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Comparative Study of the Content of Vitamin C in Fresh Fruits and Different

Types of Food Prepared from them

Article · January 2010

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Dhaka Univ. J. Sci. 58(1): 55-57 2010 (January)

Comparative Study of the Content of Vitamin C in Fresh Fruits and Different

Types of Food Prepared from them
H. M. Naseem Akhtar, S. M. Mizanur Rahman* and Tanvir Muslim*
Department of Chemistry, Dhaka University, Dhaka-1000, Bangladesh
Received on 05.11.2008. Accepted for Publication on 29.04.2009
Abstract
Vitamin C, also known as ascorbic acid is essential nutrients particularly in many multi-cellular organism, and humans. The deficiency of
vitamin C in human results the disease called scurvy, whose symptoms include hemorrhaging (especially in the gums), joint pain and
exhaustion. The human body cannot produce ascorbic acid, and it must be obtained entirely through one’s diet. So, the objective of the
study was to investigate the content of vitamin C in the fresh as well as preserved food available in our market. The following food items
are selected in our investigation: i) Fresh fruits and vegetables, ii) Fruit juices, iii) Powdered materials of fruits used for the preparation of
instant drinks and iv) Different types of food items prepared from fruits like jelly, jams, achar (pickle), sauces and etc. The effect on
cooking of vitamin C would be observed by comparing the content of Vitamin C of the fresh fruits with their respective prepared food
derivatives. The findings of the study produced the quality of Vit. C in the locally available different types of fresh as well as preserved
foods for common people and make those food items nutritionally and physiologically more important. It was found that the citrus fruits
content more vitamin C as compared to fruit like mango, boroi etc.

I. Introduction ascorbic acid in plants varies greatly, depending on such

factors as the variety, weather, and maturity5. But the most
Vitamins are a small group of organic compounds that are
significant determinant of vitamin C content in foods
essential nutrients in many multi-cellular organisms, and
depends on how the food is stored and prepared.
humans in particular. Ascorbic acid is the chemical
Since vitamin C is easily oxidized, storage under normal
nomenclature of vitamin C which is necessary for the
condition and cooking leads to the eventual oxidation of
formation and maintenance of the substance found between
vitamin C by oxygen in the atmosphere. In addition,
the cells which helps to hold them together, especially in the
ascorbic acid’s water-solubility means that boiling it and
capillary walls, cartilage, bones and teeth.
then discarding the cooking water can lose a significant
amount of vitamin C present in a food.
HO
CH2 OH OH In the present investigation the content of vitamin C, in
different food items including fresh fruits, and different food
CH C C items prepared from these fruits like jelly, jams, achar
HO (pickle), sauces etc was determined by spectroscopic
C C methods. This will enable us to evaluate the role of the fresh
O fruits / vegetables as well as different types of food items
O prepared from them in human health and nutrition.
Structure of vitamin C (ascorbic acid) II. General Methods
Thus the deficiency of vitamin C in humans results in the Solvents and chemicals used in the experiments were
disease called scurvy, whose symptoms include commercially available and reagent grade
hemorrhaging (especially in the gums), joint pain and (Sigma, E. Merck or BDH).
exhaustion1. In its final stages scurvy is characterized by a Preparation of the reagents
profound exhaustion, diarrhea, and then pulmonary and
kidney failure, which results in death2. A very small daily 5% Metaphosphoric acid10% acetic acid solution: 50g of
intake of vitamin C (10-15 mg/day for an adult) is required solid metaphosphoric acid (E.Merck) were dissolved in a
to avoid deficiency and stave off scurvy3. However, there mixture of 40 mL glacial acetic acid and 450 mL of distilled
has been, and continues to be, vigorous debate on what the water in a 500 mL volumetric flask.
optimum daily intake of vitamin C is. Some have argued 85% Sulphuric acid solution: 180 mL of concentrated
that 200 mg/day is an optimal daily intake for adult sulphuric acid was added to 20 ml of water in an ice bath
humans. Others have suggested 1-2 g/day is best2. Despite
this studies that show that the blood is saturated with 10% Thiourea solution: 1g of thiourea was dissolved in 9
vitamin C at 100 mg/day, and any excess is excreted in the mL of distilled water.
urine. In an attempt to balance the competing claims, and 2,4- Dinitrophenylhydrazine solution: 2g of 2,4-dinitro-
ensure the general populations good health, the Federal phenylhydrazine were dissolved in 80 mL of distilled water
Food and Drug Administration has adopted the and 14.67 mL of concentrated sulphuric acid (specific
recommended dietary allowance (RDA) of 60 mg/day for gravity 1.84). The solution was filtered and stored.
adults (aged 15 or older), less for children, and more for
pregnant and lactating women1. The human body cannot Aqueous Bromine solution: 5 mL of liquid bromine was
produce ascorbic acid, and so it must be obtained entirely added to 100 mL of distilled water and shaken vigorously.
through one’s diet. Fruits, vegetables, meats of organs like The solution was filtered and stored.
liver and kidney are generally the best sources of ascorbic Preparation of Standard ascorbic acid (vitamin C) solution:
acid. However, muscle meats and most seeds do not contain 50 mg standard crystalline ascorbic acid was dissolved in
significant amounts of ascorbic acid4. The amount of

* Author for corresponding

56 Akhtar et.al

100 mL of 5% metaphosphoric acid 10% acetic acid excess bromine and to get a clear solution. The standard
solution. solutions of ascorbic acid (5 ppm, 10 ppm, 20 ppm and 25
Sample Collection: The selected fresh fruits and vegetables ppm) were prepared from 500 ppm stock solution of
were collected from local markets. Care was taken to collect ascorbic acid by proper dilution. 1 mL of 2,4-
fruits/vegetable samples during their peak seasons. After dinitrophenylhydrazine was mixed7 thoroughly with all
collection the food samples were cleanly washed with tap standards and also with the oxidized ascorbic acid. For
water and cut so as to collect edible portion only. completion of the reaction all the standards and the samples
were kept at 370C for three hours in a water bath. After the
Preparation of Samples: The food items were prepared incubation, the solutions were cooled in an ice bath and
according by reported methods6. Amounts of each item were were treated with 5 mL of 85% H2SO4 with constant stirring
noted separately before the extraction of Vit. C. Weights of and a colored solution was obtained. The absorbance of
cooked samples were taken after cooling to room these solutions were measured at 522 nm against a reference
temperature. Thus 1 to 5g of the edible portion of each fresh made identically without ascorbic acid solution. For
fruit or vegetable or different forms of preserved fruits or obtaining a calibration curve the absorbance of the standards
vegetables was blended and homogenized with about 50 mL were plotted against their corresponding concentrations. The
of 5% metaphosphoric acid and 10% acetic acid solution. In concentration of the sample solution as well as the content
case of drinks 1.0 to 2.5 mL of each sample was used. This of vitamin C of the sample were calculated from the
was then quantitatively transferred to a 100 mL volumetric calibration curve for the corresponding absorbance of the
flask and was shaken gently until a homogeneous dispersion sample.
was obtained. Then it was diluted upto the mark with 5%
metephosphoric acid and 10% acetic acid solution. The The content of total vitamin C in the fresh fruits and
solution was then filtered and the clear filtrate was collected different types of food items like (achar, chatni, bar sauces
for the determination of vitamin C in the sample. and ketchup) prepared from these fruits are presented in the
following Table. Sixteen different types of food items
Estimation of vitamin C: Few drops of bromine water were including fresh fruits a variety of achar and chutney etc were
added to 4 mL of the filtered sample solution until the analyzed to determine the content of vitamin C of these food
solution became colored (to confirm the completion of the materials and compared its content with their precursor.
oxidation of ascorbic acid to dehydroascorbic acid). Then 1
to 2 drops of thiourea solution was added to it to remove the
Table. Content of Vitamin C in fresh fruits
Name of the fruits Content of average vitamin C in mg per
100 g 250 mL 5g 20 g 20 g 20 g 20 g 20 g
as fresh as fruit as dry as achar as chatni as fruit as fruit as bar; gel;
edible juice powder jam jelly kismis;
fruit ketchup;
etc.
(1) (2) (3) (4) (5) (6) (7) (8) (9)
Sweet fruits
Apple (Malus domestica) 35.1 - - - - 10.5 20.1 -
Banana (Musa paradisiacal) 32.9 - - - - - 7.5 -
Boroi (Zizyphus mauritiana) 60.0 - - - 16.0 - - -
Grapes (Vitis vinifera) 85.3 - - - - - - 45.6
Guava (Psidium guajava) 128.5 53.0 - - - - 9.5 -
Litchi (Litchi chinensis) 36.6 89.7 - - - - - 9.1
Mango (Mangifera indica) 75.5 67.5 7.9 - - - - 23.7 (bar);
6.4 (gel)
Sour fruits
Amloki (Phyllanthus emblica L) 482.4 - - 121.6 23.2 - - -
Lebu (Citrus aurantifolia) 25.3 62.5 4.1 - - - - -
Malta (Citrus sinensis) 36.0 - 13.2 - - - - -
Green Mango (Mangifera indica) 56.3 - - 9.5 14.0 - - -
Orange (Citrus reticulata) 15.7 77.1 9.4 - - - 3.0 -
Pineapple (Ananas comosus) 35.5 46.8 - - - 27.6 21.0 -
Tetul (Tamarindus indica) 178.9 - - - 12.9 - - -
Sweet vegetable
Tomato (Solanum lycopersicum) 28.3 - - - - - - 10.4
Hot vegetable
Chili (Capsicum annum) 154.4 - - 19.8 - - - -

III. Results and Discussion investigated in the present study. Fruits and vegetables are
the ready sources of energy. Free sugars and different types
The fresh fruits were divided into two categories sweet and
of vitamin are the main constituents of the energy of the
sour. Mainly the citrus fruits of the sour category were
Comparative Study of the Content of Vitamin C in Fresh Fruits and Different Types of Food Prepared from them 57

fruits and vegetables. Sweet fruits are generally rich in free contained more vitamin C as compared to the fibrous sweet
sugars where as the citrus fruits are rich in ascorbic acid, fruit like mango. The content of ascorbic acid ie, vitamin C
commonly known as vitamin C. Other than fresh fruits and per 5.0 g powder of the citrus fruits was found to be 4.1 to
vegetables, the dry powder materials of few fruits like 13.2 mg as compared to mango where the value was 7.9 mg.
mango and orange, considerable number of fruit juices and In most of the cases the content of total vitamin C in the
different types of foods prepared mainly from fruits and pack size was found to be 2.0 to 5.0% lower than that of the
vegetables were also investigated to find out the content of stated amount. The main reason for that may be the
vitamin C in these cases. The common people use the oxidation of the powdered materials due to the leakage of
powdered food materials and the fruit juices very frequently the packing, and hence the potency of the active ingredient
as soft drinks when they were tired and feel thirsty. Other ascorbic acid was decreased.
foods like chatni, achar, jam, jelly, gels and bar prepared
Finally, different types of citrus and sweet fruit juices were
from different fruits were taken as a part of the menu with
investigated and it was found that per 250 mL of the fruit
the diet. So it is very interesting to know whether the
juice contain a wide range from 46.8 to 89.7 mg of ascorbic
characteristics of vitamin C in fruits are retained or not
acid. The juices of orange and litchi content the higher
during the process of preparations of these foods. It was
proportion of ascorbic acid as compared to others. In most
found that the content of vitamin C of these prepared foods
of the cases the total content of vitamin C was not stated on
in all the cases possessed lower value than the
the pack size. If the people take these types of drinks
corresponding fruits. Ascorbic acid is very much heat
regularly the daily requirement of vitamin C is fulfilled.
sensitive so it is very likely that a part of vitamin C was lost
during the preparation of chatni, achar or other foods where IV. Conclusion
heat is very much necessary. This expectation is very much
Very common fruits and vegetables which were analyzed in
reflected in the investigation of chatni, achar and other
the present investigation showed that per 100 g of fresh
prepared food from fruits and vegetables.
edible portion of each fruits or vegetables contained
Our very traditional citrus fruits like amloki, tetul, boroi, significant amount of vitamin C the value of which was
green mango, were found to be the richest sources of more than the optimum required for an adult per day to
vitamin C. Per 100 g fresh edible portion of these fruits avoid the deficiency diseases like scurvy, joint pain and
contained 482.4 to 56.3 mg of vitamin C. Malta, and feeling exhausted. During the preparation of chatni, achar,
orange contained substantial quantity of vitamin C. Guava is jelly, jams etc. from fruits, part of the ascorbic acid content
one of the richest sources of vitamin C among the sweet was lost due to oxidation but the vitamin C content was
fruits those were investigated in the present study Table. significant and close to optimum level. As these foods are
Per 100 g edible portion of guava contained 128.5 mg of taken as supplementary with the main food. 10g of each
vitamin C followed by grapes. The rest of the fruits in this item with the main food can easily fulfill the daily
category possessed almost equal amount of vitamin C where requirement. Similarly, the fruit juices and drinks prepared
the values was in the range of 32.9 to 36.0 mg per 100 g from powdered fruits can fulfill the daily requirements
fresh edible portion. without any doubt.
Ninteen different types of foods like chatni, achar and jam, Acknowledgement
jelly bar, gel etc., prepared from various fruits were
investigated. Chatni prepared from four different fruits were Thanks are due to the University Grants Commission for
analyzed and it was found that per 20g of chatni (column 6 giving the financial support.
of the table) prepared from each fruit like amloki, boroi,
--------------
mango and tetul contained significant amount of vitamin C
( 23.2 to 12.5 mg) but this value is much lower than the 1. Brody, T. 1994, Nutritional Biochemistry; Academic Press:
content of vitamin C of the corresponding fruits from which San Diego, CA, x and 450-9.
those chatni were prepared. Similar results were obtained 2. Pauling, L. 1976, Vitamin C, the Common Cold, and the Flu;
for achar, jam, jelly and other food products prepared from W. H. Freeman: San Francisco, x, 4-5, 21-2, 33, 60-1, 145.
fruits (column 5, 7, 8 snd 9 of the table). From the 3. Kallner, A. 1986, Annals of the New York Academy of
observation, it may be certain that any types of food Sciences, 498, 418-423.
prepared from fruits possessed vitamin C of lower value 4. Combs, Jr., G. F. 1992, The Vitamins: Fundamental Aspects
than their precursor fruits. But this quantity of vitamin C per in Nutrition and Health; Academic Press, San Diego, CA, 4-6
20 to 25 mg of all these prepared foods (except the jelly of and 24-5 and 223-249.
pineapple, where little more amount required) is more than 5. Chaney, M. S.; M. L. Ross and J. C. Witschi, 1979, Nutrition,
enough to avoid deficiency and stave off scurvy3 where 9th Ed.; Houghton Mifflin: Boston, MA, 283-295.
daily intake of vitamin C (10-15 mg/day for an adult) is 6. Rahman, S. M. M., T. Muslim, M. Z. Abedin and M. A.
required. So if the common people take chatni, achar, jelly, Alam, 1978, J. B. Chem. Soc., 11(1&2), 15-21.
jam etc. with their principal meal like rice and bread the
daily requirements of vitamin C is almost covered. 7. Abedin, M. Z., R. Riemschneider and R. P. Mocellin, 1976,
Alimenta, 15, 171.
Fruits powder like mango, orange and lemons with different
trade names are available in the markets were also
investigated (column 4 of the table). It was found that the
powder materials of the citrus fruits like malta and orange

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