CHEMISTRY COUSEWORK PROJECT

STPM 2022/2023
962/4

DETERMINATION OF VITAMIN C CONCENTRATION IN

VARIOUS FRUIT JUICES THAT ARE COMMERCIALLY
AVAILABLE MARIGOLD (ORANGE, SOURSOP AND PINK
GUAVA JUICE) USING VOLUMETRIC METHOD.
NO. STUDENT’S NAME IC NO. ANGKA
GILIRAN
1. THURGAHINI A/P P.V. THANA BALAN 040223-08-0770 SA2009/1019

2. SANTIHIYAASRI A/P MURALE 040902-08-0916 SA2009/1018

3. KHIRUTHIGA SRI A/P MUTHUKUMAR 040204-08-1196 SA2009/1017

 DEDICATION

We are thankful to our chemistry teacher, Mrs Tan Hui Min who guided and gave
some suggestion to us. Besides, she also ensured that all of us carried out the research on
time and advised us to take care of our safety too. In addition, teacher also led us to enhance
our understanding in this research.

Special thanks to our group members for their dedication, cooperation and hard work
towards this research. Although we faced failure at the first time of this research, but we did
not give up easily. No matter how tired we were, we did not quit from this research, and we
kept encouraging each other until success in this research.

We also thank to those who pointed out our mistakes in this research which had help us
to success in this research. Lastly, we offer our regards and blessings to all of those who
supported us in any respect during the completion of the project.

2
 ABSTRACT

This experiment aimed to assess the vitamin C concentration in commercially available

fruit juices, specifically Marigold (Orange, Soursop, and Pink Guava juice) using a
volumetric method. Through titration with DCPIP (2,6-dichlorophenolindophenol), the
experiment quantified the vitamin C content in these juices. The result demonstrated
significant variation in vitamin C levels among the different juice varieties, with Marigold
orange juice exhibiting the highest concentration of vitamin C followed by Marigold soursop
and Marigold pink guava displayed the lowest. This investigation highlights the importance
of informed dietary choices and proper handling of fruit juices, providing valuable insights
for consumers seeking to optimize their vitamin C intake from commercially available juice
options.

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 TABLE OF CONTENT

CHAPTER TITLE PAGE

DEDICATION 2

ABSTRACT 3

TABLE OF CONTENT 4

1. INTRODUCTION TO TITLE

1.1 INTRODUCTION 5-6

1.2 LITERATURE REVIEW 7

1.3 PROBLEM STATEMENTS 8

1.4 OBJECTIVE OF RESEARCH 8

2 METHODOLOGY

2.1 APPARATUS AND MATERIAL 9

2.2 PROCEDURES 10-11

2.3 DATA COLLECTION 12

3 RESULTS AND DISCUSSIONS

3.1 RESULTS 13

3.2 INTERPRETATION AND 14-15

DISCUSSIONS

4 CONCLUSION 16

REFERENCES 17

APPENDIXES 18-19

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 CHAPTER 1

INTRODUCTION TO TITLE

1.1 INTRODUCTION

L-ascorbic acid which is also known as vitamin C, is a structurally simple, water-

soluble organic acid that is naturally present in some food. It is mostly found in citrus
fruits such as oranges and lemons. Humans, unlike most animals, are unable to
synthesize vitamin C endogenously, so it is an essential dietary component (2017)[1].
Vitamin C or ascorbic acid which is a crucial nutrient required by human beings, is
mainly found in fruits (mainly in citrus fruits) and vegetables. There are some particular fruits
with rich sources of vitamin C such as lemon, oranges, tomatoes, kiwi fruits, berries and
pineapple. Other than that, vegetables are considered as the main source of vitamin C due to
its high content and the availability for a long period of time. For example, broccoli, bean
sprouts, cauliflower, cabbage, peppers and potatoes [3].

Diagram 1: Structure of Vitamin C

Vitamin C is required for the biosynthesis of collagen, L-carnitine, and certain

neurotransmitters; vitamin C is also involved in protein metabolism (1999)[2]. Vitamin C
is also an important physiological antioxidant(1999) [3] and has been shown to
regenerate other antioxidants within the body, including alpha-tocopherol (vitamin E)
(2007)[4]. Ongoing research is examining whether vitamin C, might help prevent or
delay the development of certain cancers, cardiovascular diseases, and other diseases in
which oxidative stress plays a casual role. In addition, vitamin C plays an important role
in immune function (2007) [4]. Insufficient intake of Vitamin C can lead to a variety of
adverse health effects in humans. The most common one is scurvy (2008) [6].

Approximately 70%–90% of vitamin C is absorbed at moderate intakes of 30–

180
mg/day. However, at doses above 1 g/day, absorption falls to less than 50% and
absorbed, unmetabolized ascorbic acid is excreted in the urine (2004) [4]. The total body
content of vitamin

5
C ranges from 300 mg (at near scurvy) to about 2 g (2004) [4]. High levels of vitamin C
(millimolar concentrations) are maintained in cells and tissues, and are highest in
leukocytes (white blood cells), eyes, adrenal glands, pituitary gland, and brain.
Relatively low levels of vitamin C (micromolar concentrations) are found in extracellular
fluids, such as plasma, red blood cells, and saliva (2004)[4].

This experiment is done by using various types of fruit juices that commercially
available. The Marigold brand was chosen because they had the label with the vitamin C
concentration and the amount of vitamin C in each 300ml serving. So, 3 types of fruit
juices (orange, soursop and pink guava) were used. The end result of this experiment
would show the juice which has the highest content of Vitamin C in it and its exact
concentration. In this experiment, vitamin C concentration from these three juices will be
determined using the volumetric method with DCPIP as an indicator. The result will
allow us to compare the vitamin C content of the different juices.

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1.2 LITERATURE REVIEW

Numerous studies have employed the titration method with DCPIP to determine the
vitamin C concentration in various fruit juices. A study by M. N. Islam et al. (2018)
investigated the vitamin C content in commercially available orange juices using the DCPIP
method. The results revealed variations in vitamin C content among different brands of
orange juice, emphasizing the need for such analyses to help consumers make informed
choices. (2)

Another study by R. G. Lohar and A. A. Sawant (2016) extended the method to

soursop and pink guava juices. The findings demonstrated that soursop juice contained a
higher concentration of vitamin C compared to pink guava juice. These results underline the
importance of assessing vitamin C content in various fruit juices to help consumers select
products that align with their dietary needs. (5)

The assessment of vitamin C concentration in commercially available fruit juices is of

paramount importance to both consumers and manufacturers. The titration method with
DCPIP is a cost-effective and widely accepted technique for this purpose. Existing research
has shown that vitamin C content varies among different fruit juices, emphasizing the
necessity for continued analysis to guide consumer choices and product development in the
food industry. (7)

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1.3 PROBLEM STATEMENT

In order to study the concentration of Vitamin C and the highest concentration of vitamin C
among the commercially available Marigold brand orange, soursop and pink guava juices. In
this experiment, vitamin C concentration from these three juices will be determined using the
volumetric method with DCPIP as an indicator. The concentration of vitamin C of each juice
was calculated using the formula.

1.4 OBJECTIVE OF RESEARCH

Based on the problem statement, a few objectives are set,

i. To determine the concentration of vitamin C in commercially available Marigold
brand orange, soursop and pink guava juices.
ii. To determine which commercially available Marigold brand fruit juice (orange,
soursop and pink guava juices) has the highest concentration of vitamin C.

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 CHAPTER 2

METHODOLOGY

2.1 APPARATUS AND MATERIALS

Materials Quantities

Marigold orange juice 50 𝑐𝑚3

Marigold soursop juice 50 𝑐𝑚3
Marigold pink guava juice 50 𝑐𝑚3
0.1% ascorbic acid 200 ml
1% DCPIP solution 20 ml
DCPIP powder 0.2 g
Sodium hydroxide (0.5 mol) 250 ml
Glucose 0.2 g
Hydrochloric acid 25 𝑐𝑚3

Apparatus Quantity

Measuring cylinder (5 ml) 1

Conical flask (250 ml) 4
White tiles 4
Wash bottle with distilled water 1
Beakers (250 ml) 4
Weighing scale 1
Pipette 1
Volumetric flask with lid 1
Buchner funnel 1
Filter paper 1
Glass rod 1
Muslin cloth 1
Pipette filler 1

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2.2 PROCEDURE

I. Preparation of 2,6-Dichlorophenolindophenol (DCPIP) 1.0 mol

𝑑𝑚3

1. 0.2g amount of DCPIP powder was weighed out using a weighing scale to
produce 20 ml of DCPIP solution.
2. The DCPIP powder was added to a beaker.
3. The required amount of distilled water was measured by using a pipette filler.
4. The distilled water was added to the beaker containing the DCPIP powder. The
solution turned to blue.
5. The bottle was closed tightly with a lid and was well shook until the DCPIP
powder is fully dissolved in the water.
6. The solution was stored in a cool, dark place. DCPIP is light-sensitive and can be
degraded by exposure to light.
7. The DCPIP solution was prepared.

II. Preparation Of Ascorbic acid.

1. 0.2g grams of glucose in 150 millilitres of distilled water was dissolved in a 250
𝑐𝑚3 glass beaker, using a glass stirring rod to stir the solution until the glucose is
fully dissolved.
2. 20 grams of sodium hydroxide (NaOH) was added slowly to the glucose solution,
stirring constantly until the NaOH is completely dissolved.
3. 80 𝑐𝑚3 of ethanol was added to the solution, stirring constantly to mix well.
4. The beaker containing the solution was placed on an ice bath to cool the solution
to around 0-5°C.
5. 25 𝑐𝑚3 of hydrochloric acid (HCl) was added to the solution, stirring constantly
until the solution turns clear.
6. The beaker was placed back on the ice bath and stirred for 30 minutes. A Buchner
funnel was set and the filter paper was wet with ethanol. The funnel was placed
on top of a vacuum flask and the vacuum pump was turned on.
7. Solution through the Buchner funnel was poured out to filter out any impurities.
8. The crystals of ascorbic acid were washed with cold ethanol, and then the crystal
was kept in the oven and the constant weight was recorded.

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 Fruit juice/ Ascorbic acid
burette

retort stand with clamp

250 𝑐𝑚3 conical flask

DCPIP solution

Diagram 1

III. Procedure for the titration:

1. 1cm³ of 1% blue DCPIP was pipetted into a 250𝑐𝑚3 conical flask.

2. A 50 𝑐𝑚3 burette was filled up with the first type of fruit juice and the initial reading
was recorded. All the initial reading was zero.

3. The burette was used to slowly add the fruit juice to the DCPIP drop by drop. The
conical flask was swirled with one hand whilst controlling the tap with the other.

4. The tap was closed as soon as the DCPIP loses its blue colour and the final reading
was recorded.

5. The volume of the fruit juice to decolourise the blue colour DCPIP solution was
calculated.

6. This procedure 1 to 5 were repeated for the other two fruit juices. This experiment
was repeated twice to get the average volume of each different juices.

7. The concentration of vitamin C of each juice was calculated using the formula.
8. The final concentration of vitamin C from each juice were tabulated in the table.

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 2.3 DATA COLLECTION

In this experiment, the data collected were recorded in the table as described below:

Solution/ fruit Volume of solution/fruit juice needed Percentage of Concentration

juice to decolourised 1 ml of DCPIP vitamin C (%) of vitamin C
solution (𝑐𝑚3) (mg /100 ml)
1 2 3 Average

0.1% ascorbic
acid
Orange juice

Soursop juice

Pink guava juice

The concentration of vitamin C of each juice was calculated using the following formula:

volume of ascorbic acid solution

Percentage of vitamin C = x 0.1 %
volume of juice used

3 volume of ascorbic acid solution

Vitamin C concentration (mg 𝑐𝑚 ) = volume of juice used x 1.0 %

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 CHAPTER 3

RESULT AND DISCUSSION

3.1 RESULTS

In this experiment, the data collected were recorded in the table as describe below:

Solution/ Volume of solution/fruit juice needed Percentage of Concentration

fruit juice to decolourised 1 ml of DCPIP vitamin C of vitamin C
solution (𝑐𝑚3) (%) (mg /100 ml)
1 2 3 Average

0.1% ascorbic 36.0 35.0 36.0 35.67 1.0 1.0

acid
Orange juice 32.0 30.0 32.5 31.5 0.113 11.3
Soursop juice 43.3 42.6 42.5 42.8 0.083 8.3
Pink guava 50.0 51.1 50.5 50.5 0.071 7.1
juice

The concentration of vitamin C in the commercially available Marigold fruit juice

obtained at the end of the experiment.

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3.2 INTERPRETATION AND DISCUSSION

From the result obtained, we can calculate the percentage of vitamin C and the
concentration of vitamin C that contained in the commercially available Marigold
fruit juices.

Calculation of percentage of vitamin C present in Marigold Orange juice obtained:

volume of ascorbic acid solution

Percentage of vitamin C = x 0.1 %
volume of juice used
35.67
= × 0.1
31.5

=0.113

Calculation of percentage of vitamin C present in Marigold Soursop juice obtained:

volume of ascorbic acid solution

Percentage of vitamin C = x 0.1 %
volume of juice used
35.67
= × 0.1
42.8

=0.083

Calculation of percentage of vitamin C present in Marigold Pink Guava juice

obtained:

volume of ascorbic acid solution

Percentage of vitamin C = x 0.1 %
volume of juice used
35.67
= × 0.1
50.5

=0.071

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 Calculation of concentration of vitamin C present in Marigold Orange juice obtained
3
per 100 cm :

3 volume of ascorbic acid solution

Vitamin C concentration (mg 𝑐𝑚 ) = volume of juice used x 1.0 %

3
= ¿) ×100 cm

= 11.32 mg

Calculation of concentration of vitamin C present in Marigold Soursop juice obtained:

3 volume of ascorbic acid solution

Vitamin C concentration (mg 𝑐𝑚 ) = volume of juice used x 1.0 %

3
=¿) ×100 cm

= 8.3 mg

Calculation of percentage of vitamin C present in Marigold Pink Guava juice

obtained:

3 volume of ascorbic acid solution

Vitamin C concentration (mg 𝑐𝑚 ) = volume of juice used x 1.0 %

35.67
=( × 1.0)×100 cm 3
31.5

= 7.1 mg

The findings revealed variations in the vitamin C concentration among the

different fruit juices. Orange juice exhibited the highest vitamin C concentration,

followed by soursop juice and pink guava juice.

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 CHAPTER 4

CONCLUSION

In conclusion, the experiment aimed to determine the concentration of vitamin C in

commercially available fruit juices, specifically Marigold orange, soursop, and pink guava
juice, using a volumetric method with DCPIP (2,6-dichlorophenolindophenol) as the titrant.
The results obtained provide valuable insights into the nutritional content of these popular
fruit juices and their potential health benefits.

The findings revealed variations in the vitamin C concentration among the different
fruit juices. Orange juice exhibited the highest vitamin C concentration, followed by soursop
juice and pink guava juice. These differences may be attributed to the inherent vitamin C
content of each fruit and the processing methods employed during juice production.

In conclusion, the determination of vitamin C concentration in commercially available

fruit juices through the volumetric method with DCPIP provided valuable insights into the
nutritional content of these juices. These findings have practical implications for consumers
seeking to make healthier dietary choices and for the fruit juice industry, which may use this
information to improve the quality and nutritional value of their products.

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 REFERENCE

1. Li Y, Schellhorn HE. New developments and novel therapeutic perspectives for

vitamin C. J Nutr 2007;137:2171-84. [PubMed abstract] ; accessed on 31 May 2023

2. Carr AC, Frei B. Toward a new recommended dietary allowance for vitamin C based
on antioxidant and health effects in humans. Am J Clin Nutr 1999;69:1086-107.
[PubMed abstract] ; accessed on 02 Jun 2023
3. Frei B, England L, Ames BN. Ascorbate is an outstanding antioxidant in human blood
plasma. Proc Natl Acad Sci U S A 1989;86:6377-81. [PubMed abstract] ;accessed on
15 Jun 2023
4. Jacob RA, Sotoudeh G. Vitamin C function and status in chronic disease. Nutr Clin
Care 2002;5:66-74. [PubMed abstract] ;accessed on 18 Jun 2023
5. Gershoff SN. Vitamin C (ascorbic acid): new roles, new requirements? Nutr Rev
1993;51:313-26. [PubMed abstract] ;accessed on 20 Jun 2023
6. Weinstein M, Babyn P, Zlotkin S. An orange a day keeps the doctor away: scurvy in
the year 2000. Pediatrics 2001;108:E55. [PubMed abstract] accessed on 28 Jun 2023
7. Wang AH, Still C. Old world meets modern: a case report of scurvy. Nutr Clin Pract
2007;22:445-8. [PubMed abstract] ;accessed on 07 July 2023
8. Institute of Medicine. Food and Nutrition Board. Dietary Reference Intakes for
Vitamin C, Vitamin E, Selenium, and Carotenoids . Washington, DC: National
Academy Press, 2000. ;accessed on 15 July 2023
9. Stephen R, Utecht T. Scurvy identified in the emergency department: a case report. J
Emerg Med 2001;21:235-7. [PubMed abstract] ; accessed on 20 July 2023
10. Padayatty SJ, Sun H, Wang Y, Riordan HD, Hewitt SM, Katz A, Wesley RA, Levine
M. Vitamin C pharmacokinetics: implications for oral and intravenous use. Ann Intern
Med 2004;140:533-7. [PubMed abstract] ;accessed on 22 July 2023

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APPENDIX

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