PJB-2020-186
Spectrophotometric determination of vitamin C in underground vegetables and kinetic modelling to probe the effect of temperature and pH on degradation of vitamin C
Muhammad Waheed Mushtaq, Shifa Tariq, Aisha Hameed, Shahid Bashir, Shamsa Bibi, Naveed Aslam Dogar, Aisha Batool and Saira Ishaq
Abstract
Ascorbic and ascorbate, also known as Vitamin C, which is an essential dietary component. In present study, the concentration of vitamin C was determined in different vegetables such as beetroot (Beta vulgaris), carrot (Daucus carota), onion (Allium cepa), potato (Solanum tuberosum) and radish (Raphanus raphanistrum) using a benign spectrophotometric method. The quantity of vitamin C in fresh vegetable such as beetroot, carrot, onion, potato and radish (25°C) as purchased from market was 212.74 mg/L, 148.27 mg/L, 139.19 mg/L, 155.13 mg/L and 248.22 mg/L respectively. To monitor the effect of temperature on chemical stability of ascorbic acid, all selected vegetables were stored under three different temperature (0°C, 25°C and 50°C) for up to 8 days. To evaluate the quantitative effect of temperature on degradation of Vitamin C, kinetic modeling was applied. The regression factor (R2> 0.99) and rate constant (k) values indicated that chemical instability of Vit. C follows first order kinetics. The effect of pH (2-12) on stability of Vit. C was also examined. It was analyzed that fresh vegetables at normal temperature (18°C±7) in optimum acidic medium (2.8±1.2) are good source of vitamin C compared to stored one.
To Cite this article:
Mushtaq, M.W., S. Tariq, A. Hameed, S. Bashir, S. Bibi, N.A. Dogar, A. Batool and S. Ishaq. 2022. Spectrophotometric determination of vitamin C in underground vegetables and kinetic modelling to probe the effect of temperature and pH on degradation of vitamin C. Pak. J. Bot., 54(5): DOI: http://dx.doi.org/10.30848/PJB2022-5(12)
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