Ascorbic acid content of some Nigerian local fruits and vegetables.
Achinewhu S. C.
Author Affiliation: Rivers State University of Science and Technology, P.M.B. 5080, Port Harcourt, Nigeria.
Qualitas Plantarum Plant Foods for Human Nutrition 33 : 261-266
Abstract : Analyses of fresh and cooked material are presented for Telfairia occidentalis, Talinum triangulare, Vernonia amygdalina and Ocimum gratissimum foliage, okra and eggplant, and for fruits of sweet orange, mango, guava, pawpaw, avocado, pineapple, Dacryodes edulis, Irvingia gabonensis and Chrysophyllum albidum. Ascorbic acid contents were highest in fresh fruits of mango (about 98 mg for pulp and 138 mg/100 g for peel), guava (67.5 mg) and I. gabonensis (65.3 mg/100 g). Contents of fresh okra and T. occidentalis were also high (about 98.8 and 91.2 mg, respectively) but losses through exposure (4 h in the shade) and traditional cooking methods were considerable.ADDITIONAL ABSTRACT:Ascorbic acid in Nigerian fruits was 21.8-98.0 mg/100 g and in vegetables was 21.3-98.8 mg/100 g. The traditional processing of some of the fruits caused 43-58% losses in ascorbic acid. Similar losses for vegetables were 32-68%. After storage in the shade at 27°C for 4 h the loss was 22-34%. The peels of mango and African apple, which are normally discarded by the natives had higher contents of ascorbic acid than the edible portion.