Analysis of Reducing Agents in Red Bell Pepper and Large Green Chili (Capsicum annum L.) Using Spectrophotometric Method via Redox Reaction with Triiodide
Abstract
The determination of reducing compounds in plant samples is continuously developed to achieve more practical and efficient analytical methods. This study analyzed the reducing compound content in red bell peppers and large green chilies using UV-Vis spectrophotometry via a redox reaction with triiodide. The results showed that this method can effectively determine reducing compounds in plant samples. The large green chili sample contained 0.01723% reducing compounds, whereas the red bell pepper sample exhibited a higher content of 0.0267%. These findings indicate that red bell peppers have a higher concentration of reducing compounds than large green chilies. This method has the potential to be a reliable approach for analyzing reducing agents in plants and can be further developed for pharmaceutical and food analysis applications.
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