Determination of Vitamin C (Ascorbic Acid) in Some Fruits and vegetables by spectrophotometric analysis

Abstract

The content of vitamin C (ascorbic acid) in different samples of fruits and vegetables was determined by spectrophotometric method. This method relies on its ability to reduce permanganate colors at (530 nm). Where samples were collected from the local market in the city of Marg. A linear concentration range of ascorbic acid buffer solutions was obtained between (0.25-32) µg/ml with a correlation coefficient (R2 = 0.9666) and the ascorbic acid content of fresh fruit was found between 0.25 and 1405 mg/100g. As well as 0.280 and 475 mg / 100 g of fresh vegetables. The results of the study gave a large variation in the vitamin C content between the fruit samples, which could be due to the level of ripeness of the fruit or due to the reduction of the permanganate ion by the sugars.