Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods
Vitamin C is one of the essential vitamins for human and animal. Many methods were developed for the determination of vitamin C such as spectrophotometry, electrophoresis, titration, and high performance liquid chromatography (HPLC). This study aims to compare vitamin C content of citrus fruits (ora...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/56137/ http://psasir.upm.edu.my/id/eprint/56137/1/%2837%29.pdf |
| _version_ | 1848852997888540672 |
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| author | Ramli, Fatin Najwa Azlan, Azrina |
| author_facet | Ramli, Fatin Najwa Azlan, Azrina |
| author_sort | Ramli, Fatin Najwa |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Vitamin C is one of the essential vitamins for human and animal. Many methods were developed for the determination of vitamin C such as spectrophotometry, electrophoresis, titration, and high performance liquid chromatography (HPLC). This study aims to compare vitamin C content of citrus fruits (orange, grapefruit, lemon, lime, kaffir lime and musk lime) using indophenol titration and HPLC-PDA methods. In the titration method, orange has the highest vitamin C content (58.30 mg/100g) followed by grapefruit (49.15 mg/100g), lemon (43.96 mg/100g), kaffir lime (37.24 mg/100g), lime (27.78 mg/100g) and musk lime (18.62 mg/100g). While, in the HPLC method orange also leads with the highest vitamin C content (43.61 mg/100g) followed by lemon (31.33 mg/100g), grapefruit (26.40 mg/100g), lime (22.36 mg/100g), kaffir lime (21.58 mg/100g) and musk lime (16.78 mg/100g). Orange is the best source of vitamin C while musk and kaffir lime have lower content. Significant differences were observed in vitamin C of samples by both methods. Both methods are suitable for the determination of vitamin C, however HPLC method is more accurate, precise and specific. |
| first_indexed | 2025-11-15T10:46:58Z |
| format | Article |
| id | upm-56137 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:46:58Z |
| publishDate | 2017 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-561372017-07-05T03:15:15Z http://psasir.upm.edu.my/id/eprint/56137/ Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods Ramli, Fatin Najwa Azlan, Azrina Vitamin C is one of the essential vitamins for human and animal. Many methods were developed for the determination of vitamin C such as spectrophotometry, electrophoresis, titration, and high performance liquid chromatography (HPLC). This study aims to compare vitamin C content of citrus fruits (orange, grapefruit, lemon, lime, kaffir lime and musk lime) using indophenol titration and HPLC-PDA methods. In the titration method, orange has the highest vitamin C content (58.30 mg/100g) followed by grapefruit (49.15 mg/100g), lemon (43.96 mg/100g), kaffir lime (37.24 mg/100g), lime (27.78 mg/100g) and musk lime (18.62 mg/100g). While, in the HPLC method orange also leads with the highest vitamin C content (43.61 mg/100g) followed by lemon (31.33 mg/100g), grapefruit (26.40 mg/100g), lime (22.36 mg/100g), kaffir lime (21.58 mg/100g) and musk lime (16.78 mg/100g). Orange is the best source of vitamin C while musk and kaffir lime have lower content. Significant differences were observed in vitamin C of samples by both methods. Both methods are suitable for the determination of vitamin C, however HPLC method is more accurate, precise and specific. Faculty of Food Science and Technology, Universiti Putra Malaysia 2017 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/56137/1/%2837%29.pdf Ramli, Fatin Najwa and Azlan, Azrina (2017) Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods. International Food Research Journal, 24 (2). pp. 726-733. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/24%20(02)%202017/(37).pdf |
| spellingShingle | Ramli, Fatin Najwa Azlan, Azrina Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods |
| title | Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods |
| title_full | Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods |
| title_fullStr | Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods |
| title_full_unstemmed | Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods |
| title_short | Comparison of vitamin C content in citrus fruits by titration and high performance liquid chromatography (HPLC) methods |
| title_sort | comparison of vitamin c content in citrus fruits by titration and high performance liquid chromatography (hplc) methods |
| url | http://psasir.upm.edu.my/id/eprint/56137/ http://psasir.upm.edu.my/id/eprint/56137/ http://psasir.upm.edu.my/id/eprint/56137/1/%2837%29.pdf |