Effect of Ripening on the Vitamin C

Contents of Selected Fruits

BACKGROUND INFORMATION
Vitamin C, or ascorbic acid, is the nutrient found in citrus fruits like oranges, grapefruit and
lemons. Studies were carried out on the quantitative determination of vitamin C in fresh fruits at
different ripening stages. The study revealed that the vitamin C contents in the fruits at different
ripening stages decreased in the following order: ripe <unripe.

AIM
The aim of this biology laboratory experiment is to explore the Effect of Ripening on the Vitamin C
Contents of Selected Fruits by using DCPIP (2,6-Dichlorophenolindophenol). The fruits used in this
experiment are Citrus X sinensis (orange), Citrus × limon (lemon),Manilkara zapota (sapodilla),
Averrhoa carambola (star fruit), Phyllanthus emblica (indian gooseberry).

PERSONAL SIGNIFICANCE
I chose this topic because I wanted to know how much Vitamin C content is absorbed by our body
when we consume fresh fruits or the juice of the fresh fruits at different ripening stage. Vitamins are
a class of nutrients that are essentially required by the body for its various biochemical and
physiological processes. The consumption of vitamin C is very important for the working of one’s
body. Thus, a proper requirement can be fulfilled by knowing the vitamin C content in fruits at
different ripening stage of a fruit and suitably consuming those fruits that are high in Vitamin C
content such as citric fruits like oranges, lemon, grapefruits as well as cantaloupe, kiwi, mango and
many more fruits. Deficiency of vitamin C can lead to anaemia, scurvy, infections, bleeding gums,
muscle degeneration, poor wound healing, atherosclerotic plaques, capillary haemorrhaging and
neurotic disturbances. Infections deplete the body stores of vitamin C, thus making the body
immune system weak. For strong immunity, body requires vitamin C. Optimal tissue stores
maintain resistance to infections. Vitamin C therapy is beneficial in the treatment of different
infections and infectious diseases, for example hepatitis, HIV, H. pylori infection, common cold, flu
and influenza etc. Its used in various disorders and the important role it plays in the treatment and
prevention of infections and infectious diseases.

HYPOTHESIS
Freshly squeezed juice will contain more vitamin C compared to juices that are concentrated and
juice from citric acid fruits will contain more vitamin C due to their acidity. DCPIP changes from
blue to colourless or slightly pink as it reduces.
VARIABLES
1. Independent variables - type of fruits used – ripe and unripe.
2. Dependent variables - Volume of juice (cm³) required to decolourise 1cm³ of DCPIP
3. Control variables :
• Concentration of DCPIP – 1% solution used each time
• Volume of DCPIP – 1cm³ of DCPIP solution used each time
• Shake each tube same number of times
• Same end point colour – until the blue colour of DCPIP just about disappears
• Temperature should not change

MATERIALS REQUIRED
• ripe orange
• Unripe orange
• ripe sapodilla
• Unripe sapodilla
• ripe indian gooseberry
• Unripe indian gooseberry
• ripe grapes starf ruit
• Unripe star fruit
• ripe lemon
• Unripe lemon
• juice extractor
• 1% DCPIP solution
• Test tubes
• Pipette accurate to 1cm³
• Measuring cylinder

SAFETY INFORMATION
• Lab coats, safety glasses and enclosed footwear must be worn laboratory.
• Take care with fragile glassware
• Handle chemicals with care

PROCEDURE

• Pipette 1cm³ of 1% blue DCPIP into a test tube.

• Use an accurate pipette to add 1-3 drops of the first fruit juice to the same test tube and then shake
the mixture 3 times. Continue to add drops and shake the contents of the test tube until the blue
colour of the DCPIP disappears. Note down the volume of fruit juice that was used up.
• Repeat this procedure for the other juices. Repeats can be carried out 2 times to get mean results.