Spectrophotometric Determination of Ascorbic Acid (vitamin C) in Vegetables Leaves

Student: Nusaiba Salisu (Project, 2025)
Department of Pure and Industrial Chemistry
Sokoto State University, Sokoto, Sokoto State

Abstract

Vegatable Samples Including :- Spinach, Lettuce, Cabbage, Baobab, Bitter leaf, Moringa, and Dandelion Were analyzed using UV-Spectrometric method. The Sample were blended and Sieved for Ascorbic Acid Determination. Absorbance of each Sample was obtained in triplicate and the calibration Graph was used in the determining the Concentration of each Samples. The Concentration of vitamin C was determined in different vegetables such as spinach (Amaranthus hybridus) 27.298 ųgml-1, Dandelion (Taraxacum oofficinale) 20.224 ųgml-1, Bitter leaf (Vernonia amygdalina) 20.376 ųgml-1, Moringa (oleifera lam) 24.146 ųgml-1, Cabbage (Lactuca Sativa) 20.655 ųgml-1, Baobab (Adansonia giditata) 24.827 ųgml-1, Lettuce 28.788 ųgml-1, Using a benign spectrophotometric Method. The regression factor (R2_0.99) and rate constant (k) values indicated that Chemical instability of Vitamin C follows first order kinetics.

Keywords
spectrophotometric determination ascorbic vitamin vegetables
Filters
Institutions