Integrated Assessment of Vitamin C Content, Acidity, and Total Titratable Acidity in Fresh Fruits and Commercial Fruit Beverages Using Classical Analytical Methods
Keywords:
vitamin C; pH; total titratable acidity; fruit quality; iodometric titration.Abstract
Fresh fruits and fruit-derived beverages are important dietary sources of vitamin C and organic acids that contribute to nutritional quality, sensory characteristics, and product stability. The simultaneous evaluation of vitamin C content, pH, and total titratable acidity provides a comprehensive understanding of the physicochemical quality of agricultural products. This study aimed to determine these three quality parameters in selected fresh fruits and commercially processed fruit beverages using conventional laboratory analytical methods. Fresh orange, fresh guava, fresh mango juice, commercial orange beverage, commercial guava beverage, and commercial mango beverage were analyzed. The pH was measured using a calibrated pH meter, vitamin C content was determined by iodometric titration, and total titratable acidity was quantified through acid-base titration with standardized sodium hydroxide solution. The obtained data were compared to evaluate variations in nutritional and physicochemical characteristics among the analyzed samples. All samples exhibited acidic properties, with pH values ranging from 4.00 to 5.68. Fresh guava contained the highest vitamin C concentration (50.60 mg/100 g), followed by fresh orange (26.40 mg/100 g), whereas commercial beverages generally showed lower vitamin C levels. Commercial fruit beverages exhibited lower pH values and, in several cases, higher total titratable acidity than their corresponding fresh fruits, reflecting differences associated with product formulation and processing. The findings demonstrate that pH, vitamin C content, and total titratable acidity provide complementary information for evaluating food quality and should therefore be interpreted collectively rather than independently.
This study confirms that classical analytical methods remain reliable, practical, and cost-effective tools for assessing the nutritional and physicochemical quality of fresh fruits and processed fruit beverages while supporting routine laboratory quality evaluation. This review highlights One Health as the most comprehensive framework for addressing climate-sensitive infectious diseases by integrating animal, human, and environmental health. The findings provide a multidisciplinary scientific foundation for developing evidence-based policies and sustainable adaptation strategies that strengthen livestock resilience, protect food security, and improve preparedness for future climate-related disease threats.
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