Chemical Evaluation of Vitamin C and Reducing Properties of Selected Fruit Juices

Vitamin C is an essential micronutrient required for various physiological functions, including antioxidant defense and collagen synthesis. Fruits constitute a major dietary source of vitamin C, though its concentration varies widely among different fruit species. The present investigation was carried out to estimate and compare the vitamin C content in orange, lemon, and apple using an iodine titration method. Freshly extracted fruit juices were analyzed by titrating 10 mL of each sample against a standardized iodine solution using 1% starch solution as the indicator and deionized water as the solvent. Prior to sample analysis, the iodine solution was standardized using pure ascorbic acid. The titration endpoint was determined by a visible color change, ensuring reliable quantitative estimation. Apple juice accounts for the largest proportion of total vitamin C, contributing approximately 82.3%, followed by orange juice at about 15.9%, while lemon juice contributes only 1.9%. This graphical representation highlights the significantly higher apparent reducing capacity of apple juice compared to orange and lemon juices under iodometric titration conditions. These variations are attributed to inherent biochemical differences and fruit composition. The study confirms that titrimetric analysis is a simple, cost-effective, and reproducible method for the estimation of vitamin C in natural fruit samples. The findings emphasize the nutritional importance of fruit consumption and provide valuable analytical data for food chemistry studies, quality control, and educational laboratory applications.