Final Year project Ascorbic acid determination in Food

2. Determination of Vitamin-C (Ascorbic Acid)
in different fresh Fruit and Vegetables.
By using
Idometric Titration Method.

3. Compiled By
 Saleem Atif Arain 2k12/CHE/107
 M.Faisal Hameed Shaikh 2k12/CHE/69
 Saeeda Rind Balouch 2k12/CHE/
 Sana Yousaf Malik 2k12/CHE/111

4. Contents
 Aims And Objectives
 History
 Introduction
 Experimental Work
 Idometric Titration
 Results And Discussion
 Conclusion
 Reference
 Acknowledgment

5. Aims And oBjeCtives
• The aim of this study is to measure the
concentration of vitamin-C (Ascorbic acid) in
different Fruits and Vegetables available in local
market of Hyderabad Sindh.
• By using Idometric Titration Method.

6. History:
• In 1930’s Albert Szent-Györgyi
was first who discovered the
chemical ascorbic acid.
• Norman Haworth deduced the
chemical structure of vitamin-
C in 1933.

7. introduCtion
•Ascorbic acid is a naturally
occurring organic compound.
•It is a white solid.
•It is a water-soluble that is
necessary for normal growth and
development.
•The body cannot store them.
•It leaves the body through the urine.
You need continuous supply of
vitamin C in your diet.
Ascorbic Acid
(2R)-2-[(1S)-1,2-dihydroxyethyl]-3,
4-dihydroxy-2H-furan-5-one

8. properties
Chemical formula C6H8O6
Molar Mass 176.12 g·mol−1
Appearance White or light yellow solid
Density 1.65 g/cm3
Melting Point 190 to 192 C
Acidity (pKa) 4.10 (first), 11.6 (second)

9. Why is Vitamin C important?
• It is involved in over 300 biological processes
in the body for example
▫ Antioxidant
▫ Collagen manufacture & neurotransmitters
▫ Immune function
• It is a Nutrient not synthesized by the body
• Complete deficiency results in scurvy
Antioxidants are nutrients that
block some of the damage
caused by free radicals (e.g
Cancer, Aging)

10. FunCtions oF Vitamin C
• Vitamin C is required for the
growth and repair of tissues in all
parts of our body.
• Necessary for synthesis of
carnitine.
• Aid in the absorption of iron
• The body does not manufacture
vitamin C on its own
Carnitine is
essential for the
transport of fatty
acids into
mitochondria for
ATP* generation.
*Adenosine Tri Phosphate

11. Dose
• Recommended Daily intake is 30-60mg
• The RDI is what you need to consume to prevent a deficiency
• excess vitamin C is usually eliminated through the urine
• An excess of Vitamin C can cause diarrhea as water is pulled into the
colon from the circulatory system

12. preCautions
• Smoking cigarettes and
chewing tobacco
decrease the amount of
vitamin C in the body.
• So smokers are at a
higher risk of deficiency.

13. DeFiCienCy oF asCorbiC aCiD
▫ Bleeding gums
▫ Joint pain
▫ Bruising
& wounds that don’t
heal
▫ Fatigue & muscular
weaknesses

14. eXperimenta
L

15. sampLes
• Parsley
• Spinach
• Lemon
• Amlok
• Tomato
• Cauliflower
• Apple
• Peach
• Mango
• Banana
• Sugar cane
• Potato
• Pomegranate
• Sarda
• Carrot
• Green Chili
• Cucumber
• Grapes
Common Fruits and
Vegetables

16. ChemiCaLs:
• Ascorbic Acid
• Iodine
• Potassium iodide
• Starch solution
• Distilled Water

17. PrePared SolutionS
• Iodine Solution
• 2% Starch Solution
• Samples Solutions

18. idometric titration
• It is a method of volumetric
chemical analysis.
• A redox titration where the
appearance or disappearance of
elementary iodine indicates the
end point.
• Iodimetry involves direct titration
using iodine as the titrant.

19. exPerimental Procedure
• Solutions preparations
• 2% starch indicator preparation
• 0.02N iodine solution preparation
• Standerzation by Titration
• Calculation

20. indicator
• Stach solution
• When starch is mixed with iodine in water, an
intensely colored starch/iodine complex is
formed.
• The complex is very useful for indicating redox
titrations that involve iodine because the color
change is very sharp. It can also be used as a
general redox indicator: when there is excess
oxidizing agent, the complex is blue; when there is
excess reducing agent, the I5
-
breaks up into iodine
and iodide and the color disappears.

21. reSultS
Fresh Fruits & vegetable
source
Amount of Vitamin C
(mg / 100g)
Fresh Fruits & vegetable
source
Amount of Vitamin C
(mg / 100g )
Parsley 43.87 Potato 8.47
Spinach 33.92 Pomegranate 8.02
Lemon 31.19 Sarda 6.2
China fruit 28.44 Carrot 6.02
Tomato 18.7 Green chili 5.74
Cauliflower 15.12 Cucumber 5.44
Cabbage 13.16 Apple 4.68
Mango 12.10 Peach 3.63
Banana 9.371 Grapes 3.02
Sugarcane 8.62

22. GraPhical rePreSentation

23. diScuSSion
• The highest concentration of Ascorbic acid from
different Fruits were determined in Amlok
(21.4 mg/100g) and was lowest concentration in
Grapes (3.02 mg/100g).
• The highest concentration of Ascorbic acid from
different Vegetables were determined in Parsley
(21.4 mg/100g)and was lowest concentration in
green chili (3.02 mg/100g).

24. concluSion
• It is concluded that in fruits and vegetables a
high ascorbic acid (Vitamin C) concentration
exists.
• which tell us that Vitamin C, found in different
foods listed above.
• This study will serve as a guide in selection of
different fruits and vegetables which having rich
source of ascorbic acid.

25. RefeRences
• https://www.google.com.pk/url?
sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&ua
ct=8&ved=0CCYQFjABahUKEwjpm9qZydHIAhUCU44
KHafiCeY&url=http%3A%2F%2Fwww.chemteach.ac.nz
%2Finvestigations%2Fdocuments
%2Fvitaminc_iodate.pdf&usg=AFQjCNEYI9oM-
ovp0Y9nXjpHx3DgortKaw
• A Simple Test for Vitamin C" (PDF). School Science
Review 83 (305): 131. 2002.

26. • https://umm.edu/health/medical/altmed/suppl
ement/vitamin-c-ascorbic-acid
• http://www.webmd.com/drugs/2/drug-
322/ascorbic+acid+oral/details
• http://www.ncbi.nlm.nih.gov/pubmed/2318329
9
• https://www.nlm.nih.gov/medlineplus/ency/art
icle/002404.htm
• https://en.wikipedia.org/wiki/Iodometry

27. Acknowledgment
We thankfully acknowledge to the Dr Ghulam
Qadir Khaskheli Director of Dr M.A Kazi
Institute of Chemistry University of Sindh and
especially to our Supervisor Dr. Zahid Hussain
Shar for providing necessary facilities and support
to carry on this research.

28. tHAnks