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Comparism of Ascorbic Acid Level (Vit C) in Selected Nigeria Fruits

Comparism of Ascorbic Acid Level (Vit C) in Selected Nigeria Fruits

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DEDICATION

This research material, titled “Comparism of Ascorbic Acid Level (Vit C) in Selected Nigeria Fruits” is dedicated to God for His boundless grace and guidance. It is also a tribute to all computer enthusiasts whose contributions made my research journey smoother and enriched my documentation process, making the experience truly fulfilling.



ACKNOWLEDGEMENT

I am profoundly grateful to everyone who contributed to the successful completion of this project. I am especially grateful to my Supervisor (Name), the Head of Department (Name), and the Lecturers in the Department of Biochemistry for their invaluable guidance and support. I also acknowledge the contributions of authors and scholars whose works on Comparism of Ascorbic Acid Level (Vit C) in Selected Nigeria Fruits provided essential insights. Special thanks go to my study area (and any funding organizations, if applicable) for their financial assistance. I am equally thankful to stakeholders, including mentors, teachers, and colleagues, for their encouragement and support. Finally, I deeply appreciate my family and friends for their patience and unwavering support throughout this journey. Your contributions have been instrumental in making this research a reality.



TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

INTRODUCTION

    CHAPTER TWO

    LITERATURE REVIEW

    • 2.1 Introduction
    • ⋮

    CHAPTER THREE

    MATERIALS AND METHODS

    • 3.1 Introduction
    • ⋮

    CHAPTER FOUR

    RESULTS AND DISCUSSION

    • 4.1 Introduction
    • 4.2 Results
    • ⋮
    • 4.3 Discussion of Findings

    CHAPTER FIVE

    SUMMARY, CONCLUSION AND RECOMMENDATION

    • 5.1 Introduction
    • 5.2 Summary
    • 5.3 Conclusion
    • 5.4 Recommendation

    REFERENCES


    ABSTRACT

    Ascorbic acid is a water-soluble group of vitamins which is necessary for the formation of intercellular substances that bind cells in tissues such as capillaries, bones and teeth. Vitamin C is defined as the generic term for all compounds exhibiting the biological activity of L- ascorbic acid. Ascorbic acid is the principal biologically active form but L-dehydroascorbic acid, an oxidation product, also exhibits biological activity. Ascorbic acid (Vitamin C) is the most important vitamin in fruits and vegetables. The study determines the Ascorbic Acid Level (Vit C) in Selected Nigeria Fruits. In achieving this aim, the following specific objectives were laid out to determine and compare the ascorbic acid content in some commonly consumed vegetables and fruits in Northern Nigeria, compare these levels to the recommended dietary intake (RDI) of ascorbic acid and determine the ascorbic acid (Vitamin C) content of cooked and uncooked nine different fruit samples sold in Makarfi local market from Kaduna State, Nigeria using titrimetric method of analysis. Fruits are difficult to keep for a considerable length of time, thus ripe fruits are utilized either as fresh fruit or processed into jam and other types of products. Most fruits are perishable in their natural state after harvest; deterioration sets in almost immediately due to metabolic activities which continue even after harvest. The perishable nature makes it difficult to store and preserve fruits, hence, there is gradual loss of flavor and nutritional value. Large quantities of fruits are produced and wasted in Nigeria and many other developing tropical countries. This study will be of immense benefit to researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.


    Comparism of Ascorbic Acid Level (Vit C) in Selected Nigeria Fruits

    CHAPTER ONE

    1.1 Introduction

    Ascorbic acid is a water-soluble group of vitamins which is necessary for the formation of intercellular substances that bind cells in tissues such as capillaries, bones and teeth (Ajibade, 1997). Vitamin C is defined as the generic term for all compounds exhibiting the biological activity of L- ascorbic acid. Ascorbic acid is the principal biologically active form but L-dehydroascorbic acid, an oxidation product, also exhibits biological activity. Ascorbic acid (Vitamin C) is the most important vitamin in fruits and vegetables. Except human and other primates, most of the phylogenetically higher animals can synthesize vitamin C (L-ascorbate). Vitamin C is an important vitamin for human nutrition which is supplied by fruits and vegetables according to (Choi et al., 2007). As a potent antioxidant, it has the capacity to eliminate several different free radicals (Frei et al., 1989). More than 90% of the vitamin C in human diets is supplied by fruits and vegetables (including potatoes). Determination of ascorbic acid in food stuffs is relevant since they are an indicator of freshness (Oliver, 2007).

    As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitations of the Study and Definition of technical terms.

    …

    CHAPTER TWO

    2.0 Literature Review

    2.1 Introduction

    This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the conceputal review, theoretical framework, the review of related literature …

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