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.

scholarly journals PENGARUH METODE PENGGERUSAN TABLET VITAMIN C TERHADAP KADAR BAHAN AKTIF

2019 ◽  
Vol 4 (2) ◽  
pp. 94
Author(s):  
Damaranie Dipahayu Dipahayu ◽  
Silfiana Nissa Permatasari
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Dosage Form ◽  
Ascorbic Acid Content ◽  
Hplc Method ◽  
Active Ingredients ◽  
Grinding Method ◽  
The Common ◽  
Grinding Technique

One form of prescription service is preparing pulveres dosage form. Pulveres are generally obtained from the grinding technique of several tablet preparations and mixing them. The common grinding technique is manually using a mortar-stamper and a blender (pulverization machine). The use of a blender is considered more practical and shortens the time but the heat of blender can reduce levels of active ingredients which is unstable of high temperature. This study aims to determine whether the manual grinding method and blender of vitamin C tablets will affect the levels of active ingredients. Determination of levels of active ingredients of vitamin C tablets that was crushed by the HPLC method. Based on the results of the study, it is known that the levels of manually crushed vitamin C are 191,919 mg and 192,872 mg, while the blended vitamin C levels are 181,204 mg and 179,886 mg. The conclusion of this study shows that the blender method can cause a decrease in vitamin C levels greater than the manual method however, both methods can still maintain the availability of ascorbic acid content in the concentration range of 90% - 110.0%.

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 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. 

COMPARISON OF ASCORBIC ACID CONTENT IN IMPORTED TOMATOES AND IN CULTIVARS GROWN IN NOVA SCOTIA

1987 ◽  
Vol 67 (1) ◽  
pp. 331-335
Author(s):  
HAK-YOON JU ◽  
W. JOHN MULLIN
Keyword(s):  
Ascorbic Acid ◽  
Nova Scotia ◽  
Vitamin C ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Fresh Weight ◽  
Atlantic Region ◽  
Significant Difference ◽  
Cluster Location ◽  
Greenhouse Tomatoes

The ascorbic acid (vitamin C) content of fresh imported field tomatoes and Nova Scotia greenhouse and field tomatoes was determined on a bi-weekly basis during the period of availability of each type of tomato to the Nova Scotia consumer in 1984. The average ascorbic acid contents of imported and Nova Scotia field and greenhouse tomatoes were 13.3, 16.7 and 17.7 mg 100 g−1 fresh weight, respectively. A study of nine recommended or promising field tomatoes for the Atlantic region showed significant differences in ascorbic acid content among the cultivars. The cultivar Quick Pick had the highest ascorbic acid content of 22.5 ± 1.5 mg 100 g−1, the cultivar Campbell 18 had the lowest content, 12.0 ± 2.9 mg 100 g−1. In Dombito greenhouse tomatoes the stage of maturity and the effect of cluster location were tested against ascorbic acid content. The lowest ascorbic acid content of 9.1 ± 1.0 mg 100 g−1 was found with the small green tomatoes while others from mature green to overripe contained 14.0–16.7 mg 100 g−1. Tomatoes from different cluster locations showed no significant difference in ascorbic acid content.Key words: Vitamin C, L-ascorbic acid, tomatoes

scholarly journals Spectrophotometric determination of ascorbic acid in grapes with the Prussian Blue reaction

2012 ◽  
Vol 23 (2) ◽  
pp. 174-179 ◽  
Author(s):  
Nicoleta Matei ◽  
Simona Dobrinas ◽  
Gabriel Lucian Radu
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Vitis Vinifera ◽  
Prussian Blue ◽  
Spectrophotometric Determination ◽  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Red Grapes ◽  
Blue Reaction

AbstractThe objective of the present work was to adapt the Prussian Blue reaction for the determination of ascorbic acid. The procedure was successfully applied for the determination of ascorbic acid in red and white grapes (Vitis vinifera L.) just previous ingathering. In the present work was used the red and white grapes from Murfatlar vineyard: Mamaia, Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Sauvignon, Muscat Ottonel and Riesling Italian. The results were situated in the range of 0.67 - 1.79 mg vitamin C/100g product for red grapes and respectively 0.50 - 1.49 mg vitamin C/100g for white grapes.

scholarly journals Determination of Ascorbic Acid Concentration of Some Commercial Fruits Juices Sold in Ugbokolo Benue State, Nigeria

2017 ◽  
Vol 3 (1) ◽  
pp. 19-22
Author(s):  
Fabian Audu Ugbe ◽  
Victoria Abiola Ikudayisi ◽  
Oluwagbemiga Tayo Amusan
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Dietary Intake ◽  
Pregnant Women ◽  
Acid Concentration ◽  
Ascorbic Acid Concentration ◽  
Titrimetric Method

This research was aimed at investigating the concentration of Ascorbic Acid (Vitamin C) in some commercial fruits juices: ‘5’ Alive, Hollandia yoghurt, Nutri milk, Ribena, Lacasera, Happy hour, Viju milk, Chi exotic and Chi vita sold in Ugbokolo, Benue State, Nigeria by titrimetric method using 2,6-dichlorophenolindophenol (DCPIP) as titrant. The ascorbic acid (AA) content in milligram per 100ml of the various juices investigated is in the order: ‘5’ Alive (11.25) > Ribena (5.47) > nutri milk (5.31) > Happy hour (4.38) > Hollandia yoghurt (1.25) > Lacasera (0.47) ≈ Chi exotic (0.47) >Viju milk (0.31) > Chi vita (0.16). It was observed that half a litre of ‘5’ Alive (56.25 mg AA) a day is suitable for adults and pregnant women, a liter each of Ribena  (54.70 mg AA) and Nutri milk (53.10 mg AA) per day for adults, while a litre of Happy hour (43.80 mg AA) per day is suitable for adolescents. It can be concluded that commercial fruits juices when taken in large amount will add to the daily human dietary intake of the vitamin.

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