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

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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

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
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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
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