Estimation of vitamin C concentration in some natural and industrial juices by titration method
Ascorbic acid is an antioxidant that is essential to human nutrition, and vitamin C deficiency can lead to a disease called scurvy, which is characterized by abnormalities in the bones and teeth. Many fruits and vegetables contain vitamin C, but cooking destroys the vitamin, so raw citrus fruits and their juices are the main source of ascorbic acid for most people. This research was conducted to estimate the concentration of vitamin C in some types of juices, and it included eight types of juices of all kinds, natural, industrial and gaseous, namely lemon juice, orange juice, pomegranate juice, tangerine juice, grape juice, orange juice, strawberry juice, and apple juice, and it was compared with previous studies. Where each juice sample was analyzed by taking 2 mL of it and calibrated with a reagent solution of 2,6 dichlorophenol indiophenol blue DCPIP, and the results of the calibration showed that the highest concentration of vitamin C was natural orange juice 274.7 mg/100mL and the lowest concentration was industrial lemon juice 52.8 mg/100mL.