PROPOSAL FOR CHEMISTRY PROJECT STPM 2023

Group members:
1.THURGAHINI A/P P.V. THANA BALAN

2.SANTIHIYAASRI A/P MURALE

3.KHIRUTHIGA SRI A/P MUTHUKUMAR

1.Title: Determination of vitamin C concentration in various fruit juices that are commercially
available Marigold (orange, soursop and pink guava juice) using volumetric method.
2. Problem statement: Which commercially available Marigold fruit juice (orange, soursop and
pink guava juice) has the highest concentration of vitamin C?

4.Introduction:
L-ascorbic acid which is also known as vitamin C, is a structurally simple, water-soluble
organic acid that is naturally present in some food. It is mostly found in citrus fruits such as
oranges and lemons. Humans, unlike most animals, are unable to synthesize vitamin C
endogenously, so it is an essential dietary component (2017)[1].

Vitamin C is required for the biosynthesis of collagen, L-carnitine, and certain

neurotransmitters; vitamin C is also involved in protein metabolism (1999)[2]. Vitamin C is also
an important physiological antioxidant(1999) [3] and has been shown to regenerate other
antioxidants within the body, including alpha-tocopherol (vitamin E) (2007)[4]. Ongoing research
is examining whether vitamin C, might help prevent or delay the development of certain cancers,
cardiovascular diseases, and other diseases in which oxidative stress plays a casual role. In
addition, vitamin C plays an important role in immune function (2007) [4]. Insufficient intake of
Vitamin C can lead to a variety of adverse health effects in humans. The most common one is
scurvy (2008) [6].

Approximately 70%–90% of vitamin C is absorbed at moderate intakes of 30–180

mg/day. However, at doses above 1 g/day, absorption falls to less than 50% and absorbed,
unmetabolized ascorbic acid is excreted in the urine (2004) [4]. The total body content of vitamin
C ranges from 300 mg (at near scurvy) to about 2 g (2004) [4]. High levels of vitamin C
(millimolar concentrations) are maintained in cells and tissues, and are highest in leukocytes
(white blood cells), eyes, adrenal glands, pituitary gland, and brain. Relatively low levels of
vitamin C (micromolar concentrations) are found in extracellular fluids, such as plasma, red
blood cells, and saliva (2004)[4].
 This experiment is done by using various types of fruit juices that are commercially
available. The Marigold brand was chosen because they had the label with the vitamin C
concentration and the amount of vitamin C in each 300ml serving. Therefore, 3 types of fruit
juices (orange, soursop and pink guava) was used. The end result of this experiment would show
the juice which has the highest content of Vitamin C in it and its exact concentration. In this
experiment, vitamin C concentration from these three juices will be determined using the
volumetric method with DCPIP as an indicator. The result will allow us to compare the vitamin C
content of the different juices.

5.Objectives:

i. To determine the concentration of vitamin C in commercially available Marigold brand

orange, soursop and pink guava juices.
ii. To determine which commercially available Marigold brand fruit juice (orange, soursop
and pink guava juices) has the highest concentration of vitamin C.

6.Project Questions:

i. What is the concentration of Vitamin C in the commercially available Marigold

brand orange, soursop and pink guava juices?
ii. Which of the commercially available Marigold brand fruit juice (orange, soursop
and pink guava juices) has the highest concentration of vitamin C?

7.Materials and apparatus:

Materials Quantities
Marigold orange juice 50 𝑐𝑚3
Marigold soursop juice 50 𝑐𝑚3
Marigold pink guava juice 50 𝑐𝑚3
0.1% ascorbic acid 200 ml
1% DCPIP solution 20 ml
DCPIP powder 0.2 g
Sodium hydroxide (0.5 mol) 250 ml
Glucose 0.2 g
Hydrochloric acid 25 𝑐𝑚3

Apparatus Quantity
Measuring cylinder (5 ml) 1
Conical flask (250 ml) 4
White tiles 4
 Wash bottle with distilled water 1
Beakers (250 ml) 4
Weighing scale 1
Pipette 1
Volumetric flask with lid 1
Buchner funnel 1
Filter paper 1
Glass rod 1
Muslin cloth 1
Pipette filler 1

8.Procedure:

I. Preparation of 2,6-Dichlorophenolindophenol (DCPIP) 1.0 mol 𝑑𝑚3

1. 0.2g amount of DCPIP powder was weighed out using a weighing scale to produce 20 ml
of DCPIP solution.
2. The DCPIP powder was added to a beaker.
3. The required amount of distilled water was measured by using a pipette filler.
4. The distilled water was added to the beaker containing the DCPIP powder. The solution
turned to blue.
5. The bottle was closed tightly with a lid and was well shook until the DCPIP powder is
fully dissolved in the water.
6. The solution was stored in a cool, dark place. DCPIP is light-sensitive and can be
degraded by exposure to light.
7. The DCPIP solution was prepared.

II. Preparation Of Ascorbic acid.

1. 0.2g grams of glucose in 150 milliliters of distilled water was dissolved in a 250 𝑐𝑚3 glass
beaker, using a glass stirring rod to stir the solution until the glucose is fully dissolved.
2. 20 grams of sodium hydroxide (NaOH) was added slowly to the glucose solution, stirring
constantly until the NaOH is completely dissolved.
3. 80 𝑐𝑚3 of ethanol was added to the solution, stirring constantly to mix well.
4. The beaker containing the solution was placed on an ice bath to cool the solution to
around 0-5°C.
5. 25 𝑐𝑚3 of hydrochloric acid (HCl) was added to the solution, stirring constantly until the
solution turns clear.
 6. The beaker was placed back on the ice bath and stirred for 30 minutes. A Buchner funnel
was set and the filter paper was wet with ethanol. The funnel was placed on top of a
vacuum flask and the vacuum pump was turned on.
7. Solution through the Buchner funnel was poured out to filter out any impurities.
8. The crystals of ascorbic acid were washed with cold ethanol, and then the crystal was
kept in the oven and the constant weight was recorded.

Fruit juice/ Ascorbic acid

burette

retort stand with clamp

250 𝑐𝑚3 conical flask

DCPIP solution

Diagram 1

III. Procedure for the titration:

1. 1cm³ of 1% blue DCPIP was pipetted into a 250𝑐𝑚3 conical flask.

2. A 50 𝑐𝑚3 burette was filled up with the first type of fruit juice and the initial reading was
recorded. All the initial reading was zero.

3. The burette was used to slowly add the fruit juice to the DCPIP drop by drop. The conical flask
was swirled with one hand whilst controlling the tap with the other.

4. The tap was closed as soon as the DCPIP loses its blue colour and the final reading was
recorded.

5. The volume of the fruit juice to decolourise the blue colour DCPIP solution was calculated.

6. This procedure 1 to 5 were repeated for the other two fruit juices. This experiment was
repeated twice to get the average volume of each different juices.

7. The concentration of vitamin C of each juice was calculated using the following formula.
 𝑣𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝑎𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 𝑠𝑜𝑙𝑢𝑡𝑖𝑜𝑛
Percentage of vitamin C= x 0.1 %
𝑣𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝑗𝑢𝑖𝑐𝑒 𝑢𝑠𝑒𝑑

Vitamin C concentration (mg 𝑐𝑚3) =𝑣𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝑎𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 𝑠𝑜𝑙𝑢𝑡𝑖𝑜𝑛 x 1.0 %

𝑣𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝑗𝑢𝑖𝑐𝑒 𝑢𝑠𝑒𝑑

9.Result:
Solution/ fruit Volume of solution/fruit juice needed Percentage of Concentration of
juice to decolourised 1 ml of DCPIP vitamin C (%) vitamin C
solution (𝑐𝑚3) (mg /100 ml)
1 2 3 Average

0.1% ascorbic
acid
Orange juice

Soursop juice

Pink guava juice

Table 1
Discussion: The concentration of vitamin C in each juice sample was then calculated based on the
volume of ascorbic acid used and the volume of juice sample titrated. As shown in the table, Marigold
orange juice had the highest concentration of vitamin C, followed by Marigold soursop juice and pink
guava juice.

Conclusion: The commercially available Marigold orange juice has the highest concentration of
vitamin C compare to other fruit juices.

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