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.

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 shouldnt be used for keeping the juices because it wont give the correct readings.

RAW DATA
Freshly Squeezed Orange Fruit Extract
1

0.04ml 0.05ml 0.05ml 0.04ml

2
3 Average

Result The colour change after titarion

 Real Orange Juice

1
2 3 Average

0.34ml 0.26 ml 0.26ml 0.28ml

Result The colour change after titration

 Tropicana Orange Juice

1 2 3 Average 0.33 0.35 0.35 0.34

result Colour change after titration

 Minute Maid Pulpy Orange Juice

1 2 3 Average 0.55ml 0.60ml 0.60ml 0.58ml

Result Colour change after titration

 0.1% Ascorbic Acid

1
2 3 Average 0.06ml 0.04ml 0.04ml 0.04ml

Result Colour Change after Titration

DATA PROCESSING

Graph showing vitamin c concentration

0.7

0.6

0.5

0.4

0.3

0.2

0.1

0 hm real tropicana mm as.acid

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

0.06 0.04 0.04

0.04 0.02 0

av max-mean mean-min
0.7 0.6 0.5 0.4 0.3 0.2 0.1 0 hm

tropicana

real

minute maid

as.acid

sr 1 2 3

Homemade 0.04 0.05 0.05 Homemade

Tropicana 0.33 0.35 0.35 Tropicana 0.04 0.005774 0.34 0.011547

av stdev

Standard deviation for homemade and Tropicana

0.4
0.35 0.3 0.25
Volume(ml)

0.2

0.15
0.1 0.05 0 hm
juices

tropicana

sr no. 1 2 3 average

hm 0.04 0.05 0.05 hm 0.04

minute maid 0.55 0.6 0.6 mm 0.58 0.03

stdev

0.01

Standard deviation for homemade and minute maid 0.7 0.6 0.5 0.4
volume(ml)

0.3 0.2 0.1

0
hm
juices

mm

Std. deviation for Freshly Squeezed juice & Tropicana

sr no. 1 2 3 juices average stdev
0.4 0.3
Volume(ml)

hm 0.04 0.05 0.05 Home made 0.04 0.01

real 0.34 0.26 0.26 real 0.28 0.0462

0.2 0.1 0 hm
juices

tropicana

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.

THANK YOU
Compiled & Presented By: Vibhuti Sapariya Niyati Bamrolia