Authors:
Henni Cintya
1
;
Jansen Silalahi
2
;
Effendy De Lux Putra
1
and
Rikson Siburian
3
Affiliations:
1
Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Sumatera Utara, Medan, Indonesia, Indonesia
;
2
Universitas Sumatera Utara
;
3
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, Indonesia
Keyword(s):
Vegetables, nitrite, nitrate, Vitamin C, boiling container, Spectrophotometry, 2,6- dichlorophenolindophenol,
Abstract:
The aimed of this study was to determine the effect of boiling using various types of containers on nitrite, nitrate, and vitamin C levels in vegetables. The samples analyzed were mustard, bok coy, spinach, and lettuce derived from Traditional Markets. The treatment process uses a variety of containers are stainless steel, stoneware, aluminum, and a pitcher. Boiling is done for 5 minutes. Nitrite was derivatized with sulfanilic acid and N-(1-naphthyl) ethylenediamine dihydrochloride in acetic acid solution, then absorbance measured by spectrophotometer at 540 nm. Nitrate reduced to nitrite by adding zincum powder in acidic condition, then determined as nitrite. Vitamin C was titrated with 2,6-dichlorophenol indophenols. The results of this study, on the boiling process using containers, showed that during the boiling process nitrite, nitrate, and vitamin C levels decreased. The most influential type of boiling container is boiling with aluminum containers. During the boiling process
using containers can reduce the level of vitamin C. Boiling process using containers should use stainless steel container. The use of stainless steel containers has decreased nitrate levels greater than other containers.
(More)