Peer Review The Storage Effect Against Vitamin C Content in Crystal Guava (Psidium guajava L.) Juice

Guntarti, Any and Ahda, Mustofa and Nabilla, Hanun and Susanti, Hari (2020) Peer Review The Storage Effect Against Vitamin C Content in Crystal Guava (Psidium guajava L.) Juice. [Artikel Dosen]

[thumbnail of Peer Review] Image (Peer Review)
Peer Review - Susanti - The Storage Effect.pdf - Published Version

Download (2MB)


Guava fruit (Psidium guajava L.) has many varieties, one of which is crystal guava.
Crystal guava contains vitamin C which is easily oxidized by temperature. Therefore,
this study aimed to determine the levels of vitamin C in crystal guava juice at different
storage. Crystal guava samples were obtained from Bogor and then stored at different
places and temperatures. Hence, guava fruits were placed in the freezer, refrigerator,
and room temperature for 3 days, and all samples were juiced. Based on visual
evaluation, guava fruit color is different. Moreover, the quantification method of
vitamin C levels in guava juice by HPLC can be carried out with a flow rate of 1
mL/minute using the mobile phase ratio (methanol/water: 5/95, v/v), λmax: 265 nm and
C18 as a stationary phase. Retention time of vitamin C in guava is around 2.765
minutes. The effect of storage of vitamin C content in guava juice from fresh samples,
and guava stored in the freezer, in the refrigerator, and at room temperature are 3.28
mg/mL, 3.20 mg/mL, 1.65 mg/mL, and 0.82 mg/mL. Therefore, it can be concluded that
the best storage of guava fruit is in the freezer because vitamin C levels in crystal guava
do not have a significant difference after treatment.

Item Type: Artikel Dosen
Subjects: R Medicine > R Medicine (General)
R Medicine > RS Pharmacy and materia medica
T Technology > T Technology (General)
Divisi / Prodi: Faculty of Pharmacy (Fakultas Farmasi) > Pharmacy Doc
Depositing User: Mrs Hari Susanti
Date Deposited: 04 Jul 2022 02:05
Last Modified: 04 Jul 2022 02:05

Actions (login required)

View Item View Item