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Analysis of vitamin C in commercial fruit juices by Iodometric Titration / Shamsul Azrin Md. Kanafe

The objective of study are determination vitamin C content in three commercial fruit juices (apple, guava and mango) using titration method. Beside that, comparing vitamin C content determined and to that stated on the label for each fruit juice sample. To relate the amount of vitamin C present at t...

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Main Author: Md. Kanafe, Shamsul Azrin
Format: Thesis
Language:English
Published: 2009
Subjects:
Acids and bases
Online Access:https://ir.uitm.edu.my/id/eprint/775/2/775.pdf
https://ir.uitm.edu.my/id/eprint/775/
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spelling my.uitm.ir.7752022-10-31T06:44:16Z https://ir.uitm.edu.my/id/eprint/775/ Analysis of vitamin C in commercial fruit juices by Iodometric Titration / Shamsul Azrin Md. Kanafe Md. Kanafe, Shamsul Azrin Acids and bases The objective of study are determination vitamin C content in three commercial fruit juices (apple, guava and mango) using titration method. Beside that, comparing vitamin C content determined and to that stated on the label for each fruit juice sample. To relate the amount of vitamin C present at the time of consumption based on the expired date. Sample to determine vitamin C is apple juice, mango juice and guava juice in commercial fruit juice on different expiry date. From different expiry date can get different shelf life before expired days. Method to determine vitamin C in commercial fruit juice is titration method with iodine solution. Titration method is accurate and precision method compare another methods. From the result the higher amount of vitamin C was guava juice about 183 g/100mL for nature fruit and 20.25 g/100mL for commercial fruit juice. Following mango juice was about 28 g/100mL for nature fruit and 16.40 for commercial fruit juice. The lower amount of vitamin C was apple juice about 6 g/100 mL for nature fruit and 5.33 g/100mL for commercial fruit juice. However mango juice and guava juice were suitable to drinking compared apple juices because apple juice has lower vitamin C contained and the higher loss of vitamin C content. According from analysis, the longer shelf life before expiry, the higher amount of vitamin C in fruit juice. However, apple juice was lower amount of vitamin C because the range of vitamin C content was shorter compared mango juice and guava juice in commercial fruit juice. 2009 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/775/2/775.pdf Analysis of vitamin C in commercial fruit juices by Iodometric Titration / Shamsul Azrin Md. Kanafe. (2009) Degree thesis, thesis, Universiti Teknologi MARA. <http://terminalib.uitm.edu.my/775.pdf>
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Acids and bases
spellingShingle Acids and bases
Md. Kanafe, Shamsul Azrin
Analysis of vitamin C in commercial fruit juices by Iodometric Titration / Shamsul Azrin Md. Kanafe
description The objective of study are determination vitamin C content in three commercial fruit juices (apple, guava and mango) using titration method. Beside that, comparing vitamin C content determined and to that stated on the label for each fruit juice sample. To relate the amount of vitamin C present at the time of consumption based on the expired date. Sample to determine vitamin C is apple juice, mango juice and guava juice in commercial fruit juice on different expiry date. From different expiry date can get different shelf life before expired days. Method to determine vitamin C in commercial fruit juice is titration method with iodine solution. Titration method is accurate and precision method compare another methods. From the result the higher amount of vitamin C was guava juice about 183 g/100mL for nature fruit and 20.25 g/100mL for commercial fruit juice. Following mango juice was about 28 g/100mL for nature fruit and 16.40 for commercial fruit juice. The lower amount of vitamin C was apple juice about 6 g/100 mL for nature fruit and 5.33 g/100mL for commercial fruit juice. However mango juice and guava juice were suitable to drinking compared apple juices because apple juice has lower vitamin C contained and the higher loss of vitamin C content. According from analysis, the longer shelf life before expiry, the higher amount of vitamin C in fruit juice. However, apple juice was lower amount of vitamin C because the range of vitamin C content was shorter compared mango juice and guava juice in commercial fruit juice.
format Thesis
author Md. Kanafe, Shamsul Azrin
author_facet Md. Kanafe, Shamsul Azrin
author_sort Md. Kanafe, Shamsul Azrin
title Analysis of vitamin C in commercial fruit juices by Iodometric Titration / Shamsul Azrin Md. Kanafe
title_short Analysis of vitamin C in commercial fruit juices by Iodometric Titration / Shamsul Azrin Md. Kanafe
title_full Analysis of vitamin C in commercial fruit juices by Iodometric Titration / Shamsul Azrin Md. Kanafe
title_fullStr Analysis of vitamin C in commercial fruit juices by Iodometric Titration / Shamsul Azrin Md. Kanafe
title_full_unstemmed Analysis of vitamin C in commercial fruit juices by Iodometric Titration / Shamsul Azrin Md. Kanafe
title_sort analysis of vitamin c in commercial fruit juices by iodometric titration / shamsul azrin md. kanafe
publishDate 2009
url https://ir.uitm.edu.my/id/eprint/775/2/775.pdf
https://ir.uitm.edu.my/id/eprint/775/
_version_ 1748705970393972736
score 13.211869

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