EXPERIMENT 3 : VITAMIN C ASSAY
INTRODUCTION:
Vitamin C is one of the vitamin type, which really important to the body. For human, we must take the sources that contain lots of vitamin c that will help to maintain the health of body and to help in the protection of the cells, besides gives support and structure for the other tissue or organs. For example, human can takes vitamin C from vegetables and fruits in our diet especially the fruits that contain citrus such as oranges. The other fruits and vegetables that contain high level of vitamin C are potatoes, strawberries, blackcurrants, broccoli and also red and green peppers.
Besides vitamin C also known as ascorbic acid. This ascorbic acid functionally important in human development because it will help the cells in our bodies. Do you realise that there are many products that we consumed nowadays contain vitamin C in form of supplements. However, we must stabilized the taken of vitamin C from the supplements, fruits and vegetable in our diets. The picture below shows the food sources that contain vitamin C
Vitamin C is one of the vitamin type, which really important to the body. For human, we must take the sources that contain lots of vitamin c that will help to maintain the health of body and to help in the protection of the cells, besides gives support and structure for the other tissue or organs. For example, human can takes vitamin C from vegetables and fruits in our diet especially the fruits that contain citrus such as oranges. The other fruits and vegetables that contain high level of vitamin C are potatoes, strawberries, blackcurrants, broccoli and also red and green peppers.
Besides vitamin C also known as ascorbic acid. This ascorbic acid functionally important in human development because it will help the cells in our bodies. Do you realise that there are many products that we consumed nowadays contain vitamin C in form of supplements. However, we must stabilized the taken of vitamin C from the supplements, fruits and vegetable in our diets. The picture below shows the food sources that contain vitamin C
METHODS THAT USED AND CONCEPT OF IT:
We did an experiment to measure the vitamin C by using starch-iodine test. In this experiment, the method that we used are the normal method which just using food sources of vitamin C, starch solution (1%), iodine solution and let it mix by shaking it under in the room temperature. The other method that we used to measure the contain of vitamin C is by cooling the solution in the freeze for about 15 minutes.
a) Materials:
b) Apparatus:
The concept in this experiment is to study the different of vitamin C contain in two same solution but with different method.
For normal method:
For cooling method:
FINDINGS AND REASONS:
Weight of pineapple taken : 68.68 g
We did an experiment to measure the vitamin C by using starch-iodine test. In this experiment, the method that we used are the normal method which just using food sources of vitamin C, starch solution (1%), iodine solution and let it mix by shaking it under in the room temperature. The other method that we used to measure the contain of vitamin C is by cooling the solution in the freeze for about 15 minutes.
a) Materials:
- 30 mL of pineapple strained extract
- 100 mL distilled water
- 0.1 HCl solution
- 5 mL starch solution
- Iodine
b) Apparatus:
- Blender
- 250 mL Erlenmeyer flask
- 50 mL burette
- Stop watch
- Retort stand
The concept in this experiment is to study the different of vitamin C contain in two same solution but with different method.
For normal method:
- The small pieces of pineaplle is cut and place at the blender to get the extract.
- 100 mL of water is added into the blender and only 30 mL of the strained extract pineapple is measured and put into 250mL Erlenmeyer flask.
- 2 drops of 0.1 mL of HCl and 5 mL of the starch are added into the flask.
- Then, we fiiled the burette with recorded 50 mL of iodine solutian.
- While the flask is swirled, the iodine solution in 1 mL increment is added into the flask until the solution turned to blue-black for 15 seconds. If the colour still remain unchanged, the iodine solution need to continued added into the solution. The remain reading of volume of iodine is recorded.
- This normal method is done in the room temperature.
- Labelled flask A for normal method.
For cooling method:
- The same method is used but the different only at the tempearture of the solution.
- The solution is placed in the freezer for about 15 minutes at 13O C to cool down it’s temperature.
- Labelled this flask as flask B for cooling method.
FINDINGS AND REASONS:
Weight of pineapple taken : 68.68 g
Based on this result, we can conclude that the total volume of iodine solution is equal to the amount of vitamin C in the extract. Vitamin C is an ascorbic acid that contain in the fruits or vegetables, as I stated in the introduction. So, we can clearly see that the highest amount of vitamin C recorded in freezing/cooling method, whereby the normal method recorded slightly lower when using the freezing method. The volume of iodine solution used can determine the amount of ascorbic acids on this pineapple extract.
Sean Poulter (2013) write an article of, “Frozen food is better than fresh: Higher levels of vitamins and antioxidants in frozen fruit and vegetable say scientists” the in Mail Online. In this article, he writes about the study finds two out of three foods that are experimented have more nutrients if frozen because they scored more antioxidant-type compound which including vitamin C, polyphenols, anthocyanins, lutein and beta-carotene.
Refering on Sean (2013) from Professor Graham Bonwick, the University of Chester, said: “Unlike the frozen, some fresh produce concentrations of antioxidant compounds exhibits a decrease during the refrigerated storage to levels below those observed in the corresponding frozen produce. The effects were most noticeable in soft fruits”. In other word, the scientist found on their research that the frozen or cold fruits can have lower nutritional value that their frozen equivalent. As the outcome, the frozen fruits can produce high level of vitamin C.
Although pineapple does not contain high vitamin C compared to oranges, but we can see the differences of it’s vitamin C contain between the freezed and non-frozen pineapple extract.
Sean Poulter (2013) write an article of, “Frozen food is better than fresh: Higher levels of vitamins and antioxidants in frozen fruit and vegetable say scientists” the in Mail Online. In this article, he writes about the study finds two out of three foods that are experimented have more nutrients if frozen because they scored more antioxidant-type compound which including vitamin C, polyphenols, anthocyanins, lutein and beta-carotene.
Refering on Sean (2013) from Professor Graham Bonwick, the University of Chester, said: “Unlike the frozen, some fresh produce concentrations of antioxidant compounds exhibits a decrease during the refrigerated storage to levels below those observed in the corresponding frozen produce. The effects were most noticeable in soft fruits”. In other word, the scientist found on their research that the frozen or cold fruits can have lower nutritional value that their frozen equivalent. As the outcome, the frozen fruits can produce high level of vitamin C.
Although pineapple does not contain high vitamin C compared to oranges, but we can see the differences of it’s vitamin C contain between the freezed and non-frozen pineapple extract.