ENZYMATIC METHODS USED FOR DETERMINATION VITAMIN C AND STARCH CONTENT OF POTATO TUBERS

Abstract

The accuracy of the enzymatic analysis results depends on the enzymes specificity, respecting the reaction conditions and the mode of sample preparation. The principle of all enzymatic methods is based on measuring the absorbance values of some solutions to a specific wavelength (340 nm for starch and 578 nm for L – ascorbic acid). One of the objectives of the paper is to perform a comparative study of enzymatic methods for determination of starch and vitamin C in food products (newest Romanian potato varieties). The advantages of methods that uses enzymatic kits are the simplicity of the test, the safety, high sensitivity, precision and the equipment that do not require a costly investment. The essential condition for safety testing is to respect the work conditions imposed by the providing company. Because the methods are based on the use of enzymes, the pH and the temperature of the solutions have to be respected for safety outcomes.