Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods

Vitamin C is one of the essential vitamins for human and animal. Many methods were developed for the determination of vitamin C such as spectrophotometry, electrophoresis, titration, and high performance liquid chromatography (HPLC). This study aims to compare vitamin C content of citrus fruits (ora...

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Main Authors: Ramli, Fatin Najwa, Azlan, Azrina
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
Online Access:http://psasir.upm.edu.my/id/eprint/56137/1/%2837%29.pdf
http://psasir.upm.edu.my/id/eprint/56137/
http://www.ifrj.upm.edu.my/24%20(02)%202017/(37).pdf
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Institution: Universiti Putra Malaysia
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spelling my.upm.eprints.561372017-07-05T03:15:15Z http://psasir.upm.edu.my/id/eprint/56137/ Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods Ramli, Fatin Najwa Azlan, Azrina Vitamin C is one of the essential vitamins for human and animal. Many methods were developed for the determination of vitamin C such as spectrophotometry, electrophoresis, titration, and high performance liquid chromatography (HPLC). This study aims to compare vitamin C content of citrus fruits (orange, grapefruit, lemon, lime, kaffir lime and musk lime) using indophenol titration and HPLC-PDA methods. In the titration method, orange has the highest vitamin C content (58.30 mg/100g) followed by grapefruit (49.15 mg/100g), lemon (43.96 mg/100g), kaffir lime (37.24 mg/100g), lime (27.78 mg/100g) and musk lime (18.62 mg/100g). While, in the HPLC method orange also leads with the highest vitamin C content (43.61 mg/100g) followed by lemon (31.33 mg/100g), grapefruit (26.40 mg/100g), lime (22.36 mg/100g), kaffir lime (21.58 mg/100g) and musk lime (16.78 mg/100g). Orange is the best source of vitamin C while musk and kaffir lime have lower content. Significant differences were observed in vitamin C of samples by both methods. Both methods are suitable for the determination of vitamin C, however HPLC method is more accurate, precise and specific. Faculty of Food Science and Technology, Universiti Putra Malaysia 2017 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/56137/1/%2837%29.pdf Ramli, Fatin Najwa and Azlan, Azrina (2017) Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods. International Food Research Journal, 24 (2). pp. 726-733. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/24%20(02)%202017/(37).pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Vitamin C is one of the essential vitamins for human and animal. Many methods were developed for the determination of vitamin C such as spectrophotometry, electrophoresis, titration, and high performance liquid chromatography (HPLC). This study aims to compare vitamin C content of citrus fruits (orange, grapefruit, lemon, lime, kaffir lime and musk lime) using indophenol titration and HPLC-PDA methods. In the titration method, orange has the highest vitamin C content (58.30 mg/100g) followed by grapefruit (49.15 mg/100g), lemon (43.96 mg/100g), kaffir lime (37.24 mg/100g), lime (27.78 mg/100g) and musk lime (18.62 mg/100g). While, in the HPLC method orange also leads with the highest vitamin C content (43.61 mg/100g) followed by lemon (31.33 mg/100g), grapefruit (26.40 mg/100g), lime (22.36 mg/100g), kaffir lime (21.58 mg/100g) and musk lime (16.78 mg/100g). Orange is the best source of vitamin C while musk and kaffir lime have lower content. Significant differences were observed in vitamin C of samples by both methods. Both methods are suitable for the determination of vitamin C, however HPLC method is more accurate, precise and specific.
format Article
author Ramli, Fatin Najwa
Azlan, Azrina
spellingShingle Ramli, Fatin Najwa
Azlan, Azrina
Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods
author_facet Ramli, Fatin Najwa
Azlan, Azrina
author_sort Ramli, Fatin Najwa
title Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods
title_short Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods
title_full Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods
title_fullStr Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods
title_full_unstemmed Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods
title_sort comparison of vitamin c content in citrus fruits by titration and high performance liquid chromatography (hplc) methods
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/56137/1/%2837%29.pdf
http://psasir.upm.edu.my/id/eprint/56137/
http://www.ifrj.upm.edu.my/24%20(02)%202017/(37).pdf
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