Faboya, O. O. P.
Author Affiliation :
Chemistry Department, University of Ibadan, Ibadan, Nigeria.
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.
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Indexing terms for this abstract:
ascorbic acid, Leafy vegetables, vegetables
green vegetables, vegetable crops, vitamin C