CHEMISTRY
INVESTIGATORY PROJECT
2024-25
ESTIMATION OF VITAMIN C IN
FRUIT AND VEGETABLE JUICES
Class and Section: XII A
Roll No: 18
Board Roll No:
Submitted By: Prateek Singh
Submitted To: Dr Ria Nanda
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CONTENTS
SR.NO. TOPIC PAGE NO.
1. Certificate 3
2. Acknowledgment 4
3. Objectives 5
4. Introduction 6-14
5. Apparatus and Chemicals Required 15
6. Theory 16-17
7. Procedure 18-21
8. Observations 22-24
Analysis of data and discussion of
9. 25-28
result
10. Conclusion 29
11. Limitations 30
12. Bibliography 31
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DEPARTMENT OF CHEMISTRY
CERTIFICATE
This is to certify that, I, Prateek Singh, a student of
class XII-A of Science Stream at Delhi Public School
Knowledge Park 5,hereby declares that the Chemistry
project work submitted to the Chemistry teacher , Dr Ria
Nanda is a record of an original work done by me to
serve as the project in Chemistry conducted by the
Central Board of Secondary Education (CBSE).
Signature of the Subject Teacher :
Signature of the Principal :
Signature of the External Examiner :
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I would like to express my special thanks of gratitude to my
chemistry teacher DR RIA NANDA as well as our school
principal MRS. MANJU VERMA who gave the golden
opportunity to do this wonderful project on the topic
"ESTIMATION OF VITAMIN C IN FRUIT AND VEGETABLE
JUICES” which also helped me in doing a lot of research work
and I came to know about so many new things. I am really
thankful to them.
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AIM OF THE EXPERIMENT
To determine ascorbic acid
content in fruit and vegetable
juices.
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INTRODUCTION
Ascorbic acid is known as a vitamin C, but it also goes
by the chemical names ascorbate and antiscorbutic
vitamins. The structure of the l-ascorbic acid molecule
(C6H8O6), which has six asymmetrical carbon atoms, is
similar to that of glucose.
(Chemical Structure of Vitamin C)
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Ascorbate, an ion of ascorbic acid, functions as an
antioxidant in living things by defending the body
against oxidative stress.
FORMS OF VITAMIN C OCCURING IN ORGANISMS :-
The central nervous system (CNS) uses vitamin C for a
variety of non-antioxidant purposes. It works as an
enzymatic co-factor in the manufacture of compounds
such collagen, carnitine, tyrosine, and peptide
hormones. It is involved in many processes in the human
body, including: the production of collagen in the
connective tissue; the synthesis of dopamine,
noradrenaline and adrenaline in the nervous system;
and the synthesis of carnitine, which is important in the
transfer of energy to the cell mitochondria. A deficiency
in vitamin C causes scurvy, a disease that affected
sailors in the 16th - 18th Centuries. Furthermore, it has
been suggested that ascorbic acid could stimulate the
development of myelin in Schwann cells.
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Due to this high quantities of unsaturated fatty acids
and rapid cell metabolism, the brain is one organ that
is particularly vulnerable to oxidative stress and free
radical activity. Being an antioxidant, ascorbic acid
works directly by absorbing reactive oxygen and
nitrogen species created during normal cell
metabolism.
Additionally, it serves as a co-factor in at least eight
enzyme processes. Vitamin C improves iron absorption
and detoxifying. Vitamin C supports the preservation of
bone, denin, cartilage, and healthy blood vessels.
Rodents and humans are unable to synthesize vitamin C,
although the majority of other species can. Therefore,
vitamin C consumption promotes a healthy lifestyle.
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Vitamin C is a water soluble(Hydrophilic) vitamin.This
means it dissolves in water. It is because of the presence
of several polar -OH groups in ascorbic acid. These -OH
groups will react with the water molecules to form
hydrogen bonding.
Since, vitamin C is a water-soluble vitamin, the human
body cannot store it. Heat and light have the ability to
degrade vitamin C. The vitamin can be destroyed by
high cooking temperatures or extended cooking
duration. Due to its water-soluble nature, the vitamin
can potentially seep into cooking liquids and disappear
if the liquids are not consumed. Using quick heating
techniques, such as stir-frying or blanching, or using
the least amount of water feasible while cooking can
help to keep the vitamin.
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Vitamin C content is highest in foods consumed raw at
the height of maturity.
The benefits and RDI (Recommended Dietary Intake) of
vitamin C, which ranges from 45 to 95 mg per day, are
still up for discussion. The liver is where you'll find the
most vitamin C, whereas muscles have the least.
Animal products are not a trustworthy source of the
vitamin as animal muscle makes up the majority of the
meat consumed in the western human diet. Compared
to raw cow's milk, mother's milk contains vitamin C.
The urinary system eliminates any extra vitamin C.
Fruits that are strong in vitamin C include apricots,
apples, bananas, blackberries, cherries, kiwis, grapes,
lemons, limes, mangoes, lychees, melon, oranges,
peaches, pears, pineapples, plums, pumpkins,
raspberries, strawberries, tomatoes, and watermelons.
On the other hand, vegetables with high vitamin C
content include artichokes, asparagus, avocado,
broccoli, cabbage, maize, paprika, mushroom and
spinach.
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IUPAC NAME:-
(5R)-[(1S)-1,2-Dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one
ACIDITY:-
Ascorbic acid has hydroxyl groups (-OH) which can
donate protons (H+) in aqueous solutions, making it an
acid.
Ascorbic acid is a vinylogous acid. The double bond ("vinyl")
transmits electron pairs between the hydroxyl and the
carbonyl. There are two resonance structures for the
deprotonated form, differing in the position of the double
bond. The pH of ascorbic acid in water is less than or equal
to 3. Due to its extremely high acidity, ascorbic acid can have
severe adverse effects on the digestive system when
ingested on an empty stomach. Because ascorbic acid has a
low pH, calcium ascorbate (vitamin C that has been
neutralized) was created to lessen the unfavorable effect on
the epigastric region. The pH of calcium ascorbate is 7.1.
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REDOX PROPERTIES:-
Ascorbic acid is a strong reducing agent, due to the
presence of enediol group in its structure. It is crucial in
a variety of metabolic processes because it contributes
electrons instead of taking them.
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TAUTOMERISM:- Tautomers are isomers of a compound
which differ only in the position of the protons and
electrons. The carbon skeleton of the compound is
unchanged. A reaction which involves simple proton
transfer in an intramolecular fashion is called a
tautomerism.
Although it is most stable in the enol form, ascorbic
acid also quickly interconverts into two unstable
diketone tautomers by proton transfer. To create a
diketone, the enol proton is lost and then reacquired by
electrons from the double bond. An enol reaction has
occurred. 1,2-diketone and 1,3-diketone are both
potential forms.
Tautomers of ascorbic acid: (a) enol form, (b) diketone
form, and (c) dehydroascorbic acid
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ISOASCORBIC ACID:-
STRUCTURE OF ISOASCORBIC ACID:-
The antioxidant properties of isoascorbic acid, D-
ascorbic acid, and erythorbic acid are identical to
those of ascorbic acid and can be employed for
same oenological purposes.
The solubility and appearance of this acid are
identical to those of ascorbic acid.
Optically speaking, it is the opposite of ascorbic acid.
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APPARATUS AND CHEMICALS REQUIRED
APPARATUS:- Burette,Burette Stand, Pipette, Conical Flask,
Measuring Flask, Funnel,Filter paper and Funnel 200 ml
Beaker.
CHEMICALS:- , Amla juice, Lemon Juice and Sweet Lime
(Mosambi) juice, Phenolphthalein,Iodine Solution.
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THEORY
Vitamin C is a water-soluble, antioxidant vitamin. It is
crucial for the production of collagen, a protein that
gives shape to blood vessels, muscles, cartilage, and
bones. Additionally helping the body absorb iron,
vitamin C supports healthy capillaries, bones, and teeth.
It is one of the most widely used vitamins ever found
and the most frequent electroactive biological
substance. Blackcurrant, citrus fruit, leafy vegetables,
tomatoes, and green and red peppers are a few
examples of rich sources. The reductive abilities of
ascorbic acid are well established. As a result, it is
widely employed as an antioxidant in food and
beverages. Vitamin C serves as an essential quality
indicator that adds to the antioxidant qualities of food
due to its concentration change brought on by thermal
lability. Titration with an oxidant solution, such as
potassium iodate, dichlorophenol indophenol (DCPIP),
or bromate, is a common practice for assessing ascorbic
acid. Chromatographic techniques, especially HPLC with
electrochemical detection, have shown to be a selective
and sensitive approach for determining the amount of
ascorbic acid in meals and bodily fluids.
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A different technique uses iodine and a starch
indication. Iodine combines with ascorbic acid, and
once all of the ascorbic acid has reacted, the excess
iodine forms a blue- black combination with the starch
indicator. This denotes where the titration's end point
is. Instead, ascorbic acid can be reacted with excess
iodine, then titrated with sodium thiosulfate while
utilizing starch as an indicator.
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PROCEDURE
To determine the concentration of ascorbic acid in fruits and
vegetable juices by titrating M/100 solution of Iodine
against Vitamin C juices.
VITAMIN C AS AN ANTIOXIDENT:-
In biological systems, reactive oxidants are often produced
from metabolic processes. They have the ability to react with
other molecules (e.g., DNA), thus damaging the cell. The
body protects its cells by utilising another group of molecules
called antioxidants (to which vitamin C belongs) to reduce
(and hence detoxify) the oxidants. This experiment uses this
phenomenon in a reduction/oxidation (redox) titration,
where vitamin C reduces the orange solution of iodine to the
colorless iodide ion as shown in Figure below :-
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INDICATORS:-
Indicator used:- Starch
I2 forms a blue complex in the presence of starch and hence
can act as its own indicator. Whilst the ascorbic acid is in
excess, the I2 which is being added from the burette is being
reduced and is decolourising. As soon as all the ascorbic
acid present has been oxidised, the added I2 will no longer
be reduced and, due to the starch that has been added, the
solution shows dark violet colouration.
SOLUTIONS NEEDED:-
IODINE SOLUTION:-
1. To prepare Iodine solution take 3 grams of solid
Iodine and pure in a clean dry beaker.
2. Then take 2 grams of solid Potassium Iodide and
add it to the beaker.
3. Then add distilled water, and allow the
potassium and iodine to dissolve.
4. Transfer this given solution to a clean 100ml
volumetric flask and add the required amount of
distilled water to suffice. The Iodine solution is
prepared.
5. This Iodine solution has a molarity of 0.01 M.
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CALCULATIONS:-
Weight = Molarity x Molecular weight x Volume in ml
1000
3 g of Iodine in 100ml
3g = Molarity x Molecular weight of I2 x
100ml 1000
3g = Molarity x 253.81 x 100
1000
Molarity= 1000 x 3 = 0.0118 M = 0.01 M
253.81 x 100
STARCH SOLUTION:-
To prepare starch solution, take a spatula of salt,
and add to aqueous solution of 100ml.
PROCEDURE:-
1. Fill the 50ml burette with Iodine solution, using a
funnel.
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2. Fruit juices, are extracted and filtered using
cheese cloth.
3. 5ml of fruit juice is pipetted out in a conical flask.
4. Add starch dropwise (1ml) , to the conical flask
as an indicator.
5. The solution of fruit juice, is titrated against
iodine solution.
6. The process is stopped, when the colour of the
solution in conical flask is changed from fruit juice
to violet colour.
7. Repeat for 3 concordant readings of respective juices.
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OBSERVATIONS
OBSERVATION TABLE FROM LEMON JUICE:-
Sr. Initial Final Total Burette
Burette Burette
no. Reading(ml) Reading(ml) reading(ml)
1 0 57 57
2 0 55 55
3 0 55 55
Concordant Reading = 55ml
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OBSERVATION TABLE FROM AMLA JUICE:-
Sr. Initial Final Total Burette
Burette Burette
no. Reading(ml) Reading(ml) Reading(ml)
1 0 43 43
2 0 42 42
3 0 43 43
Concordant Reading = 43ml
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OBSERVATION TABLE FROM SWEET LIME(MOSAMBI
JUICE):-
Sr. Initial Final Total Burette
Burette Burette
no. Reading(ml) Reading(ml) Reading(ml)
1 0 8 8
2 8 17 9
3 0 9 9
Concordant Reading = 9ml
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1. For MOSAMBI Juice:-
2*Ma*Va = Mb*Vb
= Ma = (0.1*8)/(2*5)
= Ma = 0.08M
Strength = M*Mo
= 0.08*176
= 14.08 g/L
2. FOR AMLA JUICE:-
2*Ma*Va = Mb*Vb
= Ma = (0.1*43)/(2*5)
= Ma = 0.43 M
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Strength = M*Mo
= 0.43*176
= 75.68 g/L
3. FOR LEMON JUICE:-
2*Ma*Va = Mb*Vb
= Ma = (0.1*55)/(2*5)
= Ma = 0.55M
Strength = M*Mo
= 0.55*176
= 96.2 g/L
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RESULT
Lemon juice has highest concentration of
ascorbic acid, with strength as 96.2 g/L
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CONCLUSION
Descending Order of strength fruits juices according to their
concentration of ascorbic acid:-
1. Lemon Juice (96.2 g/L)
2. Amla Juice (75.68 g/L)
3. Mosambi Juice (14.08 g/L)
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LIMITATIONS
Use of small samples of fruit juices.
Personal errors, i.e., Calculation errors.
Faults in taking required measurements.
Faulty apparatus arrangement/set-up.
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BIBLIOGRAPHY
https://www.slideshare.net/PrakharSeth4/analysis-of-ascorbic-
acid-in-citrus-fruits
https://www.seminarsonly.com/Engineering-
Projects/Chemistry/vitamin-c-in-fruit-juices.php
https://scilearn.sydney.edu.au/fychemistry/LabManual/E20.pdf
https://byjus.com/chemistry/ascorbic-acid/
https://www.youtube.com/watch?v=8N1wlC1c1G8
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