Group member:

1.Aileen See SiouNing

2.Chiew Jin Fang
3.Oon Khai Shian
4.Ting Shue Kien

EFFICIENT METHOD TO PRESERVE THE

CONTENT OF VITAMIN C IN FRUITS.
Objective:
determine the efficient method to
preserve the content of vitamin C in
three types of freshly squeeze fruit
juices (orange, lime and lemon) using pH
meter.
comparing vitamin C content based on
different temperature.

 Different conditions (room temperature, in

oven, in cold and under sunlight) can get
different concentration of vitamin C
content.
Method: using pH meter with buffer
solution.
Results:Types of
Orange
Lime
Lemon
juice

Temperature
, C

17

17

19

pH value

4.7

3.7

3.9

The best way to preserve the content of

vitamin C (pH value) is in cold condition

Ascorbic acid ( vitamin C ) is a carbohydrate-like substance involved in the metabolic

functions.

Vitamin C is a colourless, white or almost white crystal , odourless or almost odourless.

It is water soluble which give out pH value of 2.2 2.5.

Vitamin C is an essential nutrient in human diets, and necessary to maintain connective

tissue and bone.

Vitamin C is easily oxidized.

Vitamin C can be easily destroyed under the exposure to oxygen, metals, light and heat.

Experiment is carried out to find out the best way and condition to preserve and
conserve the vitamin C.

In this experiment, the pH value is taken as the measured unit as the vitamin C is acidic
and can be measured by using the pH meter.

This experiment indicates that the lower the pH value the higher the content of vitamin
C and the higher the pH value, the lower the content of vitamin C.

2.0 Problem Statement

1 ) What is the condition that is suitable for the preserve and conserve of the vitamin C content
in freshly squeeze juice?
2 ) Does the temperature a factor that causes changes in the content of vitamin C?

2.1 Hypothesis
1 ) The vitamin C content in freshly squeeze juice can be preserved and conserved
in the condition of cold and dry places.
2 ) The vitamin C content is deteriorate in the condition of high temperature in a faster rate.

3.0 Material and

Apparatus

4.0
PROCEDURE

Initial pH value.
Sunlight,
refrigerator and
heat with
microwave.

5.0 RESULT AND DISCUSSION

Condition

Initial
Reading / R.T

Final reading / Temperature

UV light
R.T

Oven

Cold

pH

pH

pH

pH

pH

Orange

4.4

28

6.9

38

6.8

32

6.5

30

4.7

19

Lemon

4.0

28

5.5

38

4.8

32

4.7

30

3.7

19

Lime

4.7

28

5.0

38

5.7

32

5.1

30

3.9

17

Type of fresh fruit juice

R.T Room Temperature

5.1 OBSERVATION
The best condition to preserve the acidity of fresh fruit juice is at cold
condition.
pH value for orange juice and lime juice are 4.7 and 3.7 at 17 C.
For lemon juice, the pH value is 3.9 at 19 C.
Enzymes are less active at low temperature
.

5.2 DISCUSSION
Thermometer is used to determine the best condition to preserve the maintenance of pH
value.
pH value is related to the content of vitamin C.
Thus, enzyme is sensitive to pH change.
pH is measured by the concentration of hydrogen ions using the formula pH =
-log[H+].
For orange juice and lemon juice, the increase in temperature will directly increase the
pH value. But, it has almost maintained its pH value at low temperature.
For lime juice, it has a little difference in its pH value as we use the fresh lime and ripe
lime which have different concentration. Thus, the pH value of lime juice is unstable if
the temperature increases or decreases.
low temperature (cold) is the best condition to preserve the content of vitamin C.

5.3 RECOMMENDATION
The best way to preserve the content of vitamin C (pH value) is in cold
compare to oven, UV light and room temperature.

we should store the fresh juice in refrigerator to maintain the pH value.

 The best condition to preserve the acidity

of fresh fruit juice is at cold condition.
High temperature, the enzyme activity
more active, the rate of reaction
increase, vitamin C content deteriorate in
a faster rate.
The lower the temperature, the higher
the maintenance of acidity in pH value.