SMK ST.

XAVIER PULAU PINANG FORM 6 CHEMISTRY PROJECT 2012/2013

TITLE: VITAMIN C IN COMMERCIAL BEVERAGES

CLASS: UPPER 6 SCIENCE 4

GROUP MEMBERS:

CHIN ZHEN YAN (LEADER) ARVIN KUMAR YEOH CHIN WEI GOH CHUN HUAT

TEACHER ADVISOR : PN NARINDER KAUR

ABSTRACT

The aim of this project is to determine the vitamin C content of commercial beverages . We confined our study to three samples namely Minute Maid Orange Juice, Tropicana Twisters Apple Juice, and Marigold Lemon Juice. The vitamin C content of these beverages is determined via titration using DCPIP as the titrant. The DCPIP was first calibrated using a standard solution of vitamin C. Our results show that Marigold Lemon juice has the highest Vitamin C content among all the fruit juices , followed by Minute Maid Orange Juice and Tropicana Twister Apple Juice with the lowest vitamin C content.

PART 1: INTRODUCTION Literature Review Adding additives to food for preservation, flavour, or enhancing its appearance is a centuries old practice. Today, there are thousands of food additives found in foods. The Food and Drug Administration (FDA) maintains a list of over 3,000 ingredients in its food additive database. One example of food additives is vitamin C, which has the following structure.

Vitamin C is a carboxylic acid also known as ascorbic acid. It is a water-soluble vitamin with the molecular formula C6H8O6. It is easily destroyed through traditional methods of food handling and preparation. During each hour from harvest to consumption, the

vitamin C is being lost. The body does not manufacture vitamin C on its own, nor does it store it. It is therefore important to include plenty of vitamin C-containing foods in our daily diet

In the U.S., the recommended dietary allowance (RDA) for vitamin C was revised in 2000 upward and is summarised in the following table.

Recommended Dietary Allowance (RDA) for Vitamin C Life Stage Infants Infants Children Children Children Adolescents Adults Smokers Pregnancy Pregnancy Breast-feeding Age 0-6 months 7-12 months 1-3 years 4-8 years 9-13 years 14-18 years 19 years and older 19 years and older 18 years and younger 19 years and older 18 years and younger Males (mg/day) 40 (AI) 50 (AI) 15 25 45 75 90 125 Females (mg/day) 40 (AI) 50 (AI) 15 25 45 65 75 110 80 85 115 120

Breast-feeding 19 years and older

Theory DCPIP solution (2,6-dichlorophenolindophenol) is a blue chemical compound which is used as a redox dye. Oxidised DCPIP is blue in colour, but DCPIP is colourless when reduced. DCPIP can 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 colourless compound by ascorbic acid. DCPIP (blue) + H+ ----------> DCPIPH (pink) DCPIPH (pink) + Vitamin C ----------> DCPIPH2 (colourless) In our experiment vitamin C content is determined by titrating it against DCPIP. When all the ascorbic acid in the solution has been used up in a titration, there will not be any electrons available to reduce the DCPIPH and the solution will remain pink due to the DCPIPH. When DCPIP is used as the titrant against vitamin C the end point is a pink colour that persists for 10 seconds or more.
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PROBLEM STATEMENT: What is the Vitamin C content in commercial beverages and does it fulfill the recommended dietary allowance (RDA) for adults?

OBJECTIVE: To determine the Vitamin C content in commercial beverages via DCPIP titration and to determine whether it fulfills the recommended dietary allowance (RDA) for adults.

PART 2: METHODOLOGY Apparatus: Burette,pipette,pipette filler,retort stand with clamp,white tile,wash bottle with distilled water,conical flask,pestle and mortar, 100 ml and 250 ml volumetric flask,100 ml beaker,glass rod. Materials: 0.40% DCPIP solution, three samples (Marigold Lemon Juice Minute Maid Orange and Tropicana Twister Apple) and 0.1% Vitamin C solution.

Preparation of 0.40% DCPIP solution 1.1.00g of DCPIP solid is dissolved in warm distilled water in 100ml beaker. 2. The solution is then transferred to 250ml volumetric flask and the volume is made up to the 250 ml mark with distilled water. 3. The solution is left overnight as DCPIP dissolves with difficulty. Preparation of 0.1% standard Vitamin C Solution
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1. A 100 mg vitamin C tablet is crushed into fine powder with mortar and pestle. 2. The powder is dissolved in distilled water in a 100ml beaker and stirred with a glass rod till it dissolves completely. 3. The solution is then transferred to 100ml volumetric flask and the volume is made up to the 100 ml mark with distilled water. 4. The volumetric flask is stoppered and shaken to ensure proper mixing of the solution to form 0.1% standard Vitamin C Solution

Calibration of DCPIP and titration using drink samples 1. 0.40% DCPIP solution is carefully poured into a burette. The initial reading of burette is taken. 2. 10 ml of 0.1% standard Vitamin C Solution is added to a conical flask using a pipette. 3. The standard Vitamin C Solution is then titrated with the DCPIP slowly, drop by drop and was gently swirled. 4. The DCPIP is added till the end point is reached.( The end point is a pink colour that persists for 10 seconds or more) 5. The final reading of burette is then taken and the amount of DCPIP used was calculated 6. Steps 1-4 was repeated until at least two titre value with maximum difference of 0.10

cm3 are obtained 7. Steps 1 to 6 was repeated using Marigold Peach Lemon Juice ,Minute Maid Orange and Tropicana Twister Apple.

PART 3: OBSERVATION, RESULTS AND DISCUSSION Burette readings For 0.1% Vitamin C Solution,

Titration Number

Rough 1

Accurate 2 3

Initial burette reading, cm3

0.00

0.00

0.00

0.00

Final burette reading, cm3

24.50

24.40

24.50

24.50

Volume of 0.40% DCPIP used ,cm3

24.50

24.40

24.50

24.50

The average titre value of 0.1% Vitamin C Solution =

= 24.50cm3

For Minute Maid Orange,

Titration Number

Rough 1

Accurate 2 3

Initial burette reading, cm3

0.00

0.00

0.00

0.00

Final burette reading, cm3

7.20

7.20

7.20

7.30

Volume of 0.40% DCPIP used ,cm3

7.20

7.20

7.20

7.30

The average titre value of Minute Maid Orange =

=7.25 cm3

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For Tropicana Twister Apple Juice,

Titration Number

Rough 1

Accurate 2 3

Initial burette reading, cm3

0.00

0.00

0.00

0.00

Final burette reading, cm3 Volume of 0.40% DCPIP used ,cm3

2.30

2.20

2.25

2.30

2.30

2.20

2.25

2.30

The average titre values of Tropicana Twister Apple =

= 2.25 cm3

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For Marigold Lemon Juice,

Titration Number

Rough 1

Accurate 2 3

Initial burette reading, cm3

0.00

0.00

0.00

0.00

Final burette reading, cm3

9.00

9.10

9.00

9.00

Volume of 0.40% DCPIP used ,cm3

9.00

9.10

9.00

9.00

The average titre value of Marigold Lemon Juice =

= 9.05 cm3

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The vitamin C content is calculated below for each of the samples. 10.0 ml of 0.1 % Vitamin C standard solution 10.00 mg of Vitamin C 24.50 cm3 of DCPIP solution 10.00 mg of Vitamin C 1.00 cm3of DCPIP solution 10.00 24.50 mg

0.41 mg of Vitamin C So vitamin C content per 10 ml sample drink = 0.41 x titre volume. Vitamin C content per serving (250 ml ) is = Vitamin C content per 10 ml x 25

Sample

Vitamin C content per 10 ml / mg

Vitamin C content per serving (250 ml )/ mg 2.97 x 25 =74.25

Minute Maid Orange Juice

0.41 x 7.25=2.97

Tropicana Twister Apple

0.41 x 2.25=0.92

0.92 x 25 =23.00

Marigold Lemon Juice

0.41 x 9.05=3.71

3.71 x 25=92.75

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Bar Chart of Vitamin C Content in 10 ml of Samples

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Bar Chart of Vitamin C Content in 1 serving ( 250 ml) of Samples

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PART 4 CONCLUSION

Our study shows that the highest vitamin C content per serving (250 ml ) is in Marigold Lemon Juice ( 92.75 mg ) followed by Minute Maid Orange Juice (74.25mg) and lastly Tropicana Twister Apple( 23.00mg).Out of the three samples tested, only one of them namely Marigold Lemon juice fulfilled RDA of vitamin C for both adult male and female. Tropicana Twister Apple and Minute Maid Orange Juice however did not fulfil the Recommended Dietary Allowance (RDA) for Vitamin C for adult male and female . Redox titration and not acid-base titration is suitable to determine vitamin C as commercial beverages usually contain acidic additives like citric acid or phosphoric acid which will interfere with the titration. An alternative to using DCPIP, titration with iodine should produce similar results. Our study was confined to three samples only due to time constraints. It would be better to cover a wider range of samples for a more comprehensive study.

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REFERENCES

http://en.wikipedia.org/wiki/Vitamin_C Accessed on 13 March 2013

http://www.scribd.com/doc/62981543/1-Vitamin-C-Content#download Accessed on 10 March 2013

http://chengmoh.blogspot.com/2011/07/vitamin-c-content-in-fruit-juices.html Accessed on 20 March 2013

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