scholarly journals Analysis of vitamin C in probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.)

2022 ◽  
Vol 335 ◽  
pp. 00007
Author(s):  
Dyah Nurul Afiyah ◽  
Irma Isnafia Arief ◽  
Tuti Suryati ◽  
Riska Nurtantyo Sarbini
Keyword(s):  
Vitamin C ◽  
Thermal Process ◽  
Mangifera Indica ◽  
Starter Culture ◽  
Lactobacillus Delbrueckii ◽  
Heating Process ◽  
Titration Method ◽  
Vitamin C Supplementation ◽  
Functional Drink

Yoghurt is a functional drink that is beneficial to health. However, nutritional losses, e.g. vitamin C, occurs during the thermal process. Therefore, vitamin C supplementation is needed to replace the lost amount during processing by adding the extract of podang urang mango (Mangifera indica L.). The yoghurt was made by adding 3% (v/v) of starter culture (Lactobacillus delbrueckii subsp bulgaricus RRAM-01 and Streptococcus salivarus subsp thermophillus RRAM-01) and mango extract at 0%, 2%, 4%, 6%, 8% and 10% (v/v) in four replications. The determination of vitamin C content was performed using titration method. The results showed that heating process at 85-90 °C in 35 minutes lowered the amount of vitamin C in the final product. However, the addition of podang urang mango extract at 6%, 8% and 10% could increase the amount of vitamin C.

scholarly journals Determination of Vitamin C in Various Colours of Bell Pepper (Capsicum annuum L.) by Titration Method

2018 ◽  
Vol 14 (1) ◽  
pp. 164 ◽  
Author(s):  
Nerdy Nerdy
Keyword(s):  
Immune System ◽  
Vitamin C ◽  
Human Body ◽  
Bell Pepper ◽  
Titration Method ◽  
Metaphosphoric Acid ◽  
Yellow Orange ◽  
Different Color ◽  
Different Levels

Vitamin C is needed by human body to improve the immune system and can be obtained from the bell pepper. Bell pepper has a different color according to the level of maturity, ranging from green, yellow, orange, and red. Differences in color also make possible differences in vitamin C content. The purpose of this study was to determine vitamin C levels in various colors of bell fruit. Measurement of vitamin C was done by titration method with metaphosphoric acid as the solvent and 2,6 dichloroindophenol as the standardized solution. The samples used were green bell pepper, yellow bell pepper, orange bell pepper, and red bell pepper taken from Gundaling, Berastagi, Karo, Sumatera Utara, 22152, Indonesia. The results show that vitamin C level in various colors of bell pepper respectively, for green bell pepper 16.52 mg vitamin C per 100 g green bell pepper; yellow bell pepper 159.61 vitamin C per 100 g yellow bell pepper; orange bell pepper 121.38 vitamin C per 100g orange bell pepper; red bell pepper 81.19 vitamin C per 100 g red bell pepper. These results indicate that different levels of bell pepper maturity have different vitamin C content.

Portable Micro Method for Quantitative Determination of Vitamin C in Fruit and Vegetable Juices

1983 ◽  
Vol 66 (3) ◽  
pp. 810-813
Author(s):  
Kenneth S Rymal
Keyword(s):  
Vitamin C ◽  
Quantitative Determination ◽  
Linear Correlation ◽  
Ethanol Solution ◽  
Fruit And Vegetable ◽  
Starch Solution ◽  
Titration Method ◽  
Chromatographic Paper ◽  
Fruit And Vegetable Juices

Abstract A portable rapid and accurate micro method is described for the quantitative determination of vitamin C in fruit and vegetable juices. Chromatographic paper is impregnated with DCP by immersion in 95% ethanol solution and sprayed with a protective starch solution. Papers are usable indefinitely when protected from moisture, light, air, and high temperatures. Determinations can be completed in 60 s with an accuracy of ±2.0 mg/100 mL fruit or vegetable juice. Cloudy or lightly colored samples do not interfere with the determination. The method was compared with the official AOAC 2,6-dichloroindophenol (DCP) titration method and gave a linear correlation coefficient of 0.99749.

scholarly journals Determination of Vitamin C in Various Colours of Bell Pepper (Capsicum annuum L.) by Titration Method

2018 ◽  
Vol 14 (1) ◽  
pp. 164
Author(s):  
Nerdy Nerdy
Keyword(s):  
Immune System ◽  
Vitamin C ◽  
Human Body ◽  
Bell Pepper ◽  
Titration Method ◽  
Metaphosphoric Acid ◽  
Yellow Orange ◽  
Different Color ◽  
Different Levels

Vitamin C is needed by human body to improve the immune system and can be obtained from the bell pepper. Bell pepper has a different color according to the level of maturity, ranging from green, yellow, orange, and red. Differences in color also make possible differences in vitamin C content. The purpose of this study was to determine vitamin C levels in various colors of bell fruit. Measurement of vitamin C was done by titration method with metaphosphoric acid as the solvent and 2,6 dichloroindophenol as the standardized solution. The samples used were green bell pepper, yellow bell pepper, orange bell pepper, and red bell pepper taken from Gundaling, Berastagi, Karo, Sumatera Utara, 22152, Indonesia. The results show that vitamin C level in various colors of bell pepper respectively, for green bell pepper 16.52 mg vitamin C per 100 g green bell pepper; yellow bell pepper 159.61 vitamin C per 100 g yellow bell pepper; orange bell pepper 121.38 vitamin C per 100g orange bell pepper; red bell pepper 81.19 vitamin C per 100 g red bell pepper. These results indicate that different levels of bell pepper maturity have different vitamin C content.

scholarly journals Determination of Ascorbic Acid in Oman Citrus Fruits

2007 ◽  
Vol 3 ◽  
pp. 7
Author(s):  
KS.M.Z. Al-Kindi ◽  
A.O. Abdelnour ◽  
Rahma S. Al-Siyabi
Keyword(s):  
Ascorbic Acid ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Vitamin C ◽  
High Performance ◽  
Oxidizing Agent ◽  
Citrus Fruits ◽  
Titration Method ◽  
Different Temperatures

Omani citrus fruits were analyzed for their Vitamin C (ascorbic and AA) content by a titration method involving  N-bromosuccinimide (NBS) as an oxidizing  agent and by high performance liquid  chromatography. Vitamin C content was also determined after storage at different temperatures. Vitamin C contents of the fruits were found to lie within  the values reported in the literature.

scholarly journals Procesamiento del Té Verde, enriquecido con Vitamina C y Superóxido Dismutasa para la obtención de una bebida funcional antioxidante / Processing of Green Tea, enriched with Vitamin C and Superoxide dismutase for the obtainment of an antioxidant functional Drink

Ciencia Unemi ◽  
2016 ◽  
Vol 9 (20) ◽  
pp. 100
Author(s):  
Carlos Rivera Loja ◽  
Maria Carrillo Rodriguez ◽  
Nibia Novillo Luzuriaga ◽  
Roddy Peñafiel Leon ◽  
Fernando Landines Vera
Keyword(s):  
Superoxide Dismutase ◽  
Vitamin C ◽  
Green Tea ◽  
The United States ◽  
The Stability ◽  
Functional Drink ◽  
The Impact ◽  
Harmful Effects ◽  
Superóxido Dismutasa

Existen estudios que analizan el impacto de los antioxidantes frente a los radicales libres, los cuales neutralizan el exceso de los mismos para proteger las células de sus efectos dañinos y prevenir el desarrollo de enfermedades. En este trabajo se presentan los resultados de la elaboración de una bebida funcional a base de té verde, a la cual se añadió Superóxido Dismutasa y Vitamina C, con el fin de determinar el efecto antioxidante. Se estudiaron los principales componentes antioxidantes del té verde. Una vez elaborado el producto se valoró su estabilidad, natural y acelerada, con resultados dentro de los rangos establecidos. Se usó como instrumento de análisis el HPLC, para la determinación de Superóxido Dismutasa y para la valoración de ácido ascórbico se usó el método volumétrico, ambos establecidos en la Farmacopea de los Estados Unidos (USP). Se concluye que es posible desarrollar la bebida, debido a que la estabilidad de la SOD fue adecuada para el producto desarrollado a lo largo de los tres meses de su estudio. ABSTRACTThere are studies that analyze the impact of antioxidants against free radicals which neutralize their excess, to protect cells from its harmful effects and prevent the development of disease. In this paper, the results of the development of a functional drink based on green tea, which was added with superoxide dismutase and vitamin C in order to determine the antioxidant effect are presented. The main antioxidant components of green tea were studied. Once the product was developed its stability was assessed, both natural and accelerated, giving results according to required specifications; HPLC was the equipment used for determination of Superoxide Dismutase and for the assessment of ascorbic acid, the volumetric methods were used , both established in the United States Pharmacopeia (USP) . It is concluded that it is possible to develop the drink, because the stability of the SOD was suitable for the product developed over three months of study.

scholarly journals DETERMINATION OF VITAMIN C IN SEVERAL VARIETIES OF MELON FRUITS BY TITRATION METHOD

2017 ◽  
Vol 17 (2) ◽  
pp. 118
Author(s):  
Nerdy .
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Immune Function ◽  
Water Soluble ◽  
Analytical Chemist ◽  
Titration Method ◽  
Science Publisher ◽  
Official Methods Of Analysis ◽  
Melon Fruit

Abstract. Vitamin C (ascorbic acid) is micronutrient that is water soluble and indispensable for the body's metabolism, also plays a role in immune function. Vitamin C are easy to be absorbed actively. One of the fruits that contain vitamin C is melon fruit. Many varieties of melon fruit affect the vitamin C levels. The levels of vitamin C can be determined by 2,6-dichloroindophenol titration method using 2,6-dichloroindophenol solution. The advantages of the 2,6-dichloroindophenol titration method in the determination of vitamin C levels is reductor substances other than vitamin C are not oxidized by 2,6-dichloroindophenol. The examination begins with the determination of equivalence of 2,6-dichloroindophenol solution to vitamin C and followed by determination of vitamin C levels in several varieties of melon fruit. Equivalence of 2,6-dichloroindophenol solution to vitamin C was obtained 0,1347 mg vitamin C per 1 mL 2,6-dichloroindophenol solution. Levels of vitamin C in various varieties of melon fruit obtained that the highest levels was in Golden Melon variety (9,209 mg vitamin C per 100 g of Golden Melon) while the lowest levels was in Langkawi Melon variety (0,335 mg of vitamin C per 100 g of Langkawi Melon). It can be concluded that vitamin C levels contained in melon fruit vary and depend on melon fruit varieties.Keywords: Vitamin C, Ascorbic Acid, Melon Fruits, Varieties, Titration MethodREFERENCE S. Almatsier, 2001, Prinsip Dasar Ilmu Gizi, Gramedia Pustaka Utama, Jakarta, 152-153, 185-186.F. Prajnanta, 2003, Melon: Pemeliharaan secara Intensif dan Kiat Sukses Beragribisnis. Penebar Swadaya, Jakarta, 3, 30.R. Rukmana, 2007, Melon Hibrida, Kanisius, Yogyakarta, 11, 13-15, 16.B. Samadi, 2007, Melon: Usaha Tani dan Penanganan Pascapanen, Kanisius, Yogyakarta, 19, 23, 25-28, 31.P.M. Wijoyo, 2009, Panduan Praktis Budi Daya Melon, Bee Media Indonesia, Jakarta, 14-17, 55.I.G. Gandjar, dan A. Rohman, 2007, Kimia Farmasi Analisis, Pustaka Pelajar, Yogyakarta, 249.N. Andarwulan, dan S. Koswara, 1992, Kimia Vitamin, Rajawali Press, Bogor, 14-20, 32-35, 235.Direktorat Jenderal Pengawasan Obat dan Makanan Departemen Kesehatan Republik Indonesia, 1995, Farmakope Indonesia, Edisi Ke-4, Departemen Kesehatan Republik Indonesia, Jakarta, 1215-1216.W. Horwitz, 2002, Official Methods of Analysis of Association Offical Analytical Chemist Internasional, Edisi Ke-42, Association Offical Analytical Chemist International Suite, Maryland, 16-17.10. J.N. Counsell, and D.H. Hornig, 1981, Vitamin C, Applied Science Publisher, London, 123-124.11. R.M. Astrid, 2016, Cara Cerdas Berkebun Emas Dengan Menanam Melon, Villam Media, Depok, 67. 

scholarly journals IDENTIFICATION OF ASCORBIC ACID CONTENT IN Carica papaya L. USING IODIMETRY AND UV-VIS SPECTROPHOTOMETRY

2019 ◽  
Vol 1 (2) ◽  
pp. 58-64
Author(s):  
Nosy Maria Riscahyani ◽  
Evy Ratnasari Ekawati ◽  
Khoirul Ngibad
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Carica Papaya ◽  
Ascorbic Acid Content ◽  
Ammonium Molybdate ◽  
Skin Rejuvenation ◽  
Titration Method ◽  
Body Tissues ◽  
Vegetables And Fruits

Ascorbic acid mostly comes from vegetables and fruits, especially fresh fruits. Vitamin C is a vitamin that can be formed by several types of plants. One of them is papaya which has various contents including vitamin C that can increase endurance, help skin rejuvenation and repair body tissues. The purpose of this study was to determine the levels of vitamin C contained in papaya using iodimetry and UV-Vis spectrophotometry. The sample used in this study was papaya fruit. Determination of vitamin C levels in papaya samples using the titration method bas done by adding sample filtrate with starch indicator then titrated with titrant I2 until the endpoint color of blue titration is formed. Other hands, the determination of vitamin C levels in papaya samples using the UV-Vis spectrophotometry method bas conducted by making an ascorbic acid calibration curve then the filtrated sample was added with H2SO4 5% and ammonium molybdate reagent, then the absorbance of the sample was measured at 494 nm wavelength. The results of the determination of vitamin C levels using the iodimetry was 0.0147% and the results of the determination of vitamin C levels using the UV-Vis spectrophotometry method was 0.1313%. In conclusion, vitamin C levels analyzed by using UV-Vis spectrophotometry methods were greater than vitamin C levels analyzed by using the iodimetry method.

Overpressured-layer chromatographic determination of ascorbigen (bound vitamin C) inBrassicavegetables

2004 ◽  
Vol 17 (5) ◽  
pp. 360-364 ◽  
Author(s):  
György Kátay ◽  
Zsolt Németh ◽  
Szilárd Szani ◽  
Oszkár Köck ◽  
Levente Albert ◽  
...  
Keyword(s):  
Vitamin C ◽  
Chromatographic Determination
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