ANALYSIS OF TOTAL VITAMIN C CONTENTS IN VARIOUS FRUITS AND VEGETABLES BY UV-SPECTROPHOTOMETRY

In the present study, a simple UV- spectrophotometric method for the determination of the total vitamin C (ascorbic acid + dehydroascorbic acid) in various fruits and vegetables is described. In this method bromine water is added which oxidizes the ascorbic acid into dehydroascorbic acid. After coupling with 2,4 -dinitrophenyl hydrazine at 37°C temperature for about three hours, the solution is treated with 85% H2SO4 to produce a red color complex. Then, the absorbance was spectrophotometrically measured at 521 nm. The content of vitamin C was 1.868 to 51.74 mg/10g in fruits and 0.841 to 17.416 mg/10g in vegetables. The standard deviation and the possible interfering factors are also discussed