COMPARISON OF VITAMIN C EXTRACTION FROM YELLOW AND ORANGE PAPRICA USING ETHANOL AND METANOL SOLVENTS
Abstrak
Paprica it contains a significant amount of vitamin C, paprica offers several great health benefits, including its ability to ward off free radicals and defend against free radicals. This study used ethanol and metanol solvents to measure the amounts of vitamin C in orange and yellow paprika. The study was conducted at Trunojoyo University of Madura's Chemistry Laboratory in January 2025. Using ethanol and methanol as solvents, maceration procedures were used to extract the paprika. The maximum wavelength was also ascertained. The examination of this sample revealed a ymax of 373.5 nm. The equation y = 0.0006 x + 0.019 illustrates linearity. Quantitative analysis in the 250–400 nm wavelength region using UV-Vis spectrophotometry. Ethanol solvents yielded 340 mg/100 g of vitamin C in yellow peppers, while methanol solvents yielded 562.5 mg/100 g. Ethanol solvents yielded 215 mg/100 g of vitamin C from orange peppers, while methanol solvents yielded 562.5 mg/100 g. The findings of the randomized complete group block design test with y = 0.05 show a significant difference in the amount of vitamin C present in each sample
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