Abstract

*Ibrahim A. I., Ibrahim U. G., Azuaga T. I., Hikon B. N., Yarima E. A., Egah G. O. and Fyinbu S.

ABSTRACT

Ascorbic acid commercially known as Vitamin C is water-soluble organic acid that Prevents many diseases and enhances the Immune system. Fruits and Vegetables are Natural and rich source of Ascorbic acid. The fruits and vegetables were washed with distilled water and then cut and grinded the edible part of it, 10ml of distilled water added while grinding the sample decanting off the liquid extract using muslin cloth into 100ml Volumetric flask. Starch indicator (1%) was prepared by adding 0.50g of starch powder to 50ml of distilled water. Iodine solution was prepared by mixing 5.20g of Potassium iodide and 0.27g of Potassium iodate into 500ml beaker and dissolved it with 200ml of distilled water; 25ml of 3molar Sulphuric acid were added into the beaker and then diluted it with distilled water to 500ml solution. The result obtained in this analysis has revealed that the Ascorbic acid concentration in Vegetable samples were in decreasing order as follows; Cucumber > Ogwu > Maringa > Pepper > Tomato > Cabbage > Carrot > Spinach > Bitter leaf > Onion. A similar trend is observed in the fruit samples: Orange > Watermelon > Pear > Pineapple > Pawpaw > Mango > Guava > Cashew. The highest Ascorbic acid concentration in Vegetable samples were observed in Cucumber 1.62 g/L and the lowest ascorbic acid concentration was observed in Onion 0.53g/L while the variation of Ascorbic acid in Fruit samples shown that Orange has the highest concentration 1.46g/L and the lowest concentration ascorbic acid was observed in Cashew 0.61g/L.