Comparison of ascorbic acid content of some selected fresh and dried tropical vegetables

Abstract

Ascorbic acid (Vitamin C) was determined in four different tropical vegetables (Cucumber, Cabbage, Spinach and Tomatoes) sourced from Yankaba market, Kano state. Colorimetric method was used for the  determination. The ascorbic acid content in the cucumber, cabbage, spinach and tomatoes ranged from 51.67mgL^-1 to 395.45mgL^-1. Tomatoes were found to have the highest concentrations (395.45mgL^-1) while cucumber has the lowest (181.82mgL^-1 for the fresh and 60.00mgL^-1 and 51.67mgL^-1 respectively) for the dried vegetables. The deficiency of ascorbic acid is believed to result in scurvy, a disease characterized by spongy and sore gum, loose teeth, anaemia, swollen joint, fragile blood vessels. Frequent intake, therefore of these vegetables rich in vitamin C (especially tomatoes) will help prevent these problems in human being. This indicated that although the vegetables are rich in ascorbic acid content, their dried forms have grossly inadequate amount to ensure the provision of required dietary intake (RDI) of vitamin C for humans.

Keywords: Ascorbic acid, Comparison, Vegetables, Vitamins