Journal of Food Processing & Technology

Abstract

Determination of Vitamin C (Ascorbic Acid) in Some Fresh Fruits: A Comparative Evaluation of Methods

Adugna Nigatu Alene*, Teshager Mekonnen Tekaligne and Adere Tarekegne Habte

The present study deals with the determination of vitamin C (ascorbic acid) of the three fruits namely green pepper, tomato and potato using specrophotometric and titrimetric method and comparison of those of the two methods. The amount of ascorbic acid or vitamin C presented in green pepper, tomato and potato were 21.4765 g/L, 15.3907 g/L and 10.7521 g/L, respectively using spectroscopic measurement at 530 nm. While the amount ascorbic acid or vitamin C presented in green pepper, tomato and potato were 19.5360 g/L, 16.0912 g/L and 11.1351 g/L, respectively using redox titration method. The results obtained from this study revealed that there is no significant difference between the two methods, but the specrophotometric method has been preferred to determine the amount of vitamin C than the titrimetric method due to error minimization and simplicity of the measurement.

Published Date: 2024-08-12; Received Date: 2019-09-05