|Online ISSN : 2349-8080
Issues : 12 per year
Publisher : Excellent Publishers
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Vegetables and fruits are natural source of biological antioxidants. Vitamin C is an essential micronutrient which plays an important role in human health. Its deficiency results in a disease referred to as scurvy in humans. The objective of this study was to determine the amount of vitamin C in some selected vegetables procured from local market in Hyderabad city. In addition, the effect of storage conditions (refrigerated temperature (4°C) and room temperature) on percentage reduction of vitamin C in these vegetables was also analyzed on day 2, 4 and 6 of storage period. Results revealed that there was a reduction of vitamin C content in vegetables stored both at refrigerated temperature (4°C) and room temperature. However, the reduction was higher in vegetables stored at room temperature as compared to those stored at refrigerated temperature (4°C).