Effect of Ripening Stage on Vitamin C Content in Selected Fruits
[1]
I. Muhamma, Department of Chemistry, Zamfara State College of Education Maru, PMB 1002, Maru, Zamfara State, Nigeria.
[2]
S. Ashiru, Department of Biology, Zamfara State College of Education Maru, PMB 1002, Maru, Zamfara State, Nigeria.
[3]
I. Ibrahim D., Department of Biology, Zamfara State College of Education Maru, PMB 1002, Maru, Zamfara State, Nigeria.
[4]
A. I. Kanoma, Department of Biology, Zamfara State College of Education Maru, PMB 1002, Maru, Zamfara State, Nigeria.
[5]
I. Sani, Department of Chemistry, Zamfara State College of Education Maru, PMB 1002, Maru, Zamfara State, Nigeria.
[6]
S. Garba, Department of Biology, Zamfara State College of Education Maru, PMB 1002, Maru, Zamfara State, Nigeria.
Quantitative determination of vitamin C in fresh fruits of apple, mango, guava, orange, sour orange, pineapple, cashew, and watermelon was conducted using iodometric titration method. The concentration (mg/100g) of vitamin C in the fruits were 23.83±6.98 for sour orange, 9.52±0.65 for cashew, 6.46±0.49 for apple, 13.99±4.26 for mango, 8.90±1.70 for pineapple, 48.08±3.45 for orange, and 32.05±8.14 for guava respectively. The results indicate that fruits can serve as source of vitamin C. From the results also, the vitamin C contents of many fruits such as sour orange, cashew, apple, mango, pine apple, orange and guava is higher when they are slightly immature, and declines as they hits peak ripeness. For a few, such as water melon, the vitamin C contents does the opposite, it rises with increased ripeness. Finally, increase consumption of fruits is been recommended as one of the measures to prevent and curtail coronary heart disease, cancer, and various age relating chronic diseases.
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