VITAMIN C CONCENTRATION

IN DIFFERENT ORANGE
JUICE BRANDS

INTRODUCTION
Vitamin c also known as ascorbic acid is one
of the most effective nutrients. Benefits
vitamin c may include protection against
immune system deficiency, cardiovascular
disease, prenatal health problems eye
disease and even skin wrinkling. Vitamin c is
a water soluble vitamin meaning it is not
stored in our bodies. We have to get vitamin c
from foods like citrus fruits, broccoli, and
tomatoes.

Vitamin C reacts with DCPIP in the following

manner:
DCPIP (blue) + H+ DCPIPH (pink)
DCPIPH (pink) + VitC DCPIPH2
(colorless)
Overall Reaction:

C6H8O6+ C12H7NCl2O2C6H6O6+ C12H9NCl2O2

Ascorbic acid + HDCPIP dehydroascorbic acid +
DCPIPH2

VARIABLES
Independent Variable Different orange
fruit juices
Dependent Variable Titre value of fruit
juices
Controlled Variable Concentration and
amount
of DCPIP

OUR EXPERIMENT

AIM
To compare the vitamin C content in:
Home-made squeezed orange juice
Realorange fruit juice,
Tropicana - orange fruit juice, and
Minutemaidpulpy orange juice.
Thereby determining which of the above is best for
consumption of Vitamin C.

Hypothesis
The vitamin c content would be the greatest in
the homemade orange juice from orange fruit
when compared to market juices.

Materials Used
Containers to collect small amount of juices
Measuring cylinder
Pipette to measure 2 ml volume
Pipette to accurately measure volume up
to1 ml
Test tubes (5)
Spatula
Distilled water
Vitamin C (0.1% fresh: 0.1% = 1mg /ml)
DCPIP dye (0.01% aqueous solution fresh)

Procedure
Wash all the apparatus thoroughly with water.
Prepare orange juice from orange fruit
without adding any water to it.
Take 2ml of 0.01% DCPIP solution in a
testube.
Take juice in 1ml pipette and titrate it against
2ml DCPIP solution.
Shake the tube gently after the addition of
each drop and continue to add drops until the
DCPIP solution is decolorized.
Repeat this process for all other juices.

PRECAUTIONS
The titration has to be drop by drop as the
solution may change within the addition of
amounts as small as two drops.
The concentration of the DCPIP has to be
kept constant, so the amount of dye to be
added has to be of precise value
The apparatus has to be clean or else the
same apparatus shouldnt be used for
keeping the juices because it wont give the
correct readings.

RAW DATA
Freshly Squeezed Orange Fruit
Extract
1
2
3
Average

0.04ml
0.05ml
0.05ml
0.04ml

Result
The colour change after titarion

 Real Orange Juice

1
2
3
Average

0.34ml
0.26 ml
0.26ml
0.28ml

Result
The colour change after titration

 Tropicana Orange Juice

1
2
3
Average

0.33
0.35
0.35
0.34

result
Colour change after titration

 Minute Maid Pulpy Orange Juice

1
2
3
Average

0.55ml
0.60ml
0.60ml
0.58ml

Result
Colour change after titration

 0.1% Ascorbic Acid

1
2
3
Average

0.06ml
0.04ml
0.04ml
0.04ml

Result
Colour Change after Titration

DATA PROCESSING

Graph showing vitamin c concentration

0.7

0.6

0.5

0.4

0.3

0.2

0.1

0
hm

real

tropicana

mm

as.acid

Error graph
tropicana

sr

hm
1
2
3
hm

av
max-mean
mean-min

0.04
0.05
0.05

real
0.33
0.35
0.35

tropicana real
0.046
0.343
0.01
0.01
0.006
0.013

minute
maid
as.acid
0.34
0.55
0.06
0.26
0.6
0.04
0.26
0.6
0.04
minute
maid
as.acid
0.28
0.58
0.04
0.06
0.02
0.02
0.02
0.03
0

0.7
0.6
0.5
0.4
0.3
0.2
0.1
0
hm

tropicana

real

minute maid

as.acid

sr

Homemade
1
2
3

Tropicana
0.04
0.05
0.05

Homemade
av
stdev

0.33
0.35
0.35
Tropicana

0.04
0.005774

0.34
0.011547

Standard deviation for homemade and Tropicana

0.4
0.35
0.3
0.25
Volume(ml)

0.2
0.15
0.1
0.05
0

hm

tropicana
juices

sr no.

hm

average

minute maid

0.04

0.55

0.05

0.6

0.05

0.6

hm

mm

stdev

0.04

0.58

0.01

0.03

Standard deviation for homemade and minute maid

0.7
0.6
0.5
0.4
volume(ml)

0.3
0.2
0.1
0

hm

juices

mm

Std. deviation for Freshly

Squeezed juice & Tropicana
sr no.

hm
1
2
3
Home made

juices
average
stdev

real
0.04
0.05
0.05
real
0.04
0.01

0.4
0.3
Volume(ml)

0.2
0.1
0

hm

tropicana
juices

0.34
0.26
0.26
0.28
0.0462

LIMITATIONS
The most difficult part of the experiment
was detecting the change in colour of the
DCPIP solution while performing the
titration. Two of the juices showed clear
disappearance of the colour, while the
others had the tint of yellow due to some
other compounds of colours present.
The date of manufacture may be different
which may change the nutrient content or
concentration in different juices.

Conclusion
From our experiment we thus
conclude that homemade
juice has the most vitamin c
concentration when compared
to available market juices.

THANK YOU
Compiled & Presented By:
Vibhuti Sapariya
Niyati Bamrolia