Analysis of riboflavin in green leafy vegetables by fluorescence spectroscopy

Nor Maslina Radzuan, Azli Sulaiman


Green leafy vegetables are good source of vitamins and also rich in antioxidant. Riboflavin (vitamin B2) is one of the antioxidant that helps to convert free radicals into non-toxic forms. This study was conducted to determine the content of riboflavin in green leaves of vegetables. The samples of green leafy vegetables such as spinach (Spinacia oleracea), mustard green (Brassica juncea), water morning glory (Ipomoea aquatic) and lettuce (Lactuca sativa) were digested using wet digestion technique. Effects of several digestion parameters such as types of solvent, concentration of solvent and sample weight have been optimized. Determination of riboflavin in green leafy vegetables were performed by dissolving 1.0 g of the sample in 0.2 M acetic acid and then measured directly by spectrofluorometer. Results showed that riboflavin content in spinach, mustard green and water morning glory were 4.2421 μg/g, 2.7450 μg/g and 2.2784 μg/g while riboflavin not detected in lettuce. It is proven that green leafy vegetables can act as natural source of riboflavin by taking it in adequate amount during meals.


Green leafy vegetables, riboflavin, spectrofluorometer, wet digestion.

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