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1.
INTRODUCTION
2.
LITERATURE REVIEW
A research study had been done regarding iodimetric determination of ascorbic acid
(vitamin C) in citrus fruits in year 2007. The study is conducted to determine the
ascorbic acid content of the juices from four different types of citrus fruits which are
orange, tangerine, grapefruit and lime. The study showed that orange has the highest
value of ascorbic acid (600 g /mL) followed by grape (446 g /mL) and then
tangerine (415 g /mL). Lime had the least value (306 g /mL). It is concluded that
orange would supply more ascorbic acid per milliliter for body need. From this
research, it is also concluded that the juices of oranges and tangerine are hereby
recommended, preferably, to be taken daily during meal at quantities sufficient to
meet daily vitamin C need (Izuagie et al. , 2007).
Besides, another research is carried out to quantify the total phenolics,
flavonoids and carotenoides, vitamin C contents, reported as antioxidants, in the
extracts of four locally available varieties of durian. In the research, the fruits are
extracted using dichloromethane: pentane (1:1 v/v) and subjected to study the various
quality parameters. The result showed the total of vitamin C contents.
This research also proved that caffeic acid and quercetin are the dominant
antioxidant substances found in durian. From this research, we know that the
bioactivity of ripe durian is high and the total polyphenols are the main contributors to
the overall antioxidant capacity. It is thus recommended to consume durian fruit for
uptake of antioxidant phytochemicals and vitamin C (Ashraf et al. , 2011).
3.
STUDY RATIONAL
Diets rich in fresh fruits and vegetables can protect us against chronic and
degenerative diseases (Joshipura et al. , 1999). The significant of this study is to study
the content of vitamin C in fresh fruits highly available in the market. Due to the side
effects of the synthetic supplementation of vitamin C, this study is carried out to find
the content of naturally available vitamin C in fresh fruits. This is significant to
educate the public that vitamin C supplementation can be taken naturally from fruits.
It is without a doubt that synthetic, nutraceutical vitamin C capsule available in the
market is modified chemically to prolong their time of consume. With this study, we
can help educate the public about the significant of eating fresh fruits that is readily
available in the market and therefore create awareness to take natural
supplementation, which is cheaper and healthier.
4.
OBJECTIVES
4.1.
GENERAL OBJECTIVES
4.1.1.
To determine the content of vitamin C in nine local fruits and an import fruit
in comparison with supplement vitamin C.
4.2.
SPECIFIC OBJECTIVES
Guava
Mango
Durian
Pamelo
Banana
Pineapple
Star fruit
Papaya
Water apple/ bell fruit
4.2.3. To compare all the 10 fruits with the supplement vitamin C available in the
market.
4.2.4. To determine which fruits have the highest concentration of vitamin C.
4.2.5. To determine the pH value in each fruits used in the experiment.
4.2.6. To educate the public about the importance of vitamin C in daily diet.
4.2.7. To provide alternative for the public who want cheaper and healthier supply of
vitamin C.
5.0.
METHODOLOGY
There are many analytical methods have been reported to determine vitamin C
concentration such as titrimetry (Gunjan, 2012), electrochemical (Kim, 1989) and
potentiometric method (Leslie et al. , 1941). Some methods are available for
determination of ascorbic acid but only few are found to be used to determine both
forms of vitamin C (L-ascorbic acid and dehydroascorbic acid). It is very difficult to
choose a suitable method to determine the vitamin C contents in fruit juice. All the
methods have their own limitation for different purpose. (Mohammad et al. , 2007).
In this study, the method chosen is direct spectrophotometric method. It is
simple and highly sensitive method for determination of L-ascorbic acid in pure form.
This method used sodium oxalate (0.0056 mol/dm 3) as a stabilizer and molar
absorptivity (which does not require an extraction procedure) was 1.42x104 dm3mol1
5.1.
INSTRUMENTS
UV-Visible spectrophotometer using 1cm path length is used to measure the content
of vitamin C in each sample solutions. Digital pH meter is used to determine the pH
value in each sample solutions.
5.2.
REAGENTS
All reagents used are of analytical-reagent grade. Buffer solution (pH = 5.4), Sodium
oxalate solution (0.0056 mol/dm3) and L-ascorbic acid solution (1.13x10-3 mol/dm3).
5.3.
REAGENT PREPARATION
5.4.
SAMPLE
10 raw material of fresh fruits used in this study are purchased from a local
supermarket on the day of analysis. Guava (Psidium guajava), mango (Mangifera
indica), durian (Durio zibethinus), pamelo (Citrus grandis), banana (Musa spp),
pineapple (Ananas comosus), star fruit (Averrhoa carambola), papaya (Carica
papaya), water apple (Syzygium samarangense). The fruits chosen are in ripest state
(according to assumption).
5.5.
SAMPLE PREPARATION
All the 10 sample of fruits are washed thoroughly with water and the juices are
extracted manually using juice squeezer. All samples are filtered to remove pulp and
seed. After that they are stored in already labelled plastic containers. A small amount
of fruit juice is sufficient for the determination of ascorbic acid in these samples.
5.6.
GENERAL PROCEDURE
5.7.
Transfer an accurately weighed amount of powder obtained from several tablets into a
100 cm3 volumetric flask, dissolve and make up to the mark with the (0.0056
mol/dm3) sodium oxalate solution. Filter and dilute a suitable aliquot of the filtrate to
50 cm3 with the stabilizer solution. Take an aliquot of the final solution and determine
the ascorbic acid content as described under general procedure.
5.8.
Set the digital pH meter to set mode and insert the electrode into the solution samples.
Wait the reading to stabilize before record the value appeared on the display. Always
rinse the electrode before use it to test other sample solutions.
6.0.
RESULTS
7.0.
REFERENCES
K.A Naidu (2003) Vitamin C in human health and disease is still a mystery? An
overview, Nutrition Journal, 2(7), 1.
Joshipura, Alberto. A, JoAnn E.M, Meir J. S, Eric B.R, Frank E. S, Charles H.H,
Donna S, Walter C.W (1999) Fruits and vegetables Intake in Relation to Risk
of Ischemic Stroke, The Journal of American Medical Association (JAMA),
282(13), 1237-1239.
Ashraf, M. A., Maah, M. J., Yusoff, I., Mahmood, K., & Wajid, A. (2011). Study of
Antioxidant Potential of Tropical Fruit. International Journal of Bioscience,
Biochemistry and Bioinformatics, 1(1), 53-57.
Izuagie, A. A., & Izuagie, F. O. (2007). Iodimetric Determination of Ascorbic Acid
(Vitamin C) in Citrus Fruits. Research Journal of Agriculture and Biological
Sciences, 3(5), 367-369).
Gunjan Kashyap & Mangla Dave Gautam (2012). Analysis of Vitamin C in
Commercial and Naturals substances by Iodometric Titration found in Nimar
and Malwa region. Journal of Scientific Research in Pharmacy, 2277-9469.
Kim HJ. (1989). Determination of total vitamin C by ion exclusion chromatography
with electrochemical detection. US National Library of Medicine National
Institutes of Health Journal, Jul-Aug; 72(4): 681-6.
Leslie J. Harris, L. W. Mapson & Y. L. Wang (1941). A Simple Potentiometric
Method for Determining Ascorbic Acid, Suitable for Use with Coloured
Extracts. Nutritional Laboratory, University of Cambridge and Medical
Research Council.
Mohammad Mizanur Rahman Khan & Mohammad Mazedul Hosain (2007). Analysis
of Vitamin C (ascorbic acid) Contents in Various Fruits and Vegetables by
UV-spectrophotometry. Bangladesh J. Sci. Ind. Res. 42(4), 417-424, 2007.
Amra Selimovi, Mirsad Salki & Amel Selimovi (2011). Direct Spectrophotometric
Determination of L-ascorbic acid in Pharmaceutical Preparations Using
Sodium oxalate as a Stabilizer. International Journal of Basic & Applied
Sciences IJBAS-IJENS Vol: 11 No: 02.