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Assessment of Some Selected Beverages and Fresh Edible Vegetables as Nutritional Source of Vitamin C (Ascorbic Acid) by Cyclic and Square Wave Voltammetry

Journal Name:

  • International Journal of Science and Engineering Investigations

Publication Year:

  • 2014

Key Words:

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
Cyclic voltammetry (CV) and square wave voltammetry (SWV) were used for characterizing and determining Vitamin C concentration in some selected beverages and fresh edible vegetables. The oxidation peak for Vitamin C occurred at 400 mV (vs Ag /AgCl) for both CV and SWV both at glassy carbon working electrode. The influence of the operational parameters for the analytical signal was investigated. The effect of pH was also studied for both methods where pH2 and pH3 were selected as working pH for CV and SWV, respectively. Calibration graphs were set that showed a linear dependence between the peak current and Vitamin C concentration within the range of 0.008 – 0.08 mM. The Vitamin C content determined ranged between 5.26 mg/100 mL juice for Lactuca sativa and 28.3 mg/100 mL for Capsicum annum juices and 7.62 mg/100ml for lettuce and 31.1 mg/100 ml for green pepper juices obtained by squeezing fruit. The effect of temperature on vitamin C content of some selected vegetables was determined to ascertain the effect of heat on the vitamin C contents of these vegetables. The amount of Vitamin C in these vegetables was degraded when the temperature was increased from 25 - 65 0C.
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  • English

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