Effect Of Changing Temperature in Ascorbic Acid Content of Valencia Oranges

Citrus fruits are notable for their high Vitamin C (Ascorbic Acid) content and nutritional value. It was hypothesized by past PRISM scholars that the amount of AA content decreases with increase in temperature. Titration performed in the past used a range of titrants including iodine solution and DPIP, but really how effective is ‘titration’ in order to measure amount of Vitamin C? In this study we measure AA change in orange juice (O.J) under temperature conditions, comparing the results obtained from HPLC and titration.