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Effect Of Heating On Vitamin C Content Of Some Selected Vegetables

Journal: International Journal of Scientific & Technology Research (Vol.2, No. 11)

Publication Date:

Authors : ; ; ;

Page : 209-212

Keywords : KEY WORDS Ascorbic acid; Human nutrition; Redox titration; Phytochemicals; Spinach; Vegetables; Pumpkin; Antioxidant;

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ABSTRACT The effect of heating on the vitamin C content of five choice vegetables was determined by redox titration with potassium iodate in the presence of potassium iodide. The results obtained in raw vegetables showed that pepper 61.56mg100ml has the highest vitamin C content while the least was in carrot 21.72mg100ml. The vitamin C content of the vegetables analyzed were found to be in the order Pepper Green peas Spinach Pumpkin Carrot. It was also observed that the heating time has significant effect on the vitamin C content of all the vegetables as the heating time increases the percentage loss of vitamin C increases too. The percentage loss of vitamin C in the vegetables ranged between 9.94-16.57 29.94-37.43 and 49.91- 64.71 at 5 15 and 30 mins respectively. Of all the vegetables assayed pepper gave the highest percentage loss of 64.71 at 30 mins. Vitamin C is easily destroyed by excessive heat and water as well as exposure to air. For retention of vitamin C in cooked foods it is recommended that foods containing vitamin C be cooked as fast as possible with less heat and small amount of water.

Last modified: 2014-03-17 17:42:18