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Riski Mentari Jahri
Laboratory of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Muslim Indonesia, Makassar
Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology

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The Effect of Heating on Ascorbic Acid Levels of Brassica oleracea L. Determined by UV-Visible Spectrophotometry Muzakkir Baits; Riski Mentari Jahri; Asriani Suhaenah; Aminah Aminah; Tadjuddin Naid; Muammar Fawwaz
Pharmaceutical Reports Vol 1, No 1 (2022): (March) Pharmaceutical Reports
Publisher : Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.042 KB) | DOI: 10.33096/pharm rep.v1i1.156

Abstract

Vitamin C is one of the nutrients that act as antioxidants derived from fruits and green vegetables, such as the broccoli (Brassica oleracea L.). This study aims to warming influence on levels of vitamin C in broccoli (Brassica oleracea L.) with qualitative and quantitative analysis. Qualitative analysis was performed using specific reagents that ammonium molybdate, Fehling Fehling's A and B which have indicated a positive sample containing vitamin C, and vitamin C were analyzed quantitatively using UV- Vis spectrophotometry at a wavelength of 570 nm. The results showed levels of vitamin C in raw broccoli 0.62915 mg/g and steamed broccoli 0.45449 mg/g.
Co-Authors Aminah Aminah Asriani Suhaenah Muammar Fawwaz Muzakkir Baits Tadjuddin Naid