|
Influence of Wet Digestion Methods on Total Iron Content In Single And Combined Juices of Solanum Anguivi L. and Emblica Officinalis
|
|
| Author:
|
KARTHIKA PERIYASAMY, POONGODI VIJAYAKUMAR T
|
| Abstract:
|
Solanum anguivi L. is a rare ethnomedicine widely used in India but consumption rate is less due to its browning reaction which leads to bitterness especially by children and young adults. The aim of the present study is to evaluate the influence of wet digestion methods on Iron and Vitamin C estimation method from five different combined juices such as Solanum anguivi L. (S); Emblica officinalis (E) juice; S1:E3; S1:E1 and S3:E1. The samples were digested with different acid digestion methods namely method A (aqua regia), method B (only nitric acid), method C (only hydrochloric acid) and method D (Non digestion) determined by atomic absorption technique; to recommend the most efficient digestion method that gains the highest analyte recovery. The vitamin C was also determined by three different methods of 2,4-dinitrophenyl hydrazine, Iodometric method and 2,6-dicholorophenol indophenol method to find the accurate results. Present study revealed that method A (aqua regia) obtained the highest analyte recovery; similarly, vitamin C was also found as high where determined by 2,6-dicholorophenol indophenols respectively.
|
| Keyword:
|
Atomic absorption spectrophotometer, vitamin C, Solanum anguivi L., wet digestion, browning reaction.
|
| EOI:
|
-
|
| DOI:
|
https://doi.org/10.31838/ijpr/2020.12.04.082
|
| Download:
|
Request For Article
|
|
|