Experiment 4 : Vitamin C (Chrysanthemum Flower)

Abstract:

Vitamin C is a strong reducing agent and as an antioxidant is involved in prevention of the damaging effects of free radicals. Vitamin C is involved in the synthesis of collagen, neurotransmitters and carnitine; it is an enzyme co-factor and also increases the gastrointestinal absorption of non-haem iron. The extract of food source of vitamin (Chrysanthemum) was divided into three condition which are fresh flower, dried flower and leaves. The extract was titrated with iodine to get the amount of vitamin in each condition. The amount of vitamin C in leaves  is 1.29 mg ,vitamin C in fresh flower is 0.43 mg and vitamin C in dried flower is 0.79mg. For the conclusion, vitamin C in leaves of Chrysanthemum is higher compared to fresh flower and dried flower.  

Introduction:

Vitamin C is a six-carbon compound structurally related to glucose, consisting of two inter-convertible compounds: L-ascorbic acid, which is a strong reducing agent, and its oxidised derivative, L-dehydroascorbic.Vitamin C is a water-soluble compound that is essential for life. It is involved in many processes in the human body, including the production of of collagen in the connective tissue such as of dopamine, nonadrenaline and adrenaline in the nervous system. Besides that, vitamin C involve in the synthesis of cartinine, which is important in the transfer of energy to the cell mitochondrioa. A good food source contains at least 10 percent of the U.S. Recommended Dietary Allowance (U.S. RDA) for vitamin C in a selected serving size. In 1989, the RDA for women and men 19 to 50 years old was set at 60 milligrams per day. 

Materials and apparatus:

1.      Food source of vitamin C : Crsysanthemum

2.      Starch solution (1%)

3.      Iodine solution

4.      Hydrochloric Acid (HCl) 1 M

5.      Mortar and pestle

6.      Blender

7.      Filter /cheesecloth

8.      Burette

9.      Erlenmeyer Flask

10.    Beaker

11.    Measuring Cylinder

12.      Dropper

13 .      Retort stand

Procedure:

Part A : Preparing standard for vitamin C

Part B : 
1) Preparing extract from fresh Chrysanthemum flower and measuring its vitamin C

2) Measuring vitamin C in the food sample

Part C : 
1) Preparing extract from dried Chrysanthemum flower and measuring its vitamin C

2) Measuring vitamin C in the food sample

Part D : 
1) Preparing extract from dried Chrysanthemum flower and measuring its vitamin C

2) Measuring vitamin C in the food sample