Vitamin C Titration

About Vitamin C Titration

Vitamin C titration is an important analytical technique that uses DCPIP (dichlorophenol-indophenol) to measure ascorbic acid content in food samples. This redox titration demonstrates how vitamin C reduces the blue dye to a colorless form, with the endpoint occurring when all vitamin C is consumed and the solution remains blue. Students learn about quantitative analysis and the factors affecting vitamin C stability.

The experiment reveals how heat, light, and oxygen can degrade vitamin C content, explaining why fresh fruits are more nutritious than processed foods. This technique is used in food industry quality control, nutritional analysis, pharmaceutical testing, and health monitoring to ensure proper vitamin content in products and diets.