Quantification of Vitamin C in fresh and boiled tomato samples: evaluating the influence of temperature using UV-Vis Spectroscopy.
- Author
- Murwira, P.R.
- Title
- Quantification of Vitamin C in fresh and boiled tomato samples: evaluating the influence of temperature using UV-Vis Spectroscopy.
- Abstract
- Vitamin C is a vital nutrient in tomatoes, essential for human health, but its degradation during processing and cooking can significantly reduce its content. This study aimed to quantify vitamin C in fresh and boiled tomato samples using UV-Vis spectroscopy and investigate the impact of temperature on its degradation. Five fresh tomatoes were washed, dried, and cut into small pieces and transferred to a blender. The sample was homogenized with 20 mL of metaphosphoric acid solution (3% w/v) for 2 minutes at high speed. The mixture was centrifuged at 4°C and 10,000 rpm for 10 minutes. The supernatant was filtered through a 0.45 μm disposable syringe filter to remove any particulate matter. The filtrate was collected and diluted appropriately with metaphosphoric acid solution (3% w/v) for subsequent analysis by UV-Vis spectroscopy. Another sample of five fresh tomatoes were prepared. A representative portion (approximately 10 g) was weighed and transferred to a heat-resistant container. The tomato pieces were covered with deionized water and boiled in a water bath at 100°C for 15 minutes. The boiled tomato pieces were then homogenized with 20 mL of metaphosphoric acid solution (3% w/v) in a blender for 2 minutes at high speed. The homogenized mixture was centrifuged at 4°C and 10,000 rpm for 10 minutes. The supernatant was filtered through a 0.45 μm disposable syringe filter to remove any particulate matter. The filtrate was collected and diluted appropriately with metaphosphoric acid solution (3% w/v) for subsequent analysis by UV-Vis spectroscopy. The results showed that fresh tomato samples had a significantly higher vitamin C content (18.5 mg/100 g FW) compared to boiled tomato samples (11.2 mg/100 g FW). The difference in vitamin C levels between fresh and boiled samples was statistically significant (p < 0.05), as determined by Student's t test. This study demonstrates the effectiveness of UV-Vis spectroscopy in quantifying vitamin C in tomatoes and highlights the importance of temperature control during processing to preserve vitamin C content. The findings have implications for food scientists, nutritionists, and cooks seeking to optimize vitamin C retention in tomatoes, contributing to improved nutrition and public health.
- Date
- 2024
- Publisher
- BUSE
- Keywords
- Vitamin C
- tomato
- temperature
- Supervisor
- Mr Katengeza
- Media
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PHYLIS RUVIMBO MURWIRA