Determination of ascorbic acid and effect of chilled and frozen storage on ascorbic acid content in edible bamboo shoots / Farah Izianiwati Khalib

This study was conducted to determine the content of ascorbic acid in four selected species edible bamboo shoots. Each of the specie was divided into top and bottom portions and stored at chilled and frozen temperatures. There were two methods that were used for ascorbic acid determination, which we...

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Main Author:	Khalib, Farah Izianiwati
Format:	Thesis
Language:	English
Published:	2005
Online Access:	https://ir.uitm.edu.my/id/eprint/78137/1/78137.pdf
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spelling	my-uitm-ir.781372023-09-19T08:09:23Z Determination of ascorbic acid and effect of chilled and frozen storage on ascorbic acid content in edible bamboo shoots / Farah Izianiwati Khalib 2005 Khalib, Farah Izianiwati This study was conducted to determine the content of ascorbic acid in four selected species edible bamboo shoots. Each of the specie was divided into top and bottom portions and stored at chilled and frozen temperatures. There were two methods that were used for ascorbic acid determination, which were the titration method and UV Spectrophotometer method. The results obtained indicated that for top and bottom portions of bamboo shoots stored at chilled and frozen temperatures, buluh betong (Dendrocalamus asper) and/or buluh beting (Gigantochloa levis) had significantly higher amounts of ascorbic acid than those in buluh berang (Gigantochloa brang) and buluh semantan (Gigantochloa scortechinii) (p < 0.05). It was found that were significant differences in ascorbic acid content between the bottom and top portions (p < 0.05). At the fourth week at chilled temperature, ascorbic acid content for the bottom portions of buluh beting (Gigantochloa levis) (8.89 mg/lOOg) was significantly higher than the top portion (7.78 mg/lOOg). Storage time had an effect on the content of ascorbic acid in all bamboo shoots species when determined by the titration method. For example, ascorbic acid content for the top portion of buluh betong (Dendrocalamus asper) when stored at frozen temperature in week 0 (day 2) was 12.22 mg/lOOg and the value decreased to 6.95 mg/lOOg at week 10. Storage temperature also had an effect on ascorbic acid content in four species of bamboo shoots for top and bottom portions from week 0 (day 2) until week 10. The results indicated that all bamboo shoots species stored under frozen temperature contained more ascorbic acid than those stored under chilled temperature. There were significant differences between ascorbic acid content obtained by titration and UV spectrophotometer method (p < 0.05). As an example, ascorbic acid content at chilled temperature in buluh betong (Dendrocalamus asper) for top portion by using the titration method was 7.22 mg/lOOg while the UV spectrophotometer method gave 6.26 mg/lOOg for the same portion. From this study, it can be concluded that UV spectrophotometer method gave similar results to those of the titration method. Therefore the UV Spectrophotometer method can be adopted for the routine determination of ascorbic acid in bamboo shoots and possibly in other food samples. 2005 Thesis https://ir.uitm.edu.my/id/eprint/78137/ https://ir.uitm.edu.my/id/eprint/78137/1/78137.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Applied Sciences Mohamed Som, Halimahton Zahrah
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Mohamed Som, Halimahton Zahrah
description	This study was conducted to determine the content of ascorbic acid in four selected species edible bamboo shoots. Each of the specie was divided into top and bottom portions and stored at chilled and frozen temperatures. There were two methods that were used for ascorbic acid determination, which were the titration method and UV Spectrophotometer method. The results obtained indicated that for top and bottom portions of bamboo shoots stored at chilled and frozen temperatures, buluh betong (Dendrocalamus asper) and/or buluh beting (Gigantochloa levis) had significantly higher amounts of ascorbic acid than those in buluh berang (Gigantochloa brang) and buluh semantan (Gigantochloa scortechinii) (p < 0.05). It was found that were significant differences in ascorbic acid content between the bottom and top portions (p < 0.05). At the fourth week at chilled temperature, ascorbic acid content for the bottom portions of buluh beting (Gigantochloa levis) (8.89 mg/lOOg) was significantly higher than the top portion (7.78 mg/lOOg). Storage time had an effect on the content of ascorbic acid in all bamboo shoots species when determined by the titration method. For example, ascorbic acid content for the top portion of buluh betong (Dendrocalamus asper) when stored at frozen temperature in week 0 (day 2) was 12.22 mg/lOOg and the value decreased to 6.95 mg/lOOg at week 10. Storage temperature also had an effect on ascorbic acid content in four species of bamboo shoots for top and bottom portions from week 0 (day 2) until week 10. The results indicated that all bamboo shoots species stored under frozen temperature contained more ascorbic acid than those stored under chilled temperature. There were significant differences between ascorbic acid content obtained by titration and UV spectrophotometer method (p < 0.05). As an example, ascorbic acid content at chilled temperature in buluh betong (Dendrocalamus asper) for top portion by using the titration method was 7.22 mg/lOOg while the UV spectrophotometer method gave 6.26 mg/lOOg for the same portion. From this study, it can be concluded that UV spectrophotometer method gave similar results to those of the titration method. Therefore the UV Spectrophotometer method can be adopted for the routine determination of ascorbic acid in bamboo shoots and possibly in other food samples.
format	Thesis
qualification_level	Bachelor degree
author	Khalib, Farah Izianiwati
spellingShingle	Khalib, Farah Izianiwati Determination of ascorbic acid and effect of chilled and frozen storage on ascorbic acid content in edible bamboo shoots / Farah Izianiwati Khalib
author_facet	Khalib, Farah Izianiwati
author_sort	Khalib, Farah Izianiwati
title	Determination of ascorbic acid and effect of chilled and frozen storage on ascorbic acid content in edible bamboo shoots / Farah Izianiwati Khalib
title_short	Determination of ascorbic acid and effect of chilled and frozen storage on ascorbic acid content in edible bamboo shoots / Farah Izianiwati Khalib
title_full	Determination of ascorbic acid and effect of chilled and frozen storage on ascorbic acid content in edible bamboo shoots / Farah Izianiwati Khalib
title_fullStr	Determination of ascorbic acid and effect of chilled and frozen storage on ascorbic acid content in edible bamboo shoots / Farah Izianiwati Khalib
title_full_unstemmed	Determination of ascorbic acid and effect of chilled and frozen storage on ascorbic acid content in edible bamboo shoots / Farah Izianiwati Khalib
title_sort	determination of ascorbic acid and effect of chilled and frozen storage on ascorbic acid content in edible bamboo shoots / farah izianiwati khalib
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Applied Sciences
publishDate	2005
url	https://ir.uitm.edu.my/id/eprint/78137/1/78137.pdf
_version_	1783736218904690688

Determination of ascorbic acid and effect of chilled and frozen storage on ascorbic acid content in edible bamboo shoots / Farah Izianiwati Khalib

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