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  • The effect of pre-process handling conditions on the ascorbic acid content of green leafy vegetables.

    Author(s) : Faboya, O. O. P.

    Author Affiliation : Chemistry Department, University of Ibadan, Ibadan, Nigeria.

    Journal article : Food Chemistry 1990 Vol.38 No.4 pp.297-303 ref.6

    Abstract : Ascorbic acid was estimated in 5 green leafy vegetables (Talinum tiangulare, Amaranthus hybridus, Celosia argentea, Corchorus olitorius and Vernonia amygdalina). Intersite variation in values was rather high compared with intrasite and between-sample variations. For a particular site, Celosia argentea had the lowest ascorbic acid content (181 mg/100 g dry weight) while Talinum triangulare had the highest (354 mg/100 g). In direct sunlight, an average of 64.0% of the initial ascorbic acid content was lost in 8 h. An open laboratory did not, however, appreciably reduce the loss. In darkness, only about 16.0% was lost within the same period. In a household refrigerator, the decrease in the vitamin was almost arrested, as on average only 0.5% was lost after 8 h. The patterns of ascorbic acid change in both vegetables were similar despite the different initial values.

    ISSN : 0308-8146

    DOI : 10.1016/0308-8146(90)90187-9

    Record Number : 19921443033

    Language of text : English

    Language of summary : English

    Indexing terms for this abstract:

    Descriptor(s) : ascorbic acid, Leafy vegetables, vegetables

    Identifier(s) : green vegetables, vegetable crops, vitamin C