VITAMIN C TEST IN FRUIT JUICES
PEKA 3 - FORM 4
Vitamin C, also called ascorbic acid (shown below), is a water-soluble vitamin that occurs
naturally in many fruits and vegetables, such as citrus fruits, green peppers, tomatoes, and
parsley. It is not stable to heat, so cooking fruits and vegetables destroys much of their vitamin
C content. It is also easily oxidized (converted to a non-useful form) by certain compounds,
such as oxygen in the air. Therefore, the vitamin C content in an orange will be reduced if the
orange has been cut in half and left exposed to the air for a period of time. Although fruit juice is
a good source of vitamin C, it is not the healthiest way to obtain the vitamin, since fruit juices are
very high in sugar/simple carbohydrates. Juices contain either added sugar or sugars that occur
naturally in the fruit and become highly concentrated in the juice. Eating a serving of fresh fruit
is far healthier because the effects of the natural fruit sugars are moderated by the fiber in the
fruit.
EXPERIMENT TO DETERMINE THE VITAMIN C CONTENT IN FRUIIT JUICE
EXPERIMENT TO DETERMINE THE VITAMIN C CONTENT IN FRUIIT JUICE
