Student Author Information

Nicholas L. HunterFollow

Location

Schewel 232

Access Type

Campus Access Only

Presentation Type

Oral Presentation

Start Date

April 2022

Department

Chemistry

Abstract

Ascorbic acid, also known as Vitamin C, is an organic, water-soluble compound widely known for its prevention and treatment of Scurvy. Without ascorbic acid, the body is unable to efficiently produce collagen, a structural protein that is found in the connective tissue of muscles, skin, tendons, ligaments, and organs. The human body is unable to synthesize ascorbic acid, therefore, it must come from dietary intake. A very popular and efficient source of ascorbic acid is citrus fruits such as lemons or oranges. However, certain vegetables also contain some amount of ascorbic acid such as potatoes (formally referred to as potato tubers). Potato tubers are a common source of ascorbic acid due to their presence in a variety of food options and their relatively cheap production. The purpose of this research is to quantify ascorbic acid in russet variety potato tubers using High Performance Liquid Chromatography (HPLC) with UV-Vis detection. Although there have been many different approaches to meet this objective, HPLC is preferred, because of its ability to separate ascorbic acid from other interfering matrix components. Knowing how much ascorbic acid is in the potato tubers that we consume will play a key role in understanding and forming certain diets.

Faculty Mentor(s)

Priscilla Gannicott

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Apr 6th, 1:30 PM

Quantitative Analysis of Ascorbic Acid Content in Solanum Tuberosum

Schewel 232

Ascorbic acid, also known as Vitamin C, is an organic, water-soluble compound widely known for its prevention and treatment of Scurvy. Without ascorbic acid, the body is unable to efficiently produce collagen, a structural protein that is found in the connective tissue of muscles, skin, tendons, ligaments, and organs. The human body is unable to synthesize ascorbic acid, therefore, it must come from dietary intake. A very popular and efficient source of ascorbic acid is citrus fruits such as lemons or oranges. However, certain vegetables also contain some amount of ascorbic acid such as potatoes (formally referred to as potato tubers). Potato tubers are a common source of ascorbic acid due to their presence in a variety of food options and their relatively cheap production. The purpose of this research is to quantify ascorbic acid in russet variety potato tubers using High Performance Liquid Chromatography (HPLC) with UV-Vis detection. Although there have been many different approaches to meet this objective, HPLC is preferred, because of its ability to separate ascorbic acid from other interfering matrix components. Knowing how much ascorbic acid is in the potato tubers that we consume will play a key role in understanding and forming certain diets.