COMPARATIVE ANALYSIS OF VITAMIN C CONTENT IN FRUIT JUICES AVAILABLE IN LOCAL SUPERMARKETS USING THE DCPIP METHOD

L-ascorbic acid, another name for vitamin C, is an important antioxidant ingredient that is vital to human health. Its presence in various fruit juices serves as a significant indicator of their nutritional value. The study focuses on using titration method with 2,6-Dichlorophenolindophenol solution (DCPIP) to determine the level of vitamin C in various fruit juices. The experiment involved the preparation of standardized 1% of DCPIP solution and titration of the fruit juice samples with the DCPIP solution. Several types of fruit juices bought from local supermarkets, including orange, apple, mango and grape, were tested in this study. Each juice sample was prepared and analysed twice to ensure accuracy and reliability of the results. The titration method used facilitated the quantitative assessment of vitamin C levels in the juices. These results indicated varying concentrations and percentage of vitamin C among the different types of fruit juices tested. Orange juice exhibited the highest concentration of vitamin C, followed by mango, apple, and grape juices, respectively. It was found that vitamin C is present in all juice brands analysed, and in some cases the concentration varies from the value informed on the package label by the manufacturer. This research shows the viability of using the titration method for the determination of vitamin C in a food product, which is relevant to determine vitamin C. This study not only demonstrates the utility of the DCPIP method for assessing Vitamin C levels but also provides insights into the nutritional value of various fruit juices.