American Journal of Chemistry and Application

2014; 1(3): 44-48

Published online August 10, 2014 (http://www.aascit.org/journal/ajca)

Vitamin C content in three local

fruits (Rubber vine, Golden apple,
and Tamarind) available in
Zanzibar
Abdul, A. J. Mohamed1, *, Sadri A. Said2, Ibrahim Abdul Rahman3,
Tum M. Sheikh4, Mwanajuma S. Othman4
1

State University of Zanzibar, P.O.BOX 146 Zanzibar, Tanzania

School of Pharmacy, College of Pharmacy, and Nursing, University of Nizwa, Birkat Al Mouz,
PB 33, PO 616, Nizwa, Sultanate of Oman
3
Faculty of Science (FOS), Universiti Brunei Darussalam Jalan Tungku, Brunei Darussalam,
BE 1410
4
University College of Education Zanzibar
2

Keywords
Vitamin C,
Saba Comorensis,
Spondias Cytheera,
Tamarinda Indica

Received: May 02, 2014

Revised: May 21, 2014
Accepted: May 23, 2014

Email address
jumabdull@yahoo.com (Abdul A. J. M.)

Citation
Abdul, A. J. Mohamed, Sadri A. Said, Ibrahim Abdul Rahman, Tum M. Sheikh, Mwanajuma S.
Othman. Vitamin C Content in Three Local Fruits (Rubber Vine, Golden Apple, and Tamarind)
Available in Zanzibar. American Journal of Chemistry and Application.
Vol. 1, No. 3, 2014, pp. 44-48.

Abstract
This study reports on the levels of vitamin C in each of the local fruits namely; Saba
comorensis (Rubber vine, Bungo), Spondias cytheera (Golden apple, Embe sakua),
and Tamarinda indica (Tamarind, Ukwaju), which are widely used by local
population in Zanzibar. The amount of vitamin C in the samples studied was
determined by oxidation stoichiometric using iodometric titration method. Two of the
studied fruits (Saba comorensis and Spondias cytheera) had been found to contain
reasonable amounts of vitamin C per 100 g of each of the raw fruit. Saba comorensis
contained the highest amount of vitamin C (31 mg per 100 g of the fruit), while
vitamin C content in Spondias cytheera was 18 mg per 100 g of the fruit. Vitamin C
content found in Tamarinda indica was only 9.36 mg per 100 g of the fruit. Of the
three studied fruits, it is advisable to consume more of S. Comorensis fruits for
excellent intake of vitamin C. This can help to reduce severe health problems
including cancer, diabetes, cardiovascular disease and other diseases.

1. Introduction
Vitamin C (ascorbic acid) is among vitamins and essential micronutrient required
for normal metabolic function of the body (Jaffe, 1984). Because humans cannot
synthesize ascorbic acid, thus their main source of the vitamin C comes from dietary
fruit and vegetables. Fruits such as citrus are the best sources of this vitamin (Li, and
Schellhorn, 2007).
The daily ascorbic acid consumption for male and female as recommended by the
national academy of science of USA is 90 mg/kg body wt. and 75 mg/kg body wt.
respectively. However, smokers require 35 mg/kg body wt more vitamin C than
nonsmokers per day (Institute of Medicine, 2000).
Vitamin C is a vital physiological antioxidant. It is also an important component of
connective tissues because it is involved in collagen formation. Collagen is used in

45

Abdul, A. J. Mohamed et al.: Vitamin C Content in Three Local Fruits (Rubber Vine, Golden Apple, and Tamarind)
Available in Zanzibar

wound healing (Frei et al., 1989). Indeed, vitamin C plays

many fundamental roles in biochemical processes such as
protein metabolism. In addition, it is used for the
biosynthesis of certain neurotransmitters, L-carnitine, and
collagen. Moreover, epidemiological evidence shows that
higher consumption of fruits and vegetables is linked with
lower risk of several types of cancer (Li and Schellhorn,
2007; Carr and Frei, 1999). This is because; vitamin C can
prevent the formation of carcinogens, such as nitrosamines
(Carr and Frei, 1999; Hecht, 1997).
Vitamin C is not only an important antioxidant but also a
vital electron donor (Padayatty et al., 2002). Antioxidants
are key components in the prevention of oxidative damage
to proteins and DNA (Halliwell, 2002). Oxidative damage
is associated with the development of both mild and severe
health conditions including
cancer, diabetes, cardiovascular disease, arthritis, and
cataracts (Antioxidant Vitamin Research, 2000).
In Zanzibar, there are number of edible fruits and
vegetables, which are widely used by local population. The
vitamin C content in these substances is presently not well
known. This has instigated for the embark of the vitamin C
investigation in some of the Zanzibar local fruits. This
study reports on the amount of vitamin C in fruits from
three trees Saba comorensis ( Rubber vine, Bungo),
Spondias cytheera (Golden apple, Embe sakua) and
Tamarinda indica (Tamarind, Ukwaju). The amount of
vitamin C in the samples studied was determined by
oxidation stoichiometric calculations using iodometric
titration method.

1.1. Theory

may begin to stop growing and even die. The disease that
results from severe deficiency in vitamin C is called scurvy.
People with scurvy get bruises easily because their blood
vessels become very weak.
Other symptoms include hemorrhaging, joint pain, and
exhaustion. Moreover, the skin and teeth also become very
unhealthy. In the old days, sailors often got scurvy while at
sea because their diets had little or no fresh fruits or
vegetables (Brody, 1994; Pauling, 1976). Because vitamin
C is water-soluble, it is readily excreted from the body.
Therefore, excessive intake of vitamin C is not a major
health concern. However, extremely high levels intake of
vitamin C can result in severe diarrhea (Burns, 1975).
Vitamin C can be determined by using an oxidationreduction reaction. Redox titration with molecular iodine is
among excellent method for the determination of vitamin C
in fruits. In an iodometric titration, molecular iodine (I2) is
used as an oxidizing agent against a solute of unknown
concentration. Usually the solute is an organic compound
oxidized by losing two hydrogen atoms as well as two
electrons. During this process, a molecular iodine is
reduced by gaining the two electrons and becoming two
atoms of iodide 2I (equation 1). The end point is reached
when all of the organic substrate has been oxidized.
Equation 1

The general chemical equation above represents a simple

complete redox reaction equation. The specific reaction for
vitamin C is given in equation 2 below, whereby ascorbic
acid is oxidized to dehydroascorbic acid.

If the diet is deficient in vitamin C, the cells in the body

Equation 2

Vitamin C acts as an organic reducing agent in the

iodometric titration. Iodine is reduced while vitamin C is
oxidized. The end point is reached when all of the vitamin
C has been oxidized. This makes the reaction suitable for
determining the concentration of vitamin C in a solution.
During this process, molecular iodine is produced when
potassium iodate (KIO3) under acidic conditions reacts with
potassium iodide (KI). The disproportionation reaction that
results in to the formation of molecular iodine is given in

equation 3 below.
Equation 3
5I- + IO3- + 6H+ 3I2 + 3H2O
The iodine produced reacts rapidly with vitamin C in
solution according to the redox reaction outlined earlier.
The solubility of iodine is increased by complexation with
iodide to form triiodide as shown in equation 4.

American Journal of Chemistry and Application 2014; 1(3): 44-48

Equation 4
I2 (aq) + I-(aq) I3-(aq)
Triiodide then oxidizes vitamin C to dehydroascobic acid
as shown in equation 5.
Equation 5
-

C6H8O6 + I3 C6H6O6 + 3I + 2H

Since the stoichiometries of both reactions are known,

the amount of vitamin C can be easily obtained. End point
is marked by the production of a blue-black coloration,
which is the reaction of iodine with starch suspension. As
long as vitamin C is present, the triiodide is quickly
converted to iodide ion, but no blue-black iodine coloration
is produced. However, when all the vitamin C has been
oxidized, the excess triiodide (in equilibrium with iodine)
reacts with starch to form the expected blue-black color.
The redox reaction is preferable to an acid-base titration
because a number of other species in juice can act as acids,
but relatively few interfere with oxidation of ascorbic acid
by iodine.

46

analytical grade, and were used immediately after being

standardized. The amount of vitamin C in each fruit was
determined by titrating juices (obtained from individual
fruit) with standardized iodine solution.
2.2. Preparation of Iodine Solution
The iodine solution was made by mixing 5.00 g of
potassium iodide (KI) with 0.268 g of potassium iodate
(KIO3). The mixture was dissolved in a 500 mL volumetric
flask using distilled water. 30 mL of 3M sulphuric acid
were also added. The solution (in the same volumetric flask)
was diluted with more distilled water up to the mark.
Therefore, the final volume of the prepared iodine solution
was 500 mL.
2.3. Preparation of Vitamin C standard
Solution from Ascorbic Acid
In to a 250 mL volumetric flask, 0.250 g of vitamin C
was introduced and dissolved by using distilled water up to
mark.
2.4. Standardization of the Iodine Solution
with the Standard Vitamin C Solution

Table 1. Vitamin C Ranking Guide Line

Fruit name

Scientific name

Vitamin C
(mg/100 g)

Ranking

Mango

Mangifera indica

28

Excellent

Orange

Citrus sinensis

53

Excellent

Pineapple

Ananas comosus

15

Good

Tomatoes

Hycopersicon sp.

19

Very good

Custard apple

Annana reticulate

19

Very good

Babaco

Casimiros edulis

30

Very good

Good

98

Exceptional

Vitamin C solution was taken using 25.0 mL pipette up

to the mark, and then added into a 125 mL Erlenmeyer
flask followed by 10 drops of 1% starch solution.
Before filling the iodine solution into the burette, the
burette was rinsed twice with 5-10 mL of iodine solution.
Vitamin C solution was then titrated against iodine solution.
The solution was titrated until the end point was reached
(the first sign of blue color that remains after at least 20 sec
of swirling). The final volumes from this titration
experiment are shown in table 2.

Kiwikiwi
green

Musa
paradisiacal
Actinidia
deliciosa

Guava tropical

Psidium guajava

183

Exceptional

Experiment

Jujube

Ziziphus jujube

500

Exceptional

Banana

Source: www.naturalhub.com/natural_food_guide_fruit_vitamin_c.htm

As shown in table 1, any fruit that gives from about 15

mg to about 30 mg vitamin C per average size of the fruit
can be considered a 'very good' source of vitamin C. When
a fruit has more than about 30 mg it is an 'excellent' source
of vitamin C. Whereby, any fruit that supplies a lot better
than the current recommended daily allowance (RDA) of
vitamin
C,
it
is
an
'exceptional'
source.
(www.naturalhub.com/natural_food_guide_fruit_vitamin_c.
htm).

2. Materials and Methods

2.1. General Methodology
Fruits used in this study were obtained from Zanzibar
Island. All the solutions were prepared from chemicals with

Table 2. The volume of iodine solution titrated with the standard vitamin C
solution
Run 1

Run 2

Run 3

Mass of ascorbic acid (g)

0.25

0.25

0.25

Final burette reading (mL)

14.20

28.50

42.60

Initial burette reading (mL)

0.00

14.20

28.50

Volume of Iodine used (mL)

14.20

14.30

14.10

The mean titre of iodine solution=

(14.2 + 14.3 + 14.1)

= 14.20mL
3

2.5. Titration of Each of Three Fruit Juices

2.5.1. Titration of T.Indica with Iodine
Solution
The iodine solution was titrated against 25.0 mL (in a
125 mL Erlenmeyer flask) of T.Indica juice obtained by
blending 56.86 g of T. Indica fruit. The titration was
repeated until three good measurements agreeing to 0.1 mL
difference were obtained (Table 3).

47

Abdul, A. J. Mohamed et al.: Vitamin C Content in Three Local Fruits (Rubber Vine, Golden Apple, and Tamarind)
Available in Zanzibar

Table 3. The volume of iodine solution titrated with the T. Indica solution
Item

Run 1

Run 2

Run 3

Mass of raw T. Indica (g)

56.86

56.86

56.86

Final burette reading (mL)

0.50

3.00

3.6

Initial burette reading (mL)

0.00

2.50

3.00

Volume of Iodine used (mL)

0.50

0.50

0.60

Table 5. The volume of iodine solution titrated with the S.Cytheera

solution
Item

Run 1

Run 2

Run 3

Mass of raw S. Cytheera (g)

180.53

180.53

180.53

Final burette reading (mL)

3.10

9.90

16.30

Initial burette reading (mL)

0.00

6.80

13.10

Volume of Iodine used (mL)

3.10

3.10

3.20

The mean titre of iodine solution = 3.13 mL

The mean titre of iodine solution = 0.53 mL

2.5.2. Titration of S. Comorensis with

Iodine Solution
The iodine solution was titrated against 25.0 mL (in a
125 mL Erlenmeyer flask) of S.Comorensis juice obtained
by blending 52.04 g of S.Comorensis fruit. The titration
was repeated until three good measurements agreeing to 0.1
mL difference were obtained (Table 4).
Table 4. The volume of iodine solution titrated with S.Comorensis solution

3. Calculations
The amount of vitamin C in each fruit was determined by
stoichiometric calculation in relation to that of standard
solution titrated with known concentration of vitamin C.
Detailed calculations are shown in the Appendix. Table 6
depicts the amount of vitamin C in each fruit as obtained
from the calculations shown in appendix.
Table 6. Vitamin C in three fruits (S. Comorenis, S.Cytheera, and T.Indica)

Item

Run 1

Run 2

Run 3

Fruits local
names

Scientific
name

Mass of raw S. Comorensis (g)

52.04

52.04

52.04

Bungo

Final burette reading (mL)

3.00

6.10

13.10

Initial burette reading (mL)

0.00

3.00

10.00

Volume of Iodine used (mL)

3.00

3.10

3.10

The mean titre of iodine solution = 3.07 mL

2.5.3. Titration of S.Cytheera with Iodine

Solution
The iodine solution was titrated against 25.0 mL (in a
125 mL Erlenmeyer flask) of S.Cytheera juice obtained by
blending 180.53 g of S.Cytheera fruit. The titration was
repeated until three good measurements agreeing to 0.1 mL
difference were obtained (Table 5).

Vitamin
C(mg/100 g)

Ranking

S. Comorenis

31.00

Excellent

Embe sakua

S.Cytheera

18.00

Very good

Ukwaju

T.Indica

9.36

Good

4. Results and Discussion

S.Comorensis fruit has the highest amount of vitamin C
(31 mg/100 g), which is three times higher than that of
T.Indica (Fig. 1). The lowest vitamin C content (9.36
mg/100 g) was measured from T.Indica. However, vitamin
C in S.Comorensis is less than that of citrus fruits, such as
orange. Nevertheless, vitamin C content in S.Comorensis is
comparable to that of mango fruit (Table 6). The vitamin C
content in S.Cytheera was 18 mg/100 g. Vitamin C content
in T.Indica fruit is quantitatively comparable to that banana
(Table 1 and 6).

Figure 1. Vitamin C Content in S. Comorenis, S.Cytheera, and T.Indica

American Journal of Chemistry and Application 2014; 1(3): 44-48

5. Conclusion
At least each of the studied fruits (S.Comorensis,
S.Cytheera, and T.Indica) had been found to contain
reasonable amounts of vitamin C per 100 g of each of the
raw fruit. Of the three studied fruits, it is advisable to
consume more of S. Comorensis fruits for excellent intake
of vitamin C. This can help to reduce severe health
problems including cancer, diabetes, cardiovascular disease
and other diseases.

Appendix
Calculations for Standard Ascorbic Acid
Mean titre was 14.20 mL
Equations:

48

M1 = Molar concentration for T.Indica and

M2 = Molar concentration for iodine
M1 = n1M2V2/V1n2 = 7.56 10 -3 0.5 1
25
= 1.512 10 -4M
Since n = MV/1000 = Mass/RMM
Mass = RMM MV/1000
= 176 1.512 10 -4 200/1000
= 5.322 10 -3 g ascorbic acid per 56.86 g of
T.Indica.
That is 9.36 10 -3 g vitamin C per 100 g of T.Indica.
This is equal to 9.36 mg vitamin C per 100 g T.Indica.
Similar calculations gave 31.5 mg and 18.0 mg as the
level of vitamin C in each 100 g of S.Comerensis and
S.Cytheera respectively.

References

KIO3 + 5KI + 6H+ 3I2 + 6 K+ + 3H2O

(As in Equation 3)

[1]

Antioxidant Vitamin Research. (2000) Health Canada.

http://www.hc-sc.gc.ca/fn-an/res-rech/resprog/nutri/micro/antioxidant_vitamin_research
recherche_vitamines_antioxydantes-eng.php.
Accessed
September 3, 2010

[2]

Brody, T. (1994) Nutritional Biochemistry; Academic Press:

san Diogo, CA, pp. x and 450-9.

[3]

Burns, J. J., (1975) In: L. S. Gilman (Ed) and A. Goodman

(Ed), The Pharmacological Basis of Therapeutics Fifth
Edition, Macmillan Publishing Co., Inc., New York.

[4]

Halliwell, B. (2002) In: E. Cadenas (Ed) and L. Packer (Ed),

Handbook of Antioxidants Second Edition, Marcel Dekker,
New York.

[5]

Institute of Medicine. Food and Nutrition Board (2000)

Dietary Reference Intakes for Vitamin C, Vitamin E,
Selenium, and Carotenoids. Washington, DC: National
Academy Press.

[6]

Jaffe, G.M.(1984) Vitamin C, In: machalinal ed. Handbook

of vitamins. New York: Mercell Dekker Inc. 199-244.

[7]

Li, Y., and Schellhorn, H.E. (2007) New developments and

novel therapeutic perspectives for vitamin C. J Nutr ;137, pp:
2171-2184.

[8]

Padayatty, S. J., Daruwala, R., Wang, Y. P., Eck, K., Song,

J., Koh, W. S. and Levine, M. (2002) In: E. Cadenas (Ed)
and L. Packer (Ed), Handbook of Antioxidants Second
Edition, Marcel Dekker, New York.

[9]

Pauling, L. (1976) Vitamin C, the Common Cold and the Flu:

W. H. Freeman: San Francisco, pp X, 4-5, 21-2, 33, 60-1,
145.

C6H8O6 + I3- + H2O C6H6O6 + 3I-+ 2H+

(As in Equation 5)
1 mole IO3- 3 moles I2
Mole IO3 - = Mass/RMM = 0.268/214 = 1.252 10 -3
mole IO3 -1

Note: Relative Molecular Mass of KIO3 = 214 g mole

Since 1 mole IO3- 3 moles I2
Therefore 1.252 10 -3 mole IO3 - 3.757 10 -3 mole I2
From:
Number of mole (n) = MV/1000; Where:
M = Molarity
V = Volume in mL
Molarity of iodine = 3.757 10 -31000/500
Thus, molarity of iodine = 7.56 10 -3M
Calculation for T.Indica, S.Comorensis and
S.Cytheera
Amount of vitamin C in T.Indica was calculated as
shown below:
Mean titre was 0.50 mL
Mole of IO3- = Mass/RMM = 0.27/214 = 1.26 10 -3 mole
IO3From equation 1 and 2 then:
By similar calculation as above for molar concentration
of iodine, we get
Mole of I2 = 3.78 10 -3
Hence the molar concentration of I2 = 7.56 10 -3M
Applying M1V1/ M2V2 = n1/ n2

[10] http://www.naturalhub.com/natural_food_guide_fruit_vitam
in_c.htm. Assessed online 27th March, 2014.