Quantitative analysis of Vitamin C in Lime and Lemon in vitro: Verification of vitamin C on the impairment of obesity

Abstract

Deficiency of Vitamin C is one of the causes of obesity. Unani Medical formula encourages lemon juice consumption as a solution to excess weight. This study has been focused on the quantitative analysis of Vitamin C content in Sri Lankan lime and lemon, and a review of how vitamin C impairs obesity. Initially, lime and lemon juices were prepared using fresh matured fruit samples. Next, a 3% meta-phosphoric acid (HPO3) was prepared and 100 mg of ascorbic acid was dissolved in 100 mL, 3 % HPO3. The ascorbic acid standard was prepared. Then, 5 mL of 3 % HPO3 was added to 5 mL of Ascorbic acid standard. Ascorbic acid content was determined separately for both fruit juices using the dye 2,6 Di-chlorophenol Indophenol by Visual Titration method. The pink color was observed as the endpoint to calculate the Vitamin C content. The average Vitamin C in   100 mL lime and lemon juice was 47.16 mg and 32.7 mg, respectively. The review part concluded that Vitamin C reduces the serum leptin level, increases the production of L carnitine, improves the lipid profile, CRP, IL-6, FBG and reduces the inflammatory biomarkers in obese individuals. As lime juice has more Vitamin C than lemon juice, lemon juice can be substituted by lime to reduce excess weight.