Experimental design for the calibration and validation of citric acid and tartaric acid by normal and derived UV-visible spectrophotometry

Abstract

The aims of this work has been the development and application of analytical methodologies based on the combination of spectroscopic measures of ultraviolet with chemometric methods of experiments design to establishing the matrix of calibration and later analysis of the obtained results. Citric acid and tartaric acid have been the selected analytes for this study. Citric acid is a tricarboxylic organic acid that is present in most of the fruits, mainly in citruses like the lemon and the orange. Tartaric acid is an organic acid extended enough in the nature. It is in the grape, and in small amounts in cucumbers and potatoes. It appears in form of salt in some vegetables and their juices.