Can the vitamin c concentration in fresh orange juice increase after being boiled?
So I'm doing an experiment in Chemistry class for my assignment. The experiment is to boil orange juice at 2 minutes, 4 minutes and 8 minutes and investigate the vitamin concentration by titrating it. Given the research online, I expected the vitamin c concentration to decrease, but this was not the case. Some information about the experiment:
- we covered the beaker's top that contained orange juice with a paper towel so the steam wouldn't escape
- when titrating it, we put distilled water with the orange juice
- we used iodine in the burette
The result of titrating fresh raw orange juice was around 14ml of iodine
When we boiled it at 2 min, the result was 16
And this gradually increased the longer our orange juice was boiled.
Why is this happening?