Determination of riboflavin in commercial drinks using fluorescence spectroscopy / Anida Yusof

Determination of riboflavin in commercial drinks using fluorescence spectroscopy as well as effect of shelf life and nature of packaging were studied. Riboflavin content was determined using single excitation-emission spectra of fluorescence measurements. The excitation wavelength at 457 nm and emis...

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Main Author:	Yusof, Anida
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2009
Subjects:	Biochemistry Extraction (Chemistry)
Online Access:	http://ir.uitm.edu.my/id/eprint/22936/ http://ir.uitm.edu.my/id/eprint/22936/1/PPb_ANIDA%20YUSOF%20AS%2009_5.pdf

id	uitm-22936
recordtype	eprints
spelling	uitm-229362019-03-06T09:15:21Z http://ir.uitm.edu.my/id/eprint/22936/ Determination of riboflavin in commercial drinks using fluorescence spectroscopy / Anida Yusof Yusof, Anida Biochemistry Extraction (Chemistry) Determination of riboflavin in commercial drinks using fluorescence spectroscopy as well as effect of shelf life and nature of packaging were studied. Riboflavin content was determined using single excitation-emission spectra of fluorescence measurements. The excitation wavelength at 457 nm and emission wavelength at 520 nm were used in the detection of riboflavin in the samples. Standard solution and samples was analysed by fluorescence spectroscopy (Luminescence LS-50 Perkin Elmer). All analyses were carried out in triplicates. Calibration curve of standard riboflavin was used to calculate the concentration of riboflavin in samples. It was found that riboflavin determined in sample 1 (1.36 mg/lOOmL), sample 2 (0.04 mg/lOOmL), sample 3 (0.04 mg/lOOmL), sample 4 (0.05 mg/lOOmL) and sample 5 (0.05 mg/lOOmL) is less than riboflavin stated in sample 1 (1.93 mg/lOOmL), sample 2 (0.12 mg/lOOmL), sample 3 (0.13 mg/lOOmL), sample 4 (0.12 mg/lOOmL) and sample 5 (0.12 mg/lOOmL) on the label nutrition information. As we know riboflavin is sensitive to light and easily degrade when exposed to light. When in contact with oxygen, riboflavin also degrades. All samples analysed claimed to contain riboflavin as stated on the label of the packaging. Exposed to light during storage and transportation before use, natures of packaging and shortest shelf life are the factors that contributed to degradation of riboflavin. Longest shelf life the riboflavin remains in sample is highest and shortest shelf life lowest riboflavin remains. So from the study consumer can be aware with the commercial drinks because close to expiry date the riboflavin might degrade and less that stated on label. Faculty of Applied Sciences 2009 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/22936/1/PPb_ANIDA%20YUSOF%20AS%2009_5.pdf Yusof, Anida (2009) Determination of riboflavin in commercial drinks using fluorescence spectroscopy / Anida Yusof. [Student Project] (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Biochemistry Extraction (Chemistry)
spellingShingle	Biochemistry Extraction (Chemistry) Yusof, Anida Determination of riboflavin in commercial drinks using fluorescence spectroscopy / Anida Yusof
description	Determination of riboflavin in commercial drinks using fluorescence spectroscopy as well as effect of shelf life and nature of packaging were studied. Riboflavin content was determined using single excitation-emission spectra of fluorescence measurements. The excitation wavelength at 457 nm and emission wavelength at 520 nm were used in the detection of riboflavin in the samples. Standard solution and samples was analysed by fluorescence spectroscopy (Luminescence LS-50 Perkin Elmer). All analyses were carried out in triplicates. Calibration curve of standard riboflavin was used to calculate the concentration of riboflavin in samples. It was found that riboflavin determined in sample 1 (1.36 mg/lOOmL), sample 2 (0.04 mg/lOOmL), sample 3 (0.04 mg/lOOmL), sample 4 (0.05 mg/lOOmL) and sample 5 (0.05 mg/lOOmL) is less than riboflavin stated in sample 1 (1.93 mg/lOOmL), sample 2 (0.12 mg/lOOmL), sample 3 (0.13 mg/lOOmL), sample 4 (0.12 mg/lOOmL) and sample 5 (0.12 mg/lOOmL) on the label nutrition information. As we know riboflavin is sensitive to light and easily degrade when exposed to light. When in contact with oxygen, riboflavin also degrades. All samples analysed claimed to contain riboflavin as stated on the label of the packaging. Exposed to light during storage and transportation before use, natures of packaging and shortest shelf life are the factors that contributed to degradation of riboflavin. Longest shelf life the riboflavin remains in sample is highest and shortest shelf life lowest riboflavin remains. So from the study consumer can be aware with the commercial drinks because close to expiry date the riboflavin might degrade and less that stated on label.
format	Student Project
author	Yusof, Anida
author_facet	Yusof, Anida
author_sort	Yusof, Anida
title	Determination of riboflavin in commercial drinks using fluorescence spectroscopy / Anida Yusof
title_short	Determination of riboflavin in commercial drinks using fluorescence spectroscopy / Anida Yusof
title_full	Determination of riboflavin in commercial drinks using fluorescence spectroscopy / Anida Yusof
title_fullStr	Determination of riboflavin in commercial drinks using fluorescence spectroscopy / Anida Yusof
title_full_unstemmed	Determination of riboflavin in commercial drinks using fluorescence spectroscopy / Anida Yusof
title_sort	determination of riboflavin in commercial drinks using fluorescence spectroscopy / anida yusof
publisher	Faculty of Applied Sciences
publishDate	2009
url	http://ir.uitm.edu.my/id/eprint/22936/ http://ir.uitm.edu.my/id/eprint/22936/1/PPb_ANIDA%20YUSOF%20AS%2009_5.pdf
first_indexed	2023-09-18T23:09:44Z
last_indexed	2023-09-18T23:09:44Z
_version_	1777418721629831168

Determination of riboflavin in commercial drinks using fluorescence spectroscopy / Anida Yusof

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