Chemistry

Project Report
On
“Estimation of Vitamin C in fruit
and vegetable juice”
Session: 2019-20

Under Supervision of Submitted by

Mrs. Shuchi Raheja Arshdeep Singh
(Lecturer in Chemistry) Class XII (Non-
Medical) Roll No.
……………….
 SHRI MAHAVIR JAIN PUBLIC
SCHOOL, KURUKSHETRA

CERTIFICATE

This is to certify that the project titled “Estimation of Vitamin C in

fruit and vegetable juice” has been undertaken by Arshdeep Singh,

Roll No. a student of XII (Non-Medical).

This project has been carried out as a part of Chemistry projects as

prescribed by the Central Board of Secondary Education. This work is done

by candidate’s own efforts.

Mrs. Shuchi Raheja

Lect. in Chemistry
 ACKNOWLEDGE MENT

I express my deep sense of gratitude to Mrs. Shuchi Raheja, Lecturer

of Chemistry, Shri Mahavir Jain Public School, Kurukshetra for her

inspiration, valuable guidance and constant encouragement in the

completion of this project. Without her it would have been an impossible

task for me. I have put my sincere effort to make this project interesting. I

have fully consulted all the available books on this subject and I am thankful

to esteemed authors

Arshdeep Singh
Class 10+2
Non-Medical
Roll No.
 Introduction

Vitamin C was first of all isolated in 1932 and was named L-

ascorbic acid. It is present in many fruits especially in citrus fruits

like lemon, amla, orange, pineapple, tomatoes etc. Vitamin C is an

important nutrient in human diet. It is found to increase resistance

against common cold and helps in the treatment of bladder cancer.

Its deficiency causes scurvy, anemia, bone fragility and bleeding

gums. Thus, determination of Vitamin C amount in foods is an

important biochemical analysis.

Objective.

Determination of amount of Vitamin C in given samples of fruit

juices.

Theory.

Vitamin C, ascorbic acid, is fairly good reducing agent.

Therefore, its amount in a solution can be determined by redox titration

with simple oxidising agent like iodine and 2,6 dichloroindophenol.

Vitamin C reduces iodine to iodide. Determination of it with

iodine is not accurate because iodine can also react with other

biochemical species. Therefore, a more selective oxidising agent 2,6

dichioroindophenol is used for determination of Vitamin C . It is a dye

and its solution can he directly used for titration. Ascorbic acid reduces

this dye to a colourless compound.

L-ascorbic acid + 2, 6 dichloroindophenol → Dehydro L- ascorbic acid + Reduced dye

(Pink) (Colourless)
 Thus, when a solution of 2,6 dichloroindophenoi is added to a

solution of ascorbic acid, appearance of pink colour indicates

completion of reduction reaction i.e. end point.

Apparatus:

Burette, pipette, conical flask, two 250 mL measuring flasks,

funnel and burette stand.

Chemicals.

2,6 dichloroindophenol (sodium salt), sodium hydroxide, citric

acid, ascorbic acid.

Procedure.

1. Prepare the following solutions

a) 2,6 dichioroindophenol solution. Dissolve 0.250 g of the sodium

salt of the dye in 250 mL deionized (double distilled) water.

b) Citrate buffer of pH 4. Mix 11.76 g of citric acid with 18.60 mL

of 6 N NaOH solution and dilute to 100 mL with deionized

water.
 c) Standard ascorbic acid solution. Weigh accurately 250 mg of

pure ascorbic acid and dissolve it in 250 mL double distilled

water. Pipette out 25 mL of this solution in a 250 mL measuring

flask and dilute upto the mark (i.e. 250 mL) with the water.

d) Unknown solution. Filter the first sample of fruit juice to remove

pulp and other suspended matter. Measure 25 mL of the clear

juice and dilute to 100 mL with double distilled water. Mark ‘1’

on the container containing this solution.

2. Now, rinse a burette with the dye solution and clamp it vertically in a

burette stand. Fill the burette with the dye solution.

3. Pipette out 10 mL of the standard ascorbic acid solution in a clean

conical flask. Add 20 mL of the citrate buffer solution to it.

4. Note the initial reading on the burette. Titrate solution of the conical

flask with it till colour changes from colourless to permanent pink.

Note down the final reading on the burette. Repeat the titration until

three concordant readings are obtained.

5. Now, pipette out 10 mL of the juice solution in a clean conical flask

and add 20 mL of the citrate buffer solution to it. Titrate the mixture
with the indophenol solution to the same permanent pink end point.

Repeat the titration until three concordant readings are obtained.

6. Record your observation and calculate the amount of vitamin C

present in the given sample of fruit juice.

7. Similarly, determine the amount of Vitamin ‘C’ in other samples of

fruit juice. Observations. Strength of the standard ascorbic acid = 0.10

rng/mL

Volume of the solution of vitamin ‘C’, i.e. ascorbic acid used in each

titration = 10 mL

Sample No. Reading at the burette Volume of Amount of

Initial Final the dye ascorbic
solution acid
used
Standard 1. 1.
ascorbic 2. 2.
acid solution 3. 3. V1
Fruit juice 1 1. 1.
2. 2. V2
3. 3.
2 1. 1.
2. 2. V3
3. 3.
3 1. 1.
2. 2. V3
3. 3.

Conclusion.
1. Maximum amount of vitamin ‘C’ is present in sample No,... and

minimum in sample No

2. Amount of vitamin ‘C’ present in 100 rnL of the given fruit juice

samples is as

follows:

Sample No. 1 = …………….mg.

Sample No. 2 = ……………. mg.

Sample No. 3 = ……………. mg.

Sample No. 4= ……………. mg.

Precautions.

I. Measure the volume accurately.

II. The end-point should be sharp.

III. Take care of the dilution factor while calculating the amount of

vitamin ‘C’ in the samples.

IV. Juice should not contain any suspended matter when its definite

volume is made.

V. Use distilled water for making all solutions.