
Vitamin C is a nutritious substance that can eliminate all free radicals that can kill tissue cells in the body. The water-soluble vitamin C is commonly found in citrus fruits, red dragon fruit, pineapple, paprika and cayenne pepper. Based on the results of a review of the journals used in 2013-2023. The purpose of this review article is to determine the vitamin C content in food using several methods, one of which is the Iodimetry, Spectrophotometry and High Performance Liquid Chromatography (HPLC) methods. The highest levels of vitamin C were by the UV-Vis spectrophotometry method on pineapple fruit samples and by the iodimetry method on red dragon fruit samples.
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