VITAMIN C CONCENTRATION IN DIFFERENT ORANGE JUICE BRANDS

INTRODUCTION Vitamin c also known as ascorbic acid is one of the most effective nutrients. Benefits vitamin c may include protection against immune system deficiency, cardiovascular disease, prenatal health problems eye disease and even skin wrinkling. Vitamin c is a water soluble vitamin meaning it is not stored in our bodies. We have to get vitamin c from foods like citrus fruits, broccoli, and tomatoes.

Vitamin C reacts with DCPIP in the following manner: DCPIP (blue) + H+ ——→ DCPIPH (pink) DCPIPH (pink) + VitC ——→ DCPIPH2 (colorless) Overall Reaction:   C6H8O6 + C12H7NCl2O2 ——→C6H6O6 + C12H9NCl2O2 Ascorbic acid + HDCPIP ─→ dehydroascorbic acid + DCPIPH2 

VARIABLES Independent Variable Different orange fruit juices Dependent Variable Titre value of fruit juices Controlled Variable Concentration and amount of DCPIP

OUR EXPERIMENT

AIM To compare the vitamin C content in: · Home-made squeezed orange juice · Real orange fruit juice, ·Tropicana - orange fruit juice, and ·Minute maid pulpy  orange juice. Thereby determining which of the above is best for consumption of Vitamin C.

Hypothesis The vitamin c content would be the greatest in the homemade orange juice from orange fruit when compared to market juices.

Materials Used Containers to collect small amount of juices Measuring cylinder Pipette to measure 2 ml volume Pipette to accurately measure volume up to 1 ml Test tubes (5) Spatula Distilled water Vitamin C (0.1% fresh: 0.1% = 1mg /ml) DCPIP dye (0.01% aqueous solution fresh)

Procedure Wash all the apparatus thoroughly with water. Prepare orange juice from orange fruit without adding any water to it. Take 2ml of 0.01% DCPIP solution in a testube. Take juice in 1ml pipette and titrate it against 2ml DCPIP solution. Shake the tube gently after the addition of each drop and continue to add drops until the DCPIP solution is decolorized.   Repeat this process for all other juices.

PRECAUTIONS The titration has to be drop by drop as the solution may change within the addition of amounts as small as two drops. The concentration of the DCPIP has to be kept constant, so the amount of dye to be added has to be of precise value The apparatus has to be clean or else the same apparatus shouldn’t be used for keeping the juices because it wont give the correct readings.

RAW DATA Freshly Squeezed Orange Fruit Extract 0.04ml 0.05ml 1 2 3 Average

Result The colour change after titarion

Real Orange Juice 1 0.34ml 2 0.26 ml 3 0.26ml Average 0.28ml

Result The colour change after titration

Tropicana Orange Juice 1 0.33 2 0.35 3 Average 0.34

result Colour change after titration

Minute Maid Pulpy Orange Juice 1 0.55ml 2 0.60ml 3 Average 0.58ml

Result Colour change after titration

0.1% Ascorbic Acid 1 0.06ml 2 0.04ml 3 Average

Result Colour Change after Titration

DATA PROCESSING

Graph showing vitamin c concentration

Error graph sr hm tropicana real minute maid as.acid 1 0.04 0.33 0.34 0.55 0.06 2 0.05 0.35 0.26 0.6 3 av 0.046 0.343 0.28 0.58 max-mean 0.01 0.02 mean-min 0.006 0.013 0.03

sr Homemade Tropicana 1 0.04 0.33 2 0.05 0.35 3 av 0.34 stdev 0.005774 0.011547

sr no. hm minute maid 1 0.04 0.55 2 0.05 0.6 3 average mm 0.58 stdev 0.01 0.03

Std. deviation for Freshly Squeezed juice & Tropicana sr no. hm real 1 0.04 0.34 2 0.05 0.26 3 juices Home made average 0.28 stdev 0.01 0.0462

LIMITATIONS The most difficult part of the experiment was detecting the change in colour of the DCPIP solution while performing the titration. Two of the juices showed clear disappearance of the colour, while the others had the tint of yellow due to some other compounds of colours present. The date of manufacture may be different which may change the nutrient content or concentration in different juices.

Conclusion From our experiment we thus conclude that homemade juice has the most vitamin c concentration when compared to available market juices.

Compiled & Presented By: Vibhuti Sapariya Niyati Bamrolia THANK YOU… Compiled & Presented By: Vibhuti Sapariya Niyati Bamrolia