Summary of Determinación de vitamina C en muestras biológicas por Espectrofotometría

The video explores the determination of vitamin C in biological samples using spectrophotometry. Various fruits and vegetables like mandarin, guava, paprika, and orange are compared. Methodology involves sample extraction with oxalic acid, filtration, calibration curve creation with known vitamin C concentrations, addition of reagents, absorbance measurement, and concentration calculation. Factors like sample ripeness and pH impact oxidation. Absorbance readings are done with a spectrophotometer to reveal the vitamin C content. A blank is used for calibration, and dilutions may be necessary for accuracy. The video ends with constructing the calibration curve, obtaining a line equation, and calculating vitamin C concentrations in the extracts. ### Methodology - Use citrus and non-citrus samples for comparison - Extract samples using oxalic acid - Filter samples to separate solid material - Create a calibration curve using known concentrations of vitamin C - Add reagents (orton, tranquiline, sodium district, sodium hydroxide) to samples - Measure absorbance using a spectrophotometer - Calculate the concentration of vitamin C in the samples - Dilute solutions if needed for accurate readings - Construct calibration curve, obtain line equation, and calculate vitamin C concentration ### Speakers - Not specified in the subtitles.

Notable Quotes

12:30 — « Let's see what happens after adding the sodium hydroxide and distilled water. »
13:06 — « guava has a high content of vitamin C. »
13:53 — « We need to take compliance readings before starting the recording. »
16:43 — « It is up to you to construct the calibration curve, obtain an equation of the line and calculate the concentration of vitamin C in the different extracts. »

Video