Does Cooking Fruit Effect it's Vitamin C?
To see if cooking fruit affects the fruits vitamin c levels
Vitamin C is a water-soluble vitamin, meaning it be easily dissolved in water. Cooking fruits that are high in vitamin C is most likely to lessen their vitamin C content.
Independent: Different Fruits Dependent: Colour of solution Controlled: Starch and iodine solution
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1. Get 1 cup of strawberries and place the fruit in the food processor or blender it should be a smooth consistency, turn off blender. 2. Add 150 ml of water to the fruit in the food processor and blend on "high" until the mixture is thoroughly blended to a liquid state. 3. Turn off the machine and strain the contents through the cheesecloth into a 500-ml beaker. Reserve half the liquid, set aside, and label as "fruit-raw." Then take the remaining half and pour into a clean 500- ml glass lab beaker, place on a stove or burner, and heat to simmer for 15 minutes. Then set the liquid aside and label as "fruit-cooked." 4. Add 1 tablespoon of the corn-starch to a clean 500-ml beaker and add small increments of the distilled water. Mix with a clean spoon until you achieve a paste like consistency. 5. Add 250 ml of distilled water to the corn-starch paste and bring to a boil on a burner or stove. Boil for 5 minutes. 6. Pour 75 ml of distilled water into a clean 250-ml lab beaker. Take the dropper and siphon some of the starch solution and then squeeze 10 drops of it from the dropper into the 75 ml of distilled water. 7. Take the 2% iodine solution and add incremental drops of it to the starch/water solution so that the solution turns a deep purple/indigo blue colour. 8. With a clean dropper siphon some of the "fruit-raw" extract and then squeeze 10 drops of it from the dropper into the starch/iodine solution. The presence of vitamin C will cause the deep purple/indigo blue colour of the starch/iodine solution to lighten in colour. The lighter the colour, the more vitamin C is present. Photograph the colour result in the beaker. 9. Repeat steps 68 using the "fruit-cooked" extract. Compare the colours of the "fruit-raw" and "fruit-cooked" extracts to determine if any vitamin C was depleted during the cooking process. 10. Take the tomatoes and capsicum and repeat steps 13 to prepare the raw and cooked vegetable extracts. 11. Repeat steps 69 using the vegetable extracts and photograph your results.
My hypothesis was not correct and the results were completely opposite to what I predicted. As my results show the cooked fruits were the ones higher in vitamin c and I believe this was because when I cooked the fruit the water reduced and not the vitamin c. I think I could have improved my experiment by having a better measuring system because it was hard to create the graphs.
Cooking fruit does affect its vitamin c content because it has a higher vitamin c content then the raw fruit did.