DETERMINATION OF VITAMIN C CONTENT OF ETHANOL EXTRACT OF GREEN BEAN (Phaseolus radiatus L.) USING SPECTROPHOTOMETRY UV-VIS

Abstract

Iron deficiency anemia is the main cause of decreased aerobic endurance. Administration of vitamin C can have a significant effect on increasing hemoglobin and aerobic resistance. Green beans (Phaseolus radiatus) can meet the needs of vitamin C and have biological activity as a source of antioxidants. The aim of the study was to determine the levels of vitamin C in the ethanol extract of mung bean sprouts with a standard solution of vitamin C as a positive control. The method consisted of extraction, determining the maximum wavelength, determining the standard curve, and measuring the levels of mung bean sprout ethanol extract and vitamin C standard solution. The results showed that the maximum wavelength in determining vitamin C content was 260 nm, and mung bean sprout ethanol extract had vitamin C content of 0.200 ppm at a dose of 20 ppm. This level is equivalent to the positive control, which is a standard 10 ppm vitamin C solution. The conclusion is that 20 µg/mL ethanol extract of mung bean sprouts contains vitamin C of 0.200 µg/mL.