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.
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