Quantitative Analysis of Carotene and Ascorbic acid from Carrot, Cucumber, Eggplant and Tomatoes
ABSTRACT Spectroscopic method was used to determine quantities of carotene and ascorbic acid in carrot, cucumber, eggplant and tomatoes. The result shows that carrot has higher concentration of carotene =0.1430, follow by eggplant = 0.6950 and tomatoes = 0.0368 and cucumber has the least concentration of carotene =0.0139. The result also show carrot has higher concentration of ascorbic acid 0.958×10-4 mol/d3 follow by tomatoes 0.944×10-4 mol/d3 and eggplant 0.943×10-4 mol/d3 cucumber 0.901...