Ascorbic acid content of some Nigerian local fruits and vegetables

Abstract

Ascorbic acid contents of some common local fruits and vegetables was determined. The ascorbic acid contents of the fruits ranged from 21.8 to 98.0 mg per 100 g sample while that of vegetables ranged from 21.3 to 98.8 mg per 100 g sample. The traditional processing of some of the fruits resulted in losses of ascorbic acid of between 43 and 58%. The traditional processing of the vegetables also resulted in losses of ascorbic acid of between 32 to 68%. On environmental exposure (storage) in the shade (27°C) for four hours the losses ranged from 22 to 34%. The peels of mango and African apple, which are normally discarded by the natives, contained higher contents of ascorbic acid than the edible portion.