Determination of Ascorbic Acid in Vegetables by Derivative Spectrophotometry

Zeynep AYDOĞMUŞ; Sevil Müge ÇETİN

Makale detayları

Determination of Ascorbic Acid in Vegetables by Derivative Spectrophotometry

Yazarlar:

Zeynep AYDOĞMUŞ | Sevil Müge ÇETİN

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Chemistry 2002 Vol.26 Issue 5, pp.697-704

Belge Tipi:

Makale

Yayın Tarihi:

4/2002

Belge Dili:

Türkçe

Document ID (Org No.):

2000729772

Sıklık:

İki Aylık

eISSN:

1303-6130

pISSN:

1300-0527

Özet:

 

Determination of ascorbic acid (AA) in garlic, green pepper and  chestnut was performed by derivative spectrophotometry without using  any pre-separation or background correction techniques.  The method is  based on the measurement of the distances between two extremum values  (peak-to-peak amplitudes) in second and third order derivative spectra  of the extracts.  Ten percent trichloroacetic acid was found to be the  most suitable extraction solution.  In the second order derivative  spectrum the extrema of 253.2 and 259 nm for garlic, and in the third  order derivative spectrum, the extrama of 256.4 and 261.6 nm for green  pepper and chestrut samples were used for the determination of AA.    Calibration graphs were linear over the concentration range 2.0--10.0  m g ml-1.  The results obtained by this method were  compared statistically with those obtained by official methods.   Relative standard deviations of vegetables for AA varied from 0.89 to  2.99% (n = 5) depending on the method used.  The recovery of AA in  the vegetables was 91.66--97.8% by the standard addition method.

 

Determination of ascorbic acid (AA) in garlic, green pepper and  chestnut was performed by derivative spectrophotometry without using  any pre-separation or background correction techniques.  The method is  based on the measurement of the distances between two extremum values  (peak-to-peak amplitudes) in second and third order derivative spectra  of the extracts.  Ten percent trichloroacetic acid was found to be the  most suitable extraction solution.  In the second order derivative  spectrum the extrema of 253.2 and 259 nm for garlic, and in the third  order derivative spectrum, the extrama of 256.4 and 261.6 nm for green  pepper and chestrut samples were used for the determination of AA.    Calibration graphs were linear over the concentration range 2.0--10.0  m g ml-1.  The results obtained by this method were  compared statistically with those obtained by official methods.   Relative standard deviations of vegetables for AA varied from 0.89 to  2.99% (n = 5) depending on the method used.  The recovery of AA in  the vegetables was 91.66--97.8% by the standard addition method.

Makale detayları

Determination of Ascorbic Acid in Vegetables by Derivative Spectrophotometry

Yazarlar: Zeynep AYDOĞMUŞ | Sevil Müge ÇETİN

Yayıncı: TUBITAK

Dergi: Turkish Journal of Chemistry 2002 Vol.26 Issue 5, pp.697-704

Belge Tipi: Makale

Yayın Tarihi: 4/2002

Belge Dili: Türkçe

Document ID (Org No.): 2000729772

Sıklık: İki Aylık

eISSN: 1303-6130

pISSN: 1300-0527

Sayı

Yazarlar:

Zeynep AYDOĞMUŞ | Sevil Müge ÇETİN

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Chemistry 2002 Vol.26 Issue 5, pp.697-704

Belge Tipi:

Makale

Yayın Tarihi:

4/2002

Belge Dili:

Türkçe

Document ID (Org No.):

2000729772

Sıklık:

İki Aylık

eISSN:

1303-6130

pISSN:

1300-0527