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How can Preparation of Fruit and Vegetables effect Nutrient Levels? (Types…
How can Preparation of Fruit and Vegetables effect Nutrient Levels?
Types of Preparation Methods
Fresh
Raw
Juiced
Steamed
Preserved
Frozen
Imported
Locally grown
Shelf Life
Cooked
Baked
Different types of Nutrients in Fruits and Vegetables
Vitamin C
In the presence of bases, anthocyanidins undergo a chemical reaction that alters which wavelengths of light they can absorb and reflect. In their natural state, anthocyanidins tend to be bright and colourful, but after reacting with bases, they lose that colour and appear darker.
Potassium
Vitamin A
Vitamin E
Magnesium
Zinc
Phosphorous
Folic Acid
Fibres
Methods of Determining Concentration of Chosen Nutrient
Titration
Indicator --> starch indicator
End pint- Blue/Balck
Titrant: Potassium Iodine reacts with ascorbic acid, so that no other vitamins will be calculated, hence increasing validity
Analyte: ascorbic acid and vitamin C concentration
Ensure correct washing procedures to minmise risk of errors
Spectrophotometric method
Factors to consider if using Titration
Acid/ Base titratiom
Redox titration
Visibility of colour change depending on shade of fruit or vegetable juice
Potassium Iodine changes ascorbic acid into a blue-black shade, hence how will this effect end-point determination when shade mixes with other colours?
Different types of fruits
Apple
Orange
Banana
Strawberry
Lemon
Tomato
Blueberry
Blueberries aren't actually blue, but deep purple, which is the colour of anthocyanin, a pigment that is especially rich in blueberries.
Different types of vegetables
Carrot
Cucumber
Eggplant
Kale
Broccoli
Potato
Factors effecting Nutrients in Fruits and Vegetables
Growing/ farming conditions
pH of soil used
Shelf-life and how long the produce has been on shelf prior to titration
Ripeness
Chemical composition of fruit & vegetables
How will these effect results at the end of titration?
Number of moles required for reaction to be completed
will be determined by colour change --> colour change will occur when ascorbic acid reacts with potassium iodine, then left over potassium iodine reacts with starch indicator
Where do fruits and vegetables come from?
Store
Fruit shop
Supermarket
Modification
Preservatives
Home grown