Comparison of Ascorbic Acid Content in Some Selected Fruits Samples from Makarfi Local Markets, Kaduna State, Nigeria

Main Article Content

Sulaiman Ayodeji Apampa
Isah AbdulAzeez
Salisu Abubakar

Abstract

This study was carried out to determine the ascorbic acid content of some fruits samples sold in Makarfi local market. Six fruits samples were randomly selected and used for the study. The samples were thoroughly washed and rinsed with distilled water. 500 g of each fruit sample (Cucumber, Carrot and Garden egg) were analyzed for both fresh and cooked portions. The samples were crushed and suspensions were made using doubled-distilled water. The extract was filtered to obtained 100 ml from each fruit filtrate which was then placed in a 500 ml volumetric flask and diluted to the mark with distilled water. 25 ml of each solution were treated with 150 ml distilled water and 5 ml of 0.6 molar freshly prepared KI(aq). 5 ml of 1M HCl and 1 ml of starch solution was added to the mixture which was then titrated against a freshly prepared 0.002M potassium iodate solution. The results obtained were used to determine the concentration of ascorbic acid in each sample. The major findings revealed that, fresh cucumber fruit has the highest concentration of ascorbic acid (9.6 x 10-1 mg/L) followed by garden egg ( 7.1 x 10-1 mg/L) and cooked garden egg fruits ( 5.6 x 10-1 mg/L). On the other hand, passion fruit (0.06 x 10-1 mg/L) has the least quantity of ascorbic acid content followed by cooked carrot (1.3 x 10-1 mg/L) and tamarind (2.9 x 10-1 mg/L)respectively. Some recommendations were made amongst which is that farmers should be enlightened to avoid the use of excessive inorganic fertilizers as it may be the factors that degrade the ascorbic acid content of some edible fruits. Vitamin C content of food get reduced by prolonged storage and over cooking because ascorbic acid is water soluble and it is destroyed by heat. Therefore steaming or microwaving should be encouraged. The study was concluded by emphasizing the importance of the consumption of fruits and the advantages of this to human health and general well-being.

Keywords:
Ascorbic acid (vitamin C), fruits, potassium iodate and Makarfi market.

Article Details

How to Cite
Apampa, S. A., AbdulAzeez, I., & Abubakar, S. (2020). Comparison of Ascorbic Acid Content in Some Selected Fruits Samples from Makarfi Local Markets, Kaduna State, Nigeria. Asian Journal of Applied Chemistry Research, 4(4), 1-5. https://doi.org/10.9734/ajacr/2019/v4i430121
Section
Original Research Article

References

Ajibade GA. An evaluation of potassium permanganate as a substitute for dichlorophenolindophenol in Ascorbic acid analysis of vegetables. NJTE. 1997;14(1): 143.

Choi Y, Jeong HS, Lee J. Food Chem. 2007;103:130-138.

Kumar GV, Kumar A, Raghu K, Patel G, Manjappa S. Determination of vitamin C in some fruits and vegetables in Davanagere city, (Karanataka)–India. International Journal of Pharmacy & Life Sciences. 2013;4(3):2489-2491.

Davey MW, Montagu MV, Sanmartin DIM, Kanellis A, Smirnoff N, Benzie IJJ. J. Sci. Food Agric. 2000;80:860.

Oliver M. In the vitamins, 2nd Ed. Sehrell, WH, Harris RS Editor. New York: Academic Press. 2007;1:359-367.

Kumar GV, Kumar KA, Raghu-Patel GR, Manjappa S. Int. J. of Pharm. & Life Sci. (IJPLS). 2013;4(3):2489-2491.

Abeysinghe DC, Li X, Sun CD, Zhang WS, Zhou CH, Chen KS. Food Chem. 2007; 104:1344.

Xu G, Liu D, Chen J, Ye X, Ma Y, Shi J. Food Chem. 2008;106:551.

Davidson S, Passmore R, Brocks JA. Human nutrition and dieterics. Chur-chill, Livingstone, London, 8th Edition. 1992;223-225.

Rachael MS; 2017.
Available:https://www.healthline.com/nutrition/fruits-vs-vegetables

USEPA. United States environmental protection agency guidelines for data quality assessment and practical methods for data analysis; 2000.

World Health Organization, WHO. Recommended vitamin C concentrations in fruits and vegetables; 2015.