Comparative analysis of ascorbic acid content of three varieties of apple fruit sold in Lafia open markets, north central Nigeria
-
2021-01-21 https://doi.org/10.14419/ijac.v9i1.31305 -
Antioxidant, Apple, Ascorbic Acid, Comparative, Iodometric Titration. -
Abstract
Ascorbic acid, also known as vitamin C, is a water-soluble vitamin which helps to boost the immune system, fight against infectious diseas-es, aids iron absorption and formation of collagen in humans and other animals. The ascorbic acid content of three varieties of apples (Red Delicious, Granny Smith and Golden Delicious apples) sold in Lafia, Nasarawa State, Nigeria was investigated using the iodometric titration method for comparative reasons. The results obtained showed the concentrations of the ascorbic acid in all three varieties of the fruit to be not only different but statistically so. The concentration of the analytes in order of increasing magnitude is; Golden Delicious (22.83mg/100g), Granny Smith (29.26 mg/100g) and Red Delicious (38.63 mg/100g). Though the differences in the respective concentration of the fruits were statistically significant (p <0.05), these observed differences may not just be a function of the fruit variety alone but also on other possible reasons attributable to the impact of temperature, growing season, storage, shipping conditions and even post-harvest number of days as well as the maturity of the respective apple variety at the time of harvest prior to analysis. Comparatively, the analysis indicated that the three apple varieties are varied in ascorbic acid content but are all good sources vital for healthy living.
Â
Â
-
References
[1] Julia RE, Jeffrey RF and James KK (2010). Determination of the Vitamin C Content of Conventionally and Organically Grown Fruits by Cyclic Voltammetry. International Journal of Electrochemical Science. 5:1464 – 1474.
[2] Fenech M, Amaya I, Valpuesta V and Miguel AB (2019). Vitamin C Content in Fruits: Biosynthesis and Regulation. Frontiers in Plant Science. 9:1-21. https://doi.org/10.3389/fpls.2018.02006.
[3] Aurelia, MP, Aneta, P, Gheorghe, PN and Aurel, P (2011). Determination of Ascorbic Acid Content of Some Fruit Juices and Wine by Voltammetry Performed at Pt and Carbon Paste Electrodes. Molecules. 16:1349-1365. https://doi.org/10.3390/molecules16021349.
[4] Macknight RC, Laing WA, Bulley SM, Broad RC, Johnson AA, and Hellens RP (2017). Increasing ascorbate levels in crops to en-hance human nutrition and plant abiotic stress tolerance. Current Opinion Biotechnology. 44:153–160. https://doi.org/10.1016/j.copbio.2017.01.011.
[5] Pisoschi AM, Cheregi MC and Danet AF (2009). Total antioxidant capacity of some commercial fruit juices: electrochemical and spec-trophotometrical approaches. Molecules. 14:480-493. https://doi.org/10.3390/molecules14010480.
[6] Pisoschi AM and Negulescu GP (2011). Methods for Total Antioxidant Activity Determination: A Review. Biochemistry and Analytical Biochemistry. 1(1):106.
[7] Popa CV, Danet AF, Jipa S and Zaharescu T (2010). Determination of total antioxidant activity of wines using a flow injection method with chemi-luminescence detection. Rev Chim (Bucharest). 61: 11-16.
[8] Hyson DA (2011). A Comprehensive Review of Apples and Apple Components and Their Relationship to Human Health. Advanced Nutrition. 2: 408–420 https://doi.org/10.3945/an.111.000513.
-
Downloads
-
How to Cite
M. Akpomie, T., U. Augustine, A., E. Anwani, S., & I. Aandaka, B. (2021). Comparative analysis of ascorbic acid content of three varieties of apple fruit sold in Lafia open markets, north central Nigeria. International Journal of Advanced Chemistry, 9(1), 8-11. https://doi.org/10.14419/ijac.v9i1.31305Received date: 2020-12-03
Accepted date: 2021-01-13
Published date: 2021-01-21