Comparative Study of the Content of Vitamin C in Fresh Fruits and Different Types of Food Prepared from them

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.