| dc.description.abstract | Background: Passion fruit contained a lot of vitamin C and was widely processed
into passion fruit syrup. In making passion fruit syrup, there was a heating process
so that vitamin C, which is sensitive to heat, decreased in amount after being
processed into syrup. In this case, it was necessary to determine the vitamin C
content and antioxidant activity of passion fruit syrup products.
Objective: This study aimed to determine the vitamin C content and antioxidant
activity of each passion fruit syrup product.
Method: The method used to determine vitamin C content was visible
spectrophotometry at a wavelength of 578.7 nm with the addition of ammonium
molybdate; validation of the method included linearity, LOD, LOQ, accuracy, and
precision. Antioxidant activity was tested using the 2,2-diphenyl-1-picrylhydrazyl
(DPPH) free radical scavenging method.
Results: The results showed that the average levels of vitamin C of passion fruit
syrup products in samples A; B; C; and D were 6.6887 ± 0.0790 mg/100 g; 7.9807
± 0.0572 mg/100 g; 9.7131 ± 0.0753 mg/100 g; and 8.6861 ± 0.0753 mg/100 g,
respectively. The results of the method validation test showed that the value of r
was 0.9976 obtained; the average value of % recovery of samples A; B; C; and D
was 95.37%; 94.74%; 95.63%; 95.34% respectively, the relative standard
deviation (RSD) of samples A; B; C; and D was 0.97%; 1.00%; 0.93%; 0.93%,
respectively. The antioxidant activity of passion fruit syrup products against
DPPH free radicals was expressed by IC50. The average IC50 values of samples A;
B; C; and D were 1958.1619 µg/mL; 1754.9415 µg/mL; 1579.4696 µg/mL; and
1586.8530 µg/mL, respectively.
Conclusion: The results concluded that each passion fruit syrup product had
vitamin C content with a certain value and had met the requirements of method
validation. All passion fruit syrup products fell into the category of very weak
antioxidant activity. | en_US |
