Vitamin C

| • Does not just state the facts (i.e., “I didn’t take in enough Vitamin C.”), but includes the implications of the deficit/excess. Includes citations for sources

The combination of cranberries and vitamin C in one capsule is a powerful dietary supplement for individuals who want to enjoy the health benefits of both. One capsule of the Power Health Cranberry Juice & Vitamin C equals to 1680 mg. of fresh cranberries. This wonder fruit is known for its numerous health benefits.

In this reaction, DCPIP (2,6-dichlorophenolindophenol) will react with Vitamin C by redox titration (turning the solution from pink to colourless)(en.wikipedia.org). Vitamin C and DCPIP react in a 1:1 mole ratio and hence if a known amount of DCPIP is used; it is easy to find the mass of ascorbic acid sample as it is a direct measure (saps.org.uk)(microbiologyinfo.com).

One of the reasons why fruit juice is chosen to be the new product is the threat from the natural food trend. People are learning what is better for them and start preferring natural foods rather than nutritional supplements. They consider absorbing nutrients from natural foods is better or enough for them. Moreover, consumers are using beverages and food to manage health issues today. For example, many consumers are seeking foods like whole grains and avoiding trans fat and cholesterol to manage diabetes (Hartman Group 2015). The trend of inclining natural food has threatened the whole vitamins and supplements industry. The general public may not fully understand nutritional supplements as the company does. Medically, nutritional supplements

Studies have shown that these antioxidant vitamins work best together to give the body defense against diseases like colds, heart diseases, cancer – man’s most common and feared ailments.

The smaller the amount of the fruit juices to decolourise DCPIP solution, the higher vitamin C content in the fruit juices itself.

In this lab it will be determined how different exposures of environments will affect the browning of an apple. In order for this experiment to proceed the knowledge of why an apple turns brown must be researched and understood. In this research it was determined that polyphenol oxidase is the enzyme that distorts the colouring of the apple through an oxidation reaction. (Mellidou, I., et. Al, 2014, p.1) the discolouration varies depending on the exposure in different conditions. the ideal condition for an apple is an environment that maintains a low temperature as well as high levels of carbon dioxide and lower levels of oxygen. (Mellidou, I., et. Al, 2014, p.1) the colour change of the apple after effected

Both lemon, orange, and pineapple are acidic, and the lower pH that they bring about results in PPO becoming less active (McLandsborough, 2007). Also, oranges and lemons contain vitamin C, additionally known as ascorbic acid. This vitamin slows down enzymatic browning in apples as well (Cobb, 1972).

The goal of this search is to determine the concentration of vitamin C (Ascorbic acid ) in some of a Commercial Products, Vegetables and Fruit Juices by Redox Titration. A redox titration, involving an Iodometric method, has been used to do the analysis. The samples classified by their Vitamin C content.

Sasazuki, S., Sasaki, S., Tsubono, Y., Okubo, S., Hayashi, M. & Tsugane, S. 2006, “Effect of vitamin C on common cold: randomized controlled trial”, European journal of clinical nutrition, vol. 60, no. 1, pp. 9-17.

In former studies it was shown that the enhancing effect of vitamin C on iron absorption is dose-dependent. Only 25 mg of vitamin C were enough to increase iron absorption two fold, whereas 200 mg even elevated the absorption 6 fold (Hallberg, 1981).

This essential vitamin can be found in diets consisting of citrus fruits, green vegetables, and potatoes. As excellent sources of vitamins, one serving of these foods contain at least ten percent of the recommended daily allowance. An international minimum standard for Vitamin C is ninety mg per day for a male adult, seventy-five mg per day for a female adult, and one hundred to one hundred twenty mg per day for a nursing female.

There are many substances that occur naturally or that are manufactured through processes in the laboratory, which function to enhance the nutritional content of the food that composes one’s diet. These substances that function to enhance the nutritional content of food, also have the ability to reduce the likelihood of disease and illness, strengthen the immune system, and improve performance in everyday activity. There are a wide variety of substances that are considered to be nutritional supplement and carryout the above functions. These nutritional supplements are classified into one of the following subcategories based on their characteristic. Nutritional supplements are labeled as a vitamin, mineral, herb, sports nutrition product, natural food supplement, or meal supplement (“Nutritional Supplements,” 2008).

A Biological Assay To Determine The Vitamin C Content OF Fresh Fruit Juices Compared To Commercially Sold Juices using DCPIP (dichlorophenolindophenol) as an Indicator Sinead O’Keeffewords Table of Contents ...

Introduction: I began researching for my IA fairly soon after it was assigned, specifically by googling IA ideas for chemistry. I stumbled upon a site that described a variety of ideas concerning food. Naturally I have an interest in food and different food varieties, and my mother has constantly instilled ideas of eating healthily into me. So, I wanted to combine the two ideas in the field of chemistry. As I continued my research, I discovered some labs mentioning vitamin C concentrations in food, and that there might be changed in concentration based on cooking method. When I saw this, I decided that this was precisely the kind of IA that I was looking for. Before beginning additional research, I had not given much thought to vitamin C at all when consuming foods. As I began more research, I learned quite a bit about the importance of vitamin C consumption. As it turns out, it prevents against illnesses such as scurvy, which was extremely prevalent amongst sailors due to the amount of time they spent away from land and most fruits, which would spoil on a ship. This only furthered my interest in the subject of vitamin C, or ascorbic acid, and as such, my IA became entirely about vitamin C, and the concentrations of it based on cooking method. In order to obtain good data, I quickly researched what fruits might have the greatest concentrations of vitamin C. I quickly came across the bell pepper, which then varies in colour from red to green to yellow. This is where things