Comparison of spectrophotometric method with titrimetric method in determination of ascorbic acid

Ascorbic acid content in five commercial fruit juices, apple juice, guava juice, kiwi juice, mango juice and orange juice with fortified ascorbic acid (vitamin C) of] 5 mg/100 mL of fruit juice as labelled was analysed using spectrophotometric method and titrimetric method. In the spectrophotometric method, average content of ascorbic acid obtained from each fruit juice ranged from 14.07 to 14.27 mg/100 mL. The range of average ascorbic content obtained by the titrimetric method was 13.1 to 15.9 mg/l00 mL. Although both methods had produced satisfactory results, spectrophotometric method had showed a relatively higher consistency and accuracy when compared with the titrimetric method. The spectrophotometric method is also a very simple and direct method for ascorbic acid determination.