The Effect of Heating on Ascorbic Acid Levels of Brassica oleracea L. Determined by UV-Visible Spectrophotometry

Authors

  • Muzakkir Baits Laboratory of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Muslim Indonesia, Makassar
  • Riski Mentari Jahri Laboratory of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Muslim Indonesia, Makassar
  • Asriani Suhaenah Laboratory of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Muslim Indonesia, Makassar
  • Aminah Aminah Laboratory of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Muslim Indonesia, Makassar
  • Tadjuddin Naid Laboratory of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Muslim Indonesia, Makassar
  • Muammar Fawwaz Laboratory of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Muslim Indonesia, Makassar

DOI:

https://doi.org/10.33096/pharmrep.v1i1.156

Keywords:

Broccoli, Phaseolus vulgaris, spectrophotometry, vitamin C

Abstract

Vitamin C is one of the nutrients that act as antioxidants derived from fruits and green vegetables, such as the broccoli (Brassica oleracea L.). This study aims to warming influence on levels of vitamin C in broccoli (Brassica oleracea L.) with qualitative and quantitative analysis. Qualitative analysis was performed using specific reagents that ammonium molybdate, Fehling Fehling's A and B which have indicated a positive sample containing vitamin C, and vitamin C were analyzed quantitatively using UV- Vis spectrophotometry at a wavelength of 570 nm. The results showed levels of vitamin C in raw broccoli 0.62915 mg/g and steamed broccoli 0.45449 mg/g.

References

Dalimartha, S. Atlas Tumbuhan Obat Indonesia, Jilid 2, Trubus Agriwidya, Jakarta, 2000.

Febry, B.A., Pujiastuti, N., & Fajar, I. Ilmu Gizi Praktis Kesehatan, Penerbit PT. Graha Ilmu, Jakarta, 2013.

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Kumalaningsih, S., and Suprayogi. Tamarillo (Terung Belanda), Tanaman Berkhasiat Penyedia Antioksidan Alami, Malang, 2006.

Sudjarwo dan Badriah. Optimization and Validation of Visible-Spectrofotometric Method for Determination Ascorbid Acid in Jeruk Bali (Citrus maxima) Fruit, Airlangga University, 2010.

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Published

2022-05-15

Issue

Vol. 1 No. 1 (2022): (March) Pharmaceutical Reports

Section

Articles

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