Spectrophotometric Determination of Ascorbic Acid (Vitamin C) and Selenium Content in Selected Fruit Juices

A spectrophotometric method was employed to quantify the ascorbic acid (vitamin C) and selenium content in selected fruit juices. Five fruit juice samples—banana, apple, orange, pineapple, and pawpaw—were analyzed. Vitamin C concentrations were determined by measuring absorbance at 540 nm using a UV–Visible spectrophotometer (Model 1601, Shimadzu, Japan). The results revealed that orange juice contained the highest vitamin C content (17.56 ± 0.21 mg/100 mL), followed closely by pawpaw (17.18 ± 0.63 mg/100 mL) and pineapple (16.86±0.46 mg/100 mL), whereas banana juice had the lowest level (10.44 ± 0.29 mg/100 mL). Selenium concentrations were measured in the same samples, yielding values of 0.262 ± 0.009, 0.245 ± 0.013, 0.110±0.016, 0.154 ± 0.007, and 0.220 ± 0.019 µg/mL for banana, apple, orange, pineapple, and pawpaw juices, respectively. All selenium levels were below toxic thresholds and contributed modestly to the recommended daily intake for adults (55 µg/day). The variation in vitamin C and selenium content among the samples may reflect differences in fruit species, ripeness, and post-harvest handling. The findings suggest that these fruit juices provide dietary vitamin C while supplying trace amounts of selenium, supporting their role as nutritious beverages with potential antioxidant benefits. This study underscores the importance of fruit juices as accessible sources of essential nutrients in daily diets.