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- Title
Colorimetric method for ascorbic acid analysis in fruit and processed products of pineapple (Ananas comosus (L.) Merr) var. Madu Subang.
- Authors
Saptarini, Nyi Mekar; Herawati, Irma Erika
- Abstract
Ascorbic acid is widely found in fruits, including pineapple (Ananas comosus (L) Merr). Fruits are rotten easily after harvested, so preservations are required. Pineapple fruits were processed into chips, jam, syrup, and dodol so can be stored in a long time. This study was aimed to analyze the ascorbic acid in fruit and processed products of pineapple var. MaduSubang which collected from Subang district, West Java, Indonesia. Colorimetric method was used based on the ability of ascorbic acid to reduce methylene blue color. Ascorbic acid content was 0.229 ± 0.005 mg/g in fruits, 0.057 ± 0.005 mg/g in chips, 0.076 ± 0.004 mg/g in jam, 0.086 ± 0.005 mg/g in syrup, and 0.0004 ± 0.00005 mg/g in dodol. Ascorbic acid content in processed products was decreased by 75.2% in chips, 66.9% in jam, 66.1% in syrup, and 99.8% in dodol. Reduction in ascorbic acid content depends on the type of food processing.
- Subjects
VITAMIN C; METHYLENE blue; PINEAPPLE; ANTIOXIDANTS; NANOPARTICLES
- Publication
Drug Invention Today, 2019, Vol 12, Issue 1, p60
- ISSN
0975-7619
- Publication type
Article