Estimation of ascorbic acid content in fruits & vegetables from Hyderabad, India for a theoretical assessment of vitamin C activity.
Deekshika B., Praveena L. B., Hemanth Singuluri, Sukumaran M. K.
Author Affiliation: Department of Biochemistry, Bhavan's Vivekananda College, Secunderabad, Telangana, India.
International Journal of Current Microbiology and Applied Sciences 4 : 96-99
Abstract : The ascorbic acid content of selected fruits and vegetables (collected from a local market) were determined by volumetric method. The results were obtained are represented as mean±standard deviation. Ascorbic content was highest in Mangifera indica (Mango), 54.78 2.19 mg/100 g, and lowest in Musa acuminate (Banana), 20.13±1.54 mg/100 g, among the different fruits tested. In the case of vegetables highest ascorbic acid content was found in Coriandrum sativum 123.52±6.21 mg/100 g (Coriander) and lowest in Daucuscarota subsp. sativus 2.6±0.72 mg/100 g (Carrot). These results clearly suggests that a wide variety of fruits and vegetables can be consumed to meet the daily requirements of vitamin C in a cost effective manner.