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 0.901×10-4 mol/d3 has the least concentration of ascorbic acid and there is no wide gap between concentration of ascorbic acid in tomatoes and eggplant.

  TABLE OF CONTENT 

Title page----------------------------------------------------------------------------------------i6

Approval page ---------------------------------------------------------------------------------iiAcknowledgements--------------------------------------------------------------------------iiiDedication--------------------------------------------------------------------------------------ivAbstract------------------------------------------------------------------------------------------v

Table of contents-----------------------------------------------------------------------------vi

CHAPTER ONE INTRODUCTION AND LITERATURE REVIEW

1.0 Introduction of carotene----------------------------------------------------------------1

1.1 Literature review of carotene----------------------------------------------------------3

1.2 Carotene structure and vitamin A activity -----------------------------------------3

1.3 Radical scavenging----------------------------------------------------------------------4

1.4 Ascorbic acid------------------------------------------------------------------------------7

1.7 Ascorbic acid -----------------------------------------------------------------------------7

 1.5 Literature review of ascorbic acid---------------------------------------------------9

1.6 General use of vitamin -----------------------------------------------------------------9

1.7 Allergy and asthma relief---------------------------------------------------------------9

1.8 Cancer prevention-----------------------------------------------------------------------9

1.9 Cataract prevention ---------------------------------------------------------------------9

1.10 Collagen production ------------------------------------------------------------------9

1.11 Diabetes control ----------------------------------------------------------------------10

1.12 Immune system booster------------------------------------------------------------10

1.13 Neurotransmitter and hormone building----------------------------------------10

1.14 Food sources--------------------------------------------------------------------------117

1.15 Anti oxidant in carrot-----------------------------------------------------------------11

1.16 Anti oxidant in cucumber-----------------------------------------------------------12

1.17 Anti oxidant in eggplant-------------------------------------------------------------13

1.18 Anti oxidant in tomatoes------------------------------------------------------------14

1.19 Aim and objective---------------------------------------------------------------------15

CHAPTER TWO MATERIALS AND METHODS

2.0 Material ----------------------------------------------------------------------------------16

2.1 Apparatus and equipments----------------------------------------------------------16

2.2 Reagent-----------------------------------------------------------------------------------17

2.3 Carotene----------------------------------------------------------------------------------18

2.4 Sample procedure---------------------------------------------------------------------18

2.5 Method------------------------------------------------------------------------------------18

2.6 Sample analysis------------------------------------------------------------------------18

2.7 Ascorbic acid----------------------------------------------------------------------------20

2.8 Preparation of reagents---------------------------------------------------------------20

2.9 General procedure --------------------------------------------------------------------20

2.10 Determination of l- ascorbic acid from vegetable-----------------------------21

CHAPTER THREE

3.0 RESULT AND DISCUSSION

3.1 Result -------------------------------------------------------------------------------------22

3.1 Table 1 result of carotene analysis------------------------------------------------228

3.2 Table 2 result of ascorbic acid analysis------------------------------------------22

3.3 Discussion-------------------------------------------------------------------------------23

CHAPTER FOUR

4.0 Conclusion-------------------------------------------------------------------------------24

4.1 Recommendation----------------------------------------------------------------------25Reference-------------------------------------------------------------------------------------26

Appendix 1 -----------------------------------------------------------------------------------32

Appendix 2 -----------------------------------------------------------------------------------33

Appendix --------------------------------------------------------------------------------------34

Appendix 4 -----------------------------------------------------------------------------------35