Estimation of Vitamin C Content in Different Citrus Fruits by the Titration Method

Abstract

Vitamin C (ascorbic acid) is a water-soluble micronutrient essential for maintaining human health due to its multifaceted biological functions, including its role as a potent antioxidant, its involvement in collagen synthesis, immune system modulation, and participation in various metabolic pathways. Citrus fruits are widely recognized as natural and rich sources of vitamin C, making them important dietary components for preventing deficiency-related disorders. The present study focuses on the quantitative estimation of vitamin C content in selected citrus fruits—orange (Citrus sinensis), lemon (Citrus limon), sweet lime (Citrus limetta), and grapefruit (Citrus paradisi). A standard redox titration method was employed using 2,6-dichlorophenolindophenol (DCPIP) dye as an indicator, which allows for rapid, sensitive, and reliable detection of ascorbic acid levels. Fresh juice samples were extracted under controlled conditions to prevent oxidation, and each sample was titrated against standardized DCPIP solution to determine the vitamin C concentration. The experimental findings demonstrated notable variations in the ascorbic acid content among the fruits analyzed. Lemon showed the highest vitamin C concentration, followed by orange, sweet lime, and grapefruit, indicating distinct nutritional profiles across these commonly consumed fruits. These differences may be attributed to factors such as fruit variety, ripeness, environmental conditions, and storage practices. Overall, the study underscores the nutritional significance of citrus fruits and validates titration with DCPIP as a simple, cost-effective, and reproducible analytical technique suitable for academic laboratories, quality control settings, and educational experiments. The results also provide valuable insights for consumers, nutritionists, and food analysts regarding the comparative vitamin C content in widely available citrus fruits.

Keywords

Introduction

Vitamin C (ascorbic acid) is an essential water-soluble micronutrient required for numerous physiological and biochemical functions in the human body. (1)It acts as a powerful antioxidant, protecting cells from oxidative stress and free radical–induced damage. Additionally, vitamin C plays a crucial role in collagen synthesis, wound healing, iron absorption, immune system enhancement, and enzymatic reactions involved in metabolism. Unlike most animals, humans lack the enzyme L-gulonolactone oxidase, which is necessary for endogenous synthesis of vitamin C; hence, a continuous dietary intake from external sources is required.(2)

Citrus fruits are among the richest natural sources of vitamin C. Fruits such as orange (Citrus sinensis), lemon (Citrus limon), sweet lime (Citrus limetta), and grapefruit (Citrus paradisi) are widely consumed for their nutritional benefits and refreshing flavor.(3) Assessing their vitamin C content is essential for understanding their nutritional value, storage stability, and overall contribution to daily dietary requirements. Since vitamin C is sensitive to light, heat, and oxidation, its concentration can vary significantly depending on factors like fruit variety, ripeness, handling, and processing conditions.(4)

Several analytical techniques have been developed to estimate vitamin C, including spectrophotometry, high-performance liquid chromatography (HPLC), and electrochemical methods. However, titration with 2,6-dichlorophenolindophenol (DCPIP) remains one of the most rapid, economical, and reliable procedures for routine laboratory analysis. DCPIP acts as an oxidizing dye that undergoes a color change upon reduction by ascorbic acid, making the method simple and effective for quantifying vitamin C in fruit juices.(5,59,60)

This study aims to determine and compare the vitamin C content in selected citrus fruits—orange, lemon, sweet lime, and grapefruit—using the redox titration method with DCPIP. The findings will provide insight into the relative nutritional contribution of each fruit and reinforce the importance of citrus fruits as dietary sources of vitamin C.(6,61)

2. OBJECTIVES

The present study is designed to analyze and compare the vitamin C content in commonly consumed citrus fruits using a simple redox titration method. The specific objectives of the study are as follows:

1. To estimate the vitamin C (ascorbic acid) content in different citrus fruits—including orange, lemon, sweet lime, and grapefruit—using the standardized DCPIP titration method.(7,58)
2. To compare the concentration of ascorbic acid among the selected citrus fruits and identify which fruit contains the highest and lowest levels of vitamin C.(8)
3. To understand the influence of fruit type, natural variations, and inherent characteristics on the overall vitamin C levels, providing insight into their nutritional differences.(9)

3. MATERIALS

3.1 Fresh Fruit Samples:

1. Orange (Citrus sinensis)

2. Lemon (Citrus limon)

3. Sweet lime (Citrus limetta)

4. Grapefruit (Citrus paradisi)

Chemicals and Reagents:

• 2,6-Dichlorophenolindophenol (DCPIP) solution: Used as the redox indicator for titration.
• Standard ascorbic acid solution: Prepared to standardize the DCPIP solution and create a calibration reference.(57)
• Distilled water: Used for dilution and preparation of solutions.
• Metaphosphoric acid (HPO?) solution: Used as a stabilizing agent to prevent oxidation of ascorbic acid during extraction and analysis.(10)

3.2 Apparatus

• Pipettes (1 mL, 5 mL, 10 mL)
• Burette (50 mL)
• Conical flasks (100 mL and 250 mL)
• Volumetric flasks (100 mL and 250 mL)
• Funnels
• Beakers (50 mL and 100 mL)
• Juicer and filter paper (for extracting and clarifying fruit juice samples)

3.3 Principle

The estimation of vitamin C is based on the strong reducing nature of ascorbic acid. In an acidic medium, ascorbic acid readily donates electrons and undergoes oxidation to form dehydroascorbic acid. This property allows it to react with 2,6-dichlorophenolindophenol (DCPIP), a blue-colored redox dye used as an indicator in the titration process.(11)

DCPIP exists as a blue dye in alkaline conditions and appears pink in acidic medium. When titrated with a solution containing ascorbic acid, the following reaction occurs:

• Ascorbic acid reduces DCPIP from its colored form to a colorless (or slightly pink) reduced form.
• Simultaneously, ascorbic acid is oxidized to dehydroascorbic acid.(56)

As long as ascorbic acid is present in the sample, it continues to reduce DCPIP immediately upon addition, causing the solution to lose its color.(12) The endpoint of the titration is reached when a faint pink color persists for approximately 10–15 seconds, indicating that all ascorbic acid in the sample has been oxidized, and the excess DCPIP remains unreacted.(13)

Thus, the volume of DCPIP consumed is directly proportional to the amount of vitamin C present in the sample, allowing quantitative determination through simple calculations.(14)

• Reaction:

Ascorbic Acid+DCPIP (blue)→Dehydroascorbic Acid+DCPIP (colorless) (15)

3.4 Preparation of Solutions

1. Standard Ascorbic Acid Solution

• Accurately weigh 100 mg of pure ascorbic acid.
• Transfer it into a 100 mL volumetric flask.
• Add a small amount of 3% metaphosphoric acid solution to dissolve the ascorbic acid completely.
• Make up the volume to 100 mL with the same 3% metaphosphoric acid.
• This solution is used to standardize the DCPIP dye and serves as a reference for calculations.(55)

2. DCPIP Solution

• Weigh 42 mg of 2,6-dichlorophenolindophenol (DCPIP).
• Transfer to a beaker and dissolve in a small quantity of distilled water.
• Quantitatively transfer the solution into a 200 mL volumetric flask.
• Make up the volume to the mark with distilled water.
• Standardization: Titrate the DCPIP solution against the prepared standard ascorbic acid solution to determine the exact dye factor before using it for sample analysis.(16)

3. Fruit Juice Sample Preparation

• Extract fresh juice from each fruit sample using a juicer.
• Filter the juice through filter paper to remove pulp and suspended particles.
• Pipette 10 mL of the filtered juice into a 100 mL volumetric flask.
• Dilute to the mark with 3% metaphosphoric acid to stabilize the ascorbic acid and prevent oxidation.
• Mix thoroughly before titration.

3.5 Procedure

1. Burette setup

Clean and rinse the burette with distilled water, then rinse once with a small volume of the standard DCPIP solution. Fill the burette with DCPIP and remove air bubbles from the tip. Note the initial burette reading (to 0.01 mL if possible).(17)

2. Standardization (determine V1V_1V1?)

Pipette 10.0 mL of the standard ascorbic acid solution (prepared as 100 mg in 100 mL; see section 3.4) into a clean conical flask.(54) If desired, add about 10–20 mL of 3% metaphosphoric acid to keep the medium acidic and stabilize ascorbic acid. Titrate with DCPIP from the burette while swirling the flask. Add DCPIP dropwise near the endpoint. The endpoint is reached when a very faint pink color persists for 10–15 s. Record the final burette reading and calculate the volume of DCPIP used; this is V1V_1V1?.

Repeat this standard titration at least 3 times and take the average V1V_1V1? to reduce random error.(18)

3. Sample titration (determine V2V_2V2?)

Pipette 10.0 mL of each prepared fruit juice sample (diluted to 100 mL with 3% metaphosphoric acid as in section 3.4) into a conical flask.(19) Titrate each sample with the same DCPIP solution in the burette until the faint pink endpoint persists 10–15 s.(20) Record the volume of DCPIP used for each sample titration; these are the V2V_2V2? values.

Perform each sample titration in triplicate and use the average V2V_2V2? for calculations.

4. Controls and precautions

Protect samples and standard solutions from light and heat (work quickly, keep on ice if needed) because ascorbic acid oxidizes.(53) Use metaphosphoric acid as stabilizer to prevent oxidation during extraction and dilution.(21) Rinse pipette and volumetric flasks between samples to avoid cross-contamination.(22) If DCPIP is not stable, re-standardize frequently.(23)

B. Formula (clean form)

Vitamin C (mg/100 mL)=V2×C×100V1\{Vitamin C (mg/100 mL)} = \frac{V_2 \times C \times 100}{V_1}Vitamin C (mg/100 mL)=V1?V2?×C×100?

Where:

• V1V_1V1? = average volume of DCPIP (mL) used to titrate 10.0 mL of the standard ascorbic acid solution.(24,26)
• V2V_2V2? = average volume of DCPIP (mL) used to titrate 10.0 mL of the fruit juice sample.(25,27)
• CCC = concentration of the standard ascorbic acid solution in mg/mL (mass of ascorbic acid divided by the volume of solution in mL).
• The factor 100 converts the result from mg per 10 mL (because you titrated 10 mL of sample) to mg per 100 mL.(28)

C. Assumable value for CCC (and how it is obtained)

If you prepared the standard as described in section 3.4 — 100 mg ascorbic acid made up to 100 mL — then:

Compute CCC digit-by-digit:
mass =100= 100=100 mg, volume =100=100=100 mL.
C=100 mg100 mL=1.00 mg/mL.C = \dfrac{100\ \text{mg}}{100\ \text{mL}} = 1.00\ \text{mg/mL}.C=100 mL100 mg?=1.00 mg/mL.

So an assumable and convenient value is

C=1.00 mg/mL\boxed{C = 1.00\ \text{mg/mL}}C=1.00 mg/mL?  (If you prepare a different standard, compute CCC the same way: C=C = C= mass in mg ÷ volume in mL.)(29,30)

D. Worked example (step-by-step arithmetic)

Assume the following average titration volumes from triplicate titrations:

• V1=8.00 mLV_1 = 8.00\ \text{mL}V1?=8.00 mL (DCPIP used for 10 mL of standard)
• V2=6.50 mLV_2 = 6.50\ \text{mL}V2?=6.50 mL (DCPIP used for 10 mL of sample)
• C=1.00 mg/mLC = 1.00\ \text{mg/mL}C=1.00 mg/mL(31)

Plug into the formula:

1. Compute numerator: V2×C×100=6.50×1.00×100V_2 \times C \times 100 = 6.50 \times 1.00 \times 100V2?×C×100=6.50×1.00×100.
   • 6.50×1.00=6.506.50 \times 1.00 = 6.506.50×1.00=6.50.
   • 6.50×100=650.06.50 \times 100 = 650.06.50×100=650.0.
2. Divide by V1V_1V1?: 650.08.00\dfrac{650.0}{8.00}8.00650.0?.
   • Perform the division: 650.0÷8.00=81.25650.0 \div 8.00 = 81.25650.0÷8.00=81.25.
3. Final result: Vitamin C=81.25 mg/100 mL\text{Vitamin C} = 81.25\ \text{mg/100 mL}Vitamin C=81.25 mg/100 mL

So the sample contains 81.25 mg of vitamin C per 100 mL of juice.(32)

E. Notes on reporting results

• Report the mean ± standard deviation from triplicate titrations (e.g., 81.25±2.1081.25 \pm 2.1081.25±2.10 mg/100 mL) to indicate precision.(52)
• If you used different sample dilution (e.g., pipetted 5 mL instead of 10 mL), adjust the conversion factor accordingly (for 5 mL use factor 200 instead of 100).(33,34)
• If DCPIP was standardized to an exact factor (mL dye per mg ascorbic) you may also use that dye factor directly—both approaches are equivalent; just be consistent and show your calculations.(35,36,37)

The vitamin C content of the selected citrus fruits—lemon, orange, sweet lime, and grapefruit—was determined using the standard DCPIP redox titration method. The average titre values obtained from triplicate titrations and the calculated vitamin C content (mg/100 mL) are presented in Table 1.

Table 1: Vitamin C Content of Different Citrus Fruits (38)

Interpretation of Results

Among the tested fruit samples, lemon exhibited the highest vitamin C content (53.2 mg/100 mL), followed by orange (48.6 mg/100 mL), sweet lime (41.5 mg/100 mL), and grapefruit (38.2 mg/100 mL). The trend clearly demonstrates that fruits with a more acidic profile, particularly lemon, typically contain higher concentrations of ascorbic acid.(39,40)

Scientific Explanation

The variations in vitamin C concentration among citrus fruits can be attributed to several factors:

1. Genetic Differences:
   Each citrus species has a distinct biochemical composition. Lemons naturally synthesize and store higher levels of ascorbic acid.(41)
2. Cultivation and Environmental Conditions:
   Soil quality, nutrient availability, climate, and sunlight exposure significantly influence vitamin C synthesis in fruits.(42)
3. Degree of Maturity:
   Vitamin C levels often peak during early maturity and may decline as the fruit ripens.(51)
4. Post-Harvest Storage:
   Ascorbic acid is sensitive to oxygen, heat, and light. Prolonged storage or exposure to high temperatures leads to degradation, lowering the vitamin C content.(43,44)

Comparison with Literature

The findings are consistent with previously reported values, where lemon and orange are often identified as richer sources of vitamin C compared to sweet lime and grapefruit. Several studies highlight that the citrus fruits with stronger acidity and smaller juice vesicles frequently accumulate higher concentrations of ascorbic acid. Therefore, the obtained results align with established nutritional research and validate the reliability of the DCPIP titration method.(45,46)

The titrimetric estimation of vitamin C using 2,6-dichlorophenolindophenol (DCPIP) proved to be a simple, rapid, cost-effective, and reliable analytical method for determining ascorbic acid content in citrus fruits. This method is well-suited for routine use in educational settings, laboratory practicals, and basic research due to its ease of operation and reproducibility.(47)

Among the citrus fruits analyzed, lemon exhibited the highest vitamin C concentration, followed by orange, sweet lime, and grapefruit. These findings support existing nutritional studies that identify lemon and orange as particularly rich natural sources of ascorbic acid.(48)

The study underscores the nutritional significance of citrus fruits, highlighting that regular dietary intake can effectively contribute to meeting daily vitamin C requirements, thereby supporting immune function, collagen synthesis, antioxidant defense, and overall well-being. The results also reinforce the usefulness of classical redox titration techniques in assessing the nutritional quality of fruit samples.(49,50)

RESULT

The vitamin C content of four citrus fruit juices—lemon, orange, sweet lime, and grapefruit—was determined using the standard DCPIP redox titration method. The average titre values and calculated vitamin C content are summarized below:

Table: Vitamin C Content of Citrus Fruits

The results indicate that lemon juice contains the highest amount of vitamin C (53.2 mg/100 mL), whereas grapefruit contains the lowest vitamin C concentration (38.2 mg/100 mL) among the tested samples.

CONCLUSION

From the experiment, it can be concluded that:

1. Lemon has the highest vitamin C content among the analyzed citrus fruits, followed by orange, sweet lime, and grapefruit.
2. The difference in vitamin C concentration among fruits is mainly due to:
   • Genetic factors, as each citrus species has a unique biochemical profile.
   • Environmental and cultivation conditions, such as sunlight, soil nutrients, and climate.
   • Maturity stage of the fruit, as vitamin C decreases with over-ripening.
   • Storage conditions, since vitamin C degrades upon exposure to heat, oxygen, and light.
3. The DCPIP titration method proved to be a simple, reliable, and accurate technique for determining vitamin C content in fruit juices.

Overall, the experimental findings highlight that more acidic fruits like lemon generally possess higher ascorbic acid (vitamin C) levels, making them excellent dietary sources for preventing vitamin C deficiency.

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