Abstract
Vitamin C is an essential nutrient in the diet, but is easily reduced or destroyed by exposure to heat and oxygen during processing, packaging, and storage of food. The official method of analysis for vitamin C determination of juices is the 2, 6-dichloroindophenol titrimetric method (AOAC Method 967.21). While this method is not official for other types of food products, it is sometime used as a rapid, quality control test for a variety of food products, rather than the more time-consuming microfluorometric method (AOAC Method 984.26). In this laboratory exercise, the vitamin C content of various orange juice products is determined using the titration method with the indicator dye 2,6-dichloroindophenol.
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24 July 2019
An error in the production process unfortunately led to publication of the book before incorporating the below corrections. This has now been corrected and approved by the Editor.
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AOAC International (2016) Official methods of analysis, 20th edn. (On-line). AOAC International, Rockville, MD
Pegg RB, Eitenmiller RR (2017) Vitamin analysis. Ch. 20. In: Nielsen SS (ed) Food analysis, 5th edn. Springer, New York
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© 2017 Springer International Publishing
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Nielsen, S.S. (2017). Vitamin C Determination by Indophenol Method. In: Food Analysis Laboratory Manual. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-44127-6_15
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DOI: https://doi.org/10.1007/978-3-319-44127-6_15
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Publisher Name: Springer, Cham
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Online ISBN: 978-3-319-44127-6
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