In recent years, the consumption of superfoods has gained significant popularity due to their nutrient-rich composition and potential health benefits. Superfoods, such as broccoli, kale, and berries, are known for their high content of essential nutrients, including vitamin C, which plays a crucial role in tissue growth, repair, collagen production, and acting as an antioxidant. (Harvard T.H Chan, 2023) The global superfoods market experienced significant growth, driven by rising awareness of the importance of a nutritious diet for overall health. "Valued at around \( \$ 162.6 \) billion in 2022, it is anticipated to reach around \( \$ 326.3 \) billion by 2032, with a compound annual growth rate (CAGR) of \( 7.1 \% \) amid the forecast period." (MarketResearchBiz, 2023)
In the midst of the COVID-19 pandemic, many, like my own mother, developed a heightened interest in cooking and nutrition as a means to enhance the immune system and reduce health risks associated with the virus. WhatsApp forwards and anecdotal advice often played a role in shaping our understanding of healthy eating practices during this time. I found myself pondering a question that emerged from one such experience within my own household: Does prolonged cooking of superfoods result in the loss of vitamin C, as my mother had come to believe based on a popular WhatsApp-forwarded message?
I aim to investigate the scientific basis behind the claim that cooking superfoods for extended periods leads to the leaching of vitamin C into the cooking water by investigating the chemistry behind the breakdown of vitamin C at different temperatures. This research not only addresses a common belief but also holds relevance in making informed decisions about cooking methods for nutrient preservation in our daily diets. It will contribute to a broader understanding of the impact of cooking on the nutritional value of our food, particularly when preparing superfoods, which have garnered attention for their potential health benefits.
Vitamin C, also known as ascorbic acid, is an important and common nutrient in multicellular organisms. It is a water-soluble vitamin naturally present in numerous fruits and vegetables, including oranges and broccoli. The oxidation of vitamin \( C \) results in the formation of dehydroascorbic acid (DHA), which is an oxidized form of ascorbic acid. The oxidation of vitamin C can occur through a one or two-electron transfer, which terminates free radical-mediated chain reactions. (Shen et al., 2021) Below is the equation of oxidation of ascorbic acid:
\[ \mathrm{C}_{6} \mathrm{H}_{8} \mathrm{O}_{6} \rightleftharpoons \mathrm{C}_{6} \mathrm{H}_{6} \mathrm{O}_{6}{ }^{2-}+2 \mathrm{H}^{+}+2 \mathrm{e}^{-} \]
Humans need to consume vitamin \( C \) because it is an essential nutrient that the body cannot produce on its own. "Vitamin C plays a crucial role in various bodily functions, including the formation of collagen, the growth and repair of tissues, and maintenance of cartilage, bones, and teeth." (NIH, 2021) Beyond its involvement in critical biological processes, vitamin C serves as an antioxidant. Antioxidants are compounds that can counteract unstable molecules known as free radicals, which are molecular entities with unpaired electrons in atomic orbitals. Their reactivity can lead to oxidation and reduction reactions, impacting other molecules in the process. (Lobo et al., 2010) Free radicals are naturally produced within cells and by external factors. When their production overwhelms the body's natural defenses, oxidative stress occurs, causing harm to proteins, nucleic acids, and lipids. (Pham, 2008) Antioxidants interact with free radicals by neutralizing them, preventing them from causing harm. They work by donating an electron to free radicals, reducing their harmful effects on the body. (Wilson & Villines, 2017)
Vitamin C acts as an antioxidant by giving hydrogen atoms to free radicals, creating a relatively stable ascorbyl free radical. Its water-soluble nature allows it to work both inside and outside cells. Vitamin C plays three significant roles in antioxidant defense: (Traber & Pauling, 2011)
\[ \mathrm{Fe}^{2+}+\mathrm{H}_{2} \mathrm{O}_{2} \rightarrow \mathrm{Fe}^{3+}+\mathrm{OH} \bullet+\mathrm{OH}^{-} \]
"Superfoods" is a term often used informally to describe nutrient-dense foods rich in antioxidants like vitamin C. (Olsen et al., n.d.) In this experiment, two such superfoods, carrots and beetroots, will be used to investigate how different cooking temperatures affect the leaching of vitamin C into the cooking water. Carrots and beetroots were chosen as in Kenya, both beetroots and carrots are common foods rich in vitamin C. Beetroots are easy to grow and are consistently ranked as one of the top vegetables grown in home gardens in Kenya. (Greenlife Crop Protection Africa., 2023)
"Vitamin C is an easily oxidizable and unstable compound at higher temperature conditions. At temperatures above \( 100^{\circ} \mathrm{C} \), oxygen has a greater effect on ascorbic acid (vitamin C) degradation than temperature. Vitamin C is water-soluble and easily leaches into water, which can then degrade the vitamin due to exposure to heat." (Yin et al., 2022)
Vitamin C, chemically known as ascorbic acid, is composed of four hydroxyl groups, one ester group, and a carbon-to-carbon double bond. The presence of hydroxyl groups enhances its water solubility by promoting hydrogen bonding with other molecules. This property facilitates its dissolution in aqueous environments, enabling efficient absorption and utilization within the body.
Moreover, the carbon-to-carbon double bond within the molecular structure of vitamin C contributes to its stability and reactivity. This double bond increases the enthalpy, requiring more energy to break the bonds, thereby enhancing the molecule's resistance to degradation, especially at higher temperatures.
The change in cooking temperatures when cooking superfoods does not affect the vitamin C content that leaches into the water after 5 minutes measured by an iodometric titration.
As the temperature of cooking superfoods increases, there will be a corresponding decrease in the Vitamin C content in the cooking water. This hypothesis is based on the fact that vitamin C is a water-soluble vitamin that is sensitive to heat and can easily be degraded during cooking. As superfoods are cooked, especially at elevated temperatures, the heat facilitates the breakdown of the cellular structure of these foods, causing the release of vitamin C into the cooking water and additionally the oxidation of ascorbic acid. (Lee et al., 2017) Therefore, it is expected that as the temperature of cooking superfoods increases, more vitamin \( C \) will be oxidized into the water forming dehydroascorbicacid, leading to a decrease in the nutritional value of the superfood. Additionally due to the hydroxyl groups present in vitamin \( C \) it readily dissolves in water especially at higher temperatures as higher temperatures increase the kinetic energy hence more particles achieve activation energy and cause more successful collisions. This increased kinetic energy and collisions can disrupt the structure of Vitamin C molecules, making them more likely to dissolve into the water. (Liang, 2022)
In the preliminary phase of this experiment, I conducted a few trial runs to determine the most suitable temperature ranges for the study. Initial tests were carried out at room temperature, \( 50^{\circ} \mathrm{C} \), and \( 90^{\circ} \mathrm{C} \) to assess the impact of different temperature points on Vitamin C leaching. The results from these initial trials strongly supported the alternate hypothesis, with the non-heated sample displaying the most Vitamin C leaching and the \( 90^{\circ} \mathrm{C} \) sample exhibiting the least leaching. Based on these outcomes, I made a decision to create a more systematic approach for the main experiment. I opted for a consistent \( 15^{\circ} \mathrm{C} \) interval between each temperature point, ensuring that the intervals were evenly distributed. This choice was made to enable a comprehensive analysis of the results, allowing for a more detailed evaluation of the experiment's outcomes and conclusions.
Independent variable:
\( > \) Cooking temperatures \( \left({ }^{\circ} \mathrm{C}\right) \pm 0.05 \): the temperature at which the superfoods (beetroot and carrot) were cooked in the water was the independent variable as it changed increasingly from \( 29.00^{\circ} \mathrm{C}, 40.00^{\circ} \mathrm{C}, 55.00^{\circ} \mathrm{C} \), \( 70.00^{\circ} \mathrm{C}, 85.00^{\circ} \mathrm{C}, 100.00^{\circ} \mathrm{C}\left(29.00^{\circ} \mathrm{C}\right. \) is the controlled temperature \( ) \). The solutions were heated on a bunsen burner set up and each solution was heated for 5 minutes in their respective temperature after which they were allowed to cool for 5 minutes before testing.
Dependent variable:
\( > \) Volume of iodine solution \( (\mathrm{ml}) \pm 0.05 \): the volume of the iodine solution used during the titration is the dependent variable. This was measured using a burette and reading from the bottom of the meniscus.
Control Variable | How it will be controlled | Effect if not controlled |
---|---|---|
Time of heating | Controlling the cooking time ensures that all samples are treated equally. To control a timer will be used to precisely maintain the cooking time at 5 minutes for each trial. | Not maintaining a constant heating temperature during the experiment could result in varying levels of Vitamin C loss from the superfoods into the water, affecting the accuracy and consistency of the results obtained. |
Cooling time | Consistent cooling times are important to prevent further degradation of Vitamin C after cooking. A timer will be used to ensure that all samples cool for the same duration, 5 minutes. Additionally the vegetables will be immediately removed from | Not maintaining a constant cooling temperature during the experiment could result in varying levels of vitamin C loss from the superfoods into the water after the heating and could impact the accuracy of the results obtained. |
Volume of water cooked in | The volume of water affects the dilution of Vitamin C, so it must be consistent. A 100 ml measuring cylinder will be used twice to measure the water will be used for all trials to ensure uniformity. | Varying volumes could lead to inconsistent dilution of Vitamin C, potentially skewing the results and making comparisons between trials unreliable. |
Amount of starch indicator | The amount of starch indicator used influences the precision of the titration. Precisely 2 ml of starch solution will be measured using a 10 ml measuring cylinder for each trial. | Using too much indicator can introduce errors by affecting the pH or consuming a significant amount of titrant, while using too little indicator may make it difficult to identify the endpoint accurately. (Chemistry LibreTexts, 2022) |
Mass of vegetables | Controlling the mass of vegetables ensures that you have consistent amounts of Vitamin C available for leaching. 20 g of each vegetable will be measured for each temperature point. | If the mass of vegetables is not kept constant, variations in the amount of Vitamin C available for leaching would occur, potentially leading to inconsistent results and inaccurate comparisons between different temperature points. |
Volume of cooked water used in titration | The volume of water used in titration affects the concentration of Vitamin C being analyzed. Using a pipette to accurately transfer 25 ml of the heated vegetable water into a conical flask for every trial. | When the volume of titrant is not accurately measured or controlled, it can lead to errors in the calculation of the unknown concentration. Adding too much or too little titrant can result in inaccuracies in determining the equivalence point, affecting the precision and reliability of the results. (Vitz et al., n.d.) |
Iodine solution concentration | The concentration of iodine solution is critical for accurate titration. It will be kept constant by using 0.01 M for each titration. | The concentration of the known concentration is used to determine the number of moles of the substance in the solution, which is then used to calculate the concentration of the unknown substance. If the concentration of the known concentration is not controlled, the calculations will be inaccurate, leading to incorrect results. |
In order to assess the Vitamin C content in the water following the exposure of vegetables to varying temperatures, an iodometric titration reaction will be conducted. In this process, the ascorbic acid present in the solution interacts with iodine, leading to the formation of dehydroascorbic acid. The endpoint of the titration is signaled by a blue-black color, due to the iodine-starch complex. This occurs once all the ascorbic acid within the solution has been completely used up in the chemical reaction. Below are the equations for this process:
\[ \mathrm{C}_{6} \mathrm{H}_{8} \mathrm{O}_{6}+\mathrm{I}_{2} \rightarrow 2 \mathrm{HI}+\mathrm{C}_{6} \mathrm{H}_{6} \mathrm{O}_{6}^{2-} \quad \mathrm{I}_{2}+ \text{ starch } \rightarrow \text{ starch-iodine complex } \]
Chemical | Amount Needed | Justification and Use |
---|---|---|
Iodine solution (0.01 M) | 200 mL ± 0.05 mL | Needed for the titration to determine the amount of vitamin C leached into the water. Placed in the burette and readings observed after each titration. |
Superfood (carrots and beetroots) | 120 g ± 0.01 g | Needed to determine the amount of vitamin C is in each superfood. Cut up into equal 3cm cubes and placed in the water beaker then heated. |
Starch indicator solution | 50 mL | Required as an indicator to determine the end point of the titration. 2mL placed in the conical flask with the water solution to be titrated. |
Distilled water | 1.2 L | Needed to boil the superfoods in order to determine the amount of vitamin C leached into the water. Placed in a beaker and heated with the superfoods. |
Apparatus | Absolute Uncertainty | Amount Needed | Justification and Use |
---|---|---|---|
25 mL volumetric pipette | ± 0.01 mL | 1 | Needed to transfer exact readings of water to the conical flask. |
10 mL measuring cylinder | ± 0.05 mL | 1 | Needed to accurately measure 2 mL of starch indicator for the water solution. |
100 mL measuring cylinder | ± 0.50 mL | 1 | Needed to measure the volume of water being heated along with the superfoods. The water will be measured twice in the beaker to ensure 200 mL is measured for each heating. |
250 mL conical flask | ± 0.12 mL | 1 | Needed to mix the water solution with the indicator and the iodine solution titrated against it. |
50mL Burette | ± 0.05 mL | 1 | Needed to measure the volume of iodine solution needed to change the colour of the water and starch solution mixture. |
Weighing scale | ± 0.01 g | 1 | Used to weigh 120 g of superfoods accurately. |
Thermometer | ± 0.05°C | 1 | Used to monitor the temperature of the water being heated with teh superfood. |
250 mL beaker | ± 0.30 mL | 1 | Used to hold the water and superfood as they are heated. |
Tripod | - | 1 | Used to hold the 250 mL beaker on top of the bunsen burner for heating. |
Gauze | - | 1 | Used to to diffuse the heat, helping protect the glassware. |
Bunsen burner | - | 1 | Used to heat the water and superfood. |
White tile | - | 1 | Used to allow for easy identification of colour change during the titration. |
Clamps | - | 1 | Used to hold up the burette during the titration. |
Forceps | - | 1 | Used to transfer the beaker away from the bunsen burner flame safely. |
Stand | - | 1 | Used to hold up the burette during the titration. |
a. Repeat steps 3-10 for each of the desired temperature points \( \left(55^{\circ} \mathrm{C}, 70^{\circ} \mathrm{C}, 85^{\circ} \mathrm{C}, 100^{\circ} \mathrm{C}\right) \) and both vegetables.
b. Repeat steps 3-10 without heating the water for the control experiment for both vegetables.
Environment:
Iodine solution has negative impacts due to it being highly toxic on the environment hence when disposing it it is important to dilute it before safely pouring it down the drain. (EDVOTEK, 2024)
Ethics:
As the superfoods are food items and being used solely for experimentation purposes. This use can be seen as wasteful as the food items are not ingested and are used for experimentation. To avoid this waste the boiled superfoods and remaining ones will be left in the school garden to decompose naturally in comparison to throwing them away.
Risk/Hazard | Reason | Precaution |
---|---|---|
Iodine solution | If iodine is inhaled or ingested, move to fresh air, and for ingestion, do not induce vomiting; seek immediate medical attention. It is also a strong staining solution. (NJ Department of Health, 2016) | Avoid breathing fumes/gas/mist by using a face mask, this is because iodine vapor is highly toxic and is a severe irritant to the eyes and respiratory tract. Safety goggles and rubber gloves should be worn when handling iodine. In case of iodine contact with the skin or eyes, rinse the affected area and seek medical attention if irritation occurs. (NJ Department of Health, 2016) |
Use of bunsen burner | Bunsen burners can be dangerous due to the risk of fire and burns if not used correctly or with proper safety precautions. | Do not leave open flames unattended and always shut off the gas when finished using the burner. Remove all combustible materials from the work area before lighting the burner. (Monash University, 2019) Use tongs when holding objects in a flame and place hot objects on trivets or hot pads. |
Use of hot water | Can lead to burns and scalds, particularly if proper safety precautions are not taken. | In order to avoid these the hot beakers will be moved using tongs to ensure minimum contact with the hot glass and a lab coat will be worn at all times. In case of a burn seek the first aid kit to attend wounds. |
Raw Data:
Trial | 29.00°C (control) | 40.00°C | 55.00°C | 70.00°C | 85.00°C | 100.00°C | |
---|---|---|---|---|---|---|---|
1 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | Initial |
8.00 | 6.00 | 4.40 | 3.80 | 2.90 | 2.00 | Final | |
8.00 | 6.00 | 4.40 | 3.80 | 2.90 | 2.00 | Change | |
2 | 8.00 | 6.00 | 5.00 | 4.00 | 3.00 | 2.00 | Initial |
15.80 | 12.50 | 9.80 | 7.90 | 5.60 | 3.50 | Final | |
7.80 | 6.50 | 4.80 | 3.90 | 2.60 | 1.50 | Change | |
3 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 2.00 | Initial |
7.90 | 6.40 | 4.80 | 3.90 | 2.70 | 3.20 | Final | |
7.90 | 6.40 | 4.80 | 3.90 | 2.70 | 1.40 | Change | |
4 | 8.00 | 7.00 | 5.00 | 4.00 | 3.00 | 4.00 | Initial |
15.90 | 13.50 | 9.90 | 7.80 | 5.60 | 5.40 | Final | |
7.90 | 6.50 | 4.90 | 3.80 | 5.60 | 1.40 | Change |
Trial | 29.00°C (control) | 40.00°C | 55.00°C | 70.00°C | 85.00°C | 100.00°C | |
---|---|---|---|---|---|---|---|
1 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | Initial |
10.00 | 8.80 | 6.00 | 4.90 | 3.00 | 2.20 | Final | |
10.00 | 8.50 | 6.00 | 4.90 | 3.00 | 2.20 | Change | |
2 | 10.00 | 9.00 | 6.00 | 5.00 | 3.00 | 3.00 | Initial |
19.60 | 18.00 | 12.50 | 9.40 | 6.30 | 4.80 | Final | |
9.60 | 9.00 | 6.50 | 4.40 | 3.30 | 1.80 | Change | |
3 | 0.00 | 0.00 | 7.00 | 10.00 | 10.00 | 0.00 | Initial |
9.50 | 8.90 | 13.60 | 14.40 | 13.40 | 1.80 | Final | |
9.50 | 8.90 | 6.60 | 4.40 | 3.40 | 1.80 | Change | |
4 | 10.00 | 9.00 | 15.00 | 15.00 | 15.00 | 2.00 | Initial |
19.50 | 17.90 | 21.50 | 19.30 | 18.40 | 3.90 | Final | |
9.50 | 8.90 | 6.50 | 4.30 | 3.40 | 1.90 | Change |
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