AMOUNT OF VITAMIN C IN DIFFERENT FLAVOURS OF MARIGOLD YOGURT DRINKS

VANITHA A/P GANISON

THILAGA A/P VIREN
HEMALATHA A/P MEGANATHAN

6AS1











SMK DARUL EHSAN
SELAYANG BHARU











ABSTRACT

CHAPTER 1

INTRODUCTION TO TITLE

1.1 INTRODUCTION

The various flavour of yogurt drinks available in markets are made from different types of
fruits such as apple kiwi, tropical fruit, mango, strawberry and mixed berries. The main
nutritional value of these drinks is their vitamin C content. Yogurt, like all fermented food, is
teeming with healthy bacteria. This beneficial bacteria, is very good for the bodys immune
system. Yogurt drinks are rich in vitamin C as it flavoured with various fruits. Vitamin C is a
water-soluble compound that is essential for life. Vitamin c is a powerful antioxidant and is
required for several metabolic processes.

1.2 LITERATURE REVIEW

Vitamin C is sensitive to light, heat and air. (Alpert, 1997-2004 ) Vitamin C
is the most easily destroyed vitamin and it is easily harmed during food preparation.
This can happen during chopping, exposure to air, cooking, and boiling. (Joanne
Larsen, 1995-2003). There are many factors that will affect how much vitamin C is
in orange juice. Townsend (1999) summarized some these factors. For example,
freezing preserves vitamin C.

Significant variation for vitamin C has been found in nutritional drinks, diet
products, and beverages which seemed to be a result of manufacturing practices
(Hidiroglou et al. 1997). Vitamin C levels in food vary considerably due to factors
which include species,maturity, portion, soil, climate, season, diet, storage, handling,
method of preparation and consumption (Pennington 1975).

Suntornsuk et al.,(2002) determined vitamin C in fresh and freeze dried
herbal juices using direct titration method with iodine solution in acidic potassium
iodide. The iodine solution was standardised used primary standard arsenic trioxide.
Guava and emblic myrobolan have higher vitamin C content compared to sweet
pepper, passion fruit and lemon

1.3 PROBLEM STATEMENT


1.4 OBJECTIVE OF RESEARCH

1. To determine the amount of vitamin C in five different flavoured
commercial yogurt drinks using titration.

2. To compare the amount of vitamin C determined in five different
flavoured yogurt drinks.







CHAPTER 2

METHODOLOGY



2.1 APPARATUS AND MATERIALS
Apparatus
50 ml beaker
250 ml conical flask
Burette
Retort stand
100 ml, 200 ml and 1L volumetric flask
25 ml pipette
10 ml and 100 ml measuring cylinders
Dropper
Tripod stand
Bunsen burner
Wire gauze
Glass rod





Materials
Distilled water
1L of iodine solution 0.005 mole
Starch indicator solution
Potassium iodide
0.25g of soluble starch
Yogurt drinks : - Apple kiwi
- Tropical fruits
- Mango
- Strawberry
- Mixed berries















2.2 PROCEDURE

PREPARATION OF 0.005 MOL OF IODINE SOLUTION
1. 2g of potassium iodine weighed and transferred into a 100ml beaker.
2. 1.3 g of iodine weighed and added into the same beaker.
3. A few ml of distilled water added and swirled for a few minutes until iodine is
dissolved.
4. Iodine solution is transferred into a 1L volumetric flask, making sure to rinse all
traces of solution into the volumetric flask using distilled water.
5. The solution made up to the 1L mark with distilled water.

PREPARATION OF 0.5% OF STARCH INDICATOR SOLUTION
1. 0.25g of soluble starch is weighed and added into 50ml of near boiling water in a
100ml conical flask.
2. The solution stirred to dissolve and cool before using.

TITRATION

1. Filter funnel was used to pour approximately 3ml of 0.005 mol of iodine solution in
the burette, with the stopcock closed, while holding it in a nearly horizontal
position and the solution was rolled around in order to wet the entire inner surface
of burette.
2. Then the iodine was drained out of the burette by opening the stopcock.
3. The stopcock was closed and burette was filled up with approximately 50ml of
iodine solution with 0.005mol. The initial volume of iodine solution in the burette
was recorded.
4. 50ml aliquot of the apple kiwi flavoured yogurt drink solution was pipetted into a
250ml conical flask and about 100ml of distilled water and 1ml of starch indicator
solution was added.
5. The sample was titrated with 0.005mol iodine solution. The endpoint of titration is
identified as the first permanent pale blue colour due to the starch iodine complex.
6. The final volume of iodine in the burette was recorded.
7. The titration was repeated with other flavoured yogurt drinks added with starch,
the initial volume and final volume of iodine in the burette was recorded to
determine the amount of iodine used for each titration.
8. The initial volume was substracted from the final volume to determine the volume
of iodine solution added to completely oxidized the vitamin c in the yogurt drinks.
9. The result was recorded in a table and graph was plotted.














CHAPTER 3
RESULTS AND DISCUSSIONS



1.1 OBSERVATION AND RESULTS

Apple Kiwi
Experiment 1 2 3
Initial volume / ml 50.00 50.00 50.00
Final volume / ml 40.00 36.00 35.00
Titre (ml ) 10.00 14.00 15.00
Average 13.00


Tropical fruit
Experiment 1 2 3
Initial volume / ml 50.00 50.00 50.00
Final volume / ml 38.00 40.00 34.8
Titre (ml ) 12.00 10.00 15.20
Average 12.40



Mango
Experiment 1 2 3
Initial volume / ml 50.00 50.00 50.00
Final volume / ml 42.40 43.00 43.50
Titre (ml ) 7.60 7.00 6.50
Average 7.60


Strawberry
Experiment 1 2 3
Initial volume / ml
50.00 50.00 50.00
Final volume / ml 45.50 46.50 46.50
Titre (ml ) 4.50 3.50 3.50
Average 3.83


Mixed berries
Experiment 1 2 3
Initial volume / ml
50.00 50.00 50.00
Final volume / ml
39.00 40.00 34.70
Titre (ml )
11.00 10.00 15.3
Average
12.10

1.2 INTERPRETATION AND DISCUSSION

























CHAPTER 4

CONCLUSION























REFERENCES

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BOAST Hands-on Science Lessons. (no date).Testing VitaminC ,Retrieved January
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from http://www.life.uiuc.edu/hughes/boast/sciencelessons/vitaminc.htm

Ganong, Barry. (2003). Determination of VitaminC in Juice Retrieved January 8
2005,
from http://faculty.mansfield.edu/bganong/biochemistry/vitaminc.htmGeneral Health

Encyclopedia . (1998). Vitamin C.Retrieved January 8, 2005, from
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Larsen, Hans R. (August 1997). Vitamin C: Your Ultimate Health
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Thomas, Martin. (1999) Re: What isthe formula of Ascorbic Acid when it has been
oxidized?
Retrieved February 25, 2005, from
http://www.madsci.org/posts/archives/dec99/944415476.Ch.r.html.

Townsend, Chet. (1999). Vitamin C and Citrus Juices. Retrieved January 9, 2005,
from
http://www.ultimatecitrus.com/vitaminc.html.

United States Department of Agriculture Agricultural Research Service. (no date).
Comparing
Vitamin C Content. Retrieved January 11, 2005,
http://www.ars.usda.gov/is/kids/fair/method.htm .