Philippine E-Journals

DETERMINATION OF VITAMIN C LEVEL CONTENT OF SOME GREEN LEAFY VEGETABLES USING TITRATION AND A SIMPLE SOLUTION INDICATOR

WINNIE P. DEINLA

 

Abstract:

Vitamin C, also known as ascorbic acid and a water-soluble antioxidant is involved in many body functions, including formation of collagen, absorption of iron, the immune system, wound healing and the maintenance of cartilage, bones and teeth. It is commonly found indifferent quantities or volumes in numerous sultry fruits. Similarly, tropical vegetables utilized in this study considered to be produced Of green leafy plants, were observed to contain Vitamin C in variable levels. Three solutions were prepared such as the blue indicator, standard Vitamin C using ascorbic acid (generic) and juice of vegetables from simple titration process. Taste of vegetables such as spicy, bitter and sweet were well-thought-out in this report. Samples identified to be rich in vitamin C indicating its specific end point at 3ml blue Indicator solution include bitter gourd (5ml/3ml), long green pepper (8ml/3ml), cabbage (10ml/3ml), and broccoli (15ml/3ml). The use of juice extractor and titration process reduced the Vitamin C level content of the selected vegetables by 10-20%. The end points revealed after several hours when the vegetable solutions became transparent. This further disclosed that bitter gourd, a bitter vegetable controlled The highest level of vitamin C, followed by green long pepper, a spicy vegetable, and lastly the not-so bitter nor spicy vegetables cabbage and broccoli completed the list in terms of amount or level of Vitamin C. The data gathered in this study would increase the record and cataloguing of Vitamin C contents in green leafy vegetables and will serve as a convenient guide in the selection of other types of plants like Herbal or medicinal plants which might be rich in Vitamin C.