1.1 Introduction
1.1 Background of Study
Vitamin C is also known as ascorbic acid or L-ascorbic acid or antiscorbutic vitamin because deficiency of vitamin C causes scurvy which results in dermal hemorrhages of skin, inefficient and prolonged wound healing, edema and weakness. In ancient times, scurvy was common among the sailors who go on long vouyage in the sea and thus do not get the dietary source of vitamin C as long as they travel in the sea. Vitamin C is an essential nutrient that plays a vital role in protecting the body from infection and disease and is necessary in the synthesis of collagen in connective tissues, neurotransmitters, steroid hormones, carnitine, conversion of cholesterol to bile acid and enhances iron bio-availability (Robert et al., 2000). It participates in numerous biochemical reactions, suggesting that vitamin C is important for bodily processes from bone formation to scar and tissue repair (Rickman et al., 2007), and also as an important anti-oxidant in the body.
Human body cannot synthesize this vitamin, therefore, it must be obtained through diet to fulfill the requirement. Most of the dietary vitamin C is taken by fruits and vegetables. Nearly all veggies are thoroughly cooked before being eaten, thus destroying the heat-sensitive vitamin C content. For this reason, vegetables cannot be trusted to supply the dietary vitamin C. Contrary to this, fruits are consumed raw, thus conserving the ascorbic acid content and hence guarantee adequate vitamin C nutrition. In view of the nutritional significance of vitamin C and for better utilization of fruits and vegetables as a source of this vitamin, clear understanding of their vitamin C content is necessary. Various factors such as regional varieties, climate and the method of estimation have pronounced influence on vitamin C content of fruits and its amount may be different even in the same fruits collected from different parts of the world. In this study, the redox-titration method was adopted to analyze the vitamin C contents in the collected juice samples. This is a simple and authentic method that determines the vitamin C concentration in a sample solution by a redox titration involving iodine solution. The very idea behind this is that with the drop-wise addition of iodine in the sample during the titration, the ascorbic acid present in the sample starts being converted to dehydroascorbic acid, whereas the iodine is reduced to colourless iodide ions which do not react with starch to produce coloured complex.
When all the ascorbic acid of the sample gets oxidized then additional iodine added in the sample from the burette will be as molecular iodine which on combining with the starch indicator solution present in the sample, changes the colour of the solution which is the indicator that now the end point has been achieved. This approach has also been used by various other worker in the past, some with slight modification and some with almost the same (Tee et al., 1988, Okiei et al., 2009, Katz 2013, Tareen et al., 2013). Data on vitamin C content of fruits are available for various other countries and regions (Aydogomus et al., 2002, Melo et al., 2006, Wall et al., 2006, Rickman et al., 2007, Okiei et al., 2009, Nour et al., 2010, Aurelia et al., 2011, Tiruwork & Ghirma 2012; Nweze et al., 2015, Tareen et al., 2015). However, this information is absolutely lacking for Farasan Island, near Jazan province, Kingdom of Saudi Arabia. In view of this, present research work was conducted to determine the vitamin C contents of the locally available packed and the fresh fruit juices so that health conscious people may be more benefited with this.
1.2 Statement of Problems
Investigation reveals the problems of Vitamin C Content in Natural and Synthetic Fruit Juice research work;
- Insufficient information relating to the iodine solution used in the titration of standard vitamin C solution and that of the juice samples
- Inadequate analysis of microbiological content of fruit juice.
- Lack of proper analysis of Vitamin C Content of the Juice Samples.
1.3 Aim and Objectives of Study
The aim of the study is to analyze Vitamin C Content in Natural and Synthetic Fruit Juice. In achieving this aim, the specific objectives were set out as follows:
- To determine the bacterial load of contaminated fruit juice;
- To determine vitamin C content in fruit juice; and
- To comparatively analyze the Vitamin C Content between Natural and Synthetic Fruit Juice.
1.4 Significance of Study
Vitamin C is one of the safest and most effective nutrients, experts say. Though it may not be the cure for the common cold, the benefits of vitamin C may include protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling. The tolerable upper intake level (or the maximum amount you can take in a day that likely won’t cause harm) is 2000 mg a day for adults.
This study will be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.5 Scope of Study
The scope of this research is focused on the Comparative Analysis of Vitamin C Content in Natural and Synthetic Fruit Juice.
1.6 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials.
