Comparative Determination of Ascorbic Acid in Some Selected Fruits and Vegetables Commonly Consumed in Northern Nigeria

@inproceedings{Abdulrazak2015ComparativeDO,
  title={Comparative Determination of Ascorbic Acid in Some Selected Fruits and Vegetables Commonly Consumed in Northern Nigeria},
  author={Sani Abdulrazak and Yusuf Abdulraheem Oniwapele and Dennis Otie and Yusuf Ishola Sulyman},
  year={2015}
}
  • Sani Abdulrazak, Yusuf Abdulraheem Oniwapele, +1 author Yusuf Ishola Sulyman
  • Published 2015
Ascorbic acid content of some fruits and vegetables commonly consumed in Northern Nigeria was measured using titrimetric method with Indophenol solution. The concentration of ascorbic acid in fruits: pineapple, banana, grape, orange and papaya were 78.92, 19.32, 41.13, 67.37 and 86.51mg/100g respectively, and that of non-leafy vegetables: tomato, red hot pepper, sweet red pepper, green pepper and ginger were 36.46, 139.48, 141.37, 117.03 and 16.46mg/100g respectively. While that of leafy… CONTINUE READING

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