Cannot be stored in body, needs to be replenished regularly Promotes healthy cell development, normal tissue growth and repair, and helps in absorption of calcium. Vitamin C is lost in foods easily, so it is best to eat fruits and vegetables in raw form Scurvy -disease caused by lack of vitamin C It’s an antioxidant, helps protect body against contaminants
DCPIP(2,6 – dichlorophenol-indophenol) can be used as an indicator for ascorbic acid. DCPIP turns clear when it is oxidized by the orange juice. When there is excess DCPIP, it no longer turns clear and dyes the sample purple. 1% DCPIP solution added to juice until color change occurred The amount of DCPIP added was recorded Taking into account the amount of vitamin C there should be in the juice based on daily value, the theoretical and actual values of Vitamin C were calculated
Theoretical › Total volume of container › Amount of servings › 100% daily value › Volume of juice used Experimental › 1% DCPIP solution › mL of DCPIP added, gives grams of DCPIP › 1:1 mol ratio
Theoretical: Theoretical grams of Vitamin C X Servings= grams vitamin C per bottle Fresh Squeezed Orange Juice: 0.124g X 2 servings=0.248g vitamin C per bottle Experimental: Total volume in bottle/volume added=theoretical grams vitamin C/grams vitamin C in sample Fresh Squeezed Orange Juice: 473mL/10.31mL=0.248g/x X=0.0055g
JuiceAverage (mL) Vitamin C Theoretical (g) Vitamin C Actual (g) Orange Juice Conc. (10 mL) Orange Juice Freshly Squeezed (10 mL) Grapefruit Juice Conc. (25 mL) Grapefruit Juice Freshly Squeezed (25 mL) JuiceAverage (mL) Vitamin C Theoretical (g) Vitamin C Actual (g) Orange Juice Conc. (10 mL) Orange Juice Freshly Squeezed (10 mL) Grapefruit Juice Conc. (25 mL) Grapefruit Juice Freshly Squeezed (25 mL)
In all juices, there was almost double the theoretical amount of vitamin C Reason? › Companies want to make sure that they have at least the amount of vitamin C in their juice that they claim › Too much is not a bad thing
25mL of juice samples were titrated with an iodine solution until the endpoint was reached. A 1% starch indicator was used as the indicator The amount of vitamin C was calculated and compared based on daily values for each juice
Fresh Squeezed Orange Juice Trial OneTrial TwoTrial Three Total mL iodine added 10.41mL10.27mL10.24mL Grams of vitamin C g0.0054g g Orange Juice from Concentrate Trial OneTrial TwoTrial Three Total mL iodine added 7.11mL7.19mL7.34mL Grams of vitamin C g g g
Fresh Squeezed Grapefruit Juice Trial OneTrial TwoTrial Three Total mL iodine added 7.14mL7.24mL7.33mL Grams of vitamin C g g g Grapefruit Juice from Concentrate Trial OneTrial TwoTrial Three Total mL iodine added 7.38mL7.11mL7.24mL Grams of vitamin C g g g
Fresh squeezed orange juice has the highest Vitamin C concentration Fresh squeezed juices have a higher vitamin C concentration than juice from concentrate
3 samples of each juice were titrated with standardized NaOH pH level were measured each addition of NaOH Calibration curve were made pH calculated for each juice › Used the curve to estimate equivalence point › Another way: change in volume vs. pH
Orange Juice (Conc.) Orange Juice (Fresh Squeezed) E.P. (mL) pH Total Acidity E.P. (mL) pH Total Acidity Trial Trial Trial Average M M Grapefruit Juice (Conc.) Grapefruit Juice (Fresh Squeezed) E.P. (mL) pH Total Acidity E.P. (mL) pH Total Acidity Trial Trial Trial Average M M
Freshly squeezed juices had a higher pH than the juices from concentrate Grapefruit juice more exaggerated relationship Freshly squeezed juices are more acidic
All experiments showed that freshly squeezed juices had more vitamin C Two of three: orange juice had most
DCPIP JuiceAverage (mL) Vitamin C Theoretical (g) Vitamin C Actual (g) Orange Juice Conc. (10 mL) Orange Juice Freshly Squeezed (10 mL) Grapefruit Juice Conc. (25 mL) Grapefruit Juice Freshly Squeezed (25 mL) Iodine Titration JuiceAverage (mL) Vitamin C Theoretical (g) Vitamin C Actual (g) Orange Juice Conc Orange Juice Freshly Squeezed Grapefruit Juice Conc Grapefruit Juice Freshly Squeezed
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