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Analysis of Vitamin C (ascorbic Acid) Contents in Various Fruits and Vegetables by Uv-spectrophotometry

M. Mizanur Rahman
Department of Chemistry, Shah Jalal University of Science & Technology, Sylhet - 3114,Bangladesh

Mohammad Mizanur Rahman Khan
Department of Chemistry, Shah Jalal University of Science & Technology, Sylhet - 3114,Bangladesh

Mohammad Mazedul Hosain
Department of Chemistry, Shah Jalal University of Science & Technology, Sylhet - 3114,Bangladesh

Abstract/ Executive Summary:

Total vitamin C (ascorbic acid + dehydroascorbic acid) has been determined by UVspectrophotometric method in various fruits and vegetables. In this method bromine water oxidizes ascorbic acid to dehydroascorbic acid in presence of acetic acid. After coupling with 2,4-dinitrophenyl hydrazine at 37OC temperature for three hours, the solution is treated with 85% H2SO4 to produce a red color complex and the absorbance was spectrophotometrically measured at 521 nm. The content of vitamin C were 10 mg/100g to 80 mg/100g in fruits and 16 mg/100g to 42 mg/100g in vegetables. Aloss of 64% at -10^OC and 76% at 5^OC was observed after two months storage period of one leafy vegetable "Enhydra fluctuans" (Helencha shak).

Keywords: Vitamin C determination, Vegetables, Fruits, UV-spectrophotometer.

Location: Department of Chemistry, Shah Jalal University of Science & Technology, Sylhet

Start Date: 00-00-2007

End Date: 00-00-2007

Program Area: Quality and Nutrition

Commodity: Fruit

Objectives:

1. Study on vitamin C estimation of different fruits and vegetables from different district of Banglsdesh and estimate their vitamin C content.

Methodology:

A Shimadzu spectrophotometer (model UV- 1601) with a pair of 1 cm quartz cells was used. 15g of solid metaphosphoric acid (E. Merck) were dissolved in a mixture of 40 ml of glacial acetic acid (BDH) and 450 ml of distilled water in a 500 ml volumetric flask. The solution was filtered and collected. Stock standard solution containing 0.5 mg/ml of ascorbic was prepared in water by dissolving 0.05 g of AA in 100 ml of water and stored in a glass stoppered bottle. Solutions of variable concentrations were prepared by diluting the stock solution in water. 10 g blended sample was homogenized with about 50 ml of 5% metaphosphoric acid- 10% acetic acid solution. Then it was quantitatively transferred into a 100 ml volumetric flask and was shaken gently until a homogeneous dispersion was obtained. Then it was diluted up to the mark by the 5% metaphosphoric aceid-10% acetic acid solution. Then the solution was filtered and the clear filtrate was collected for the determination of vitamin C in that sample.

Source of Information: Bangladesh J. Sci. Ind. Res. 42(4), 417-424, 2007

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The locally available some fruits and vegetables are a valuable and natural sources of vitamin C. The method is simple and offers an excellent method for the determination of total vitamin C in fruits and vegetables.

Knowledge Management: Journal