Comparison of Home-Made and Store Bought Apple Juice

Comparison of Home-Made and Store Bought Apple Juice COVER PAGE TABLE OF CONTENTS ABSTRACT This extended investigational report was aimed to show and prove how store bought apple juice (golden circle) is unhealthier and less beneficial to the body than home-made apple juice. The apple juice samples were analysed and tested using pH using litmus paper Determination of Vitamin C (ascorbic acid) by iodine titration Determination of fruit acids by iodine titration (sugar acid ratio) Testing foe simple sugars Refractometer These tests were used to find out the differences between store bought and home-made apple juice and which was unhealthier and less beneficial to the body. It was found that- X X X X X This report discusses apples and both their benefits and deficiencies, investigating the chemical reactions that are occurring whilst doing the experiments to gather a better knowledge and understanding of the chemical processes that occur. The aim of the investigation is to prove that store bought apple juice is unhealthier and less beneficial to the body in comparison to homemade apple juice. AIM The aim of this experimental investigation report is to identify, determine and prove that home-made apple juice will be much healthier than that of the store bought apple juice. INTRODUCTION Consumers are becoming increasingly demanding of food manufacturers. They want to know exactly what is in the food they are eating. Some people need to be aware of the content in food due to severe allergies, while others want to know so they can maintain a healthy diet .These days, due to increase in amounts of advancements in chemical and biological technologies, Chemicals that are more than just added preservatives, additives and sugar can be added into any kind of food to make a certain user friendly product that is available in the market. Therefore manufacturers are trying to create food and beverages by manipulating certain ingredients in the product which contain artificial ingredients rather than natural ingredients. A good example of it is Apple juice. Commercial apple juice typically include Vitamin C to increase the ascorbic acid content as well has some certain preservatives, additives and certain sugars to prolong shelf life. This report compares a home-made apple juice with a high end commercial grade apple juice (golden circle). APPLE Apples are the most common fruit that is eaten. It even states that â€Å"An apple a day keeps the doctor away†. There are almost nine types of apples that are grown and found in Australia and the rest are imported from overseas. Apples are one of the best, because it is rich in minerals and vitamins. It has minerals like potassium(K),Calcium (Ca) , phosphorous (P), magnesium (Mg) , manganese (Mn), iron (Fe) , sodium (Na) , copper (Cu) , zinc (Zn) and vitamins like A,B1( thiamine),B2( riboflavin),niacin and folate.In Queensland there are only four family farmers that provide apples to whole of Queensland. They are the Simon Favaro, David and Roslyn Sutton, Nicolette and Vincenzo’s. Because there are not many farmers that grow apples in Australia, apples are imported from different countries. But the countries that it gets imported from needs to meet the legislations of food organizations. It mainly get imported from Japan and china as it is cheap and it is high quality. BENEFITS OF APPLE Apples have many benefits when it comes to eating healthy. Apples are known for their high amounts in antioxidant activity, and it contains a lot of beneficial vitamins and minerals that are needed for the body and are low GI. Antioxidants are molecules that oxidise to form other molecules. Oxidation when occurring can have a reaction forming free radicals. But in turn the antioxidants get rid of these free radicals so it does not damage the body. Reducing agents like thiols , ascorbic acid and polyphenols are antioxidants which are present in apple. Apples help prevent diseases like Brain health, stroke, diabetes, cancer and heart diseases. All these diseases are prevented when linked back to antioxidants. DEFICIENCY OF APPLE Apple just like any other fruit has vitamins and minerals and if not supplemented with it, you may suffer from different diseases. Because apple contains potassium(K),Calcium (Ca) , phosphorous (P), magnesium (Mg) , manganese (Mn), iron (Fe) , sodium (Na) , copper (Cu) , zinc (Zn) and vitamins like A,B1( thiamine),B2( riboflavin),niacin and folate, not getting enough amounts of these vitamins and minerals might hinder your health and may damage your body. Some diseases that can be causes are scurvy, wound to heal slower, make skin more sensitive and joint pains. Apple juice contain Phytonutrients which help reduce the chances of artery blockage However this assignment deals with apple juice .The commercial apple juices adds gratuitous amounts of sugars that are unhealthy and less beneficial. Even though the store bought apple juice might say zero sugar, it contains artificial sweeteners that are more harmful than normal sugar. Artificial sweeteners are synthetic sugar substitutes but may be derived from naturally occurring substances, including herbs or sugar itself. Artificial sweeteners are also known as intense sweeteners because they are many times sweeter than regular sugar. VITAMIN C Vitamin C which is commonly known as Ascorbic acid (C6H8O6), is found in a lot of organic compound, and especially in apple juice and has antioxidant properties. Its melting point is 192o Celsius and the boiling point is 553o Celsius. (Wiki, 2014).It has a molar mass of 176.13 g.mol-1.This Vitamin is essential for humans as it reduces kidney and liver diseases, acne and chronic fatigue syndrome(CFC),it is also uses as an agent in enzyme and non-enzyme reactions. The international Union of Pure and Applied Chemistry names Vitamin C (ascorbic acid) 2-oxoL-threo-hexono-1, 4-2, 3-enediol.Its visual aspect is a white solid, and the impure samples of it are yellowish. This acid can be oxidised to dehydroascorbic acid ((5R)-5-[(1S)-1 , 2-dihydroxyethyl]furan-2,3,4,5(5H)-trione) Ascorbic acid is commonly known acid, because it is weak acid and definitely a weak sugar acid and has a structure that is similar to glucose. This acid is found to have one of the lowest pH levels. Nevertheless when the acid is standardised the pH level rises to more than 4.0, It is profusely found only in its ionised formation, it is called ascorbate.(BIO CyC , 2004).Because ascorbic acid has properties of having antioxidants in it , it is often used as a preservative and additive in few drinks. Ascorbic acid has one downfall; it cannot protect fats from the oxidation process. (ncbi , 2006).Because ascorbic acid can be destroyed easily by reactions occurring with different gases, it is very hard to preserve it for an extended period of time. Therefore the manufacturers try to seal the food and beverages preventing gases from entering and destroying the product chemically. It is also used as an agent to prevent browning of enzymic foods. MALIC ACID Malic acid is a weak organic acid and it has a molecular formula C4H6O5.Malic acid are found in many fruits and plant matter. It sometimes is noticed as ascorbic acid than malic acid because the chemical structure is quite similar. The IUPAC name for malic acid is hydroxybutanedioic acid and has a melting point of 1300 C and a boiling point of 3220 C. Its molar mass is 134.09 g mol−1.This acid can be found in various types of food and it acts as a natural preservative. It is sometimes used as a flavour additive because the acid is quite tangy in taste. HYPOTHESIS The quantity of vitamin C (ascorbic acid) in home-made apple juice is higher than the amount in a commercial store bought apple juice, making them healthier. Home-made apple juice has a higher pH than commercial apple juice due to ascorbic acid occurring naturally The amount of sugar in commercial apple juice is higher than that of home-made apple juice , which makes it less beneficial for health The quantity of fruit acids in commercial apple juice is higher than that of the home-made apple juice, making it less beneficial. METHODS Preparation of apple juice Materials: 1 x 1kg apple(fresh produce) 1 x 1 x 3 x 250mL Erlenmeyer flask 1 x 5mL Dropper 1 x 25mL pipette 1 x 50mL burette 1 x Burette Stand 4 x 250mL beaker Determination of Vitamin C by Iodine Titration (Malic Acid) Aim: This experiment aims to determine how much vitamin C , both the apple juice have. Hypothesis: The quantity of vitamin C (ascorbic acid) in home-made apple juice is higher than the amount in a commercial store bought apple juice, making them healthier. Materials: 1 x Distilled water 1 x 500ml graduated cylinder 1 x 250mL Volumetric flask 3 x 250mL Erlenmeyer flask 1 x 5mL Dropper 1 x 25mL pipette 1 x 50mL burette 1 x Burette Stand 4 x 250mL beaker 1 x 600mL beaker 1 x Electronic scale 1% Starch indicator Potassium Iodide Potassium Iodate Ascorbic Acid 3M Sulphuric Acid 3 x Apple juice samples 1 x Funnel Method: Iodine Solution (NOTE: Prepared by the lab technicians prior to the experiment) 5g potassium iodide and 0.2680g potassium iodate was dissolved in 200.0mL of distilled water. 30.0mL of 3M Sulphuric acid was added. This solution was poured into a 500.0mL graduated cylinder and diluted to a volume of 500mL with distilled water. The solution was mixed. The solution was transferred to a 250.0mL beaker to allow ease of pipetting. Vitamin C Standard: 0.250g of ascorbic acid was weighed and added to 100.0mL distilled water (in a 250mL volumetric flask). The solution was diluted to the 250.0mL mark with distilled water. The standard was labelled. Titration: 5.0mL of the standard was added to a 250.0mL Erlenmeyer flask using a pipette. 2 drops of the 1% starch indicator solution was added. It was swirled to ensure it mixed properly. The above steps were repeated three times with all standard and juice samples (the pipette was rinsed between uses with distilled water). The burette was rinsed with some Iodine solution and then filled (using a funnel) to the zero mark. The solution was carefully titrated until the blue/ purple endpoint was reached and persisted after 20 seconds of swirling. The final volume was recorded. This was repeated for all aliquots. Determination of Fruit Acids by Titration (Sugar Acid ratio) Aim: This experiments tried to determine which apple juice contained more malic acid. Hypothesis: The quantity of fruit acids in commercial apple juice is higher than that of the home-made apple juice, making it less beneficial. Materials: 1 x 50mL Burette 1 x Burette stand 1 x 25mL Pipette 1 x Distilled water Sodium Hydroxide (NaOH) O.1M Phenolphthalein 1% in 95% ethanol 3 x 250mL Erlenmeyer flask 2 x Apple juices Method: NOTE: While doing this experiment the home-made apple juice sample was too concentrated and thus after taking advice from the laboratory technician, we diluted distilled water in the apple juice, to make it less concentrated and easy to see the titration and thus the values were changed.25 ml of home-made apple juice sample was diluted to 250ml diluted water (1:10) 3 drops of Phenolphthalein were added to the samples in the Erlenmeyer flasks. This was repeated three times for both apple juices. 0.1M solution of NaOH was poured into the burette until it reached the zero mark. The sample was slowly titrated with the NaOH until the endpoint was reached (light pink that lasted after 30 seconds of swirling). The amount of NaOH used to titrate was recorded. This was repeated for all samples. Testing for Simple Sugars Aim: This experiment tried to determine how much sugars each sample contains and which juice has more samples Hypothesis: The amount of sugar in commercial apple juice is higher than that of home-made apple juice, which makes it less beneficial for health Materials: Benedict’s reagent 1 x Scale illustration colours and associated sugar concentrations 1 x 500mL Beaker 6 x Glass Test tubes 1 x Test tube holder 1 x Graduated cylinder 10mL or 100mL 2 x Apple juices 1 x Kettle 1 x Distilled water 1 x 25mL pipette Method: 4.0mL of apple juice was added to a test tube using a pipette. 1.0mL of Benedict’s reagent was added to the juice. It was swirled to ensure it mixed well. This was repeated three times for both types of apple juice (the pipette was rinsed between each use with distilled water). Each sample was labelled to ensure there was no confusion over which sample reacted. The kettle was filled with water and boiled. The boiling water was then poured into the 500mL beaker. All the samples were held in the beaker for a few minutes (about 3 minutes) until the colour change was totally completed. The colour change was noted and compared to the Scale illustration. The results were recorded. Repeat for all samples. pH using Litmus Paper Aim: This experiment tried to determine the changes of pH between store-bought and homemade apple juice. Hypothesis: Home-made apple juice has a higher pH than commercial apple juice due to ascorbic acid occurring naturally Materials: litmus paper 1 x Glass Stirring rod 2 x 100mL beakers 2 x Apple juices 1 x Tweezers Method: The samples of Apple Juice were added to separate 100.0mL beakers. A piece of Litmus paper was removed from the vial. The samples were stirred using a glass stirring rod. Some solution was obtained on the end of the stirring rod. The litmus paper was held using the tweezers on one end and a drop of sample was placed on it using the stirring rod. The colour change was noted according to the scale provided on the litmus paper vial. This was repeated three times for the homemade and store-bought samples. The results were recorded. Refractometer: Aim: Aim of this experiment was to determine the brix value for the samples of apple juice. Materials: 1 x Refractometer (sugar, Brix value) 1 x Distilled water 1 x Dropper Paper towel 2 x Apple juices Method: The Refractometer was calibrated to zero by dropping a few drops of distilled water on the glass section (this was only done once as recalibration is only needed every half hour). Three to four drops of apple juice were dropped on the glass section. The reading was then recorded. The Refractometer was cleaned using distilled water and paper towels between uses. These steps were repeated for three samples per apple juice. REFINEMENTS Determination of Vitamin C by Iodine Titration (Malic Acid) Materials: 1 x Distilled water 1 x 500ml graduated cylinder 1 x 250mL Volumetric flask 3 x 250mL Erlenmeyer flask 1 x 5mL Dropper 1 x 25mL pipette 1 x 50mL burette 1 x Burette Stand 4 x 250mL beaker 1 x 600mL beaker 1 x Electronic scale 1% Starch indicator Potassium Iodide Potassium Iodate Ascorbic Acid 3M Sulphuric Acid 3 x Apple juice samples 1 x Funnel 1 x sheet of white paper 1 x kettle 1 x 500mL beaker 1 x electronic thermometer Method: Iodine Solution (NOTE: Prepared by the lab technicians prior to the experiment) 5g potassium iodide and 0.2680g potassium iodate was dissolved in 200.0mL of distilled water. 30.0mL of 3M Sulphuric acid was added. This solution was poured into a 500.0mL graduated cylinder and diluted to a volume of 500mL with distilled water. The solution was mixed. The solution was transferred to a 250.0mL beaker to allow ease of pipetting. Vitamin C Standard: 0.250g of ascorbic acid was weighed and added to 100.0mL distilled water (in a 250mL volumetric flask). The solution was diluted to the 250.0mL mark with distilled water. The standard was labelled. Titration: 5.0mL of the standard was added to a 250.0mL Erlenmeyer flask using a pipette. 2 drops of the 1% starch indicator solution was added. It was swirled to ensure it mixed properly. The above steps were repeated three times with all standard and juice samples (the pipette was rinsed between uses with distilled water). The kettle was boiled and the water was poured into the 500mL beaker. The samples were placed into the boiling water bath until a temperature of 20ËÅ ¡C was reached. The burette was rinsed with some Iodine solution and then filled (using a funnel) to the zero mark. The sheet of white paper was placed under the burette tap. The solution was carefully titrated until the blue/ purple endpoint was reached and persisted after 20 seconds of swirling. The final volume was recorded. This was repeated for all aliquots. Determination of Fruit Acids by Titration (Sugar Acid ratio) Materials: 1 x 50mL Burette 1 x Burette stand 1 x 25mL Pipette 1 x Distilled water Sodium Hydroxide (NaOH) 1M Phenolphthalein 1% in 95% ethanol 3 x 250mL Erlenmeyer flask 2 x Apple juices 1 x white paper 1 x Kettle 1 x 500mL beaker 1 x electronic thermometer Method: 3 drops of Phenolphthalein were added to the samples in the Erlenmeyer flasks. This was repeated three times for both apple juices. 0.1M solution of NaOH was poured into the burette until it reached the zero mark. The kettle was boiled and the water was poured into the 500mL beaker. The sample was placed into the boiling water bath until a temperature of 20ËÅ ¡C was reached. The sheet of white paper was placed under the burette tap. The sample was slowly titrated with the NaOH until the endpoint was reached (light pink that lasted after 30 seconds of swirling). The amount of NaOH used to titrate was recorded. This was repeated for all samples.