Open AccessAnalysis Of Vitamin C Level In Red And White Pepper (Punica granatum L.) Fruit Spectrophotometry UV-VIS
Author(s) -
Andi Muh. Maulana,
Zainal Abidin,
Sugiarto Sadjidin,
Tadjuddin Naid
Publication year - 2019
Publication title -
window of health
Language(s) - English
Resource type - Journals
ISSN - 2614-5375
DOI - 10.33368/woh.v0i0.168
Subject(s) - punica , chemistry , flesh , vitamin c , spectrophotometry , food science , ammonium molybdate , vitamin , horticulture , biology , chromatography , biochemistry , zinc , organic chemistry
Vitamin C is one of the nutrients that act as antioxidants derived from fruits and green vegetables, such as the pomegranate (Punica granatum L.). This study aims to analisis levels of vitamin C in meat pomegranate (Punica granatum L.) red and white 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 red pomegranate fruit flesh 0.24475 mg / g and meat pomegranate 0.11577 mg / g