Determination of Variation of Vitamin ‘C’ （测定维生素C的变化）.pdf

IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 10, Issue 7 Ver. III (July 2016), PP 1 7-19 Determination of Variation of Vitamin ‘C’ Content of Some Fruits and Vegetables Consumed in Ugbokolo After Prolonged Storage. 1 2 3 4 Anebi O. Patrick , Ugbe A. Fabian , Igwe C. Peace , Odumu O. Fred 1,3,4Benue State Polytechnic, Ugbokolo, Nigeria 2 University of Ilorin, Nigeria Abstract: This research work investigates the variation of vitamin C in some fruits: guava, (psidium guajava), orange (citrus sinensis) pineapple, (ananas comosus) and apple (malus pumila), and vegetables: tomato (lycopersicum esculentum), okra (abelmoschus esculentus), red pepper (capsicum annuum) and green pepper (capsicum annuum) at prolonged storage by titrimetric method using dichlorophenolindophenol (DCPIP) titrant. The vitamin C content of orange was found to be (74.67 and 51.79mg/100g sample), guava (69.6 and 52.8mg), pineapple (53.42 and 27.93mg), apple (27.3 and 7.29mg), tomato (27.93 and 9.93mg), okra (11.41 and 5.77mg), red pepper (81.53 and 28.26mg) and green pepper (27.62 and 10.65mg). The amount of vitamin C in fresh red pepper, orange and guava was found to be the highest and that of fresh okra was found to be lowest. It was observed that content of vitamin C decreased at prolonged storage. In conclusion, red pepper, orange and guava prove useful for vitamin C deficiency. Keywords: Vitamin C, Fruits, Vegetables, Fresh, Prolonged Storage, DCPIP I. Introduction Vitamin C (Ascor