A proposed relationship between pH and ascorbic acid content of fresh fruit juices of orange, grape, lemon and lime

Abstract

A relationship between the ascorbic acid content of fresh squeezed juice of orange, lemon, grape and lime and the pH was presented. The relationship established were statistically compared with those obtained by the 2,6 dichlorophenol indophenol titration method. It was shown that they do not differ significantly (p≥0.05). This new method should be of practical application in the rapid estimation of the ascorbic acid content of fresh fruit juices.

Keywords: ascorbic acid, pH, oranges, grape, lemon and lime

Nigerian Food Journal Vol. 23 2005: 256-260