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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

Project / Seminar Material
Reference ID: PS-24248-TM

DEDICATION

This research material titled “Comparism of Ascorbic Acid Level (Vit C) in Selected Nigeria Fruits” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Biochemistry, Book Authors and Profound Scholars of existing or related project material on “Comparism of Ascorbic Acid Level (Vit C) in Selected Nigeria Fruits” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

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 …

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



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