Vitamin C
Title:
Analysis of the differences of percentage of vitamin C (ascorbic acid ) between the fresh orange juice and artificial orange juice (Sunkist).
Problem statement :
Does have different types of fruit juice contain similar amount of vitamin c ?
Objevtive:
To analyse the concentration and percentage of different food sample by using titration method and state whether the percentage and concentration of vitamin C.
Methodology:
Theory :
DCPIP can also be used as an indicator for Vitamin C. If vitamin C, which is a good reducing agent, is present, the blue dye, which turns pink in acid conditions, is reduced to a colorless compound by ascorbic acid.
DCPIP (blue) + H+ ——→ DCPIPH (pink)
DCPIPH (pink) + VitC ——→ DCPIPH2 (colorless)
C6H8O6 + C12H7NCl2O2 ——→ C6H6O6 + C12H9NCl2O2
In this titration, when all the ascorbic acid in the solution has been used up, there will not be any electrons available to reduce the DCPIPH and the solution will remain pink due to the DCPIPH. The end point is a pink color that persists for 10 seconds or more. Pharmacological experiments suggest that DCPIP may serve as a pro-oxidantchemotherapeutic targeting human cancer cells in an animal model of human melanoma; DCPIP-induced cancer cell death occurs by depletion of intracellular glutathione and upregulation of oxidative stress.
Literature review :
When most people think of Vitamin C in foods, their minds go immediately to citrus fruits, especially oranges. While citrus fruits are a good source of Vitamin C, some other fruits have even more of this health-promoting vitamin. Juices, rather than the whole fruit, are a quick way to get Vitamin C, but the vitamin content degrades over time after juicing. Vitamin C is a term for the chemical ascorbic acid. In processed citrus products, additional Vitamin C may be added, labeled as ascorbic acid. Citrus fruits include oranges and related fruits such as tangerines and satsumas, limes, lemons, grapefruit, kumquats and many others
Analysis of the differences of percentage of vitamin C (ascorbic acid ) between the fresh orange juice and artificial orange juice (Sunkist).
Problem statement :
Does have different types of fruit juice contain similar amount of vitamin c ?
Objevtive:
To analyse the concentration and percentage of different food sample by using titration method and state whether the percentage and concentration of vitamin C.
Methodology:
Theory :
DCPIP can also be used as an indicator for Vitamin C. If vitamin C, which is a good reducing agent, is present, the blue dye, which turns pink in acid conditions, is reduced to a colorless compound by ascorbic acid.
DCPIP (blue) + H+ ——→ DCPIPH (pink)
DCPIPH (pink) + VitC ——→ DCPIPH2 (colorless)
C6H8O6 + C12H7NCl2O2 ——→ C6H6O6 + C12H9NCl2O2
In this titration, when all the ascorbic acid in the solution has been used up, there will not be any electrons available to reduce the DCPIPH and the solution will remain pink due to the DCPIPH. The end point is a pink color that persists for 10 seconds or more. Pharmacological experiments suggest that DCPIP may serve as a pro-oxidantchemotherapeutic targeting human cancer cells in an animal model of human melanoma; DCPIP-induced cancer cell death occurs by depletion of intracellular glutathione and upregulation of oxidative stress.
Literature review :
When most people think of Vitamin C in foods, their minds go immediately to citrus fruits, especially oranges. While citrus fruits are a good source of Vitamin C, some other fruits have even more of this health-promoting vitamin. Juices, rather than the whole fruit, are a quick way to get Vitamin C, but the vitamin content degrades over time after juicing. Vitamin C is a term for the chemical ascorbic acid. In processed citrus products, additional Vitamin C may be added, labeled as ascorbic acid. Citrus fruits include oranges and related fruits such as tangerines and satsumas, limes, lemons, grapefruit, kumquats and many others