IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

A Comparative Study On The Ascorbic Acid Content Of Several Fruits

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Sudha Rameshwari.K*, A.Lakshmi Praba, T.Raksitha, M.Sangeetha, J. Vijaya shanthi

Abstract

The aim of this study is to compare the ascorbic acid content in several fruits which are collected from the local market of Virudhunagar. Ascorbic acid content was determined for eleven fruits such as (Watermelon (Citrullus lanatus), Strawberry (Fragaria ananassa), Kiwi (Actinidia deliciosa), Lemon(Citrus limon), Gooseberry(Phyllanthus emblica), Gauva (Psidium guajava), Pomegranate(Punica granatum), Orange(Citrus aurantium var. sinensis), Grape (Citrus paradisi), Pineapple (Ananas comosus) and sapota (Manilkara zapota ). Determination of ascorbic acid was carried out by dye titration (Volumetric) method. After comparison between the results obtained in different fruits of our study, the fruit juice of Amala, Guava, and Kiwi show maximum content of vitamin C and Lemon, Orange, and Strawberry with a minimum content of vitamin C. In our projects, Vitamin C is very high in very low-cost fruits like Gooseberry, lemon, Guava, Sapato, grapes, watermelon, etc. So, it is easy to buy people and protect themselves from scurvy. Finally, we concluded that we have to eat fruits fresh and raw to get more Vitamin C.

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