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Determination of Characteristics and Vitamin C Content of Pepino Fruit (Solanum Muricatum) using UHPLC MS/MS


Author(s):

Erny Rossanti Maruapey , Faculty of Agricultural Technology Brawijaya University, Malang, Indonesia Researcher Agricultural Technology Assesment of West Papua Manokwari, Indonesia; Sudarminto Setyo Yuwono, Brawijaya University Malang, Indonesia; Bambang Dwi Argo, Brawijaya University Malang, Indonesia

Keywords:

Vitamin C, Ascorbic Acid, Dehydroascorbic Acid, UHPLC MS/MS, Pepino (Solanum Muricatum)

Abstract:

Pepino fruit grows at the altitude of 2700 m asl which is a juicy fruit with various shapes, sizes and colours depending on cultivation process. Common physical appearances of pepino are yellow or golden beige background covered by purple lines that make this fruit visually more attractive than other exotic fruits available in markets. In Indonesia, there are two types of pepino circulating. Purple pepinos have purple rind, white spots, and dark purple stripes. White pepinos have greenish white or ivory rind, purples stripes and while they ripe turn yellowish. Ripe pepinos would be visible from their peculiar rinds and aromas. Purple pepino is orange, while white pepino is is pale yellow. Purple pepinos are easier to get and moslty cultivated, grow well in highlands. In East Java, they are cultivated mainly in Dieng while in East Java they have spread in three villages in Batu, Malang: Tulungrejo, Sumberrejo, and Bumiaji. Results of analysis showed these following values: water content 94.20%, ash content 0.532%, protein content 0.30%, fat content 0.06%, carbohydrate content 5.02%, Fe content 45.2 mg/100ml, K 4145 mg/100ml, soluble solid content 4.63%. Vitamin C content range was analyzed using iodide titration method showed a range of 14-55 mg/100ml while using UHPLC MS/MS gave duplo values in a row as foolow: 44.259 mg/100ml (AA=2,103 mg/100ml, DHAA=42.156 mg/100ml) and 44.324 mg/100ml AA=2,152 mg/100ml, DHAA=42,172 mg/100ml).


Other Details:

Manuscript Id :IJSTEV3I6072
Published in :Volume : 3, Issue : 6
Publication Date: 01/01/2017
Page(s): 253-256
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