POST-LABORATORY REPORT

GROUP No. 3 | Section 2A

Names of Group Members
Uy, Julia Ferhyz
Marbella, Kyla Mae
Indiola, Kimberly Faith
Oraa, Kristine Ann

I. Title, and Experiment details

Title: Exploring Vitamin C Content In Juices

Date Performed: November 6, 2024
Date of submission: November 20, 2024

II. Abstract

A study aimed to determine vitamin C levels in various juice samples

using a quantitative approach based on an iodine-starch titration reaction.
The juice's ascorbic acid lowers iodine, changing the color and acting as a
gauge of the amount of vitamin C present. Until the mixture cleared, juices
were gradually added to an iodine-cornstarch solution. Fewer drops indicated
higher vitamin C levels. In contrast to kalamansi and orange juice, which
required three and four drops, respectively, lemon and Zest-O orange drinks
only needed two drops to reach clarity, indicating an elevated ascorbic acid
content. Results show that common beverages vary in vitamin C content,
highlighting possible variations in nutritional value. The study offers a quick
and efficient way to determine how much vitamin C is present in food items.

III. Introduction

Vitamin C, scientifically known as ascorbic acid, is a water-soluble vitamin essential for

human health. Since humans cannot endogenously synthesize vitamin C like most animals, it is
an essential dietary component (National Institutes of Health n.d d. ). Collagen synthesis,
immune system support, and antioxidant defense against oxidative stress are just a few of
ascorbic acid's biological roles (Ariola et al. 20,24). Although vitamin C levels can vary based on
fruit type processing and storage conditions, citrus fruits and other plant-based foods are
excellent sources of the vitamin (Aditi et al. ). in 2024. This study uses the iodine-cornstarch
titration method to ascertain the amount of vitamin C present in several juice samples. Ascorbic
acid reduces iodine, which results in the solution becoming decolorized. This is the basis for the
iodine-cornstarch reaction. The concentration of vitamin C in this experiment was determined by
counting how many drops were needed to clear the blue iodine-starch solution. The more drops
needed, the higher the vitamin C levels. Samples tested included fresh lemon, orange, zest-o
orange drink, Smart C calamansi flavor, and fresh calamansi juice. Results from this experiment
were analyzed and presented in Figure 1 (experimental setup) and Table 1 (drop counts for all
samples), with Figures 1.1, 1.2,1.3,1,.4,1.5 and Table 1.1, 1.2,1.3,1,.4,1.5 detailing the results
for lemon juice and orange, zest-o orange drink, Smart C calamansi flavor, and fresh calamansi
juice.

Lemon Juice

Lemon juice demonstrated a notably high concentration of vitamin C, needing only two
drops to clear the iodine-cornstarch solution. This quick response is consistent with research
from earlier studies that show lemon juice to be a remarkable source of ascorbic acid, which is
well-known for bolstering the body's defenses against infection and offering antioxidant
protection (Aditi et al., 2024). The effectiveness of lemon juice as a natural source of vitamin C
is further supported by research that indicates lemons contain roughly 53 mg of vitamin C per
100 grams, which explains the small amount needed to decolorize the iodine solution (Ariola et
al. in 2024).

Lemon juice has many health advantages, unique antioxidant qualities, and high vitamin
C content. Research shows that the vitamin C in lemon juice reduces oxidative stress at the
cellular level and strengthens immune responses (Suleiman et al., 2020). Furthermore, regular
lemon juice supplementation has been linked to better metabolic health, which may support
immunological and cardiovascular processes (Akhmedova & Reshetov, 2020). This experiment
demonstrates the high ascorbic acid content and its value as a concentrated advantageous dietary
component by showing how quickly the iodine-cornstarch solution cleared with just two drops of
lemon juice.

Orange Juice

Orange juice, recognized as a valuable source of vitamin C, required four drops to clear
the iodine-cornstarch solution, indicating a moderate concentration of the nutrient. Despite
orange's well-known vitamin C content, the amount can vary depending on several factors,
including the growing environment and post-harvest handling (Chen & Blumberg, 2023).
However, the vitamin C content in orange juice can be sensitive to processing and storage
conditions, which may reduce its stability and potency (Aditi et al. ). Research shows that typical
oranges contain roughly 53 mg of vitamin C per 100 grams, similar to lemons, in 2024. These
results are supported by a recent study conducted by Liu et al. (2024), which points out that
orange juices' vitamin C content can be weakened by processing temperature and oxygen
exposure, which may have contributed to the experiment's higher drop count.

Moreover, its vitamin C content, orange juice contains other bioactive substances like
flavonoids, which have been demonstrated to improve the body's antioxidant activity and
promote cardiovascular health (Gupta & Khanna, 2024). Orange juice's overall health benefits
are attributed to these compounds and vitamin C. However, their effectiveness may vary
depending on how the juice is extracted and stored, which helps explain why vitamin C
concentrations vary from lemon juice (Blumberg & Vasantharuba, 2024). These complications
are highlighted by the higher drop count required in this experiment to decolorize the iodine-
cornstarch solution, which implies that although orange juice is a good source of vitamin C, its
concentration may not be as stable and consistent as lemon juice.

Zest-O Orange Drink

Zest-o orange drink required only two drops to clear the iodine-cornstarch solution,
closely matching the performance of fresh lemon juice. As a result of these similarities, Zest-o is
probably fortified with vitamin C, which is a standard industry practice to improve the nutritional
profile of processed beverages (Maia et al., 2023). This type of fortification attempts to replenish
vitamin C that is lost during processing, guaranteeing that goods fulfill consumer demands for
nutrient-dense beverages (Ariola et al., 2024). Research shows that adding ascorbic acid to
orange-flavored drinks boosts their vitamin C content and increases their competitiveness with
natural fruit juices, which are naturally high in this vital nutrient (Noknoi et al. (2021). Despite
this, additives in fortified beverages like Zest-o can affect the bioavailability of vitamin C,
changing how the body absorbs and uses the nutrient; thus, even though fortification raises the
amount of vitamins, it is essential to think about how the nutrient itself may interact with
artificial additives.

Smart C Calamansi Flavor

Smart C calamansi flavor, a processed beverage, required three drops to clear the iodine-
cornstarch solution, indicating a slightly lower vitamin C concentration than the fresh lemon and
zest-o orange drink. Citrus fruits such as calamansi are naturally high in vitamin C; some types
have up to 30–40 mg of the vitamin per 100 grams of fruit (Vries & Meinders, 2022). The Smart
C result indicates that although the beverage might have a sizable amount of vitamin C, it was
not as concentrated as fresh lemon juice. This may be related to the Smart C drinks processing
techniques, which could compromise the stability of vitamin C or result in the loss of certain
nutrients during manufacturing and storage.

Fresh Calamansi Juice

Fresh calamansi juice, like the Smart C version, required three drops to clear the iodine-
cornstarch solution, suggesting a moderate concentration of vitamin C. A popular citrus fruit in
Southeast Asia, calamansi is prized for its tart taste and comparatively high vitamin C content.
However, its exact amount varies based on fruit maturity and processing conditions (Vries &
Meinders, 2022). Despite having a significant amount of ascorbic acid, studies show that
calamansi may have somewhat lower levels than other citrus fruits like orange and lemon, both
renowned for having high vitamin C content. Recent research indicates that processed calamansi
products such as Smart C retain significant amounts of vitamin C despite possible minor nutrient
reductions during production (Johnson & Santos, 2024).

Comparing fresh and commercially processed calamansi shows that the natural juice
retains its strong vitamin C profile. Because of the fruit's natural composition, which helps
preserve its nutrients, research highlights the ascorbic acid resilience in natural calamansi juice
even after mild processing (Aminah et al., 2024). The observed concentration of vitamin C
indicates that calamansi is still a valuable dietary source of this vital nutrient even though its
drop count was higher than that of lemon.

Experiment findings indicate significant variation in vitamin C levels between juice

samples, offering important information about the ascorbic acid content of fresh and processed
juices. Vitamin C was highest in fresh lemon juice, closely followed by other juices like Smart C
calamansi flavor and zest-o orange drink. In order to distinguish between fresh and processed
juices and measure vitamin C levels, the iodine-cornstarch titration method was a dependable
technique that successfully captured these differences. The findings indicate that fresh,
minimally processed fruit juices like calamansi and lemon typically have higher vitamin C
concentrations than their commercial counterparts, bolstering the idea that minimal processing
maintains the nutritional value of fruit juices.

Furthermore, the findings emphasize the crucial role that sourcing and processing
methods play in determining the vitamin content of juices. While processed juices are still good
sources of vitamin C, they may lose some of their nutrients because of different preservation
techniques. In contrast, fresh juices retain more of their natural nutrients. Customers who want to
get as much of this vital nutrient as possible should pay special attention to this information.
Future studies should examine the bioavailability of vitamin C from fresh and processed juices
and the stability of vitamin C in various juice varieties over long periods and under various
storage conditions. This would give a more thorough grasp of how various processing techniques
impact the vitamin C content and how well it supports health.

IV. Methods (Procedure)

The methods section should provide how the experiment was carried out.
Describe the equipment, chemicals, materials, and how the experiment was
performed.
V. Results

Iodine is often used to test for the presence of vitamin C (ascorbic acid) in different
samples. If iodine causes a blue-black color when starch is present, it indicates that the iodine has
not been reduced, suggesting that vitamin C is absent. However, when vitamin C is present, it
acts as a reducing agent, causing the iodine to lose its color and confirming the presence of
vitamin C in the sample. Samples with high Vitamin C content will quickly reduce the iodine
while low or no Vitamin C content will show to little change in color,or will retain the iodine
color (Blue-black).

Figure 1. Shows the reaction of various sample to iodine solution after it was
added
Figure 1.2 Demonstrates the results of the samples after additional drops of iodine solution were
added.

Table 1. Explanation of how iodine reacts with different sample to test for the presence of
vitamin C.

Sample Number of Result after 15 Explanation

Solution iodine drops mins
Lemon (Fruit) 2 drops The lemon extract Change in color
after adding a
became clear, with a
few drops of
blue circle settling at
the bottom. iodine indicates
the presence of
Vitamin C.
Vitamin C
prevents the
blue-black color
resulting the
lemon to turn
colorless.
Orange (Fruit) 4 drops Orange became The result
clear with blue suggest that
circle settled at Vitamin C was
the bottom present, as it
reduced the
iodine that
prevents it to
reveal the blue-
black color.
Zest-O 2 drops Zest-O clear in The Vitamin C
color, forming a was present in
purple ring at the Zest-O that acts
bottom as a reducing
agent, reducing
the iodine that
clear up the
solution.
Smart C 2 drops Smart C became The solution
clear in and became clear
some white due to the
 particles settled presence of
at the bottom Vitamin C that
prevent the
formation of
color.
Kalamansi 3 drops Kalamansi The clear
became clear solution indicates
and some purple that the iodine
particles settled solution has
at the bottom been reduced by
the vitamin C
present in the
sample. Once the
iodine is reduced
it will no longer
result in color.

In conclusion, the iodine test effectively revealed the presence of

Vitamin C in the samples present. The results of this experiment show how iodine can
serve as a qualitative tool for assessing vitamin C levels, providing valuable insights into the
nutritional content of foods and beverages. This does not only highlights the effectiveness of the
iodine but also the role of Vitamin C as a reducing agent. Moreover, the experiment emphasizes
the significance of Vitamin C as an essential nutrient for the body.

VI. Discussion / Summary

The discussion section should provide an explanation to the data gathered.

Discuss how the results answer the objectives of the experiment and relate
the findings to other similar studies. Give possible sources of errors or other
possible interpretations of the results. You may also provide suggestions for
improvement of the experiment.

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