322

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