A.

Experiment title : Analysis of Vitamin C of Papaya

B. Experiment Date : Wednesday, September 12th 2018 (09.30-12.00)
C. Experiment Purpose :
 Determining the vitamin C level of Papaya
D. Basic Theory

Vitamin C (V. C) or ascorbic acid is one of the most important

natural antioxidants1-3 . Interestingly, it has been found that most plants as
well as animals are able to synthesize this vitamin in their cells from
glucose2 . On the contrary, humans and some other vertebrates cannot
synthesize vitamin C because they lack the enzyme Lglucono-gamma
lactone oxidase which is responsible for this process. Hence, humans must
get it from natural sources such as citrus fruits, and green leafy vegetables4
. Dr. Albert S. Goyrgi was awarded Nobel Prize for his work in isolating
vitamin C molecule for the first time in 19375 . This water-soluble vitamin
is necessary for the body to form collagen in bones, cartilage, muscle, and
blood vessels. In addition, V. C aids in the absorption of iron and this action
useful to protect against infection by increasing white blood cell6
.Furthermore, vitamin C has the ability to promote faster healing of wounds
and injuries, as well as helps the body to product adrenal hormones.
Moreover, this vitamin has been associated with reduce risk of stomach,
lung, oral, and prostate cancer. (Agab M. He was, 2015)

Bioavailability of vitamin which describes the amount of this

substance that enters the blood and lymphatic system so it is able to have an
impact on the body6 , but smokers and people with a severely limited diet
and individuals with health conditions that inhibit absorption of V. C may
need to increase supplementation of V. C and for them supplementing V. C
at the normal recommended intake is 85–90 mg per day. However, the body
has to carefully control the amount of ascorbic acid circulating in a certain
system throughout the day, in order to prevent any excess7. Statistical
Analysis: Statistical analysis of two samples ttest and F-test at 95 %
confidence interval were performed using r-studio package8 . (Agab M. He
was, 2015)

Iodine is an essential element to human health. Globally, a large

percentage of the world’s population is affected by iodine deficiency
disorders. Iodine-rich diets and iodinization of salt around the world has
reduced the prevalence of endemic goiters. In the United States, as well as
around the world, the most vulnerable populations to the consequences of
iodine deficiency are pregnant women and children. Maintaining adequate
iodine status while avoiding acute exposure to large doses of iodine may be
the most effective means of lessening iodine-related diseases. (Alan
Christianson, 2011)

Iodine refers to the diatomic molecule I2. Iodide refers to the

elemental form I-, which is often complexed with a cation to form a salt,
such as potassium iodide (KI). Iodine (I2) is not very soluble in water.
However, when I2 is combined with an iodide salt, such as KI, it becomes
soluble. This is due to the formation of triiodide ions in solution, I3-.
Triiodides are found in Lugol’s solution, which is 5 grams of iodine and 10
grams of potassium iodide brought to a total 100 ml solution with distilled
water. Iodine is the form that is used as an antiseptic and antimicrobial.
Tincture of iodine is, not surprisingly, iodine in alcohol. It is important to
note that distinctions between the words “iodide” and “iodine” are not
strictly adhered to in the medical literature. This leads to confusion in
assessing the clinical use and the toxicity of the 2 compounds. (Tina
Kaczor, 2011).

The densest source of iodine in foods is seaweeds, or sea vegetables.

These have been dietary staples in coastal areas throughout the world.
Iodine content of most types of seaweed used for consumption is a few
hundred micrograms of iodine per gram (dry weight). In one study of
commercially sold seaweed products, iodine levels varied considerably
from 16 mcg/gram in nori (Porphyra tenera) to as high as 8,100 mcg/gram
in a kelp (Laminaria digitata) supplement.18While it is assumed most people
can benefit by including traditional dietary sources of iodine such as nori,
kombu, wakame, or dulse to their diets, this study suggests those taking
more concentrated forms such as kelp supplements may exceed the upper
safe limit of iodine set by the Institute of Medicine. There is one case report
on apparent iodine-induced thyrotoxicosis from consumption of a kelp-
containing tea. (Alan Christianson, 2011)

The papaya, papaw, or pawpaw is the fruit of the plant Carica

papaya, the only species in the genus Carica of the plant family Caricaceae.
It is native to the tropics of the Americas. The papaya is a large, tree-like
plant, with a single stem growing from 5 to 10 m (16 to 33 ft) tall, with
spirally arranged leaves confined to the top of the trunk. The leaves are
large, 50–70 cm in diameter, deeply palmately lobed, with seven lobes. The
tree is usually unbranched, unless lopped. The flowers appear on the axils
of the leaves, maturing into large fruit. The fruit is ripe when it feels soft
and its skin has attained amber to orange hue. These nutritional values of
papaya help to prevent the oxidation of cholesterol. Papaya is rich in iron
and calcium; a good source of vitamins A, B and G and an excellent source
of vitamin C (ascorbic acid). The extracts of unripe C. papaya contain
terpenoids, alkaloids, flavonoids, carbohydrates, glycosides, saponins, and
steroids. (Mehul B Vyas, 2016)

Table 1: raw Nutritional value of papaya mg per 100 g

Energy 163KJ
Sodium 3 mg
Potassium 257
Phosphorus 5
Magnesium 10
Iron 0.10
Calcium 24
Vitamin C 61.8
Folate (vit. B9) 38
Vitamin B6 0.1
Niacin (vit. B3) 0.338
Riboflavin (vit. B2) 0.05
Vitamin A 328
Protein 0.61
 Fat 0.14
Dietary fibre 1.8
Sugars 5.9
Carbohydrates 9.81
(Mehul B Vyas, 2016)

E. TOOLS AND MATERIALS

Tools :
1. Mortar 1 piece
2. Volumetric Flask 1 piece
3. Erlenmeyer 3 pieces
4. Buret 1 set

Materials :

1. I2 Solutions Sufficiently
2. Aquades Sufficiently
3. Amylum Solution Sufficiently
4. Papaya 10 grams

F. LANES WORK
1. Blanco Titration

20 mL Aquadest

- Poured into Erlenmeyer

- Added with 3 drops of 1% starch

- Titrated with standard iodine 0,01 N solution

Volume of I2
 2. Reactions with Alkali

10 grams of
Papaya
- Peeled and weighed as much as 10 grams

- Crushed with mortar until get slurry

- Put into 100 mL volumetric flask

- Added aquadest to the boundary max

- Waited 15 minutes while sometimes being

shaken slowly

- Filtered it

Filtrate
Residue
- Taken filtrate as much as 10 mL

- Put into Erlenmeyer

- Added 3 drops 1% starch

- Added 20 mL aquadest

- Titrated with standard iodine 0,01 N solution

Volume of I2
G. Result Of The Experiment

No. Experiment Procedure Observation Result Reaction Conclusion

Exp
Before After

1. Titration of Blanco Solution  Aquades  Aquades + Blanc Solution: Based on

: starch: experiment,
Amylum + I2  complex iod the level of
colorless colorless.
amylum
solution.  Aquades + vitamin C in
 Starch starch CH2OH
10 gram of
CH2OH
solution: solution + H
O
H H
O
H papaya
OH H OH H
white iodine: * O O O *
0,0352
solution. blue-purple H OH H OH
mg/10g, or
 Iodine: solution. 0,352%.
brownish  V I2 : 0,6 + nI2 
yellow. mL
CH2OH CH2OH
I H H I H H I
O O
OH H OH H
* O O O *

H OH H OH

n
2. Titration of Papaya Solution  Papaya:  Papaya + Sample: The titration
orange. aquades: Ox: C6H8O6  C6H6O6 + 2e + of Papaya
2H+
 Aquades: orange using I2
10 grams of Papaya Red: I2 + 2e  2I-
colorless solution. solution to
- Peeled and weighed solution.  Filtrat I: determine the
as much as 10 grams  Starch: orange percentage of
- Crushed with mortar white solution. vitamin C is
until get slurry solution.  Filtrat II: indicated by
- Put into 100 mL (diluted) the changing
volumetric flask
- Added aquadest to
the boundary max
- Waited 15 minutes
while sometimes
being shaked slowly
 Iodine: colorless O C of color
yellow solution. HO CH O become
solution.  Filtrat + HO CH
purple-blue of
starch the solution.
H C
solution +
aquades: HO CH

colorless. CH2OH (aq) + I (aq) 

2
 Filtrate +
starch + O C
aquades + O C
iodine:
O C O
blue-purple
solution. H C

 V1 I2: 1,1 HO C H
mL
 V2 I2: 1 mL CH2OH (aq) + 2HI (aq)

 V3 I2: 0,9
The theoretical level of vitamin
mL
C in Papaya: 48.4mg/100g
 H. Analysis And Explanation
1. Titration of Blanco Solution
The titration of Blanco solution is used to be standardization of sample
titration. Blanco means comparation or reference solution. Blanco consist of
sample without analit. The titration of blanco and all sample included into
iodimetric titration. The analit (aksorbat acid) is reduktor, while the iodium (I2) is
oxidator. After the titration the blanco solution change become blue-purple
solution.

Figure H.1 Blanco solution

2. Determination of vitamin C level in Papaya

Papaya is one of tropic fruit which contain much vitamin C. The vitamin C
level in papaya can be identified with iodimetric titration. Firstly, papaya is peeled
and pounded as much as 10 grams. Then, diluted into 100 mL volumetric flask. The
sample is taken as much as 10 mL into 3 different Erlenmeyer and added with 20
mL aquades. Then, taken the amyllum from refrigerator. The amyllum is saved in
the refrigerator in order to prevent the bacteria to denatured the amyllum. Each of
Erlenmeyer added with several drops of amyllum then titrated with I2 solution.
After titration, the color of solution change become blue-purple solution. indicate
that in papaya contains vitamin C. Over number of amyllum is titrated with I2 to
determine the percentage of vitamin C inside papaya.
I. Conclusion
From the experiment we can conclude, that inside papaya contains vitamin
C that indicated by the changing color of sample become blue-purple solution after
titrated with I2 solution. The average percentage of vitamin C in Papaya is
0,0352mg/100g.
J. Discussion
The percentage of vitamin C in Papaya is not same with the data based on
research done by scientist. There are some factors that influence of it. The kind of
Papaya might be different with the papaya that used in the research. The kind of
 papaya that used in this experiment is bought from road side seller. It means the
papaya may contain some substance to make it durable. The next factor that
influence experiment result is oxidation of papaya. Vitamin C can be easy to oxidize
to the opened air. When the papaya peeled up the vitamin C percentage might be
decrease. The next factor is ripe of papaya. And the last factor is environment where
the papaya growth. Maybe the papaya that used in the research before bought from
different place with what we used yesterday.

K. Refferences

Christianson. Alan, ND, Kaczor. Tina, FABNO. 2011. Nutrient Profile: Iodine A
review of the literature. Natural Medicine Journal.

Hewas. M. Agab, AF. 2015. Determination of Ascorbic Acid Concentration in Two

Different Brands of Vitamin C Tablets Marketed in Al-Khomes Libya. Libya:
International Journal of Scientific Engineering and Research (IJSER).

Mathew. Shalu. 2015. Biosynthesis and Characterization of Silver Nanoparticles

Using Papaya leaves and Estimation of its Antibacterial Activity. International
Journal of Scientific Engineering and Research (IJSER).

Puc. Irwin, Algeria. Javier, Daniels. Dion. 2015. Effects of Four Different Caping
Systems in the Micropropagation of Sugarcane (Saccharum officinarum) Variety
B79-474. California: International Journal of Scientific Engineering and Research
(IJSER).

Vyas. B. Mehul, Shah. K. Samir. 2016. Review on nutritional and Medical Values of
“Carica Papaya”. India: Journal of Pharmacognosy and Phytochemistry.

L. Attachment
Questions and Answer
Questions
1. Calculate the level of vitamin C in the papaya!
2. Draw the vitamin C structure!
3. Mention the disease or symptom that appear, caused by deficiency of vitamin C!
4. Mention the food that contain vitamin C!
5. Mention the function of vitamin C for body!
Answers
1. known: V blanco: 0,6 mL
V I2: 1,1 mL
V I2: 1 mL
 V I2: 0,9 mL
1,1 +1+0,9
V average = ( ) = 1 mL
3
V solution= v sample- v blanco = (1-0,6) ml = 0,4 mL
V sample= 10 mL
V dilution= 100 mL
Mass sample= 10 g = 1000 mg
Ask:…..?
Answer:
a. Level(mg) =
𝑉𝐼2 .𝑁𝐼2 0,4 𝑚 𝑙.0,01𝑁
a= 0,01 = 0,88 = x 0,88 mg = 0,352 mg
0,01
𝑉 𝑑𝑖𝑙𝑢𝑡𝑖𝑜𝑛 100 𝑚𝐿
level (mg)= a x = 0,352 x = 3,52 mg
𝑉 𝑠𝑎𝑚𝑝𝑙𝑒 10 𝑚𝐿
100 𝑔
level (mg/100g) = level (mg) x 𝑚𝑎𝑠𝑠 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒 (𝑚𝑔)
100 𝑔
= 3,52 mg x 10.000 𝑚𝑔
= 0,0352 mg/100g
𝑉 𝑑𝑖𝑙𝑢𝑡𝑖𝑜𝑛 𝑎
Level (%) = 𝑉 𝑠𝑎𝑚𝑝𝑙𝑒 x 𝑚𝑎𝑠𝑠 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒 x 100 %
100 𝑚𝐿 3,52 𝑚𝑔/𝑚𝐿
= x x 100%
10 𝑚𝐿 10.000 𝑚𝑔
= 0,352%.
b. Evaluate calculation vitamin C in Papaya (Experiment 1)
Ask: levels vitamin C in papaya..?
Answer=
1. (Experiment 1)
VI2 = VI2 sample - VI2 blanco = (1,1-0,6) = 0,5 mL
 Level (mg)
VI2 .𝑁I2 0,5 𝑚𝐿 .0,01 𝑁
A= 0,01 x 0,88 = x 0,88 (mg) = 0,44 mg
0,01
𝑉 𝑑𝑖𝑙𝑢𝑡𝑖𝑜𝑛 100 𝑚𝐿
Level Vit C (mg) = a x = 0,44 mg x = 4,4 mg
𝑉 𝑠𝑎𝑚𝑝𝑙𝑒 10 𝑚𝐿
100 𝑔
Level Vit C (mg/100g) = level vit C (mg) x 𝑚𝑎𝑠𝑠 𝑠𝑎𝑚𝑝𝑙𝑒 (𝑚𝑔)
100 𝑔
= 4,4 mg x 10.000 𝑚𝑔
= 0,044 mg/100g
𝑉 𝑑𝑖𝑙𝑢𝑡𝑖𝑜𝑛 𝑎
Level vit C (%) = 𝑉 𝑠𝑎𝑚𝑝𝑙𝑒 x 𝑚𝑎𝑠𝑠 𝑠𝑎𝑚𝑝𝑙𝑒 (𝑚𝑔) x 100%
100 𝑚𝐿 0,44 𝑚𝑔
= x 10.000 𝑚𝑔 x 100%
10 𝑚𝐿
= 0,044%
2. (Experiment 2)
VI2 = VI2 sample - VI2 blanco = (1-0,6) = 0,4 mL
 Level (mg)
VI2 .𝑁I2 0,4 𝑚𝐿 .0,01 𝑁
A= 0,01 x 0,88 = x 0,88 (mg) = 0,352 mg
0,01
𝑉 𝑑𝑖𝑙𝑢𝑡𝑖𝑜𝑛 100 𝑚𝐿
Level Vit C (mg) = a x = 0,44 mg x = 3,52 mg
𝑉 𝑠𝑎𝑚𝑝𝑙𝑒 10 𝑚𝐿
100 𝑔
Level Vit C (mg/100g) = level vit C (mg) x 𝑚𝑎𝑠𝑠 𝑠𝑎𝑚𝑝𝑙𝑒 (𝑚𝑔)
 100 𝑔
= 3,52 mg x 10.000 𝑚𝑔
= 0,0352 mg/100g
𝑉 𝑑𝑖𝑙𝑢𝑡𝑖𝑜𝑛 𝑎
Level vit C (%) = 𝑉 𝑠𝑎𝑚𝑝𝑙𝑒 x 𝑚𝑎𝑠𝑠 𝑠𝑎𝑚𝑝𝑙𝑒 (𝑚𝑔) x 100%
100 𝑚𝐿 0,352 𝑚𝑔
= x 10.000 𝑚𝑔 x 100%
10 𝑚𝐿
= 0,0352%
3. (Experiment 3)
4. (Experiment 1)
VI2 = VI2 sample - VI2 blanco = (0,9-0,6) = 0,3 mL
 Level (mg)
VI2 .𝑁I2 0,3 𝑚𝐿 .0,01 𝑁
A= 0,01 x 0,88 = x 0,88 (mg) = 0,264 mg
0,01
𝑉 𝑑𝑖𝑙𝑢𝑡𝑖𝑜𝑛 100 𝑚𝐿
Level Vit C (mg) = a x = 0,264 mg x = 2,64 mg
𝑉 𝑠𝑎𝑚𝑝𝑙𝑒 10 𝑚𝐿
100 𝑔
Level Vit C (mg/100g) = level vit C (mg) x 𝑚𝑎𝑠𝑠 𝑠𝑎𝑚𝑝𝑙𝑒 (𝑚𝑔)
100 𝑔
= 2,64 mg x 10.000 𝑚𝑔
= 0,0264 mg/100g
𝑉 𝑑𝑖𝑙𝑢𝑡𝑖𝑜𝑛 𝑎
Level vit C (%) = 𝑉 𝑠𝑎𝑚𝑝𝑙𝑒 x 𝑚𝑎𝑠𝑠 𝑠𝑎𝑚𝑝𝑙𝑒 (𝑚𝑔) x 100%
100 𝑚𝐿 0,264 𝑚𝑔
= x 10.000 𝑚𝑔 x 100%
10 𝑚𝐿
= 0,0264%
(0,044+0,0352+0,0264)
Average of level vitamin C (mg/100g) = mg/100g
3
0,1050
= mg/100g = 0,0352 mg/100g
3
(0,044+0,0352+0,0264)
Average of level vitamin C (%) = %
3
0,1050
= % = 0,0352 %
3

2.

3. bleeding and swollen gums, frequent nose bleeds, dry split hair, slow wound
healing, iron deficiency, dry and wrinkled skin.

4. Orange, tomato, guava, papaya, mango.

5. to prevent the disease and cancer, decreasing the risk of heart attack, increasing
body immunity, increasing mood, reducing runny nose.
 M. Documentary

Figure 1. Papaya cutting

process Figure 2. Papaya pounding Figure 3. Papaya weighing
process process

Figure 6. Amyllum Solution

Figure 4 Making Papaya

Figure 5 Filling the Buret with
Solution
Iodine
Figure 7. Filtrating the
papaya solution
Figure 8. Titrating the blanco Figure 9. The result of
solution with iodine titration

Figure 11. Sample 1

Figure 12. Sample 2

Figure 10. Sample 3