Abstract                 Volume:4  Issue-8  Year-2017          Original Research Articles

IJCRBP is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCRBP Articles.

Online ISSN : 2349-8080
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorinchiefijcrbp@gmail.com

Stability of Vitamin C in Selected Vegetables under Different Storage Conditions
Bandaru. V.S.R.K.P. Ganesh Sandeep, Pradeep Kumar Jha, K. Raju and M. K. Sukumaran*
Department of Biochemistry, Bhavan’s Vivekananda College, Secunderabad-500 094, Telangana, India
*Corresponding author
Abstract:

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).

Keywords: Storage temperature , Titrimetric analysis , Vegetables, Vitamin C
Download this article as Download

How to cite this article:

Ganesh Sandeep, B. V. S. R. K. P., Jha, P. K., Raju, K., Sukumaran, M. K., 2017. Stability of vitamin C in selected vegetables under different storage conditions.Int.J.Curr.Res.Biosci.Plantbiol. 4(8): 101-105. doi: https://doi.org/10.20546/ijcrbp.2017.408.013