Quantitative Determination of Ascorbic Acid in Fruits by Using Iodometric Titration

Abstract

Ascorbic acid commonly known as vitamin C, integral to human health and plays a vital role in numerous physiological functions. Ascorbic acid is potent antioxidant.  And is readily dissolved easily in water, allowing it to function effectively throughout the body. Fruits are among the richest dietary sources of vitamin C, making them important contributors to daily intake.

The main of this study is to determine the Ascorbic acid content in selected fruits. The analytical method used was inexpensive, accurate, and suitable for routine analysis. Fruit samples were collected from various markets in Darna city. Among all the sample tested fruits, kiwi was found to have the highest vitamin C content (167 mg/10g). Vitamin C concentrations were evaluated using an iodometric titration method, with standardized iodine serving as the titrant.

The results demonstrated significant differences in vitamin C content revealing considerable difference among citrus varieties as well as variability between samples of the same variety. Sweet orange and sour orange showed the highest vitamin C concentrations   (114 mg/10 g and 103 mg/10 g, respectively), whereas blood orange samples exhibited the lowest levels (95 mg/100 g). Other fruits showed the following concentrations: banana and peach (93 mg/10 g), mango (90 mg/10 g), and lemon (96 mg/10 g).

These findings clearly demonstrate that vitamin C concentrations vary significantly among fruit types, highlighting the importance of fruit selection for meeting dietary vitamin C needs.