Determination Of Ascorbic Acid In Selected Fruits Mango, Orange And Pineapple Using Spectro-Photometric Method

Determination Of Ascorbic Acid In Selected Fruits Mango, Orange And Pineapple Using Spectro-Photometric Method
Abstract
The focus of this study was to analyze the Vitamin C content of mangoes, oranges, and pineapples by the application of UV-Vis spectrophotometry and to evaluate the effect of ripeness, storage conditions, and fruit variety on the retention of Vitamin C in these frequently consumed fruits. Specifically, the study sought to contrast the Vitamin C content of the selected fruits and to relate the ripeness of the fruits to the observed levels of the vitamin. The selected fruits were purchased from different local markets in Onitsha, Nigeria from which 90 fruit samples were collected, 30 samples from each fruit type. For the purpose of this study, the proper methods of fruit classification will be applied whereby each fruit falls into three different categories. These categories include unripe, ripe, and overripe. The fruit samples which were prepared from juice extraction and later underwent spectrophometric analysis by the application of the DCPIP method, were first calculated and later compared to Vitamin C standard. The study utilized the one-way ANOVA and was designed to evaluate the significance of the Vitamin C content in different fruit types and stages of ripeness. The oranges had the highest average levels of Vitamin C content with (60.5 mg/100g), their average levels overtaking that of pineapples (41.8 mg/100g) and mangoes (34.5 mg/100g). During the fruit stage of all three fruits the Vitamin C levels had the highest concentration in the ripe stage, with ripe and even more so overripe decreasing and sustantially losing Vitamin C. This shows how the level of ripeness of a fruit affects Vitamin C retention. Oranges Vitamin C content seemed more consistent with low variation compared to mangoes, which were more diffused. Around 30% of Vitamin C content in overripe stage mangoes and pineapples were ascertained to be lost, which goes to show that as ripening proceeds past optimum level of ripeness, ascorbic acid degradation as mangoes and pineapples overripe stage cross the ascorbic acid threshold ripe overripe goes from its highest concentration and begins to fall. It turned out that the UV-Vis spectrophotometric method was a effective method of assessing Vitamin C content of the fruits. The study does highlight the fact that ripeness does determine how much Vitamin C is in a fruit and in this case mango, orange and pineapples and so “it” fruits should be handled in a way so as to preserve the Vitamin C content which is important. This enables people to be able to make the most out of the food.
Keywords: Ascorbic acid, Vitamin C, Mango, Orange, Pineapple, UV-Vis spectrophotometry, Ripeness, Fruit storage, Spectrophotometric analysis, Post-harvest handling
Table of Content
Chapter One
Introduction
- 1.1 Background of the Study
- 1.2 Problem Statement
- 1.3 Aim and Objectives of the Study
- 1.4 Significance of the Study
- 1.5 Scope of the Study
Chapter Two
Literature Review
- 2.1 Ascorbic Acid: Properties and Functions
- 2.2 Determining Ascorbic Acid in Fruits
- 2.3 Analysis of Ascorbic Acid Using Spectrophotometric Method
- 2.4 Previous Studies on Ascorbic Acid in Mango, Orange, and Pineapple
- 2.5 Comparison of Ascorbic Acid Content in Different Fruits
Chapter Three
Materials and Methods
- 3.1 Materials
- 3.1.1 Sample Collection
- 3.1.2 Chemicals and Reagents
- 3.1.3 Instruments Used
- 3.2 Methods
- 3.2.1 Preparation of Fruit Samples
- 3.2.2 Spectrophotometric Analysis
- 3.2.3 Calibration Curve Preparation
- 3.2.4 Data Collection and Analysis
- 3.3 Quality Control and Assurance
- 3.4 Statistical Analysis
Chapter Four
Results and Discussion
- 4.1 Ascorbic Acid Content in Mango, Orange, and Pineapple
- 4.2 Comparison of Ascorbic Acid Levels Between Fruits
- 4.3 Statistical Analysis of Results
- 4.4 Discussion of Findings
- 4.4.1 Comparison with Literature
- 4.4.2 Possible Factors Affecting Ascorbic Acid Content
- 4.5 Implications of Results
Chapter Five
Summary, Conclusion and Recommendations
- 5.1 Summary of Findings
- 5.2 Conclusions
- 5.3 Recommendations for Further Research
- 5.4 Practical Applications of the Study
- References
- Appendix
Chapter One
Introduction
1.1 Background of the Study
Vitamin C is also referred to scientifically as ascorbic acid and is crucial to the body as it is found in various plants and foods. This vitamin is a water-soluble vitamin that is primarily known to enhance body immunity, serve as a collagen synthesis cofactor, antioxidant, and anti-infective agent. Studies indicate that the mango, orange and pineapple ascorbic acid-rich fruits, which are also abundant in other nutrients, are associated with various skin benefits, chronic disease prevention, and immune system health (Audu et al. 2020). Vitamin C health benefits are numerous, though the intervention of oxidative stress and inflammation has enormous health relevance (Belete et al. 2023). In various locations around the world, mango, orange, and pineapple are well known and are widely available. In recent years, some research works have concentrated on the measurement of ascorbic acid content in different fruits with the use of different analytical methods. In this case, as in other methods of determination of vitamin C and fruit juices and fruits, the adoption of spectrophotometric methods, and particularly, UV-Vis spectrophotometry, is inarguably the best available technique due to straightforwardness, precision, and affordability of the methodology (Khasanah & Riyanto, 2023). This technique is capable of extremely accurate determining the concentration of ascorbic acid in fruit samples due to its accepted functioning principles as applied in several industrial and research related applications. The spectrophotometric methods are based on the absorbance of the fruit sample with light at defined wavelengths and the proportional determination of the Absorbance and concentration.
The analysis of ascorbic acid fruits is not only of nutritional value, also an essence of measurement of economic importantance. There are several of the most cultivated and commercially traded fruits in the world including mangoes, oranges and pineapples, all framing the economy of the tropical and subtropical regions. Accurate determination of the amount of ascorbic acid in these fruits may affect the trade, market demand, and your farming methods (Aminarti & Sandra, 2025). In addition, these fruits are highly sensitive to swift changes in temperature, light, and oxygen as these can easily destroy ascorbic acid (Tahir et al., 2024). Nutritional value of fruits can differ based on a number of factors including variety, ripeness, and cultivation methods. For instance, different varieties of mangoes have different cultivars of mangoes cultivared in different geographical regions, with some exhibiting higher levels of ascorbic acid and vitamin C. This information is crucial for both consumers and cultivators as it aids in choosing the appropriate variety with the proper cultivation technique to maximize Vitamin C yield. For this, routine testing of fruits for Vitamin C content is crucial to ascertain their nutritional quality as well as safety.
Fig1: Structure of Vitamin C
Furthermore, the topic of the effects of the conditions that fruits are kept in for storage on retention of ascorbic acid is of interest. Some studies have reported that claiming vitamin C components to fruits diminishes greatly with length of storage and remains in a dormant state if the storage conditions are viewed as unfavorable, for example, higher temperatures, and light (Tahir et al., 2024). The effect of different storage times and temperatures of mangoes, oranges and pineapples on their ascorbic acid levels is an ongoing area of study. One study has shown that mangoes stored at colder temperatures are higher in Vitamin C as compared to those stored at warmer temperatures (Aminarti & Sandra, 2025). Additionally, both nutrition and health sciences study the antioxidant activity of fruits, which corresponds with Vitamin C levels. Antioxidants, which prevent oxidative damage to the human body caused by free radicals, which have been related to the development of numerous disorders, including cancer and disorders of the heart and blood vessels, among others, are crucial (Belete et al., 2023). Thus, the content of ascorbic acid in fruits is essential not only to establish the nutritional value of the fruits but also to determine possible health benefits.
In the case of fruits such as mangoes, oranges, and pineapples, the determination of ascorbic acid concentration has value in the food industry as well. It assists in the development of fortified food products and dietary supplements. Accurate Vitamin C measurement is crucial in food labeling to avoid lack of adherence to claimed nutritional values within the products (Audu et al., 2020). The concentration of functional foods and beverages in the market continues to rise, which emphasizes the importance of ascorbic acid in these products. The results in this study indicate that there is dependance on standard spectrophotometric techniques for vitamin C analysis. Their use in laboratories for the determination and analysis of other bioactive compounds and nutrients have spectrophotometric techniques as standard. Functional foods and health-promoting beverages drive interests in the fruits of the world and in turn will drive (Khasanah & Riyanto, 2023) reputable and accurate techniques. The use of spectrophotometric techniques in estimating vitamin C levels in mangoes, oranges and pineapples is a vitally important and underdeveloped area of study in the fields of nutrition and health, agriculture and food processing and health. As more people demand for healthy food, and the global population increases, the need to to determine the optimum growing conditions that enhance the vitamin C content in these fruits will greatly influence the level of demand and their nutritional value.
1.2 Problem Statement
Every human relies on a healthy balanced diet, and Frances savors every slice of the pineapple. Their juicy sweetness, right next to the sun warmed slices of mango. Every bite of the orange slices, we feel the tang. Each of these is a source of vitamin C, with the juicy mango carrying around 36 milligrams. Fruits, a source of balanced diet, come in variety, with mango, orange and pineapple on the top of the pyramid. Fruits support a vital nutrient of a balanced, which is ascorbic acid, a primary vitamin C source. However, the geo, storage, variety, and ripeness conditions contribute to the acid level in the fruit (Aminarti & Sandra, 2025). This variation in vitamin C is a hindrance in calculating the nutritional value of the fruit, a value which is key to the consumer, the supplier, and the whole food and fruit industry. This variation impacts the value of the fruit, which is a set amount needed in the diet. On the other hand, regardless of the prolific use of the the ascorbic acid measuring techniques, minimal concrete methods exist when measuring vitamin C in the different varieties of fruits. This inequal measuring techniques can provide unreliable data which can reflect the big picture of the entire research, impacting crucial label lines and product quality. In the food and research based industry, the need is set to establish dependable, repeatable and efficient techniques of measuring vitamin C in oranges, mangoes, and pineapples (Khasanah & Riyanto, 2023).
Beyond methodological issues, the decline of Vitamin C during storage and shipment adds complexity to the calculations of the fruit’s nutritional value. The loss of ascorbic acid during certain processes like light, heat, and oxygen exposure is understood and documented (Tahir et al. 2024). It is, therefore, essential to determine the parameters associated with the retention of Vitamin C during storage and transportation to improve the shelf life and nutritional value of the fruit. This is particularly relevant to the commercial aspect of fruit sale, as loss of Vitamin C during storage is detrimental to the value and appeal of the fruit. While the impact of varying storage time and temperature on the ascorbic acid levels of differing fruits is documented, there is a paucity of information regarding mangoes, oranges, and pineapples, particularly in the sub and tropics where the fruits are commonly cultivated (Belete et al. 2023). More research efforts should be directed to the retention of Vitamin C under varying temperature conditions during storage of ripe fruits and the cultivar class.
The first point is about the problem that has arisen from the use of different methods of analysis for the determination of ascorbic acid.
There is no challenge that UV-Vis spectrophotometry is one of the most dependable methods in the measurement of Vitamin C, but measuring instruments, sample preparation, sample analysis, and method of reporting will more often than not lead to differences in the results. This variation often affects the comparability of different studies and the potential for general application of the results obtained (Audu et al. 2020). This is the reason that there should be some form of agreement regarding the determination of ascorbic acid content for research to be meaningful. The ascorbic acid content of certain fruits, in this case, mangoes, oranges, and pineapples is another case that has severe repercussions for public health. People use five a day and more guidelines to determine which foods to go for and which to avoid, and it is the incorrect labeling and sometimes missing data that gets people to misassess the value of these fruits. This is especially pressing in the times that we are living in, considering how Vitamin C and nutrition in general, are cornerstones of health and chronic disease control (Aminarti & Sandra, 2025). In conclusion, the analysis for the presence of ascorbic acid in mangoes, oranges, and pineapples is fraught with problems such as wide-ranging deficiency of vitamin c, absence of normative procedures for the analysis, and the effects of different storage environment on the storage of the nutrients. These matters are to be solved through as tiered investigation and uniform procedures in order to elevate the precision of findings of ascorbic acid for the consumers, researchers and for the food industry as a whole.
1.3 Aim and Objectives of the Study
Aim of the Study:
The aim of this study is to determine the ascorbic acid (Vitamin C) content in selected fruits—mango, orange, and pineapple—using the spectrophotometric method, and to evaluate the effects of different factors such as storage conditions and ripeness on the retention of Vitamin C in these fruits.
Objectives of the Study:
- To quantify the ascorbic acid content in mangoes, oranges, and pineapples using UV-Vis spectrophotometry.
- To investigate the impact of storage time and temperature on the retention of ascorbic acid in mangoes, oranges, and pineapples.
- To compare the Vitamin C content in different varieties of mangoes, oranges, and pineapples grown in different geographical regions.
- To assess the influence of ripeness stages on the ascorbic acid concentration in mangoes, oranges, and pineapples during post-harvest storage.
1.4 Significance of the Study
The findings from mangoes, oranges, and pineapples, along with their weights, will be beneficial for the consumers and the industries as well. Consumers need vitamins for their immune systems and for proper skin, and chronic disease caused by insufficient vitamins is a disaster. There is a essentials of diet that include these fruits and in that sense the data related to the research could be used to answer diet plans. Information gained from the research could be used to answer related queries from the elderly, pregnant women, and particular group of population that are Vitamin C deficient. Moreover, this study’s results will concern the agricultural and food sectors in many ways. If the reasons behind the retention of ascorbic acid in certain fruits in the course of storage and transportation are understood, then better post-harvest practices will be implemented by producers and distributors which will enhance the nutritional value of the fruits being marketed. Thus, there will be increased consumer satisfaction and better promotion of these fruits as health products. This also has the potential to stimulate the invention of novel storage techniques aimed at the retention of Vitamin C during the storage and the shelf life of fruits in the supply chain, which will be advantageous to the consumers. Finally, this study will add to the accumulated scientific knowledge regarding the Vitamin C content in fruits and the use of the spectrophotometric methods to determine it. This study will serve as a reference to other fruits and vegetables as more and more research is done on the nutritional value of the fruits and vegetables, thus helping to set the standard for the constituent concentration of ascorbic acid in routine different standard research and analytical practices done. This promotes the ease of standardization of diverse and complex research in food science and nutrition by enhancing the accuracy of the data. Subsequently, this will stimulate further research and development works in the area.
1.5 Scope of the Study
The fruits of interest were chosen based on their appeal to the population in addition to their recognized benefits. Hence, for this study, the fruits will be mango, orange, and pineapple. The study will quantify the concentration of vitamin C in the various fruits and their respective stages of ripeness and storage. In order to this, the study will use the readily established method, UV-Vis spectrophotometry. The study will further assess the variation in the concentration of vitamin C based on the relative latitude. The above mentioned fruits, and in this includes the selected region, are grown abundantly within the diverse climatic settings. The study will attempt to provide some explanation regarding the grown fruits, domestic environmental factors and cultivation, and the corresponding concentration of ascorbic acid. In this regard, the study will aim to include the region under consideration within the context of vitamin C concentration. In addition, the research will evaluate the effects of storage conditions, including temperature and duration, on the degradation of Vitamin C in stored fruits. It will also assess the retention of ascorbic acid during prolonged storage and determine the storage conditions which optimize the retention of Vitamin C. This will enable the formulation of strategies on the proper management and storage of fruits in order to sustain the nutritional value during ripening, as well as during the increasing global market demand for preserved and fresh tropical fruits
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