Experiment 9: Chemical and Nutritional Aspects of Vitamin C

Abstract
The concentration of vitamin C was measured by heating apple juice to varying temperatures and
then titrating it against a KIO3 standard solution to determine the amount of vitamin C. Results may
indicate that vitamin C levels are lower in samples that were exposed to higher temperatures.
Introduction
Ascorbic acid, commonly known as vitamin C is a water-soluble antioxidant that is essential for
humans. High fruit and vegetable diets are linked to lower cardiovascular disease and cancer and longer
lives. However, it is still being researched whether this is attributed to high vitamin C content (Payadatty
et al., 2003). A spectrophotometric method was used to study vitamin C degradation in citrus juices,
exposing samples to temperatures of 28°C, 37°C and 45°C for 8 weeks (Burdurlu et al., 2005). Results
found that higher temperatures contributed to greater decomposition of vitamin C.
This experiment hypothesized that samples exposed to higher temperatures would contain lower
levels of vitamin C because it degrades under heat (Burdulu et al., 2005). Iodometric titration against
potassium iodate was used to determine the vitamin C concentration of apple juice samples subjected to
varying temperatures.

Experimental Section:
The concentration of vitamin C under changes in heat was studied by titrating No Name apple
juice with potassium iodate. Six 25 mL samples of apple juice were transferred into flasks and placed in
ovens preheated to 60°C, 80°C, 100°C, 120°C, 160°C, and 180°C for roughly 11 minutes. Once the
samples were cooled, ~100 mL of deionized water, 5 mL of 2M HCl, 2 mL of starch solution, 5 mL of
0.12M KI, and 2 mL of EDTA were added before titrating. These solutions ensured a distinct visual
endpoint for the titration.
A 250 mL standard solution of [~1.1x10⁻4 KIO3] was prepared by dissolving KIO3 in deionized water.
Each apple juice sample was titrated against KIO3 until an endpoint was reached. A control sample, at
room temperature, was also tested. A minimum of two titrations at each temperature were performed. If
the volumes of titrant were not within 0.50 mL between the two trials, a third trial was taken.

Results:
Table 1: Vitamin C Levels in Heated Samples of Apple Juice
Temperature (°C) Amount of Vitamin C in 25 mL (mg)
Control (room temperature ~20) 32.33
60 13.20
80 32.04
100 12.33
120 31.76
160 30.03
180 29.88
Discussion:
The results of this experiment somewhat agree with studies that found increasing temperature
resulted in decreased concentration of vitamin C (Burdurlu et al., 2005). For example, a 25 mL sample of
apple juice heated to 80°C contains 2.16 mg more vitamin C than the 25 mL sample heated to 180°C.
Six samples of apple juice were heated at different temperatures and titrated against KIO 3 to
determine whether heat exposure affects the concentration of vitamin C. Each team member tested two
temperatures, as well as a control at room temperature. Data was calculated using an average volume
between two titrations at each exposure and the control is the median value amongst each member’s
calculated mass at room temperature. Clear discrepancies should within the data should be noted. Obscure
vitamin C values for 60°C and 100°C are due to an error in one member’s titrant solution. Other
inconsistencies lead to variations between results. While each sample was placed in an oven preheated to
a desired temperature, the temperatures of the samples were not measured after being removed.
Inconsistent lighting or shadows within the lab combined with subjective interpretations for an
appropriate endpoint caused different volumes of titrants used. Since an overshot endpoint of this
iodometric titration appears deep blue, hues ranging from colourless/grey to green/blue were accepted.
Finally, individual weightings of KIO3 produced different concentrations of standard solution. While these
factors contributed to variations in data, the main discrepancies are attributed to one individual’s
procedure. That is why the results do not completely support the hypothesis.
Several changes can be made to increase the accuracy of data. Errors can be reduced by using a
thermometer to check the temperatures of the samples directly after heating, establishing a clear endpoint
and producing one standard solution. Additionally, while this experiment covers a wide range of
temperatures, consistent increments, such as an increase 20°C should have been used to show trends in
vitamin C degradation.

Conclusion:
It was hypothesized that higher temperatures would cause a decrease in vitamin C content. Raw
results do not display a clear trend in the degradation of vitamin C content with increased heat exposure;
however, if the two suspect data points are disregarded, the test results do support the hypothesis.

Bibliography:
Burdurlu, H.S.; Koca, N;. Karadeniz, F. Degradation of vitamin C in citrus juice concentrates during
storage. Journal of Food Engineering. 2005, 74, 21

Padayatty, S.J.; Katz, A.; Wang, Y;, Eck, P;, Kwon, O; Lee, J.H.; Chen, S.; Corpe, C.; Dutta, A.; Dutta, S.
K.; Levine, M. Vitamin C as an Antioxidant: Evaluation of Its Role in Disease Prevention. Journal of the
American College of Nutrition. 2003, 22(1), 18.