scholarly journals AKTIVITAS ANTIOKSIDAN DAN PENETAPAN KADAR VITAMIN C PERASAN DAGING BUAH LEMON (Citrus limon (L.) Osbeck) MENGGUNAKAN METODE ABTS

2020 ◽  
Vol 5 (2) ◽  
pp. 99
Author(s):  
Anita Dwi Puspitasari ◽  
Emy Susanti ◽  
Ana Khustiana
Keyword(s):  
Vitamin C ◽  
Citrus Limon

Buah lemon (Citrus limon) diketahui mengandung senyawa vitamin C yang dapat berpotensi sebagai antioksidan. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan dan penetapan kadar vitamin C pada perasan daging buah lemon (Citrus limon (L.) Osbeck) menggunakan metode ABTS.Daging buah lemon diperas dan diambil sarinya sehingga diperoleh perasan daging buah lemon. Perasan daging buah lemon diuji aktivitas antioksidan menggunakan metode ABTS dengan spektrofotometri visibel pada panjang gelombang maksimum 730,6 nm sehingga diperoleh nilai IC50 yang kemudian dianalisis menggunakan persamaan regresi linier (Y=Bx+A). Identifikasi adanya senyawa vitamin C menggunakan pereaksi KMnO4 dan penetapan kadar vitamin C menggunakan metode spektrofotometri UV.Hasil penelitian menunjukkan bahwa perasan daging buah lemon memiliki aktivitas antioksidan yang kuat karena berada pada rentang 50 – 100 ppm yaitu nilai IC50 sebesar 76,83 ppm, pembanding vitamin C memiliki nilai IC50 sebesar 7,81 ppm, perasan daging buah lemon mengandung senyawa vitamin C dengan kadar vitamin C sebesar 0,66 mg/g sampel. 

scholarly journals Pemanfaatan Limbah Kulit Buah Kopi Arabika (Coffea arabika L.) Menjadi Minuman Sari Pulp Kopi dengan Penambahan Sari Jeruk Nipis (Citrus aurantifolia) dan Lemon (Citrus limon)

2018 ◽  
Vol 10 (2) ◽  
pp. 33-39
Author(s):  
Normalina Arpi ◽  
Rasdiansyah Rasdiansyah ◽  
Heru Prono Widayat ◽  
Ramadhana Fajri Foenna
Keyword(s):  
Vitamin C ◽  
Citrus Limon ◽  
Citrus Aurantifolia

Limbah pulp merah kopi (Coffea sp.) mengandung kafein, senyawa fenolik dan antioksidan alami seperti antosianin, betakaroten, polifenol, dan vitamin C. Penelitian ini bertujuan untuk mempelajari pengaruh jenis jeruk, konsentrasi jeruk nipis (Citrus aurantifolia) dan lemon (Citrus limon) serta penambahan gula terhadap mutu minuman sari pulp kopi arabika (Coffea arabika L.). Rancangan Acak Kelompok (RAK) faktorial digunakan dalam penelitian ini. Faktor 1 jenis jeruk yaitu (J) yaitu J1 = jeruk nipis dan J2 = lemon. Faktor 2, konsentrasi sari jeruk (S) yaitu S1 = 20%, S2 = 30% dan S3 = 40%, serta faktor 3, konsentrasi gula (K) yaitu K1 = 20% dan K2 = 30% dari berat sari pulp kopi. Proses pengolahan dan pemanasan sari pulp kopi dengan penambahan jeruk nipis atau lemon menjadi minuman sari pulp kopi menyebabkan penurunan kandungan vitamin C dan pH. Perlakuan terbaik dalam pembuatan minuman sari pulp kopi yaitu menggunakan jeruk nipis dengan konsentrasi 20% dan gula 30% yang menghasilkan minuman sari pulp kopi dengan nilai sensori hedonik yang lebih baik, dan aktivitas antioksidan (DPPH) 74,9 %, vitamin C 17,6 mg/100g, gula reduksi 19,4 mg/ml, pH 3,40.

scholarly journals Study the effect of heat processing on the vitamin C of some fruits

2017 ◽  
Vol 3 (1) ◽  
pp. 36 ◽  
Author(s):  
Seema . ◽  
Umesh Yadava
Keyword(s):  
Ascorbic Acid ◽  
Connective Tissue ◽  
Vitamin C ◽  
Vitis Vinifera ◽  
Human Body ◽  
Heat Processing ◽  
Citrus Limon ◽  
Citrus Fruits ◽  
Important Constituent

Ascorbic Acid also known as Vitamin C. Vitamin C is very essential for growth and maintenance of the human body. It is necessary for the normal formation of the protein collagen, which is an important constituent of skin and connective tissue. The deficiency of vitamin C causes will be known as disease “Scurvy”. Vitamin C is present in all citrus fruits, gooseberry (Aonala), tomato, apple, pine, pineapple, grapes and other foods. The vitamin C is very sensitive to heat light air and strong alkali. In this paper, we study the effect of heat processing on the vitamin C of Citrus Limon, Ananas Cosmosus, Psidium Guajana, Vitis Vinifera.

scholarly journals Formulation, Preparation and Preservation of Lemon (Citrus limon L.) Cordial

1970 ◽  
Vol 16 ◽  
pp. 125-127 ◽  
Author(s):  
MOH Helali ◽  
M Ibrahim ◽  
MZ Shafique ◽  
MM Rahman ◽  
SK Biswas ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Chemical Composition ◽  
Vitamin C ◽  
Ambient Temperature ◽  
Key Words ◽  
Storage Conditions ◽  
Reducing Sugar ◽  
Citrus Limon ◽  
Keeping Quality

Lemon cordial was prepared and its storage conditions were studied. The prepared cordial was kept in 250 ml sterilized glass bottles, sealed and stored at ambient temperature (22°- 37°C) for 360 days. The chemical composition, keeping quality and consumers acceptability of the product was analyzed at an interval of 15 days up to 120 days and then at an interval of 30 days upto360 days. Except vitamin C content, no noticeable change was observed during the storage. Key words: Lemon, Cordial, Citric acid, Ascorbic acid, Reducing sugar, Non-reducing sugar   DOI:10.3329/jbs.v16i0.3755 J. bio-sci. 16: 125-127, 2008

scholarly journals PENGARUH WAKTU MASERASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BUAH JERUK LEMON (Citrus limon Linn)

2018 ◽  
Vol 7 (3) ◽  
pp. 102
Author(s):  
Dyta Aprida Asendy ◽  
I Wayan Rai Widarta ◽  
Komang Ayu Nocianitri
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Extraction Yield ◽  
Total Phenol ◽  
Citrus Limon ◽  
Total Flavonoids ◽  
Lemon Peel ◽  
Peel Extract

This research aimed to find effect of maceration time on antioxidant activity of lemon peel extract and to knew the best maceration time with highest antioxidant activity of lemon peel extract. This study used a Randomized Completly Design with treatment of maceration time of 6 levels: 18 hours, 24 hours, 30 hours, 36 hours, 42 hours and 48 hours. The experiment was repeated in three replication, so that 18 experimental units were obtained. The data were analyzed by ANOVA and then continued with DMRT. The results showed that the treatment of maceration time had significant effect on extraction yield, vitamin C, total phenol, total flavonoids and antioxidant activity of lemon peel extract. The best treatment was 36 hours with extraction yield was 26.96%, vitamin C was 5.22 mg AA/g, total flavonoids was 69.64 mg QE/g, total phenol was 16.73 mg GAE /g and antioxidant activity was 94.08%.

scholarly journals UJI EFEKTIFITAS AIR PERASAN JERUK NIPIS (CITRUS LAURANTIFOLIA) DAN JERUK LEMON (CITRUS LIMON) TERHADAP PROPIONIBACTERIUM ACNES

2020 ◽  
Vol 5 (4) ◽  
Author(s):  
Elisabet Tampubolon ◽  
Windy Claudia Lubis ◽  
Ali Napiah Nasution ◽  
Riyani Susan Bt Hasan
Keyword(s):  
Vitamin C ◽  
Propionibacterium Acnes ◽  
Citrus Limon

Abstrak Buah jeruk lemon dan jeruk nipis diketahui punya kandungan geranil asetat, kalsium, vitamin C, serat, danflavonoid dan sering digunakan untuk menurunkan demam, batuk dan termasuk juga masalah jerawat. Tujuandilaksanakan penelitian ialah mengetahui aktivitas hambatan dari perasan jeruk nipis dan lemon padapertumbuhan propionic bacterium acnes. Penelitian ini dilakukan menggunakan desain eksperimental memakaimetode dari difusi cakram. Berlandaskan dari data pengujian yang sudah dilakukan pada air perasjeruknipispadaperkembangandariPropionibacterium acnes,25%(8,83mm), 50%(12,03mm), 75%(13,26mm),100%(14,1mm) dari semua konsentrasi, konsentrasi 100% memiliki daya hambat yang paling tinggi dankonsentrasi pada jeruk lemon 25%(9,93mm), 50%(12,46mm), 75%(14,83mm), 100%(16,4mm), dari semuakonsentrasi, konsentrasi 100%dan memiliki daya hambat yang paling tinggi. Kontrol positif menggunakan cakramklindamisin dari keseluruhan bahan yang dipakai , control positif dengan klindamisin memiliki aktivitas yangpaling tinggi, untuk mengurangi perkembangan propionic bacterium acne yaitu 17mm. Maka kesimpulannya ,bahwa adanya efek dalam menurunkan pertumbuhan dari air perasan jeruk nipis juga jeruk lemon untukPropionibacterium acnes.Kata kunci : jerawat, perasan jeruk nipis dan lemon, propionic bacterium acnes. 

scholarly journals FUNGAL DETERIORATION OF LEMON (CITRUS LIMON BURN F.) AND VITAMIN C CONTENT OF INFECTED FRUITS FROM KEFFI, NASARAWA STATE

2021 ◽  
Vol 9 (08) ◽  
pp. 761-767
Author(s):  
Patience T.K. ◽  
◽  
Nwachukwu V.C. ◽  
Inchikida B.M. ◽  
Danjuma N. ◽  
...  
Keyword(s):  
Aspergillus Niger ◽  
Vitamin C ◽  
Fungal Species ◽  
Causative Organism ◽  
Citrus Limon ◽  
Pathogenicity Test ◽  
Significant Difference ◽  
Fruit Samples ◽  
Different Sources ◽  
Fungal Deterioration

This study was carried out in Keffi Metropolis to evaluate fungi associated with the deterioration of lemon (Citrus limonBurn F.) and the vitamin C content of the infected fruits. The lemon fruit samples were obtained from four selected marketing centres in Keffi metropolis. These includes Keffii main market, AngwanLambu, AngwanKaje and Angwan Fulani respectively. Out of 48 samples of lemon fruits examined, 34 had fungal species while 14 had no fungal species. The fungal analysis showed that Aspergillus niger, Rhizopus stoloniferand Penicillium digitatumwere associated with the spoilt lemon fruits (C. limon) with frequencies of occurrence of 61.76%, 17.65% and 20.59% respectively. Some fresh lemon fruits stored at a temperature of 25oC and 30oC showed no sign of decay. The incidence of fungal species in lemon fruits from the different sampling markets include Keffi main market (26.47%), AngwanLambu (20.59%), AngwanKaje (29.41%) and Angwan Fulani (23.53%)respectively. There is no significant difference (P>0.05) between species of fungi isolated from different sources (markets) in Keffi. Pathogenicity test showed that Penicillium digitatumwas not a mere contaminant of lemon fruits but a primarily causative organism (80%) followed by Rhizopus stolonifer(60%) and Aspergillus niger(60%). Vitamins C content of both the infected and uninfected lemon fruits showed that infected fruits gave 31.37mg/100ml of vitamin C while the uninfected fruits gave 32.47mg/100ml vitamin C. Consumption of deteriorated lemon fruits should be discouraged.

scholarly journals Quantitative Determination of Vitamin C Concentration of Common Edible Food Sources by Redox Titration Using Iodine Solution

2020 ◽  
Vol 10 (3) ◽  
pp. 2361-2369
Keyword(s):  
Vitamin C ◽  
Brassica Oleracea ◽  
Solanum Melongena ◽  
Punica Granatum ◽  
Food Sources ◽  
Citrus Limon ◽  
Hemorrhagic Disease ◽  
Redox Titration ◽  
Free Radical Damage ◽  
Healing Bone

Vitamin C is isolated in 1928 and associated with hemorrhagic disease scurvy. Vitamin C is crucial for the development and maintenance of connective tissues in humans. It plays an important role in maintaining healthy gums, helps in wound healing, bone formation, relief from a common cold, and several metabolic functions. It is an antioxidant that safeguards the cells from free radical damage. It is used as a curative agent in many diseases and disorders. This research article attempts to find different concentrations of vitamin C in common edible foodstuffs. The iodine redox titration method is used for vitamin C quantity evaluation. This study is based on the vitamin C quantity of 27 common edible food sources, including lemon (Citrus limon), lime (Citrus aurantiifolia), navel orange (Citrus sinensis), grapevine (Vitis vinifera), fox grape (Vitis labrusca), pomegranate (Punica granatum), apple (Malus domestica), kiwifruit (Actinidia deliciosa), Indian tamarind (Tamarindus indica), holy basil (Ocimum tenuiflorum), coriander (Coriandrum sativum), tomato (Solanum lycopersicum), carrot (Daucus carota), radish (Raphanus sativus), bitter gourd (Momordica charantia), garlic (Allium sativum), onion (Allium cepa), potato (Solanum tuberosum), aubergine (Solanum melongena), bell pepper (Capsicum annuum), pea (Pisum sativum), common bean (Phaseolus vulgaris), pumpkin (Cucurbita moschata), pawpaw (Carica papaya), cucumber (Cucumis sativus), cabbage (Brassica oleracea var. capitata), and cauliflower (Brassica oleracea var. botrytis), are evaluated. The highest quantity of vitamin C present in Indian tamarind, i.e., 89.44 mg/100 g. This study is intended to use new vitamin C sources for nourishment.

Sign in / Sign up

Export Citation Format

Share Document