Thermal degradation and estimation of dietary intakes of vitamin C from fruits and vegetables

Abstract

Thermal degradation of vitamin C in eight different vegetables were determined. These comprised Onion, Tomato, Red Pepper, Spinach, Okra, Green Beans, Cauliflower, and Cabbage. Maximum degradation was observed in Tomato with 83% loss while minimum loss of 37% was in Red Pepper. An estimate of adult dietary intake of Vitamin C was carried out with an increased number of samples, the mean dietary intake of 147mg/day was found. Application of t-test indicates significant difference existed between the two classes of peoples studied ( tcal = 6.443, and P=0.05 )and standard deviation was found to be ±101.

Key words: Thermal degradation, dietary intake and Vitamin C