Date of Publication
4-14-2025
Document Type
Bachelor's Thesis
Degree Name
Bachelor of Science in Premed Physics
Subject Categories
Food Science
College
College of Science
Department/Unit
Physics
Thesis Advisor
Maria Cecilia D. Galvez,
Defense Panel Chair
Edgar A. Vallar
Defense Panel Member
Wilfred V. Espulgar
Ofelia T. Rempillo
Abstract (English)
Ascorbic acid (AA), commonly known as vitamin C, is an essential nutrient with significant antioxidant properties. This study aimed to determine the ascorbic acid content in guava (Psidium guajava) at different ripening stages using fluorescence spectroscopy with bromocresol purple (BCP) as a fluorescent probe. A calibration curve was established using pure AA solutions, and the fluorescence intensity differences between BCP alone and BCP with guava extracts were measured. The ascorbic acid content of thirty guava samples was analyzed and statistically compared using One-Way ANOVA to assess variations across ripening stages. The findings provide insights into the influence of ripening on AA concentration, contributing to food science and nutritional research. The method developed in this study offers a reliable approach for determining AA in fruit samples with potential applications in quality control and food analysis.
Abstract Format
html
Abstract (Filipino)
"-"
Abstract Format
html
Language
English
Format
Electronic
Keywords
Guava; Vitamin C--Analysis; Fluorescence spectroscopy
Recommended Citation
Amparo, N. M., & Nicolas, C. D. (2025). Analysis of ascorbic acid and an evaluation of ripening of white-fleshed psidium guajava (Guava) using fluorescence spectroscopy. Retrieved from https://animorepository.dlsu.edu.ph/etdb_physics/35
Upload Full Text
wf_yes
Embargo Period
4-29-2028
