Literature Review: Chemical Analysis of Antioxidant Compounds in Vegetables Using Spectrophotometric Methods
DOI:
https://doi.org/10.59890/zjcj6w39Keywords:
UV-Vis, Spectrophometry, Antioxidants, VegtablesAbstract
This literature review discusses the chemical analysis of antioxidants in vegetables using the UV-Vis spectrophotometry method. UV-Vis has become a very important spectroscopic technique in pharmaceutical research and industry, where it can provide deep insight into molecular structure, compound identification, and concentration measurements in a sample being analyzed. Antioxidant compounds are important components that contribute to human health. These compounds have the ability to ward off free radicals, which can cause cell damage and contribute to the development of various diseases, including cancer and heart disease. It is known that antioxidants can be found in various vegetables that we often encounter types of antioxidants in vegetables include vitamin C, vitamin E, carotenoids, flavonoids, polyphenols, glutathione, sulforaphane and also alpha-lipoic acid. Based on this background, this literature review is used to find out what vegetables contain antioxidants.
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Copyright (c) 2024 Nico Syahputra Sebayang , Alhanannasir Alhanannasir, Sylviana Sylviana, Sri Purwasih, Ananda Nawal Syahidah, Ika Septiana, Ahmad Saribi, Almukarom Almukarom, Putri Diana Sari, Erni Hawayanti (Author)
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