9937
10.30848/PJB2022-5(12)
<p>
Spectrophotometric determination of vitamin C in underground vegetables and kinetic modelling to probe the effect of temperature and pH on degradation of vitamin C</p>
Muhammad Waheed Mushtaq, Shifa Tariq, Aisha Hameed, Shahid Bashir, Shamsa Bibi, Naveed Aslam Dogar, Aisha Batool and Saira Ishaq
<p style="margin-left:.25in;">
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 (<em>Beta vulgaris</em>), carrot (<em>Daucus carota</em>), onion (<em>Allium cepa</em>), potato (<em>Solanum tuberosum</em>) and radish (<em>Raphanus raphanistrum</em>) 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 (R<sup>2</sup>> 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.</p>
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Published
2022
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5
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