By
Adumanya, O.C.U., Onyeme, A.C., Umensofor, G.A. and Nwinee, S.A.
Abstract
Fruits are known to be rich in ascorbic acid and may be acidic or alkaline. The ascorbic acid levels and the pH of fruits may alter the system pH when digested or metabolized in the body thereby posing a health concern. Therefore survey of these fruits indigenous to south-East Nigeria and their ascorbic acid cum pH levels were assayed. Survey methods were used to identify the fruits via visitation to the popular markets in the area. The identified healthy ones were procured. Titrimetric method using 2, 6 dichlorophenol-indophenol and potentiometric method using pH meter were used in the assay. The result of the ascorbic acid contents of the fruits in these states shows that the citrus family had the highest ascorbic acid content ranging from 39.3mg/100ml to 73.0mg/100ml while riped paw-paw in Imo state had the highest ascorbic acid levels of 91.2mg/100ml followed by bush mango 69.4mg/100ml. The pH result also indicated that the citrus family had the lowest values ranging from 2.24 to 3.87. Therefore, the citrus family from these locations is rich in ascorbic acid content and had pH values that suggest acidity. The result of the ascorbic acid contents of the fruits in these states shows that the citrus family had the highest ascorbic acid content ranging from 39.3mg/100ml to 73.0mg/100ml while riped paw-paw in Imo state had the highest ascorbic acid levels of 91.2mg/100ml followed by bush mango 69.4mg/100ml. The pH result also indicated that the citrus family had the lowest values ranging from 2.24 to 3.87. Therefore, the citrus family from these locations are rich in ascorbic acid content and had pH values that suggest acidity. The result also shows that these fruits may supplement for ascorbic acid need when ingested
Read Full Article Here: Ascorbic Acid and Ph Levels of Matured Indigenous Fruits in South-East Nigeria