Determination of Vitamin C Content in Selected Fruits and Vegetables

CHAPTER ONE

1.1 Background to the Study

Vitamin C, also known as ascorbic acid, is an essential nutrient for human health. It supports immune function, collagen synthesis, and antioxidant defense. Since the human body cannot produce Vitamin C, it must be obtained from fruits and vegetables (Lee & Kader, 2000).

The concentration of Vitamin C varies widely among food sources. Factors such as plant species, ripeness, and storage conditions influence its content. Citrus fruits, guava, and peppers are among the richest sources (Davey et al., 2000). Because Vitamin C is sensitive to heat, light, and oxygen, its level decreases during cooking and processing.

Determining the Vitamin C content of fruits and vegetables helps evaluate their nutritional quality and freshness. Such studies also guide consumers in making healthier dietary choices. Moreover, the results support agricultural and food industries in maintaining quality standards.

1.2 Statement of the Problem

Although fruits and vegetables are major Vitamin C sources, their nutritional content is often affected by handling and storage. Many consumers are unaware of these variations. This study aims to quantify Vitamin C levels in commonly consumed fruits and vegetables.

1.3 Objectives of the Study

1. To determine the Vitamin C content of selected fruits and vegetables.

2. To compare the results across different plant species.

3. To assess the effect of storage duration on Vitamin C concentration.

1.4 Significance of the Study

This research will help consumers identify the best natural sources of Vitamin C. It will also assist nutritionists and food processors in promoting better storage and processing practices. The study’s findings contribute to public health awareness and nutrition education.

1.5 Scope of the Study

The study will focus on selected fresh fruits and vegetables. Ascorbic acid content will be determined using standard titrimetric or spectrophotometric methods. Vitamin degradation during cooking will not be included.