1. Analysis of Vitamin C in
Commercial Fruit Juice Sample
Supervisor:
Madam Syakira binti Mohammed Hussein
Group Members:
Nur Hamizah binti Salim
Shaliza binti Hussin
Nur Azirah binti Norzaini Tan
Nik Nuramalina Izzati binti Nik Mohd Jafni

2. OBJECTIVES
• To determine the concentration of vitamin C in commercial
fruit juices (orange, mango, and blackcurrant)
• To relate the effect of temperature with the concentration of
vitamin C in commercial fruit juices (orange, mango, and
blackcurrant)
• To relate the concentration of vitamin C with shelf life based
on temperature.
• To differentiate the percentage difference of vitamin C
content between natural fruit juices and commercial fruit
juices. 2

3. STUDY SIGNIFICANCE
• The goal of this laboratory experiment is to analyse the
concentration of vitamin C stated on the label of each box
drinks of the commercial fruit juices.
• To provides information on the amount of vitamin C in
commercial fruit juices to people especially for UiTM
students.
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4. HYpOTHESIS
The higher temperature and the longer
shelf life before expired date can reduce
vitamin C content
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5. WHAT IS VITAmIN C
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6. SOUrCE OF VITAmIN C
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7. HOW IT EFFECT OUr BODY?
Effect on Adverse Effect of Taking
Deficiency(Scurvy) Excessively
 Fatigue  Diarrhea
 Mood changes  Vomit
 Weight loss  Constant dizziness &
 Joint and muscles aches nausea
 Bruising  Formation of stones in
 Dental condition kidney
 Dry hair & skin  Indigestion & heartburn
 Infections  Tiredness of muscles
 Redness or flushing on
face
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8. AppArATUS AND
CHEmICALS
Apparatus Chemicals
 125 ml Erlenmeyer flask  Potassium iodide (KI),
 25 ml glass pipette  Distilled water
 250 ml volumetric flask  Vitamin C (ascorbic acid)
 Bunsen burner  Soluble starch
 Retord stand  Potassium iodate (KIO3)
 Burette  3 M sulfuric acid (H2SO4)
 Commercial fruit juices sample
obtained from Marigold peel fresh
(orange, blackcurrant, and mango)
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9. prOCEDUrE
(IODOmETrIC
TITrATION)
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10. Iodine Solution:
1.5.0g KI + 0.268g KIO3 + 200mL d. H2O + 3M H2SO4
2.Poured & diluted into 500mL graduated
cylinder.
3.Shake well
1% Starch indicator solution:
1.Dissolved 0.50 g soluble starch into boiling
distilled water.
2.Mixed well and let to cool before use.
Vitamin C standard solution:
1.0.250 g of vitamin C (ascorbic acid) + 100
ml d. H2O
2.Dilute the solution in volumetric flask with
d. H2O up to 250 ml
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11. Step 1 - Titration of vitamin C standard solution
(ascorbic acid):
1.25 ml of vitamin C + 10 drops of 1% starch solution.
2.Titrate the solution until end point reach (light
blue colour is observed).
3.Record the initial and final volume of Iodine
solution used.
Step 2 - Titration of fruit juice samples
(orange, blackcurrant, mango):
1.25 ml of juice sample + 10 drops 1% starch
solution.
2.Titrate the solution until end point reach (blue-
black or dark brown colour is observed)
3.The titration is repeated for another three times
to get the average result.
4.Record the initial and final volume of Iodine
solution used.
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12. OrANGE
Before Process of After
changing
(Orange) colour (Dark-brown)
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13. BLACKCUrrANT
Before Process of After
changing
(Light purple) colour (Blue-black)
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14. mANGO
Before Process of After
changing
(Light yellow) colour (Dark brown)
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15. rESULT &
DISCUSSION
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16. rELATIONSHIp OF SHELF LIFE &
CONCENTrATION OF VITAmIN C AT DIFFErENT
TEmpErATUrE
A
B A
A
B
orange
blackcurrant B
mango
Orange Blackcurrant Mango
Set A B A B A B
Concentration of vitamin
11.13 9.72 12.22 5.95 13.40 4.96
C (mg/100ml)
Shelf life 20 27 8 23 23 29 16

17. rELATIONSHIp OF VITAmIN C CONTENT
WITH THEIr SHELF LIFE AT 17 °C
A A
A
B
B
B
Orange Blackcurrant Mango
Set A B A B A B
Concentration of vitamin C
11.13 9.72 12.22 5.95 13.40 4.96
(mg/ml)
Shelf life (days) 20 27 8 23 23 29 17

18. rELATIONSHIp OF SHELF LIFE &
CONCENTrATION OF VITAmIN C AT DIFFErENT
TEmpErATUrE
C C
D
C
orange D
blackcurrant D
mango
Orange Blackcurrant Mango
Set C D C D C D
Concentration of vitamin C
1.46 4.20 9.10 1.57 8.57 1.76
(mg/100ml)
Shelf life 27 20 9 15 9 1 18

19. rELATIONSHIp OF VITAmIN C CONTENT
WITH THEIr SHELF LIFE AT 20 °C
C
C
C
D D
Orange Blackcurrant Mango
Set C D C D C D
Concentration of vitamin C
4.20 1.46 9.10 1.57 8.57 1.76
(mg/ml)
Shelf life (days) 20 27 9 15 9 1 19

20. OBSErVATION &
DISCUSSION
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21. FACTOrS THAT CAN rEDUCE
VITAmIN C CONTENT
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22. pErCENTAGE OF VITAmIN C
IN NATUrAL FrUIT JUICES
adopted from: www.naturalhub.com/natural _food_guide_fruit_vitamin_c.htm
From the pie chart, blackcurrant juice has the highest vitamin C content compared
with orange juice while mango juice has the lowest vitamin C content.
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23. pErCENTAGE OF VITAmIN C
IN COmmErCIAL FrUIT JUICES
From the experiment, mango juice has the highest vitamin C content compared with
orange juice while blackcurrant juice has the lowest vitamin C content.
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24. pErCENTAGE DIFFErENCE BETWEEN
NATUrAL FrUIT JUICE AND
COmmErCIAL FrUIT JUICES
6%
76%
18%
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25. WHY CONCENTrATION OF VITAmIN C
IN NATUrAL FrUIT JUICE IS HIGHEr
THAN COmmErCIAL FrUIT JUICE?
NATURAL FRUIT JUICE COMMERCIAL FRUIT JUICE
100% natural Not 100% natural
Homemade Manufacturing process
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26. CONCLUSION
• From the experiment, it is proved that the
hypothesis is accepted.
• temp, conc. of vitamin C
• shelf life, conc. of vitamin C
• Factors
– Oxygen & light
– Temperature
– Storage & type of packaging
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