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Spectrophotometric determination of vitamin C in underground vegetables and kinetic modelling to probe the effect of temperature and pH on degradation of vitamin C
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.
