To C or Not to C: Vitamin C!

Overview

The health benefits of vitamin C are known for its ability to act as an antioxidant, used in skin serums, consumed through fruit, and strengthen our overall health and immune system. When we think of vitamin C, we typically think of fruits like oranges, which are high in vitamin C content. Vitamin C is an essential micronutrient, we must consume it from external sources. We typically do not think about where we store our fruit; some leave it in the open, and some store it in warmer or colder conditions. Vitamin C, or L-ascorbic acid, is susceptible to degradation in the presence of oxygen, pH fluctuation, and temperature through the quickening of its enzymatic degradation within the inside of the orange; however, the primary investigation will be the effect of temperature on vitamin C degradation, measuring it through an iodometric back titration. Oranges were stored in 5 different storage conditions, ranging from freezing, refrigerated, below room temperature, room temperature, and warm. When evaluating the vitamin C concentration in the sample of oranges for each condition, conducted through an ANOVA statistical analysis test, there is a significant difference in the vitamin C content amongst the oranges, therefore illustrating that where you store your fruits can impact their nutritional content. In this investigation, I discuss mechanisms of how vitamin C is degraded, and the importance of storing them in conditions where nutritional content is valued.

Competition history

• CSEF 2026 Plant Biology (Senior Division) · Entry S-18-16

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