Download complete project material on Comparative Analysis of Vitamin C (Ascorbic Acid) In some Fruits and Vegetables from chapter one to five
Comparative Analysis of Vitamin C (Ascorbic Acid)
In some Fruits and Vegetablesproject topics and materials download
Ascorbic acid (Vitamin C) is a water soluble vitamin found particularly in citrus fruits and green vegetable, it cures scurvy and it is necessary for normal growth and development of an individual. The comparative analysis of ascorbic acid in some fruits and vegetable was carried out Via titrimetric method using 1.0g of copper sulphate, 20ml of glacial acetic acid, 30g of potassium iodide, 1g of starch crystal the ascorbic acid content of some selected fruits in mg/ 100g were, watermelon (12.95mg(100g), pineapple (34.64mg/100g). orange (76.86mg/100g). The ascorbic acid content of some selected vegetable were, carrot (25.34mg/100g), bell pepper 98.84mg (100g), lettuce (17.71mg/100g), cabbage (29.55mg/100g). The result of the study shows that this work contains appreciable amount of ascorbic acid and are recommended for dietary intake.
ascorbic acid (vitamin C) is a water- soluble vitamin found particularly in citrus fruits and green vegetables, it is necessary for normal growth and development of an individual. It is an antioxidant that helps maintain the connective tissue, protein collagen, protects the body against infection and helps iron absorption (Sizer, et al., 1997). Food with a naturally high vitamin C contents are fruits such as berries, lychee, papaya and citrus fruits, vegetables like Brussels sprouts, cauliflower, cabbage, sweet pepper, and herb like parsley, sorrel and chives (Anses, 2012).
Vitamin C is defined as the generic term for all compounds exhibiting the biological activity of L- ascorbic acid. Ascorbic acid is the principal biologically active form but L- dehydroascrobic acid is an oxidation product which also exhibits biological activity. Vitamin C is required for the prevention of scurvy and maintenance of healthy skin, gums and blood vessels. It functions in collagen formation, absorption of inorganic iron, reduction of plasma cholesterol level, inhibition of nitrosoamine formation, enhancement of the immune system, and reaction with singlet oxygen and other free radicals. As an antioxidant, it reportedly reduces the risk of arteriosclerosis, cardiovascular disease and some forms of cancer (Yen et al., 2005). Vitamin C has a number of biochemical and physiological functions in the body which are largely dependent on its ability to provide reducing equivalents in various biochemical reactions (Jacob et al., 1997).
It function as a co substrate of enzymatic reaction; catalyzed by minooxygenases, dioxygeneses and mixed function oxygenases (Tsao, 1997). Vitamin C plays an important role in the biosynthesis of collagen, which represents about one quarter of the total body protein and constitutes the principal protein of skin, bones teeth and connective tissue. (Phillips et al., 1997).
Vitamin C functions as a water- soluble antioxidant it acts by removing reactive oxygen and reactive nitrogen species, as well as singlet oxygen and hypochlorite (Sadler et al., 1999). It also serves as a reducing agent which enhances gastrointestinal absorption of dietary non- haem iron (Hallberg, 1972).
1.1 JUSTIFICATION OF RESEARCH
The consumption of fruit juices and vegetables are beneficial and the health effects of fruits are ascribed, in part to ascorbic acid. It’s a natural antioxidant which may inhibit the development of major clinical conditions including cardiovascular diseases and cancer. Since humans cannot synthesize ascorbate, their main source of the vitamin is dietary fruits and vegetable. An accurate and specific determination of the nutrients content of fruits is extremely important to understand the relationship of dietary intake and human health.
The aim of the study is to comparatively analyze the content of ascorbic acid in some selected fruits and vegetables.
ü To determine the amount of ascorbic acid in fruits and vegetable.
ü To comparatively determine the content of vitamin C in selected fruits and vegetables.
1.4 SIGNIFICANCE OF STUDY
The body uses vitamin C in many different ways vitamin C is needed by the body to form collagen according to national institute of health (NIH), the body also uses vitamin C to make skin, tendons, ligament and blood vessels. The body also uses vitamin C to repair and maintain cartilage, bones and teeth to heal wounds and to form scare tissue. Vitamin C also prevent cancer by blocking the damage made by free radicals (Alina, 2015). Vitamin C is a vital anti- oxidant that helps protect cells from damage caused by free radicals that we are exposed to in the environment such as air pollution, cigarette smoke and ultraviolet light from the sun. (Sherry, 2005).