Vitamin C Assay
OBJECTIVE
INTRODUCTION
The word vitamin comes from the combination vital amine. Vitamins come from three different sources, foods, drinks, and our own bodies. How we get vitamin C from our bodies is from sunlight contact on the skin and we also produce vitamin D with the help of ultraviolet radiation on our skin.
Vitamins are either water-soluble or fat-soluble. The fat-soluble vitamins can be remembered with the mnemonic ADEK, for the vitamins A, D, E, and K. Vitamins are in a lot of foods, such as vegetables, fruit and other healthy products. So, for this experiment we focus on fruit which is pineapple. We want to know about the amount of Ascorbic Acid or vitamin C in pineapple, and comparing which the method affected amount of vitamin C in pineapple
- To determine amount of vitamin C in sample.
- To compare which method freezing and raw preserves the most vitamin C in pineapple.
INTRODUCTION
The word vitamin comes from the combination vital amine. Vitamins come from three different sources, foods, drinks, and our own bodies. How we get vitamin C from our bodies is from sunlight contact on the skin and we also produce vitamin D with the help of ultraviolet radiation on our skin.
Vitamins are either water-soluble or fat-soluble. The fat-soluble vitamins can be remembered with the mnemonic ADEK, for the vitamins A, D, E, and K. Vitamins are in a lot of foods, such as vegetables, fruit and other healthy products. So, for this experiment we focus on fruit which is pineapple. We want to know about the amount of Ascorbic Acid or vitamin C in pineapple, and comparing which the method affected amount of vitamin C in pineapple
MATERIALS
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APPARATUS
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PROCEDURE
A) Prepared vitamin C extract:
B) Measuring vitamin C in the food sample:
A) Prepared vitamin C extract:
- Pineapple was chopped into small pieces, weight it and place into blender.
- 100 ml distilled water was added into the blender.
- Blend using the highest speed until the material is thoroughly ground.
- Strain the ground extract
- Measure 30 ml of the strained extract into a 250 ml Erlenmeyer flask or beaker.
B) Measuring vitamin C in the food sample:
- 30 mL of the food extracts solution was place it in a 250 ml flask or beaker. Make use prepared 2 flask, 1 sample for raw or normal method and another sample freeze at 13°C in freezer.
- 2 drops of the 0.1 M HCl was added to the flask.
- 5 ml of the starch solution was added to the flask.
- Burette was filled with the iodine solution.
- Initial volume reading was recorded.
- The iodine solution in 1 ml increments was added into the flask while swirling the flask.
- Iodine was added until the solution stays blue-black for 15 seconds.
- The volume reading on the burette was recorded.
RESULT
CONCLUSION
Our experiment is successful that raw pineapple it would be able preserve most amount of vitamin C in the fruit compared to freeze pineapple. It is because freezing can give negatively effect of vitamin C if the tissues of the product have been broken and exposed to air.Vitamin C can denatured if is oxidized readily in light, air and when heated.