VITAMIN C ASSAY
TITLE : THE CONCENTRATION OF VITAMIN C IN FRESH CARROT AND STEAMED CARROT
Vitamin C is also known as ascorbic acid. It is known to be a powerful antioxidant in the body. Vitamin C is a water-soluble essential vitamin that is quickly lost from your body, so daily intake is vital. Moreover, vitamin C is involved in a large number of biological processes, making it essential for health.It is used to create collagen in the body, a protein that makes the skin, joints and bones strong.Vitamin C plays a role in healing wounds within the body.The body utilizes vitamin C in the immune system by maintaining activity of the white blood cells.In the other hand, vitamin C is consider very necessary because it helps to repair and regenerate tissues as well as protect us from getting heart disease, aid in the absorption of iron and what not. research indicates that vitamin C can protect ourselves from cancer by combating free radicals.
For this experiment, we had choose carrot to run the experiment. We had two types of extraction of carrot juice. One is by extraction fresh carrot juice and the other one is steamed carrot juice test.In the experiment, we had used the titration method to calculate the amount of vitamin C.
The procedures:
As a dicussion, we had conclude that the fresh carrot juice contain high amount of vitamin C compared to steamed one. As a reference: source from http://www.scientificamerican.com/article/raw-veggies-are-healthier/
Cooked carrots, spinach, mushrooms, asparagus, cabbage, peppers and many other vegetables also supply more antioxidants, such as carotenoids and ferulic acid, to the body than they do when raw, Liu says. At least, that is, if they're boiled or steamed. A January 2008 report in the Journal of Agriculture and Food Chemistry said that boiling and steaming better preserves antioxidants, particularly carotenoid, in carrots, zucchini and broccoli, than frying, though boiling was deemed the best. The researchers studied the impact of the various cooking techniques on compounds such as carotenoids, ascorbic acid and polyphenols.
Vitamin C is also known as ascorbic acid. It is known to be a powerful antioxidant in the body. Vitamin C is a water-soluble essential vitamin that is quickly lost from your body, so daily intake is vital. Moreover, vitamin C is involved in a large number of biological processes, making it essential for health.It is used to create collagen in the body, a protein that makes the skin, joints and bones strong.Vitamin C plays a role in healing wounds within the body.The body utilizes vitamin C in the immune system by maintaining activity of the white blood cells.In the other hand, vitamin C is consider very necessary because it helps to repair and regenerate tissues as well as protect us from getting heart disease, aid in the absorption of iron and what not. research indicates that vitamin C can protect ourselves from cancer by combating free radicals.
For this experiment, we had choose carrot to run the experiment. We had two types of extraction of carrot juice. One is by extraction fresh carrot juice and the other one is steamed carrot juice test.In the experiment, we had used the titration method to calculate the amount of vitamin C.
The procedures:
- We had chopped 20g of carrot into small pieces and placed into blender.
- 100mL of distilled water was added into the blender.
- We had blended by using the highest speed until the carrot is thoroughly ground.
- The carrot solution was strained by using a piece of cloth.
- The solution was measured 30 ml and poured into a beaker.
- We had added 2 drops of the 0.1 M HCl to the flask together with 5 ml of the starch solution to the flask.
- To prepared the titration solution we had filled the burette with the iodine solution till 50mL as the initial volume reading.
- We added the iodine solution about1 ml increments to the flask while swirling the flask.
- We had added iodine until the solution stays blue-black or greyish for 15 seconds.
- We had recorded volume reading on the burette as the final reading.
As a dicussion, we had conclude that the fresh carrot juice contain high amount of vitamin C compared to steamed one. As a reference: source from http://www.scientificamerican.com/article/raw-veggies-are-healthier/
Cooked carrots, spinach, mushrooms, asparagus, cabbage, peppers and many other vegetables also supply more antioxidants, such as carotenoids and ferulic acid, to the body than they do when raw, Liu says. At least, that is, if they're boiled or steamed. A January 2008 report in the Journal of Agriculture and Food Chemistry said that boiling and steaming better preserves antioxidants, particularly carotenoid, in carrots, zucchini and broccoli, than frying, though boiling was deemed the best. The researchers studied the impact of the various cooking techniques on compounds such as carotenoids, ascorbic acid and polyphenols.