ABSTRACT

Vegetables are nutritious food containing vitamins and minerals needed by the body and cheap prices. Brukoli and cabbage flowers are many vegetables containing vitamins A, B, C, minerals, and calcium. In addition to vegetables that contain lots of nutrients, vegetables also contain anti-nutrition, one of which is oxalic acid. Oxalic acid can interfere with the intestinal lining if consumed and can be fatal if it is in high doses so it needs to be limited to the safe range of 0.60-1.25 g per day. The purpose of this study is to determine the levels of oxalate in broccoli and cabbage. flower. The method used is UV spectrophotometry with a wavelength of 351 nm. This research begins with the validity of the method which includes linearity, detection limits, quantization limits, precision and accuracy using addition methods. The results of the validation of the calibration curve analysis method have a regression line equation y = 0.0224 x + 0.2407 with a correlation coefficient of 0.993. The detection limit and the quantization limit can be calculated statistically respectively 1.0045 and 3.4860. Variance coefficient of 1.7570 and percent recovery, respectively 87, 89 and 92%. The results of this study showed that the levels of oxalate in broccoli were 1.3797 mg / 100 g and cauliflower was 0.1707 mg / 100 g. Oxalate levels in broccoli and cauliflower are at safe limits. Keywords: Broccoli, cauliflower, oxalate, UV spectrophotometry
Publication date: 01/06/2020

https://ijbpas.com/pdf/2020/June/MS_IJBPAS_2020_5056.pdf

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https://doi.org/10.31032/IJBPAS/2020/9.6.5056