AIM To compare the levels of Vitamin © in heated and unheated tomato extract . wound healing and h prevents cell injury: name is n that is needed for formation of collagen during for metabolism of various other minerals. Itis also an antioxidant, which Chemically, it is an organic compound made of C, H, O. Its common chemical Ascorbic Acid, Since, Vitamin Cis a water soluble vitomin, iis not stored inthe body and must be ragularlY supplied in the diet to avoid deficiency manifestations. Citrus fruits, guava and green leafy vegetables are rich sources of Vi During the process of cooking, Vitamin C is easily leached into water the heat. The importance of fresh fruts and vegetables, that provide Vitamin C, can be realised by the fact that half the crew in Vasco da Gama's ship died due to scurvy, while travelling fo India. James Lind was a doctor in the Royal Navy who wrote the Treatise on Scurvy based on jing of lime to British naval crew. This itamin C. and is inactivated by these observations and initiated compulsory rationi eliminated scurvy from the British Navy while opponents continued to suffer.PRINCIPLE: The amount of Vit Bod titration methods, i aaa fa 95 titrimetry, is c common laboratory method of quanta coe eee sed to determine the unknown concentration of an identified an" vate yeasurements play a key role in titration, it is also known as volumetric analy! Feagent, called the titrant or titrator is Prepared as a standard solution. A known concentration and volume of firant reacts with a solution of anolyte or titrand to determine concentration. The volume of titrant reacted is called titration volume. In this experiment, tomato juice acts as the titrand and iodine solution as th starch solution acting as the indicator. When iodine solution is added to ascorbic acid, elemental iodine first oxidises Vit Produce iodide ions and remaining binds with starch to produce characteristic blu colour (Titration Endpoint). The amount of iodine solution required to produce a colour change can be used fo quantitatively compare the omount of Vitamin C in various samples. tr ion jamin C can be quantitatively compared using starch and lodine solutl ¢ titrant, with ain C to je black PROCEDURE: * Sample Collection - © Extract 20 ml tomato juice from ripe tomatoes using a juicer * Standard Preparations - © Crush half a 500 mg Vitamin C tablet and prepare a solution in 100 mL water © Titrant-Titrand Preparations - © Label 3 test tubes as standard, heated and unheated © Prepare solutions as mentioned below Vitamin C Standard Solution Starch solution Tomato Juice 3 drops 50 drops 3 drops : 50 drops 3 drops : 50 drops © Heat the “Heated” test tube at 70 degree celsius in a water bath © Titration - © Add lodine drop by drop until titration end point is reached and note the number of drops.OBSERVATIONS ; Sample Name Standard Solution No of drops of iodine required Unheated 4 Thus, the unheated sample required more number of drops for reaching the titration endpoint. CONCLUSION AND DISCUSSION : Thus, we note that the amount of Vitamin C in an unheated sample is greater than the heated sample. This proves that Vitamin C is denatured on heating, Thus, citrus fruits and vegetables containing Vitamin C should be consumed raw or cooked with minimal heating and water to avoid leaching. REFERENCES : 19 On Vitamin C Content fed Vegetables by N.C. Igwernmar, S.A: Kolawole, LA. Imran, (INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH ‘VOLUME 2, ISSUE II, NOVEMBER 2013) 2,Sharing Chemistry with the Community: ““C" the difference | Chem!3 News ‘Magazine | University of Waterloo 3.Textbook of Biochemistry by DM Vasudevan