Comparison of Vitamin C Levels in Fresh and Packaged Red Guava (Psidium guajava L.)

Ira Oktavia; Avica Gry Silda Sari

doi:10.37311/ijpe.v5i3.30870

Comparison of Vitamin C Levels in Fresh and Packaged Red Guava (Psidium guajava L.)

Ira Oktavia, Avica Gry Silda Sari

Abstract

This study compared vitamin C in fresh red guava (Psidium guajava L.) and packaged red-guava–flavoured beverages using a qualitative 0.1% KMnO₄ colour test and quantitative UV–Vis spectrophotometry at 270 nm. After botanical identification, λ_max was confirmed at 270 nm and a five-point calibration (8–24 ppm) yielded y = 0.0247x + 0.114 (R² = 0.9983). Ten independent samples were analysed (fresh A–E; beverage A–E), each measured in triplicate. The KMnO₄ test was positive for all samples. The validated single-wavelength method (selectivity, linearity, accuracy, precision, LOD/LOQ) showed 0.273 ± 0.002% w/v (273 ± 2 mg/100 mL) in fresh juice and 0.00050 ± 0.00003% w/v (0.50 ± 0.03 mg/100 mL) in beverages, indicating an approximately 546-fold higher concentration in fresh juice. These findings demonstrate that fresh red guava is a substantially superior volume-based source of vitamin C compared with guava-flavoured packaged drinks.

Keywords

Vitamin C; Psidium Guajava L; UV-Vis spectrophotometry; Beverages; Concentration

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DOI: https://doi.org/10.37311/ijpe.v5i3.30870

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