Vitamin C

8 test tubes were then labelled A-H, 1ml of DCPIP was added to each of the test tubes. 2ml of NaHCO3 was added tubes A through G.

| • Does not just state the facts (i.e., “I didn’t take in enough Vitamin C.”), but includes the implications of the deficit/excess. Includes citations for sources

1.) Transfer the distillate to separatory funnel. Fluid didn’t seem very clear but sufficient to finish our lab on time.

In the preliminary test I used 3cm3 of DCPIP solution. A large amount of juice was needed to change the colour of the DCPIP to colourless. I changed the amount of DCPIP solution from 3cm3 to 1cm3. This is because less juice will be needed to change 1cm3 of DCPIP from blue to colourless. I used test tubes to hold the DCPIP and the 1% ascorbic acid but it was difficult to mix the two solutions together so I decided to use a boiling tube instead. I tested the 1% ascorbic acid in the preliminary test and I found that I need less than 3cm3 of the solution.

In this reaction, DCPIP (2,6-dichlorophenolindophenol) will react with Vitamin C by redox titration (turning the solution from pink to colourless)(en.wikipedia.org). Vitamin C and DCPIP react in a 1:1 mole ratio and hence if a known amount of DCPIP is used; it is easy to find the mass of ascorbic acid sample as it is a direct measure (saps.org.uk)(microbiologyinfo.com).

One of the reasons why fruit juice is chosen to be the new product is the threat from the natural food trend. People are learning what is better for them and start preferring natural foods rather than nutritional supplements. They consider absorbing nutrients from natural foods is better or enough for them. Moreover, consumers are using beverages and food to manage health issues today. For example, many consumers are seeking foods like whole grains and avoiding trans fat and cholesterol to manage diabetes (Hartman Group 2015). The trend of inclining natural food has threatened the whole vitamins and supplements industry. The general public may not fully understand nutritional supplements as the company does. Medically, nutritional supplements

The combination of cranberries and vitamin C in one capsule is a powerful dietary supplement for individuals who want to enjoy the health benefits of both. One capsule of the Power Health Cranberry Juice & Vitamin C equals to 1680 mg. of fresh cranberries. This wonder fruit is known for its numerous health benefits.

Using air as a control the experiment was conducted using different time intervals. In air the apple yielded little to no browning. This is due to an oxidation reaction occurring within the apple. the enzyme polyphenol oxidase speeds up the reaction causing the discolouration to change quickly, as can be seen in the results after only seven minutes. Mellidou, I., et. Al, 2014, p.1) Compared to the air the deionized water caused the apple to appear browner than in the control. this is due to the lack of enzymes and neutral ph levels. The ph levels and lack of ions allowed the reaction to occur because the water no longer contained the materials to stop/ slow down the reaction as regular non deionized would. (Kim, M. J., & Hung, Y, 2014, p.543) After being sprayed with lemon juice the apple slice appeared to have not changed colour. This is due to the presence of vitamin c and the low ph that prolonged the oxidation reaction. . (The last word, 2003, p.1) finally the apple kept in the fridge showed presence of little discolouration. This is due to the fact that apples stay fresher in lower conditions. the fridge temperature was lower however the air still includes high levels of oxygen and low levels of carbon dioxide. This means that the reaction still occurred just in a much longer time. As shown in the table above the air showed similar results to the fridge except

Both lemon, orange, and pineapple are acidic, and the lower pH that they bring about results in PPO becoming less active (McLandsborough, 2007). Also, oranges and lemons contain vitamin C, additionally known as ascorbic acid. This vitamin slows down enzymatic browning in apples as well (Cobb, 1972).

This essential vitamin can be found in diets consisting of citrus fruits, green vegetables, and potatoes. As excellent sources of vitamins, one serving of these foods contain at least ten percent of the recommended daily allowance. An international minimum standard for Vitamin C is ninety mg per day for a male adult, seventy-five mg per day for a female adult, and one hundred to one hundred twenty mg per day for a nursing female.

Sasazuki, S., Sasaki, S., Tsubono, Y., Okubo, S., Hayashi, M. & Tsugane, S. 2006, “Effect of vitamin C on common cold: randomized controlled trial”, European journal of clinical nutrition, vol. 60, no. 1, pp. 9-17.

The smaller the amount of the fruit juices to decolourise DCPIP solution, the higher vitamin C content in the fruit juices itself.

A Biological Assay To Determine The Vitamin C Content OF Fresh Fruit Juices Compared To Commercially Sold Juices using DCPIP (dichlorophenolindophenol) as an Indicator Sinead O’Keeffewords Table of Contents ...

The goal of this search is to determine the concentration of vitamin C (Ascorbic acid ) in some of a Commercial Products, Vegetables and Fruit Juices by Redox Titration. A redox titration, involving an Iodometric method, has been used to do the analysis. The samples classified by their Vitamin C content.

In former studies it was shown that the enhancing effect of vitamin C on iron absorption is dose-dependent. Only 25 mg of vitamin C were enough to increase iron absorption two fold, whereas 200 mg even elevated the absorption 6 fold (Hallberg, 1981).