Ascorbic acid quantification in Benincasa hispida fruit extracted using different solvents
Ascorbic acid or vitamin C is mostly found in natural products such as fruits and vegetables. High performance liquid chromatography (HPLC) method has been developed and validated to compare the ascorbic acid content in Benincasa hispida (Bh) fruit extract with three different extraction solvents...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2015
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| Online Access: | http://eprints.usm.my/31551/ http://eprints.usm.my/31551/1/IFRJ_WR_FATA_Vit_C_208-212_2015.pdf |
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| author | Fatariah, Z. Tengku Zulkhairuazha, T. Y. Wan Rosli, W. I. |
| author_facet | Fatariah, Z. Tengku Zulkhairuazha, T. Y. Wan Rosli, W. I. |
| author_sort | Fatariah, Z. |
| building | USM Institutional Repository |
| collection | Online Access |
| description | Ascorbic acid or vitamin C is mostly found in natural products such as fruits and vegetables.
High performance liquid chromatography (HPLC) method has been developed and validated to
compare the ascorbic acid content in Benincasa hispida (Bh) fruit extract with three different
extraction solvents; i) 3% metaphosphoric acid, ii) 3% citric acid and iii) distilled water. The
compound has been detected and quantified by the use of HPLC coupled with UV-Vis detector.
The amount of ascorbic acid detected in Bh fruit extract prepared with different extraction
solvents; 3% metaphosphoric acid, 3% citric acid and distilled water were 13.18, 7.91 and
9.42 mg/100g respectively. Total run time was 6 min and the retention time was 2.60 min.
Calibration curve was linear with the concentration range 1.00 – 16.00 μg/ml. Limits of
detection was 0.24 μg/ml, limit of quantification was 0.81 μg/ml and recovery was 93.52%.
The result showed ascorbic acid content is higher in Bh fruit extract with 3% metaphosphoric
acid, followed by extract with distilled water and 3% citric acid. Thus, Bh is another novel fruit/
vegetable potentially used as food ingredient as it contains a good source of ascorbic acid that
can be good for one’s health. |
| first_indexed | 2025-11-15T17:02:09Z |
| format | Article |
| id | usm-31551 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T17:02:09Z |
| publishDate | 2015 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-315512017-08-28T05:02:45Z http://eprints.usm.my/31551/ Ascorbic acid quantification in Benincasa hispida fruit extracted using different solvents Fatariah, Z. Tengku Zulkhairuazha, T. Y. Wan Rosli, W. I. RA0421 Public health. Hygiene. Preventive Medicine TX341-641 Nutrition. Foods and food supply Ascorbic acid or vitamin C is mostly found in natural products such as fruits and vegetables. High performance liquid chromatography (HPLC) method has been developed and validated to compare the ascorbic acid content in Benincasa hispida (Bh) fruit extract with three different extraction solvents; i) 3% metaphosphoric acid, ii) 3% citric acid and iii) distilled water. The compound has been detected and quantified by the use of HPLC coupled with UV-Vis detector. The amount of ascorbic acid detected in Bh fruit extract prepared with different extraction solvents; 3% metaphosphoric acid, 3% citric acid and distilled water were 13.18, 7.91 and 9.42 mg/100g respectively. Total run time was 6 min and the retention time was 2.60 min. Calibration curve was linear with the concentration range 1.00 – 16.00 μg/ml. Limits of detection was 0.24 μg/ml, limit of quantification was 0.81 μg/ml and recovery was 93.52%. The result showed ascorbic acid content is higher in Bh fruit extract with 3% metaphosphoric acid, followed by extract with distilled water and 3% citric acid. Thus, Bh is another novel fruit/ vegetable potentially used as food ingredient as it contains a good source of ascorbic acid that can be good for one’s health. Faculty of Food Science and Technology, Universiti Putra Malaysia 2015 Article PeerReviewed application/pdf en cc_by http://eprints.usm.my/31551/1/IFRJ_WR_FATA_Vit_C_208-212_2015.pdf Fatariah, Z. and Tengku Zulkhairuazha, T. Y. and Wan Rosli, W. I. (2015) Ascorbic acid quantification in Benincasa hispida fruit extracted using different solvents. International Food Research Journal, 22 (1). pp. 208-212. ISSN 2231 7546 http://www.ifrj.upm.edu.my/ |
| spellingShingle | RA0421 Public health. Hygiene. Preventive Medicine TX341-641 Nutrition. Foods and food supply Fatariah, Z. Tengku Zulkhairuazha, T. Y. Wan Rosli, W. I. Ascorbic acid quantification in Benincasa hispida fruit extracted using different solvents |
| title | Ascorbic acid quantification in Benincasa hispida fruit extracted using
different solvents |
| title_full | Ascorbic acid quantification in Benincasa hispida fruit extracted using
different solvents |
| title_fullStr | Ascorbic acid quantification in Benincasa hispida fruit extracted using
different solvents |
| title_full_unstemmed | Ascorbic acid quantification in Benincasa hispida fruit extracted using
different solvents |
| title_short | Ascorbic acid quantification in Benincasa hispida fruit extracted using
different solvents |
| title_sort | ascorbic acid quantification in benincasa hispida fruit extracted using
different solvents |
| topic | RA0421 Public health. Hygiene. Preventive Medicine TX341-641 Nutrition. Foods and food supply |
| url | http://eprints.usm.my/31551/ http://eprints.usm.my/31551/ http://eprints.usm.my/31551/1/IFRJ_WR_FATA_Vit_C_208-212_2015.pdf |