Comparison of Vitamin C Content of Commercially Available Fresh Fruits

Abstract

Aims: The aim of the current paper is to identify the ascorbic acid level in ten commercially available fruits in order to expand the existing database about fruits rich in Vitamin C and to promote their daily consumption. Study Design: Research was conducted experimentally. Place and Duration of Study: University of food technologies, Plovdiv, Bulgaria, October 2019. Methodology: Ascorbic acid levels were determined with the use of two oxidation-reduction titration methods-Dichlorophenoliodophenol (DCPIP) and N-Bromosuccinimide (NBS). Results: All studies samples possessed different amounts of ascorbic acid. Both DCPIP and NBS assay resulted in determining strawberries as the fruit with the highest ascorbic acid levels-55.1 ± 1.6 mg/100 g and 59.8 ± 2.2 mg/100 g respectively. Lowest values were obtained for fig. All results are commensurable to those obtained in other studies. Ascorbic acid levels were as follows: strawberries > grapefruit > pear > green apple > blueberries > quince > banana > plum > white grapes > fig. Conclusion: In this study, ten commercially available fruits were studied for their ascorbic acid levels. Comparison between two titration methods showed moderate differences in the results confirming that the NBS method is more sensitive. All reported data confirms that differences occur, but fruits can be considered sources of vitamin C.

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*Corresponding author: Email: popova_aneta@yahoo.com;
Asian Food Science Journal
13(2): 1-6, 2019; Article no.AFSJ.52365
ISSN: 2581-7752
Comparison of Vitamin C Content of Commercially
Available Fresh Fruits
Aneta Popova
1*
1
University of Food Technologies, 26 Maritsa Blvd, 4002-BG, Plovdiv, Bulgaria.
Author’s contribution
The sole author designed, analysed, interpreted and prepared the manuscript.
Article Information
DOI: 10.9734/AFSJ/2019/v13i230100
Editor(s):
(1)
Dr. Uttara Singh, Assistant Professor, Department of Foods and Nutrition, Govt. Home Science College, Panjab University,
India.
(2)
Dr. Surapong Pinitglang, Assisstant Professor, Department of Food Innovation, Dean, School of Science and Technology,
University of the Thai Chamber of Commerce, Bangkok, Thailand.
Reviewers:
(1)
Balogun Olalekan Blessing, Joseph Ayo Babalola University, Nigeria.
(2)
Michael Bordonaro, Geisinger Commonwealth School of Medicine, USA.
(3)
Maricica Pacurari, Jackson State University, United States.
Complete Peer review History:
http://www.sdiarticle4.com/review-history/52365
Received 28 August 2019
Accepted 01 November 2019
Published 05 November 2019
ABSTRACT
Aims:
The aim of the current paper is to identify the ascorbic acid level in ten commercially
available fruits in order to expand the existing database about fruits rich in Vitamin C and to
promote their daily consumption.
Study Design: Research was conducted experimentally.
Place and Duration of Study: University of food technologies, Plovdiv, Bulgaria, October 2019.
Methodology: Ascorbic acid levels were determined with the use of two oxidation-reduction
titration methods – Dichlorophenoliodophenol (DCPIP) and N-Bromosuccinimide (NBS).
Results: All studies samples possessed different amounts of ascorbic acid. Both DCPIP and NBS
assay resulted in determining strawberries as the fruit with the highest ascorbic acid levels – 55.1 ±
1.6 mg/100 g and 59.8 ± 2.2 mg/100 g respectively. Lowest values were obtained for fig. All results
are commensurable to those obtained in other studies. Ascorbic acid levels were as follows:
strawberries > grapefruit > pear > green apple > blueberries > quince > banana > plum > white
grapes > fig.
Conclusion: In this study, ten commercially available fruits were studied for their ascorbic acid
levels. Comparison between two titration methods showed moderate differences in the results
confirming that the NBS method is more sensitive. All reported data confirms that differences
occur, but fruits can be considered sources of vitamin C.
Original Research Article

Popova; AFSJ, 13(2): 1-6, 2019; Article no.AFSJ.52365
2
Keywords: Ascorbic acid; fruit; commercially available; fresh.
1. INTRODUCTION
According to the Food and Agriculture
Organization, some of the most common and
debilitating eating disorders in the world,
including birth defects, mental and physical
retardation, weakened immune systems,
blindness and even death, are caused by a lack
of vitamins and minerals in the daily diet [1]. Low
intake of fruits and vegetables is a major
contributing factor for such a deficiencies of trace
elements. Fruits provide a wide variety of
minerals and vitamins, especially vitamin C and
are a fast source of hydration. They positively
affect the functioning of the digestive system.
Due to their diuretic nature, they facilitate the
purification of the body and contain natural
antioxidants [2].
Phytochemical studies have attracted the
attention of specialists in the search for additional
raw material resources with beneficial properties
[3]. Consumption of fresh fruits contributes to the
sustainability of the food system because it
reduces energy consumption and generates less
carbon dioxide emissions since it does not need
to be transported from remote farming areas.
The natural production cycle is respected as it is
more environmentally friendly and respectful of
the environment. In addition, fruits grown
outdoors have a better taste because they lose
some of their flavor in a greenhouse [4].
In the early 21st century, nutritionists began to
highlight the benefits of plant-based foods,
further emphasizing the benefits of a plant-based
diet [5]. There is an ambition to provide
affordable, natural and personalized food. The
food industry relies not only on products but also
on consumers' dietary preferences. A lifestyle
that promotes the consumption of foods that
contribute to a healthy diet and have less impact
on the planet's ecosystem is encouraged [6].
Awareness of healthy behaviors can contribute to
a more sustainable European healthcare system
by reducing the severity of diseases, which can
be avoided with the help of appropriate nutritional
advice.
Fruit production is undoubtedly of great
importance in the agricultural sector because of
its economic importance and its beneficial effects
on human health. Consumption of fresh fruits
and/or vegetables and their juices is associated
with beneficial substances intake for the human
body [7]. According to Eurostat, 64% of the
people living in the European Union put fruits on
their table every day [8]. Fruits comprise of
mainly polysaccharides, polyphenolic
compounds, vitamins and minerals. Fruits can be
consumed raw or as a material for the
preparation of certain new products with health-
promoting properties.
It is well known that Vitamin C is a water-soluble,
heat-sensitive and very important for human
health [9,10]. Many plant-based products have
been reported to possess ascorbic acid in
different amounts. For instance, oranges have
58.30 mg/100 g vitamin C levels [11], and
lemons – 50.4 mg/100 g [12]. Vitamin C is
probably most famous for its scurvy prevention
[13]. In addition to that, ascorbic acid aids in
many processes including acting as cofactor for
mono- and dioxygenases, and histone
demethylases [14,15]. Vitamin C also enhances
iron absorption in the body [16].
Daily doses of ascorbic acid vary from 30 mg/day
to 250 mg/day [17]. In fruits from different
species or even within the same species, large
differences in Vitamin C levels can be observed
[18]. Considering all this, it is important to extend
the knowledge in ascorbic acid rich fruits.
Previous studies focus on the evaluation of
several species with the use of various methods
i.e. spectrophotometry, electrophoresis,
chromatography [19,20]. Still, the most
commonly used method is the oxidation-
reduction titration method [21,22]. The aim of the
current paper is to identify the ascorbic acid level
in ten commercially available fruits in order to
expand the existing database about fruits rich in
Vitamin C and to promote their daily
consumption.
2. MATERIALS AND METHODS
Vitamin C levels were established with the use of
2,6-dichlorophenoliodophenol and N-
Bromosuccinimide titration as described by Singh
and Harshal [23].
2.1 Dichlorophenoliodophenol Titration
(DCPIP)
5ml of test sample was pipetted out in a 100 ml
conical flask. 10ml of 4% oxalic acid was added
and titrated against the dye. The end point
appeared as pink color which persists for a few
minute and reading was noted.

Popova; AFSJ, 13(2): 1-6, 2019; Article no.AFSJ.52365
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2.2 N-Bromosuccinimide Titration (NBS)
10 ml sample was titrated against 0.01% N-
bromosuccinimide. The amount of Vitamin C
was estimated using a standard ascorbic acid
curve made from serial dilutions (50 mg, 40 mg,
30 mg, 20 mg and 10 mg of ascorbic acid in
100cm3 of 0.5% oxalic acid solution) titrated
against 0.01% N-bromosuccinimide solution.
2.3 Fruits Selection and Evaluation
Fruits were selected based on their popularity
and availability in the autumn season at the
farmer’s market. Ten fruits were purchased
(green apple, pear, blueberry, banana, white
grapes, grapefruit, strawberry, quince, plum, and
fig) and used the same day. All fruits were
thoroughly washed and grinded for sample
preparation. Filtrate produced while grinding was
used to evaluate the Vitamin C content. The
treated samples were extracted in 0.5% oxalic
acid and volume of the filtrate was made up to
100 ml; 10 ml of the sample solution was titrated
against DCPIP and NBS.
2.4 Statistical Analysis
Data were analyzed using MS Excel software. All
assays were performed in at least three
repetitions. Results were presented as mean ±
SD (standard deviation). Fisher’s least significant
difference test at a level of P = .05 were used to
determine the significance of differences
between mean values.
3. RESULTS AND DISCUSSION
Fruit evaluation started with determining some
physical characteristics of the samples (Table 1).
Characteristics i.e. weight, diameter and skin
color are very important when it comes to
purchasing fruit at the farmer’s market. Fruits are
highly prized for their unique aesthetic and
organoleptic characteristics [24]. Traditionally,
fruit quality indicators include appearance, sugar
and acid content. In the field of food technology,
product quality and its sensory evaluation are
priority criteria for the consumer. The intention to
buy is related to the attitude towards the product
as a whole. It is shaped both by external signals,
such as variety (in fruits and vegetables), and
internal, as sense gratification. When it comes to
fruits, color, shape, firmness and aroma are the
main factors that influence choice. Other
motivating factors are brand and potential
benefits to the body [25].
Plant foods, such as fruits that contain significant
amounts of bioactive phytocomponents, can
provide the desired health benefits beyond basic
nutrition, such as reducing the risk of chronic
diseases [26,27]. Ascorbic acid is a very
important vitamin for the human body since it
cannot be synthesized and has to be introduced
with food or tablets. Table 2 is a visual
presentation of the ascorbic acid levels of ten
commercially available fruits.
Both DCPIP and NBS assay resulted in
determining strawberries as the fruit with the
highest ascorbic acid levels – 55.1 ± 1.6 mg/100
g and 59.8 ± 2.2 mg/100 g respectively. From all
of the studied fruits, strawberries are the ones
with the shortest storage ability after ripening.
This may explain the currently established
highest levels. Lowest values were obtained for
fig. It has to be noted that colorful filtrates are to
some extent harder to titrate, therefore another
assay may result in different values. Other
authors [28] have documented and average level
of 24.70 mg/100 g in strawberries, which is 2.4
times lower than the current results.
Table 1. Physical characteristics of fruit samples
Samples/Particulars
Weight, g
Diameter, mm
Skin color
Banana 225 44 Yellowish
Blueberry 17 11 Violet
Fig 87 52 Red-violet
Grapefruit 256 121 Dark-pink
Green apple 221 93 White
Pear 154 76 Yellowish
Plum 78 56 Dark violet
Quince 320 123 Yellowish
Strawberry 64 42 Vivid red
White grapes 43 33 Green-yellow

Popova; AFSJ, 13(2): 1-6, 2019; Article no.AFSJ.52365
4
Table 2. Vitamin C levels of commercially available fresh fruits determined by two titration
methods
Samples/Method
DCPIP, mg/100g sample
NBS, mg/100 g sample
Banana 7.7±0.01
a
8.7±0.07
b
Blueberry 15.4±0.04
a
16.3±0.03
a
Fig 1.1±0.05
b
1.9±0.04
a
Grapefruit 47.0±0.03
a
48.2±0.05
a
Green apple 21.3±0.02
a
24.6±0.05
b
Pear 47.2±1.5
b
48.5±0.09
b
Plum 3.2±0.01
a
4.8±0.02
a
Quince 11.4±1.9
a
14.6±0.8
a
Strawberry 55.1±1.6
b
59.8±2.2
a
White grapes 3.1±0.07
a
4.0±0.05
a
*Means followed by different letters within a column are significantly different at P = .05 according to fisher’s
LSD test
Strawberries are one of the most desirable fruits
when it comes to consumers preferences,
because of their excellent sensory
characteristics [29]. Sapei and Hwa [30] report a
relatively high content of vitamin C, which is
around 40-70 mg/100 g. These results
are commensurable the results of the current
study.
Vitamin C levels and nutritional value in general
is influenced by growing conditions, soil profile,
meteorological conditions, and variety/cultivar of
fruit [31]. Ascorbic acid content may be lower
during storing and depending on harvesting
condition [32].
Pears and grapefruit showed rather similar
results in both DCPIP and NBS methods. Mussa
and Sharaa [33] have reported 9.27 mg/100 ml
ascorbic acid content in pears and 18.54
mg/100ml in banana using DCPIP method.
Bananas resulted in 7.7 ± 0.01 mg/100 g
(DCPIP) which is lower, compared to the
abovementioned results. Quince and apples can
be stored for a rather long period. Green apples
contained 21.3 ± 0.02 mg/100 g and quince 11.4
± 1.9 mg/100g (DCPIP). Other authors [34],
documented 21.5 mg/100 g for apples, which is
practically the same value as the currently
established values. Blueberries had ascorbic
acid levels comparable to those of quince. White
grapes and plum had rather low levels of vitamin
C 3.1 ± 0.07 mg/100g and 4.8 ± 0.02 mg/100 g
(NBS) respectively. Literature data reports
different values for white grapes established by
Derradji-Benmeziane et al. [35] 12.33 mg/100 ml
and Matei et al. [36] by 1.48 mg/100 g.
Bozhkova [37] documents 11.92 mg/100 g
vitamin C content for plum fruits of ‘Stanley’
cultivar.
All reported data confirms that differences occur,
but fruits can be considered sources of vitamin
C.
4. CONCLUSION
In this study, ten commercially available fruits
were studied for their ascorbic acid levels. All
studies samples possessed different amounts of
ascorbic acid. Ascorbic acid levels were as
follows: strawberries > grapefruit > pear > green
apple > blueberries > quince > banana > plum >
white grapes > fig. Among all, strawberries
contained the most vitamin C – 59.8 ± 2.2
mg/100 g (NBS). The least vitamin C levels were
registered in figs – 1.9 ± 0.04 mg/100 g (NBS).
Comparison between two titration methods
showed moderate differences in the results
confirming that the NBS method is more
sensitive. Modern genome technology suggests
that a future trend will be to use genome editing
to target favorable modifications in plant products
including ascorbic acid content. Further studies
may clear out different ways to retain vitamin C
levels during storage and product processing.
ACKNOWLEDGEMENTS
This research did not receive any specific grant
from funding agencies in the public, commercial,
of not-for-profit sectors.
COMPETING INTERESTS
Authors have declared that no competing
interests exist.
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