DETERMINE THE LEVEL OF VITAMIC C (ASCORBIC ACID) IN PAW PAW, PINEAPPLE AND WATER MELON.

BY

2019/SC/00902 ABDULLAHI ISAH GODABE

2019/SC/00898 OJO EMMANUEL ADEKUNLE

2019/SC/01044 IBRAHIM ADAMU

A RESEARCH PROJECT SUBMITTED TO THE DEPARTMENT OF EDUCATION STUDIES AND

DEPARTMENT OF CHEMISTRY, FEDERAL COLLEGE OF EDUCATION, KONTAGORA, NIGER STATE.

IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF THE NIGERIA CERTIFICATE IN
EDUCATION (N.C.E)

AUGUST, 2023

1
 APPROVAL PAGE

This project work has been read and approved as meeting the requirement for the award of Nigeria
Certificate in Education (N.C.E) in the school of Education, Department of Chemistry, Federal College of
Education, Kontagora, Niger State.

Mr. Suleiman Fanika Date

(Project Supervisor)

Dr. Musa Ismaila Bunu Date

(Head of Department)

2
 DEDICATION

This research work is dedicated to Almighty Allah, the most grateful and the most merciful for the
opportunity given to us throughout to complete this work.

TABLE OF CONTENTS

Tittle Page I

Declaration Ii

Approval Page Iii

Dedication Iv

Acknowledgement V
Table Of Contents Vi
Abstract Viii
CHAPTER ONE: INTRODUCTION
1.1 Background Of The Study
1.2 Statement Of The Problem
1.3 Purpose Of The Study
1.4 Research Question
1.5 Significance Of The Study
1.6 Scope And Limitation Of The Study

CHAPTER TWO: LITERATURE REVIEW

2.1 Introduction
2.2 Concept Of Vitamin C
2.3 Medical Uses Of Vitamin
2.3.1 Scurvy
2.3.2.1 Common Cold
2.3.3 Covid-19
2.3.4 Cancer
2.3.5 Cardiovascular Disease
2.3.6 Brain Function
2.3.7 Iron Deficiency
2.3.8 Other Diseases
2.4 Side Effects
2.5 Sources Of Vitamin C
2.5.1 Plant Source

3
2.5.2 Animal Source
2.6 Supplements Of Vitamin C
CHAPTER THREE: MATERIALS AND METHODS
3.1 Introduction
3.2 Sampling Techniques
3.3 Research Materials And Procedure

CHAPTER FOUR: RESULT AND DISCUSSION

4.1 Introduction
4.2 Observation Table And Analysis Of Water Melon
4.3 Observation Table And Analysis Of Paw Paw
4.4 Observation Table And Analysis Of Pineapple

4.5 Summary Of Results For The Samples

CHAPTER FIVE: SUMMARY, CONCLUSION AND RECOMMENDATION

5.1 Summary
5.2 Conclusion
5.3 Recommendations

REFERENCES
APPENDIX
ABSTRACT
This research project is to look into determination of vitamin C (ascorbic acid) level of paw paw, pineapple
and water melon. Vitamin C is a water-soluble vitamin found in citrus and other fruits, vitamin C content is
an important resource in most of the fruits, people are faced with problems of selecting fruit with low
vitamin C content which lead many people to switch from one variety of fruit to another variety. Three
samples of fruit were randomly selected and the vitamin C level were determined through experiment. The
result of the analysis revealed that pine apple contains highest level of vitamin C content. Pharmaceutical
industries should use pine apple to produce vitamin C supplement.

4
 CHAPTER ONE

INTRODUCTION

1.1 BACKGROUND OF THE STUDY

According to Nathan (2021), Vitamin C (also known as ascorbic acid and ascorbate) is a water-
soluble vitamin found in citrus and other fruits and vegetables, also sold as a dietary supplement and as
a topical "serum" ingredient to treat melasma (dark pigment spots) and wrinkles on the face. According to
him, it is used to prevent and treat scurvy. Vitamin C is an essential nutrient involved in the repair of tissue,
the formation of collagen, and the enzymatic production of certain neurotransmitters (Institute of Medicine
US 2000). It is required for the functioning of several enzymes and is important for immune system function,
it also functions as an antioxidant. Most animals are able to synthesize their own vitamin C.
However, apes (including humans) and monkeys (but not all primates), most bats, some rodents, and certain
other animals must acquire it from dietary sources (US National Institutes of Health 2016).

According to World Health Organization (2009), there is some evidence that regular use of
supplements may reduce the duration of the common cold, but it does not appear to prevent infection. It is
unclear whether supplementation affects the risk of cancer, cardiovascular disease, or dementia. It may be
taken by mouth or by injection (WHO 2009).

Vitamin C is generally well tolerated (WHO 2009). Large doses may cause gastrointestinal
discomfort, headache, trouble sleeping, and flushing of the skin (WHO 2009). Normal doses are safe
during pregnancy (WHO 2009).

Vitamin C was discovered in 1912, isolated in 1928, and in 1933, the first vitamin to be chemically
produced (Squires 2011). It is on the World Health Organization's List of Essential Medicines (WHO 2019).
Vitamin C is available as an inexpensive generic and over-the-counter medication (WHO 2019). Partly for its
discovery, Albert Szent-Györgyi and Walter Norman Haworth were awarded the 1937 Nobel
Prizes in Physiology and Medicine and Chemistry, respectively (WHO 2021). Foods containing vitamin C
include citrus fruits, kiwifruit, guava, broccoli, Brussels sprouts, bell peppers, potatoes, and strawberries (US
National Institutes of Health 2016). Prolonged storage or cooking may reduce vitamin C content in foods
(US National Institutes of Health 2016).

1.2 STATEMENT OF PROBLEM

Vitamin C (or ascorbic acid) has come to be known as a "wonder worker." In addition to its role in the
formation of collagen and other life-sustaining functions, it serves as a key nutrient for the immune system,

5
 and a potent fighter of free-radicals. It has been shown to prevent many illnesses, from everyday ailments
such as the common cold to devastating diseases such as cancer (Carr and Frei, 1999). It is reported to lower
cancer risk, regenerate vitamin E supplies, improve iron absorption (Mateljan, 2007) and in high doses,
protects the eye against cataracts (FAO, 2004). Human depend on ascorbic acid for many aspects of our
biochemical functioning. Vitamin C is a water-soluble vitamin found in citrus and other fruits, vitamin C
content is an important resource in most of the fruits, people are faced with problems of selecting fruit with
low vitamin C content which lead many people to switch from one variety of fruit to another variety. This
problem is however most notice among people who eat fruit for health treatment, many of these people
always ask which variety of the fruit had the highest vitamin C content.
It is based on the above discuss that the researcher intends to embark on the study to look into
comparative determination of vitamin C level of paw paw, pineapple and water melon.

1.3 PURPOSE OF THE STUDY

The main purpose of this study is to determine the level of vitamin C content in paw paw, pineapple and
water melon.

1.4 RESEARCH QUESTION

The following research questions are posed to guide the researcher.

- Is there vitamin C in fruit?

- Do all fruits contain vitamin C?

- Which fruit has a better vitamin C content?

1.5 SIGNIFICANCE OF THE STUDY

This research will be of great importance to people in kontagora, as well as who may wish to utilize the
finding of this study to determine the level of vitamin C in fruits. The study gives various insight into the
content of vitamin C in different fruits sold in market of kontagora local government such as to:

-Provide knowledge of vitamin C in fruits

-Influence fruit selection for consumption

- Expose level of vitamin C content in each fruit

1.6 SCOPE AND LIMITATION

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 This research is based on the level of vitamin C content in fruits. The fruits that were involved include
paw paw, pineapple and water melon.

The limitations of the study include inability of the researcher to cover the entire variety of fruit sold
in kontagora market, inadequate finance and limited time.

CHAPTER TWO

LITERATURE REVIEW

2.1 INTRODUCTION

The major concern of this chapter is to review related literatures that have direct bearing on the subject of the
study. The review will be done under conceptual frame work.

2.2 CONCEPT OF VITAMIN C

Vitamin C is an essential nutrient for certain animals including humans. The term vitamin C encompasses
several vitamers that have vitamin C activity in animals. Ascorbate salts such as sodium ascorbate and
calcium ascorbate are used in some dietary supplements (Marriott 2020). These release ascorbate upon
digestion. Ascorbate and ascorbic acid are both naturally present in the body, since the forms interconvert
according to pH. Oxidized forms of the molecule such as dehydroascorbic acid are converted back to
ascorbic acid by reducing agents (Marriott 2020).

Vitamin C functions as a cofactor in many enzymatic reactions in animals (including humans) that
mediate a variety of essential biological functions, including wound healing and collagen synthesis. In
humans, vitamin C deficiency leads to impaired collagen synthesis, contributing to the more severe
symptoms of scurvy (Institute of Medicine US 2000). Another biochemical role of vitamin C is to act as
an antioxidant (a reducing agent) by donating electrons to various enzymatic and non-enzymatic reactions
(Institute of Medicine US 2000). Doing so converts vitamin C to an oxidized state - either as
semidehydroascorbic acid or dehydroascorbic acid. These compounds can be restored to a reduced state
by glutathione and NADPH-dependent enzymatic mechanisms (Meister 1994).

In plants, vitamin C is a substrate for ascorbate peroxidase. This enzyme utilizes ascorbate to neutralize
excess hydrogen peroxide (H2O2) by converting it to water (H2O) and oxygen (Anjum 2010).

2.3 MEDICAL USES OF VITAMIN

Vitamin C has a definitive role in treating scurvy, which is a disease caused by vitamin C deficiency.
Beyond that, a role for vitamin C as prevention or treatment for various diseases is disputed, with reviews

7
 reporting conflicting results. A 2012 Cochrane review reported no effect of vitamin C supplementation on
overall mortality (Bjelakovic and other 2012).It is on the World Health Organization's List of Essential
Medicines (WHO 2021).

2.3.1 Scurvy

The disease scurvy is caused by vitamin C deficiency and can be prevented and treated with vitamin C-
containing foods or dietary supplements, it takes at least a month of little to no vitamin C before symptoms
occur (Hodges 1969). Early symptoms are malaise and lethargy, progressing to shortness of breath, bone
pain, bleeding gums, susceptibility to bruising, poor wound healing, and finally fever, convulsions and
eventual death (Hodges 1969). Until quite late in the disease the damage is reversible, as healthy collagen
replaces the defective collagen with vitamin C repletion. Treatment can be oral supplementation of the
vitamin or by intramuscular or intravenous injection (Hodges 1969).Scurvy was known to Hippocrates in the
classical era (James 2016). The disease was shown to be prevented by citrus fruits in an early controlled trial
by a Royal Navy surgeon, James Lind, in 1747, on board HMS Salisbury (Baron 2009). From 1796 onward,
lemon juice was issued to all Royal Navy crewmen (Baron 2009).

2.4.2 Common cold

According to Hemilä (2013), Research on vitamin C in the common cold has been divided into effects
on prevention, duration, and severity. A Cochrane review which looked at least 200 mg/day concluded that
vitamin C taken on a regular basis was not effective in prevention of the common cold. Restricting analysis
to trials that used at least 1000 mg/day also saw no prevention benefit. However, taking vitamin C on a
regular basis did reduce the average duration by 8% in adults and 14% in children, and also reduced severity
of colds (Hemilä 2013).A subset of trials in adults reported that supplementation reduced the incidence of
colds by half in marathon runners, skiers, or soldiers in subarctic conditions (Hemilä 2013). Another subset
of trials looked at therapeutic use, meaning that vitamin C was not started unless the people started to feel the
beginnings of a cold. In these, vitamin C did not affect duration or severity (Hemilä 2013). An earlier review
stated that vitamin C did not prevent colds, did reduce duration, did not reduce severity (Heimer 2009). The
authors of the Cochrane review concluded that:

The failure of vitamin C supplementation to reduce the incidence of colds in the general population
indicates that routine vitamin C supplementation is not justified. Regular supplementation trials have shown
that vitamin C reduces the duration of colds, but this was not replicated in the few therapeutic trials that have
been carried out. Nevertheless, given the consistent effect of vitamin C on the duration and severity of colds
in the regular supplementation studies, and the low cost and safety, it may be worthwhile for common cold
patients to test on an individual basis whether therapeutic vitamin C is beneficial for them (Hemilä 2013).

8
2.4.3 COVID-19

As of early 2021 there were 50 completed or ongoing COVID-19 clinical trials including vitamin C as
a treatment (Rawat and other 2021).A meta-analysis of six published trials was published in October 2021.
Treatments were either oral or intravenous. Dose ranged from 50 mg/kg/day to 24 g/day. Reported outcomes
were mortality, hospitalization duration, intensive care duration and need for ventilation. From the
Conclusion: "The present meta-analysis showed that administration of vitamin C did not have any effect on
major health outcomes in COVID infected patients, in comparison to either placebo/standard therapy. Sub-
group analysis also revealed that irrespective of its dosage, route of administration and disease severity, it did
not have discernible benefit in such patients. Hence, larger prospective randomized trials are needed in order
to evaluate the effect of isolated vitamin C administration, separately for both vitamin C replete and deplete
individuals (Rawat and other 2021).

During March through July 2020, vitamin C was the subject of more US FDA warning letters than any
other ingredient for prevention and/or treatment of COVID-19 (Bramstedt 2020).

As of April 2021, the National Institutes of Health (NIH) COVID-19 Treatment Guidelines stated that
"there are insufficient data to recommend either for or against the use of vitamin C for the prevention or
treatment of COVID-19.

2.4.4 Cancer

There is no evidence that vitamin C supplementation reduces the risk of lung cancer in healthy people
or those at high risk due to smoking or asbestos exposure (Cortés 2020). A second meta-analysis found no
effect on the risk of prostate cancer (Stratton 2011). Two meta-analyses evaluated the effect of vitamin C
supplementation on the risk of colorectal cancer. One found a weak association between vitamin C
consumption and reduced risk, and the other found no effect from supplementation (Papaioannou 2011). A
2011 meta-analysis failed to find support for the prevention of breast cancer with vitamin C
supplementation, but a second study concluded that vitamin C may be associated with increased survival in
those already diagnosed (Harris 2014). A 2015 meta-analysis showed no antitumor effect nor improvement
in quality-of-life measures from high-dose vitamin C. This review included trials of oral and intravenous
vitamin C (Jacobs 2015).

2.4.5 Cardiovascular disease

In 2017, an independent study evaluating 15,445 participants found no evidence to show vitamin C
decreases the risk cardiovascular disease (Al-Khudairy 2017). These results supported one 2013 review
which found no evidence that antioxidant vitamin supplementation reduces the risk of myocardial

9
 infarction, stroke, cardiovascular mortality, or all-cause mortality (it did not provide subset analysis for trials
that just used vitamin C) (Yuan 2013).

However, another 2013 review found an association between higher circulating vitamin C levels or
dietary vitamin C and a lower risk of stroke (Chen 2013).

A 2014 review found a positive effect of vitamin C on endothelial dysfunction when taken at doses
greater than 500 mg per day. The endothelium is a layer of cells that line the interior surface of blood vessels
(Ashor 2014).

2.4.6 Brain function

A 2017 systematic review found lower vitamin C concentrations in people with cognitive impairment,
including Alzheimer's disease and dementia, compared to people with normal cognition (Travica 2017). The
cognitive testing, however, relied on the Mini-Mental State Examination, which is only a general test of
cognition, indicating an overall low quality of research assessing the potential importance of vitamin C on
cognition in normal and impaired people (Travica 2017). A review of nutrient status in people with
Alzheimer's disease reported low plasma vitamin C, but also low blood levels of folate, vitamin B12,
and vitamin E (Lopes 2014).

2.4.7 Iron deficiency

One of the causes of iron-deficiency anemia is reduced absorption of iron. Iron absorption can be
enhanced though ingestion of vitamin C alongside iron-containing food or supplements. The instability of
vitamin C during cooking and/or storage limits the number of foods suitable for this. Vitamin C helps to keep
iron in the reduced ferrous state, which is more soluble and more easily absorbed (DeLoughery 2017).

2.4.8 Other diseases

Studies examining the effects of vitamin C intake on the risk of Alzheimer's disease have reached
conflicting conclusions (Crichton 2013). Maintaining a healthy dietary intake is probably more important
than supplementation for achieving any potential benefit (Harrison 2012). A 2010 review found no role for
vitamin C supplementation in the treatment of rheumatoid arthritis (Rosenbaum 2010). Vitamin C
supplementation does not prevent or slow the progression of age-related cataract (Mathew 2012). A
systematic review reported that low intake and low serum concentration was associated with greater
progression of periodontal disease (Brown and other 2019). Vitamin C is marketed as a topical "serum"
ingredient to prevent or treat skin aging, melasma (dark pigment spots) and wrinkles on the face. The
purported mechanism is that if functions as an antioxidant, neutralizing free radicals from sunlight exposure,
air pollutants or normal metabolic processes (Nathan 2021).

10
 2.5 SIDE EFFECTS

Vitamin C is a water-soluble vitamin, with dietary excesses not absorbed, and excesses in the blood
rapidly excreted in the urine, so it exhibits remarkably low acute toxicity (medlineplus 2016). More than two
to three grams may cause indigestion, particularly when taken on an empty stomach. However, taking
vitamin C in the form of sodium ascorbate and calcium ascorbate may minimize this effect (Pauling
1976). Other symptoms reported for large doses include nausea, abdominal cramps and diarrhea. These
effects are attributed to the osmotic effect of unabsorbed vitamin C passing through the intestine. In theory,
high vitamin C intake may cause excessive absorption of iron. A summary of reviews of supplementation in
healthy subjects did not report this problem, but left as untested the possibility that individuals with
hereditary hemochromatosis might be adversely affected (Goodwin 1998).

There is a longstanding belief among the mainstream medical community that vitamin C increases risk
of kidney stones (Goodwin 1998). "Reports of kidney stone formation associated with excess ascorbic acid
intake are limited to individuals with renal disease" (Goodwin 1998). Reviews state that "data from
epidemiological studies do not support an association between excess ascorbic acid intake and kidney stone
formation in apparently healthy individuals", although one large, multi-year trial did report a nearly two-fold
increase in kidney stones in men who regularly consumed a vitamin C supplement (Thomas 2013).

2.5 SOURCES OF VITAMIN C

2.6.1 Plant source

Plant foods are generally a good source of vitamin C, the amount in foods of plant origin depends on
the variety of the plant, soil condition, climate where it grew, length of time since it was picked, storage
conditions, and method of preparation (Duarte 2010). Organically farmed citrus may have a higher vitamin C
content than conventionally farmed (Duarte 2010). Generally, cooking reduces the amount of vitamin C. As
some plants were analyzed fresh while others were dried (thus, artificially increasing concentration of
individual constituents such as vitamin C),

3.5.2 Animal source

Compared to plant sources, animal-sourced foods do not provide so great an amount of vitamin C, and
what there is, is largely destroyed by the heat used when it is cooked. For example, raw chicken liver
contains 17.9 mg/100g, but fried, the content is reduced to 2.7 mg/100 g. Smoked products, such as beef
sticks, retain some vitamin C however (Clark 2007).

11
 Vitamin C is present in human breast milk at 5.0mg/100g. One tested sample of infant formula
contained 6.1mg/100g. Cow's milk contains only 1.0mg/ 100g, but the heat of pasteurization destroys it
(Clark 2007). Goat's milk contains 1.3mg/100g, unless pasteurized (Clark 2007). Chicken eggs contain no
vitamin C, whether raw or cooked (WHO 2019).

2.7 SUPPLEMENTS OF VITAMIN C

According to The American Society of Health-System Pharmacists, Vitamin C dietary supplements are
available as tablets, capsules, drink mix packets, in multi-vitamin/mineral formulations, in antioxidant
formulations, and as crystalline powder. Vitamin C is also added to some fruit juices and juice drinks. Tablet
and capsule content ranges from 25 mg to 1500 mg per serving. The most commonly used supplement
compounds are ascorbic acid, sodium ascorbate and calcium ascorbate. Vitamin C molecules can also be
bound to the fatty acid palmitate, creating ascorbyl palmitate, or else incorporated into liposomes.

CHAPTER THREE

RESEARCH METHODOLOGY

3.1 INTRODUCTION

The vitamin C content of fruit depends upon the nature of the fruits and its concentration. This can be
compared for various samples of fruits by taking the same concentration of juice, water and starch. Vitamin
C determination can be carried out by iodine titration. When iodine is added to a starch solution, it react to
produce a blue black color (or purple). However, if there is any vitamin C in the solution, it neutralizes the
iodine, preventing the formation of the blue color. Thus, the amount of vitamin C present in a solution may
be measured by first adding a small amount of acidified starch (called “reaction mix”) and the adding iodine
drop wise until the solution turns blue. The end point is the appearance of the blue starch iodine color.

3.2 SAMPLING TECHNIQUES

A non-probability sampling method was used in which researchers create a convenience sample
involving fruits that represent a population. The researchers choose these fruits according to specific traits or
qualities. The researcher selected three different fruits sold in kontagora market, and their level of vitamin C
is compared. The selected fruits sample were paw paw, pineapple and water melon coded F 1, F2 and F3
respectively.

3.3 RESEARCH MATERIALS AND PROCEDURE

12
MATERIAL: Conical flask, burette, retort stand, clip, beaker, distilled water, starch solution, iodine solution
and fruits sample.

PROCEDURE: Some sample of fruits were collected from vendors within Kontagora Local Government
Area. After removing the peels and cutting them into two transversely, the juices were expressed from
sample fruits (before carefully picking out the seeds from the juice). Ascorbic acid determination was carried
out by putting exactly 5ml of each fruit juice sample into a conical flask and 150ml distilled water were
added. Then 5ml of starch solution was added and shaken vigorously for a minute. Further more, the mixture
was titrated against iodine solution contained in the burette to a noticeable blue color, end point. The titration
was carried out three times for each samples.

CHAPTER FOUR

RESULT PRESENTATION AND ANALYSIS

4.1 INTRODUCTION

This chapter deal with presentation of observation and analysis of result collected via experiment.

4.2 OBSERVATION TABLE AND ANALYSIS OF RESULTS

Table 1: Showing the titration results for water melon

Water melon 1st(ml) 2nd(ml) 3rd(ml)

Initial volume (ml) 00.00 00.00 00.00
Final volume (ml) 28.90 27.50 28.20
Volume of iodine used 28.90 27.50 28.20
(ml)

Average titter value = 1st+2nd+3rd

3
Average titter value = 28.90ml+27.50ml+28.20ml = 84.6ml = 28.2ml
3 3
Volume of iodine used (ml) = 28.2ml = 5.64g
Ascorbic acid (g/ml) 5g/ml
Table 4.2 above shows that the average titter value of water melon is 28.2ml. Water melon contains 5.64g of
vitamin C content.

13
4.3 OBSERVATION TABLE AND ANALYSIS OF PAW PAW

Paw paw 1st(ml) 2nd(ml) 3rd(ml)

Initial volume (ml) 00.00 00.00 00.00
Final volume (ml) 15.90 17.50 15.10
Volume of iodine used 15.90 17.50 15.10
(ml)

Average titter value = 1st+2nd+3rd

3

Average titter value = 15.90ml+17.50ml+15.10ml = 48.5ml = 16.17ml

3 3
Volume of iodine used (ml) = 16.17ml = 3.23g
Ascorbic acid (g/ml) 5g/ml
Table 4.3 above shows that the average titter value of paw paw is 16.17ml. Paw paw contains 3.23g of
vitamin C content.
4.4 OBSERVATION TABLE AND ANALYSIS OF PINEAPPLE

Pineapple 1st(ml) 2nd(ml) 3rd(ml)

Initial volume (ml) 00.00 00.00 00.00
Final volume (ml) 43.00 45.50 46.20
Volume of iodine used 43.00 45.50 46.20
(ml)

Average titter value = 1st+2nd+3rd

3
Average titter value = 43.00ml+45.50ml+46.20ml = 134.7ml = 44.9ml
3 3
Volume of iodine used (ml) = 44.9ml = 8.98g
Ascorbic acid (g/ml) 5g/ml
Table 4.4 above shows that the average titter value of pineapple is 44.9ml. Pineapple contains 8.98g of
vitamin C content.

4.5 SUMMARY OF RESULTS FOR THE SAMPLES

14
 FRUIT VARIETY AVERAGE TITTER VALUE (ml) LEVEL OF VITAMIN C CONTENT
(g)
WATER MELON 28.2ml 5.64g
PAW PAW 16.17ml 3.23g
PINE APPLE 44.9ml 8.98g

The above table shows that the average titter volume of iodine solution used to determine the level of
vitamin C in water melon, paw paw and pine apple was 28.2ml, 16.17ml and 44.9ml respectively, were water
melon, paw paw and pine apple contains 5.64g, 3.23g and 8.98g vitamin C content respectively. The
implication of this is that pine apple contains highest level of vitamin C content. The results obtained from
analysis carried out confirmed the presence of vitamin C in the fruit samples analysed.

CHAPTER FIVE

SUMMARY, CONCLUSION AND RECOMMENDATION

5.1 SUMMARY

Vitamin C (or ascorbic acid) has come to be known as a "wonder worker." In addition to its role in the
formation of collagen and other life-sustaining functions. it is used to prevent and treat scurvy. Vitamin C is
an essential nutrient involved in the repair of tissue, the formation of collagen, and the enzymatic production
of certain neurotransmitters. Human depend on ascorbic acid for many aspects of our biochemical
functioning. Vitamin C is a water-soluble vitamin found in citrus and other fruits, vitamin C content is an
important resource in most of the fruits, people are faced with problems of selecting fruit with low vitamin C
content which lead many people to switch from one variety of fruit to another variety. The vitamin C content
of fruit depends upon the nature of the fruits and its concentration. This can be compared for various samples
of fruits by taking the same concentration of juice, water and starch. Vitamin C determination can be carried
out by iodine titration. When iodine is added to a starch solution, it react to produce a blue black color (or
purple). However, if there is any vitamin C in the solution, it neutralizes the iodine, preventing the formation
of the blue color. Thus, the amount of vitamin C present in a solution may be measured by first adding a
small amount of acidified starch (called “reaction mix”) and the adding iodine drop wise until the solution
turns blue. The end point is the appearance of the blue starch iodine color.

5.2 CONCLUSION

15
 Fruit with the highest level of vitamin C content is thus said to be better for treatment. In the case of this
research pine apple is the fruit that would supply more ascorbic acid per serving, formation of collagen and
other life sustaining functions.

The best fruit with essential nutrient to repair tissue, the formation of collagen, and
the enzymatic production of certain neurotransmitters available in kontagora market was pine apple.

5.3 RECOMMENDATIONS

The following recommendations are made based on the findings:

a) Pharmaceutical industries should try engages in researches before producing any supplement with fruit.
b) Pharmaceutical industries should use pine apple to produce vitamin C supplement.
c) People should stick to eating fruit to improve the body health.
d) People should be enlighten about the damage involved in vitamin C deficiency.

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