Determination Of Vitamin C In Fruit Juices By Titration
When it comes to staying healthy, we all know how important it is to get our daily dose of vitamins. One of the most essential vitamins for our bodies is vitamin C, which is also known as ascorbic acid. This vitamin plays a vital role in our immune system, helping us fight off infections and diseases. It also helps in collagen production, wound healing, and iron absorption.
One of the best ways to get vitamin C is by consuming fresh fruits and vegetables. Fruit juices are a popular way to get this vitamin because they are tasty and convenient. However, the amount of vitamin C in fruit juices can vary depending on the type of fruit and the method of juice extraction.
To determine the amount of vitamin C in fruit juices, a process called titration is used. This method involves adding a solution of known concentration to the fruit juice until the reaction is complete. The amount of solution used is then used to calculate the concentration of vitamin C in the juice.
The Titration Process
The titration process involves several steps:
- First, a sample of the fruit juice is taken and diluted with distilled water.
- An indicator solution is added to the diluted juice. The indicator used is usually 2,6-dichlorophenolindophenol (DCPIP), which changes color when it reacts with vitamin C.
- A standard solution of iodine is slowly added to the diluted juice until the reaction is complete. The iodine reacts with the vitamin C in the fruit juice, causing the color of the indicator to change from blue to colorless.
- The amount of iodine used is then determined by titration with a solution of sodium thiosulfate. The sodium thiosulfate reacts with the excess iodine, and the amount used is then calculated.
Calculating The Amount Of Vitamin C
Once the amount of iodine used has been determined, the amount of vitamin C in the fruit juice can be calculated. The equation used is:
Amount of Vitamin C (mg) = (Volume of Iodine x Concentration of Iodine x 1000) / Volume of Sample (ml)
The concentration of iodine used is usually 0.01M, and the volume of the sample is usually 10ml. The volume of iodine used is determined by titration with sodium thiosulfate, and the result obtained is multiplied by a factor to determine the concentration of iodine.
Fruits With High Vitamin C Content
Some fruits have a higher vitamin C content than others. Here are some of the fruits with the highest vitamin C content per 100g:
- Kiwi - 92.7mg
- Guava - 228.3mg
- Blackcurrant - 181mg
- Strawberries - 58.8mg
- Oranges - 53.2mg
- Papaya - 60.9mg
Conclusion
Titration is a reliable and accurate method for determining the amount of vitamin C in fruit juices. It allows us to know the exact amount of vitamin C we are getting from our favorite fruits. By consuming fruits with high vitamin C content, we can ensure that our bodies are getting the nutrients they need to stay healthy and fight off diseases.