Extraction and Quantification of Vitamin C in Kiwi Fruits Using Iodometric Titration
Faculty Mentor
Cheng Zheng
Area of Research
Chemistry
Major
Biology
Description
Vitamin C (ascorbic acid) is a vital antioxidant present in various fruits, with kiwi (Actinidia deliciosa) being one of the richest natural sources. The accurate determination of vitamin C content is essential for nutritional and food quality assessments. This study focuses on the extraction and quantification of vitamin C from kiwi fruits using the iodometric titration method, a well-established redox-based technique. Kiwi samples were subjected to different extraction solvents, including metaphosphoric acid, oxalic acid, and citric acid solutions, to enhance ascorbic acid stability. The extracted vitamin C was then quantified through iodometric titration, utilizing iodine as an oxidizing agent and starch as an endpoint indicator. The influence of extraction conditions, sample preparation, and titration parameters on the accuracy and precision of vitamin C determination was systematically evaluated. Preliminary results indicate that metaphosphoric acid extraction yields the highest vitamin C recovery by minimizing oxidative degradation. The iodometric titration method proved to be a cost-effective and reliable approach for vitamin C quantification, with acceptable precision and reproducibility. This study underscores the importance of optimizing extraction protocols to improve the accuracy of vitamin C determination in kiwi fruits for food quality control and nutritional analysis.
Extraction and Quantification of Vitamin C in Kiwi Fruits Using Iodometric Titration
Vitamin C (ascorbic acid) is a vital antioxidant present in various fruits, with kiwi (Actinidia deliciosa) being one of the richest natural sources. The accurate determination of vitamin C content is essential for nutritional and food quality assessments. This study focuses on the extraction and quantification of vitamin C from kiwi fruits using the iodometric titration method, a well-established redox-based technique. Kiwi samples were subjected to different extraction solvents, including metaphosphoric acid, oxalic acid, and citric acid solutions, to enhance ascorbic acid stability. The extracted vitamin C was then quantified through iodometric titration, utilizing iodine as an oxidizing agent and starch as an endpoint indicator. The influence of extraction conditions, sample preparation, and titration parameters on the accuracy and precision of vitamin C determination was systematically evaluated. Preliminary results indicate that metaphosphoric acid extraction yields the highest vitamin C recovery by minimizing oxidative degradation. The iodometric titration method proved to be a cost-effective and reliable approach for vitamin C quantification, with acceptable precision and reproducibility. This study underscores the importance of optimizing extraction protocols to improve the accuracy of vitamin C determination in kiwi fruits for food quality control and nutritional analysis.