Questionário TP2 – Determinação do ácido ascórbico

Grupo n. °3
Valentina Botticella N.° 54889
Federico Perna N.° 54908
João Freira N.°47439

(0,5 valor), Identificação dos sumos a analisar:

-1ml of orange juice

-1ml of lemon juice

(5,0 valores), Resultados (incluindo o cálculo do teor de ácido ascórbico em mg/L):

To calculate the ascorbic acid content in orange juice and lemon juice we worked in double,
preparing at the first a standard solution of ascorbic acid and then we titrated the orange juice
and lemon juice solutions with 2,6-dichlorophenolindophenol (DCPIP) 0,025%. To calculate the
content of ascorbic acid we used the equation number 1.

Eqation 1
𝑚𝑔
𝑚𝑙 𝐷𝐶𝑃𝐼𝑃 𝑢𝑠𝑒𝑑 𝑓𝑜𝑟 𝑡ℎ𝑒 𝑠𝑎𝑚𝑝𝑙𝑒 𝑥 𝑚𝑙
𝑎𝑠𝑐𝑜𝑟𝑏𝑖𝑐 𝑎𝑐𝑖𝑑 𝑖𝑛 𝑠𝑡𝑎𝑛𝑑𝑎𝑟𝑑
Ascorbic acid (mg/ml) =
𝑚𝑙 𝐷𝐶𝑃𝐼𝑃 𝑢𝑠𝑒𝑑 𝑓𝑜𝑟 𝑠𝑡𝑎𝑛𝑑𝑎𝑟𝑑

Tab.1 Values of ascorbic acid

Content of ascorbic acid mg/ml

Test 1 Test 2 Average
Standard 200 201 200,5
Orange juice 263,21 261,13 262,17
Lemon juice 310,88 308,80 309,84

Average Legislation
Standard
Orange juice
Lemon juice
(3,0 valores), Discussão dos Resultados (comparação dos resultados obtidos nos dois sumos)

The vitamin C content of citrus fruits is influenced by several factors:

-salt minerals: there is an inverse relationship between the amount of nitrogen applied, for
example, to grapefruit trees and the amount of vitamin C present in the juices of those grapefruits
(Smith, 1969). The increase in phosphorus causes a reduction in citric acid and the vitamin C
content of the juice (Sinclair, 1961), on the other hand, potassium, shows a direct correlation with
vitamin c (Reitz and Koo, 1960). Another important parameter is the maturation process. Vitamin
C (mg / ml) tends to be greater in the immature fruit and to decrease during ripening, as opposed
to the total content of vitamin C which instead tends to increase as the fruit becomes ripe because
the volume of juice and the size of the vitamin C fruit increase fruit with advancing maturation
(Harding et al., 1940). Two other main factors are temperature and storage time, in fact after
processing, the products are subject to variable temperatures and storage periods during storage
and during transport. Once purchased, the product may again be subject to different storage
conditions. Studies show that low temperatures are indispensable for preserving the vitamin C
content. In particular, excessive storage temperatures at about 28 ° C and prolonged storage at
temperatures of 38 ° C cause the destruction of significant amounts of vitamin C. (Nagy and
Smoot 1977) During the processing of juice, the main loss of vitamin C in processed products is
due to aerobic and anaerobic reactions of a non-enzymatic nature.In particular, it is related to the
presence of free oxygen.After the oxygen is been consumed, the vitamin C degraded
anaerobically is less than the loss that would occur with the aerobic process (Nagy and Smoot
1977).

(1,5 valor) Referências:

Harding, P. L., Winston, J. R., Fisher, D. F., US. Dep. Agric. Tech Bull. 753 (1940)

Nagy, S., Smoot, J. M., J. Agric. Food Chem. 25, 135 (1977)

Reitz, H. J., Koo, R. C. J., Proc. Am. SOC. Hortic. Sci. 75, 244(1960)

Sinclair, W. B., Ed., “The Orange: Its Biochemistry and Physiology”, University of California Press,
Riverside, 1961, p 29.

Smith, P. F., Rasmussen, G. K., Proc. Fla. State Hortic. SOC. 73,42 (1960)
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