Comparative Analysis of Vitamin C Levels in Selected Fruits: A Dual Approach Using Titration and UV-Visible Spectroscopy

Vitamin C, also known as ascorbic acid, is an essential water-soluble vitamin vital for numerous physiological functions, including immune defense, collagen synthesis, and antioxidant activity. Assessing its concentration in fruits is crucial for evaluating their nutritional value. This study presents a comparative analysis of Vitamin C levels in selected fruits using two analytical techniques: titration and UV-visible spectroscopy. Fruits such as oranges, lemons, guavas, and kiwis were analyzed to determine their Vitamin C content. The titration method employed iodine solution as a titrant, while the UV-visible spectroscopy method involved measuring absorbance at 265 nm. The results demonstrated that while both methods effectively quantified Vitamin C, UV-visible spectroscopy provided higher precision and sensitivity. This comparative analysis highlights the significance of employing multiple analytical techniques to ensure accurate nutritional profiling of fruits, contributing to enhanced dietary recommendations and food quality assessment.