THE DIFFERENCES OF VITAMIN C CONTENT BETWEEN TWO PERSIMMONS THAT WAS PREPARED IN A DIFFERENT WAY: PERSIMMONS IN ROOM TEMPERATURE VS PERSIMMONS PLACED IN A FREEZER FOR 5 MINS.
Vitamin C may be the most familiar of all of the nutrients. It is also known as ascorbic acid, a water-soluble nutrient found in some foods. Although most adults would be hard pressed to name a good food source of biotin or riboflavin, most everyone can name citrus fruits as good sources of vitamin C. It is also a commonly used nutritional supplement. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals/chemical substances. Vitamin C helps in improving the absorption of iron from plant-based foods and helps the immune system work properly to protect the body from disease.
During experiment, we used two persimmons, which is the first persimmons is placed in room temperature (28°C) while another one is put in a freezer for 5 minutes.
Preparing the fruit extract.
Result
Room temperature – 85mL iodine used
Freezed – 78mL iodine used
As the iodine is added during the titration, the ascorbic acid is oxidised to dehydroascorbic acid, while the iodine is reduced to iodide ions.
Ascorbic acid + I2 → 2 I− + dehydroascorbic acid
Due to this reaction, the iodine formed is immediately reduced to iodide as long as there is any ascorbic acid present. Once all the ascorbic acid has been oxidised, the excess iodine is free to react with the starch indicator, forming the blue-black starch-iodine complex. This is the endpoint of the titration. Hence, he more iodine used, should indicate more vitamin C exist in the fruit extract.
This indicated that, vitamin are lost during the freezing process of the persimmons. In conclusion, the persimmons in room temperature has more Vitamin C compared to the freezed persimmons.
Vitamin C may be the most familiar of all of the nutrients. It is also known as ascorbic acid, a water-soluble nutrient found in some foods. Although most adults would be hard pressed to name a good food source of biotin or riboflavin, most everyone can name citrus fruits as good sources of vitamin C. It is also a commonly used nutritional supplement. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals/chemical substances. Vitamin C helps in improving the absorption of iron from plant-based foods and helps the immune system work properly to protect the body from disease.
During experiment, we used two persimmons, which is the first persimmons is placed in room temperature (28°C) while another one is put in a freezer for 5 minutes.
Preparing the fruit extract.
- First, the persimmons was measured where the two portions are about 25g.
- The persimmon portions are chopped.
- Using 10ml of distilled water, both the portions of persimmons are blended.
- The blended fruit sample is filtered using filter funnel, filter paper and beaker.
- Then 30 mL of the food extracts solution us placed in a 250 ml flask or beaker.
- After that, 2 drops of the 0.1 M HCl were added to the flask. Then, 5 ml of the starch solution also added to the flask.
- A burette is then filled with the iodine solution. The initial volume reading was recorded, which had started at 100ml.
- Swirling the flask under the burette, the Iodine was dripped slowly until the solution stays blue-black or greyish for 15 seconds.
- The volume of used Iodine based on the burette is recorded.
Result
Room temperature – 85mL iodine used
Freezed – 78mL iodine used
As the iodine is added during the titration, the ascorbic acid is oxidised to dehydroascorbic acid, while the iodine is reduced to iodide ions.
Ascorbic acid + I2 → 2 I− + dehydroascorbic acid
Due to this reaction, the iodine formed is immediately reduced to iodide as long as there is any ascorbic acid present. Once all the ascorbic acid has been oxidised, the excess iodine is free to react with the starch indicator, forming the blue-black starch-iodine complex. This is the endpoint of the titration. Hence, he more iodine used, should indicate more vitamin C exist in the fruit extract.
This indicated that, vitamin are lost during the freezing process of the persimmons. In conclusion, the persimmons in room temperature has more Vitamin C compared to the freezed persimmons.