Titration with 2,6-dichlorophenolindophenol (DCPIP) solution is a suitable method to determine vitamin C concentration in commercial or fresh fruit juices. This is because vitamin C can be determined by oxidation-reduction reaction. Vitamin C is a good reducing agent. The DCPIP solution is a strong oxidizing agent, so that it will not oxidize substances other than the ascorbic acid in the sample of fruit juice. Besides that, titration method or called as volumetric analysis is accurate and precision method compare another methods. In this study, manipulating a burette and carrying out a quantitative titration properly are essential to improve the method to get a more accurate and better result in determining concentration of vitamin C. Apart from titration with DCPIP solution, determination of vitamin C concentration can also used iodometric titration method which involves iodine and iodate solution. When iodine solution is a titrant, vitamin C is oxidised to form
19 dehydroascorbic acid, while the iodine is reduced to iodide ions. When all vitamin C has finished, the excess iodine solution will react will starch solution to form blue-black colour as endpoint. The iodine solution needs to be standardised with pure vitamin C or potassium thiosulphate because an iodine is unstable. Suntornsuk et al. (2002) determined vitamin C in fresh and freeze dried herbal juices using direct titration method with iodine solution in acidic potassium iodide. The iodine solution was standardised used primary standard arsenic trioxide [14]. In future, research should be done to determine whether the temperature will effect the concentration of vitamin C in fruit juices. Besides that, research also can be done to determine the vitamin C concentration present at the time of consumption based on the expired date. All these research are beneficial to us in order to stay hale and hearty in our daily life
Titration with 2,6-dichlorophenolindophenol (DCPIP) solution is a suitable method to determine vitamin C concentration in commercial or fresh fruit juices. This is because vitamin C can be determined by oxidation-reduction reaction. Vitamin C is a good reducing agent. The DCPIP solution is a strong oxidizing agent, so that it will not oxidize substances other than the ascorbic acid in the sample of fruit juice. Besides that, titration method or called as volumetric analysis is accurate and precision method compare another methods. In this study, manipulating a burette and carrying out a quantitative titration properly are essential to improve the method to get a more accurate and better result in determining concentration of vitamin C. Apart from titration with DCPIP solution, determination of vitamin C concentration can also used iodometric titration method which involves iodine and iodate solution. When iodine solution is a titrant, vitamin C is oxidised to form 19 dehydroascorbic acid, while the iodine is reduced to iodide ions. When all vitamin C has finished, the excess iodine solution will react will starch solution to form blue-black colour as endpoint. The iodine solution needs to be standardised with pure vitamin C or potassium thiosulphate because an iodine is unstable. Suntornsuk et al. (2002) determined vitamin C in fresh and freeze dried herbal juices using direct titration method with iodine solution in acidic potassium iodide. The iodine solution was standardised used primary standard arsenic trioxide [14]. In future, research should be done to determine whether the temperature will effect the concentration of vitamin C in fruit juices. Besides that, research also can be done to determine the vitamin C concentration present at the time of consumption based on the expired date. All these research are beneficial to us in order to stay hale and hearty in our daily life
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