A simple UV-spectrophotometric method for the determination
of the total vitamin C (ascorbic acid + dehydroascorbic acid) in various
fruits and vegetables at Sylhet area is described. The spectrophotometric
method involves the oxidation of ascorbic acid to dehydroascorbic acid
by bromine water in presence of acetic acid. After coupling with 2,4-dinitrophenyl
hydrazine at 37 °C 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 12 to 118 mg/100 g in fruits and 22 to 135 mg/100 g
in vegetables. The percent recovery, statistical calculation and the possible
interfering factors are also discussed.
M.M. Rahman Khan, M.M. Rahman, M.S. Islam and S.A. Begum, 2006. A Simple UV-spectrophotometric Method for the Determination of Vitamin C Content in Various Fruits and Vegetables at Sylhet Area in Bangladesh. Journal of Biological Sciences, 6: 388-392.