Comparative Determination of Ascorbic Acid Content in Two Cashew Apple Varieties Using Iodometric and Dye Titration Methods

This study comparatively evaluated the ascorbic acid (vitamin C) content of two varieties of cashew apples; red (RCA) and yellow (YCA), as well as their 1:1 blend (RYCAB).. The analysis was carried out using iodometric and dye titration methods. Results from iodometric titration showed that YCA contained the highest vitamin C content (203 mg/100 g), followed by RYCAB (194 mg/100 g) and the RCA (185 mg/100 g). Similarly, the dye titration results indicated higher ascorbic acid levels in YCA (225 mg/100 g), followed by the RCA (206 mg/100 g), while the blend exhibited the lowest value (196 mg/100 g). Only slight variations were observed between the two analytical methods. Overall, the findings demonstrate that both cashew apple varieties are rich sources of vitamin C, with the yellow variety exhibiting comparatively higher concentrations, making them valuable for nutritional and health benefits.