Comparative Studies on Ascorbic acid content in Various Fruits, Vegetables and Leafy Vegetables

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Comparative Studies on Ascorbic acid content in Various Fruits, Vegetables and Leafy Vegetables

Journal Title: International Journal of Life Science - Year 2017, Vol 5, Issue 4

Abstract

Vitamin C is a naturally occurring complex organic compound predominantly present as ascorbic acid in many fruits and vegetables. It cannot be synthesized by humans hence needs to be supplemented through diet in the natural form only as synthetic ascorbic acid affects the bacterial growth not differentiating between beneficial gut flora and pathogens. The Recommended Daily Intake (RDI) of vitamin C is 100-200mg which can be met with consumption of fruits and vegetables. The present study was done to estimate ascorbic acid in fresh fruits, vegetables and leafy vegetables to determine the necessary dietary requirement of Vitamin C. The ascorbic acid content of some fruits like apple, pine apple, orange, sapota, lemon, pomegranate, vegetables like onion, tomato, beet root, cucumber, carrot, Indian gooseberry, raw tamarind fruit, raw mango and garlic, leafy vegetables like tamarind leaves, amaranthus green and purple, spinach, Malabar spinach, kenaf, methi, sorrel and portulaca were estimated by volumetric method using DCPIP. Ascorbic acid content was found to be highest among fruits in lemon, followed by pomegranate and orange. Among vegetables highest was in goose berry followed by raw mango and raw tamarind. Vitamin C in leafy vegetables was variable with the highest content in amaranthus green followed by purple amaranthus and methi. This study is significant as different combinations of fruits, vegetables and leafy vegetables can be recommended for consumption based on the dietary requirement of ascorbic acid to different people under various conditions.

Authors and Affiliations

Varsha T Reddy, Padma P Naga

Keywords

EP ID EP546345
DOI -
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