Abstract
A novel method was proposed for the determination of vitamin C (VC) using an infrared camera combined with the iodine-turbidimetric method. Based on the redox between VC and iodine, the residual iodine was measured using the turbidimetric method with an infrared camera to obtain VC content. The light emitted by the infrared light-emitting diode (LED) was absorbed and scattered when it penetrated the residual iodine suspension. The transmitted light was captured by the infrared camera to form a digital image and the responding color components and grayscale values were obtained. The obtained color components and log-grayscale were fitted to the VC concentration, and the fitted relation expressions were used to measure the unknown VC solution. A VC measuring device equipped with an infrared camera and processing software was designed to obtain the color components corresponding to the images of the iodine suspensions. Compared with the spectrophotometry, the method based on the color component of brightness had a higher accuracy for measuring the VC standard solution. For VC measurements in tomatoes, nectarines, and VC tablets, our proposed method was highly consistent with spectrophotometry. Therefore, this method could potentially be implemented in the determination of VC in fruits and tablets, or other foods.
Highlights
Vitamin C (VC) is an essential micronutrient and appears as a colorless crystal that is soluble in water
The above experimental results show that the L, grayscale, and log-grayscale values have a high correlation to the VC concentration, and after fitting L, grayscale, and log-grayscale to the VC
The results show that the data from the measuring methods of L, grayscale, log-grayscale, and spectrophotometry were not significantly different from the standard VC concentrations
Summary
Vitamin C (VC) is an essential micronutrient and appears as a colorless crystal that is soluble in water. VC is necessary for preventing scurvy and is often called ascorbic acid in medicine. VC plays an important role in the synthesis of neurotransmitters, steroid hormones, carnitine, the conversion of cholesterol to bile acids, tyrosine degradation, and metal ion metabolisms. The role of ascorbic acid as a biological reducing agent may be linked to its prevention of degenerative diseases, such as cancer and cardiovascular diseases. VC is of great importance to one’s overall health. Most plants and animals synthesize ascorbic acid for their own requirements. Humans cannot synthesize ascorbic acid due to a lack of the enzyme gulonolactone oxidase. Ascorbic acid must be supplemented, mainly through fruits, vegetables, and tablets [1]. An accurate measurement of VC in foods is important to determine VC intake and has a significant influence on dietary health
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