Analysis of Vitamin C in     Commercial Fruit Juice SampleSupervisor:Madam Syakira binti Mohammed HusseinGroup Members:Nur...
OBJECTIVES• To determine the concentration of vitamin C in commercial  fruit juices (orange, mango, and blackcurrant)• To ...
STUDY SIGNIFICANCE• The goal of this laboratory experiment is to analyse the  concentration of vitamin C stated on the lab...
HYpOTHESIS The higher temperature and the longershelf life before expired date can reduce             vitamin C content   ...
WHAT IS VITAmIN C                    5
SOUrCE OF VITAmIN C                      6
HOW IT EFFECT OUr BODY?        Effect on           Adverse Effect of Taking   Deficiency(Scurvy)            Excessively F...
AppArATUS AND                CHEmICALS              Apparatus                   Chemicals   125 ml Erlenmeyer flask    P...
prOCEDUrE(IODOmETrIC TITrATION)              9
Iodine Solution:1.5.0g KI + 0.268g KIO3 + 200mL d. H2O + 3M H2SO42.Poured & diluted into 500mL graduatedcylinder.3.Shake w...
Step 1 - Titration of vitamin C standard solution                    (ascorbic acid):1.25 ml of vitamin C + 10 drops of 1%...
OrANGEBefore      Process of      After            changing(Orange)      colour     (Dark-brown)                          ...
BLACKCUrrANT   Before            Process of      After                     changing(Light purple)         colour     (Blue...
mANGO   Before        Process of      After                 changing(Light yellow)     colour     (Dark brown)            ...
rESULT &DISCUSSION             15
rELATIONSHIp OF SHELF LIFE &CONCENTrATION OF VITAmIN C AT DIFFErENT            TEmpErATUrE                A               ...
rELATIONSHIp OF VITAmIN C CONTENT  WITH THEIr SHELF LIFE AT 17 °C                    A                                    ...
rELATIONSHIp OF SHELF LIFE &CONCENTrATION OF VITAmIN C AT DIFFErENT            TEmpErATUrE               C                ...
rELATIONSHIp OF VITAmIN C CONTENT     WITH THEIr SHELF LIFE AT 20 °C                             C                        ...
OBSErVATION &  DISCUSSION                20
FACTOrS THAT CAN rEDUCE   VITAmIN C CONTENT                          21
pErCENTAGE OF VITAmIN C    IN NATUrAL FrUIT JUICES  adopted from: www.naturalhub.com/natural _food_guide_fruit_vitamin_c.h...
pErCENTAGE OF VITAmIN C  IN COmmErCIAL FrUIT JUICESFrom the experiment, mango juice has the highest vitamin C content comp...
pErCENTAGE DIFFErENCE BETWEEN    NATUrAL FrUIT JUICE AND    COmmErCIAL FrUIT JUICES        6%               76%         18...
WHY CONCENTrATION OF VITAmIN CIN NATUrAL FrUIT JUICE IS HIGHEr  THAN COmmErCIAL FrUIT JUICE?  NATURAL FRUIT JUICE   COMMER...
CONCLUSION• From the experiment, it is proved that the  hypothesis is accepted.• temp, conc. of vitamin C• shelf life, con...
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analysis vitamin c in commercial fruit juice

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  • Relationship of conc of vit c and temp
  • Relationship bet conc of vit c and their shelf life b4 expired date
  • Relationship of conc of vit c and temp
  • Relationship bet conc of vit c and their shelf life b4 expired date
  • analysis vitamin c in commercial fruit juice

    1. 1. Analysis of Vitamin C in Commercial Fruit Juice SampleSupervisor:Madam Syakira binti Mohammed HusseinGroup Members:Nur Hamizah binti SalimShaliza binti HussinNur Azirah binti Norzaini TanNik Nuramalina Izzati binti Nik Mohd Jafni
    2. 2. OBJECTIVES• To determine the concentration of vitamin C in commercial fruit juices (orange, mango, and blackcurrant)• To relate the effect of temperature with the concentration of vitamin C in commercial fruit juices (orange, mango, and blackcurrant)• To relate the concentration of vitamin C with shelf life based on temperature.• To differentiate the percentage difference of vitamin C content between natural fruit juices and commercial fruit juices. 2
    3. 3. STUDY SIGNIFICANCE• The goal of this laboratory experiment is to analyse the concentration of vitamin C stated on the label of each box drinks of the commercial fruit juices.• To provides information on the amount of vitamin C in commercial fruit juices to people especially for UiTM students. 3
    4. 4. HYpOTHESIS The higher temperature and the longershelf life before expired date can reduce vitamin C content 4
    5. 5. WHAT IS VITAmIN C 5
    6. 6. SOUrCE OF VITAmIN C 6
    7. 7. HOW IT EFFECT OUr BODY? Effect on Adverse Effect of Taking Deficiency(Scurvy) Excessively Fatigue  Diarrhea Mood changes  Vomit Weight loss  Constant dizziness & Joint and muscles aches nausea Bruising  Formation of stones in Dental condition kidney Dry hair & skin  Indigestion & heartburn Infections  Tiredness of muscles  Redness or flushing on face 7
    8. 8. AppArATUS AND CHEmICALS Apparatus Chemicals 125 ml Erlenmeyer flask  Potassium iodide (KI), 25 ml glass pipette  Distilled water 250 ml volumetric flask  Vitamin C (ascorbic acid) Bunsen burner  Soluble starch Retord stand  Potassium iodate (KIO3) Burette  3 M sulfuric acid (H2SO4)  Commercial fruit juices sample obtained from Marigold peel fresh (orange, blackcurrant, and mango) 8
    9. 9. prOCEDUrE(IODOmETrIC TITrATION) 9
    10. 10. Iodine Solution:1.5.0g KI + 0.268g KIO3 + 200mL d. H2O + 3M H2SO42.Poured & diluted into 500mL graduatedcylinder.3.Shake well 1% Starch indicator solution:1.Dissolved 0.50 g soluble starch into boilingdistilled water.2.Mixed well and let to cool before use. Vitamin C standard solution:1.0.250 g of vitamin C (ascorbic acid) + 100ml d. H2O2.Dilute the solution in volumetric flask withd. H2O up to 250 ml 10
    11. 11. Step 1 - Titration of vitamin C standard solution (ascorbic acid):1.25 ml of vitamin C + 10 drops of 1% starch solution.2.Titrate the solution until end point reach (lightblue colour is observed).3.Record the initial and final volume of Iodinesolution used. Step 2 - Titration of fruit juice samples (orange, blackcurrant, mango):1.25 ml of juice sample + 10 drops 1% starchsolution.2.Titrate the solution until end point reach (blue-black or dark brown colour is observed)3.The titration is repeated for another three timesto get the average result.4.Record the initial and final volume of Iodinesolution used. 11
    12. 12. OrANGEBefore Process of After changing(Orange) colour (Dark-brown) 12
    13. 13. BLACKCUrrANT Before Process of After changing(Light purple) colour (Blue-black) 13
    14. 14. mANGO Before Process of After changing(Light yellow) colour (Dark brown) 14
    15. 15. rESULT &DISCUSSION 15
    16. 16. rELATIONSHIp OF SHELF LIFE &CONCENTrATION OF VITAmIN C AT DIFFErENT TEmpErATUrE A B A A B orange blackcurrant B mango Orange Blackcurrant Mango Set A B A B A B Concentration of vitamin 11.13 9.72 12.22 5.95 13.40 4.96 C (mg/100ml) Shelf life 20 27 8 23 23 29 16
    17. 17. rELATIONSHIp OF VITAmIN C CONTENT WITH THEIr SHELF LIFE AT 17 °C A A A B B B Orange Blackcurrant MangoSet A B A B A BConcentration of vitamin C 11.13 9.72 12.22 5.95 13.40 4.96(mg/ml)Shelf life (days) 20 27 8 23 23 29 17
    18. 18. rELATIONSHIp OF SHELF LIFE &CONCENTrATION OF VITAmIN C AT DIFFErENT TEmpErATUrE C C D C orange D blackcurrant D mango Orange Blackcurrant Mango Set C D C D C D Concentration of vitamin C 1.46 4.20 9.10 1.57 8.57 1.76 (mg/100ml) Shelf life 27 20 9 15 9 1 18
    19. 19. rELATIONSHIp OF VITAmIN C CONTENT WITH THEIr SHELF LIFE AT 20 °C C C C D D Orange Blackcurrant MangoSet C D C D C DConcentration of vitamin C 4.20 1.46 9.10 1.57 8.57 1.76(mg/ml)Shelf life (days) 20 27 9 15 9 1 19
    20. 20. OBSErVATION & DISCUSSION 20
    21. 21. FACTOrS THAT CAN rEDUCE VITAmIN C CONTENT 21
    22. 22. pErCENTAGE OF VITAmIN C IN NATUrAL FrUIT JUICES adopted from: www.naturalhub.com/natural _food_guide_fruit_vitamin_c.htmFrom the pie chart, blackcurrant juice has the highest vitamin C content compared with orange juice while mango juice has the lowest vitamin C content. 22
    23. 23. pErCENTAGE OF VITAmIN C IN COmmErCIAL FrUIT JUICESFrom the experiment, mango juice has the highest vitamin C content compared with orange juice while blackcurrant juice has the lowest vitamin C content. 23
    24. 24. pErCENTAGE DIFFErENCE BETWEEN NATUrAL FrUIT JUICE AND COmmErCIAL FrUIT JUICES 6% 76% 18% 24
    25. 25. WHY CONCENTrATION OF VITAmIN CIN NATUrAL FrUIT JUICE IS HIGHEr THAN COmmErCIAL FrUIT JUICE? NATURAL FRUIT JUICE COMMERCIAL FRUIT JUICE 100% natural Not 100% natural Homemade Manufacturing process 25
    26. 26. CONCLUSION• From the experiment, it is proved that the hypothesis is accepted.• temp, conc. of vitamin C• shelf life, conc. of vitamin C• Factors – Oxygen & light – Temperature – Storage & type of packaging 26

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