Open AccessPhotometric starch-iodine determination in plant materials as influenced by ascorbic acid. Critical remarks
Author(s) -
B. Samotus,
Elżbieta Doerre,
A. Świderski,
A. Scigalski
Publication year - 2014
Publication title -
acta societatis botanicorum poloniae
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.297
H-Index - 29
eISSN - 2083-9480
pISSN - 0001-6977
DOI - 10.5586/asbp.1994.008
Subject(s) - reagent , starch , iodine , ascorbic acid , chemistry , iodide , nuclear chemistry , inorganic chemistry , chromatography , organic chemistry , food science
Following the work of Sharma et al. (1990) on the interference of ascorbic acid (AA) with starch-iodine reaction, the present authors repeated it, giving a proper explanation of the influence of AA in this reaction. AA oxidizes iodine-iodide (I-KI) reagent which makes impossible to form the blue complex with starch. Three measures are suggested to overcome the interference of AA: 1) to titrate starch solution with I-KI reagent and thus work out an I-KI amount for development of blue coloration, 2) to remove from plant material AA (and other reducing soluble substances) by washing the material with cold water or ethanol, and 3) starch solution could be treated with alkali (pH about 9), which destroys AA in 15 minutes. After acidifying the solution and adding I-KI reagent the blue complex can be determined