Comparison between titrimetric and spectrophotometric methods for quantification of vitamin C.

Abstract

Vitamin C is usually quantified by titrimetric or chromatographic methods. However, these methods have limitations: food color interferes with the titrimetric method and the chromatographic method is costly. The aim of this study was to compare a spectrophotometric method, based on reduction of cupric ions in the presence of cuproine complex, with a titrimetric method, based on reduction of 2,6-dicholorophenolindophenol. Linearity, precision, accuracy, and limits of detection (LOD) and quantification (LOQ) were evaluated using a standard vitamin C solution. Both methods were also applied for AA quantification in industrialized orange and pineapple juices. The methods were precise and accurate when applied to the standard solution. The spectrophotometric method was more sensitive, with lower values for LOD (0.002mgmL-1) and LOQ (0.010mgmL-1), and more accurate with error less than 5% while results from the titrimetric method were affected by the juice color, which generated errors in excess of 15%.