Determination of Vitamin C (Ascorbic Acid) Content from Orange Fruit (Citrus reticulata Blanco) Based on Temperature and Storage Time

Authors

  • Mega Yulia Akademi Farmasi Imam Bonjol, Bukittinggi, West Sumatera, Indonesia
  • Miftahur Rahmi Akademi Farmasi Imam Bonjol, Bukittinggi, West Sumatera, Indonesia
  • Hilmarni Hilmarni Akademi Farmasi Imam Bonjol, Bukittinggi, West Sumatera, Indonesia

DOI:

https://doi.org/10.22270/ajprd.v11i2.1240

Keywords:

Citrus reticulata Blanco, Vitamin C, Temperature, Storage Time.

Abstract

The province of West Sumatera in Indonesia prioritizes three types of fruit: orange, mangosteen, and banana in its production every year.  Orange fruit be one of the people favorite fruits because rich in vitamin C, good taste and affordable prices. There are various ways of storing orange fruit, some are stored in the refrigerator and some in room temperature, eaten directly or stored for several days. Based on that reasons research on vitamin C content in orange fruit based on temperature and storage time has been conducted. The objective of this research was to determine the effects of temperature (refrigeration temperature/8oC and room temperature/30oC) and storage time (1, 3 and 7 days) on vitamin C content in orange fruit.  The orange fruit were squeezed, filtered and diluted 100 times.  All prepared solution of orange fruit has been measured with uv-visible spectrophotometer at wavelength of maximum absorbance264 nm. The results revealed that is a decreased vitamin C content in orange fruit based on temperature and storage time.  Where orange fruit are stored at room temperature decreased faster more than orange fruit that stored in refrigeration temperature and orange fruit with storage time 7 days have decreased more than orange fruit that stored for 3 days or 1 day. In conclusion is vitamin C content decreases accelerate with higher storage temperature and longer storage time.

 

Downloads

Download data is not yet available.

Author Biographies

Mega Yulia, Akademi Farmasi Imam Bonjol, Bukittinggi, West Sumatera, Indonesia

Akademi Farmasi Imam Bonjol, Bukittinggi, West Sumatera, Indonesia

Miftahur Rahmi, Akademi Farmasi Imam Bonjol, Bukittinggi, West Sumatera, Indonesia

Akademi Farmasi Imam Bonjol, Bukittinggi, West Sumatera, Indonesia

Hilmarni Hilmarni, Akademi Farmasi Imam Bonjol, Bukittinggi, West Sumatera, Indonesia

Akademi Farmasi Imam Bonjol, Bukittinggi, West Sumatera, Indonesia

References

1. Anonymous. An Overview of Spatial Policy in Asian and European Countries. Ministry of Land, Infrastructure, Transport and Tourism. Japan. Accessed from https://www.mlit.go.jp on June 2019 ;12
2. Devaki, SJ and Reshma LR. 2017. Vitamin C: Sources, Functions, Sensing and Analysis. Internet :Intechopen.
3. Irma RV, Yessi A, Sepsina R, et al. 2023. Dasar-Dasar Ilmu Gizi. Padang : PT. Global Eksekutif Teknologi.
4. Clemens Z and Csaba T. Vitamin C and Disease: Insights from the Evolutionary Perspective.Journal of Evolution and Health,2019; 1(1):13.
5. Naidu KA. Vitamin C in human health and disease is still a mystery ? An overview. Nutritional Journal, 2003; 2(1):1-10.
6. Kucharski H and Julek Z. 2009. Handbook of Vitamin C Research. New York: Nova Science PublishersInc.
7. Barrita JLS, Maria SSS. 2013. Antioxidant Role of Ascorbic Acid and His Protective Effects on Chronic Diseases. Internet: Intechopen.
8. Desai AP and Shuchi D. UV Spectroscopic Method for Determination of Vitamin C (Ascorbic Acid) Content in Different Fruits in South Gujarat Region. Int J Environ Sci Nat Res, 2019; 21(1):0041-044.
9. Elgailani IEH, Mohamed AMGE, Elnoor AAN, Omer EAA, Ahmed MAA. Comparison of Two Methods for The Determination of Vitamin C (Ascorbic Acid) in Some Fruits. American Journal of Chemistry, 2017; 2(1):1-7.
10. Yulia M and Riki R. Uji Aktivitas Antioksidan Ekstrak Bunga Tahi Kotok (Tagetes erecta L.) Dengan Metode DPPH (1, 1-Difenil-2-Pikrihidrazil). Scientia Jurnal Farmasi dan Kesehatan, 2018; 8(1):98-103.
11. Yulia M and Riki R. Uji Aktivitas Antioksidan Teh Daun Sirsak (Annona Muricata Linn) Berdasarkan Teknik Pengolahan. Jurnal Katalisator, 2019; 4(2):84-90.
12. Carr AC and Margreet CMV. 2014.Vitamin C and Human Health. Switzerland: MDPI.
13. Day RA, Underwood AL. 2001. Analisis Kimia Kuantitatif, 6th ed. Jakarta: Erlangga.
14. Ajibola VO, Babatunde OA, Suleiman S. The Effect of Storage Method on the Vitamin C Content in Some Tropical Fruit Juices. Trends in Applied Research, 2009; 4(2):79-84.
15. Igwemmar NC, Kolawole SA, Imran IA. Effect of Heating on Vitamin C Content Of Some Selected Vegetables. International Journal of Scientific & Technology Research, 2013; 2(11):209-212.
16. Lee S, Choi Y, Jeong HS, Lee J, Sung. Effect of different cooking methods on the content of vitamins and true retention in selected vegetables. Food Sci Biotechnol, 2017; 27(2):333-342.
17. Giannakourou MC, Taoukis PS. Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches. Foods, 2021; 10(11):2630.
18. Steskova A, Monica M, Emilia L. Vitamin C degradation during storage of fortified foods. Journal of Food and Nutrition Research,2006; 45 (2):55-61.

Published

2023-04-14

How to Cite

Yulia, M., Rahmi, M., & Hilmarni, H. (2023). Determination of Vitamin C (Ascorbic Acid) Content from Orange Fruit (Citrus reticulata Blanco) Based on Temperature and Storage Time. Asian Journal of Pharmaceutical Research and Development, 11(2), 6–8. https://doi.org/10.22270/ajprd.v11i2.1240