home buttoninstruction buttonpublication buttonabout buttoncontact us buttonforum button

 

 
Search for Publications here:

 

 

 

PUBLICATIONS

Biosciences online Journals are accessible FREE!. Click to view Abstract (Html) or Download research work in PDF

FIRST PUBLICATION, JUNE 2013. The Bioscientist. Vol. 1

The Bioscientist: Vol. 1(1):89-93, May, 2013.
Available online at http://www.bioscientistjournal.com
Igbokwe et al., 2013, Page 60

Determination of β–Carotene & Vitamin C content of Fresh Green Pepper (Capsicum annnum), Fresh Red Pepper (Capsicum annum) and Fresh Tomatoes (Solanumly copersicum) Fruits
Igbokwe, G.E.*, Aniakor, G.C. and Anagonye, C.O.
Department of Applied Biochemistry, Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State . *Corresponding Author’s Email: igboge@yahoo.com.

ABSTRACT (Download PDF)

The interest in the consumption of different varieties of pepper fruits, (Capsicum annuum) and also tomato fruit (Solanum lycopersicum) is to a large extent, due to their content of bioactive nutrients and their importance as dietary antioxidants. A laboratory experiment was carried out to determine the β–carotene and vitamin C content of green pepper fruit, red pepper fruit and tomato fruit. The β–carotene content of the methanolic extract of the three samples was determined spectrophotometrically. Vitamin C content of the fruits was measured as ascorbic acid by titrating the aqueous mixtures of the samples. The result showed that tomato has the highest β–carotene content (896μg/100ml of extract) and the lowest vitamin C content (54.12mg/100g) while red pepper has the highest vitamin C content (126.05mg/100g) and considerable high amount of β–carotene (592μg/100ml of extract). Green pepper on the other hand, has a considerable high amount of vitamin C (116.08mg/100g) and β–carotene content of 368μg/100ml of extract). From the nutritional point of view, the data in this report will serve as a useful guide to dieticians in the selection of plants which are rich in these antioxidants.

Key words: Pepper and tomato fruits dietary antioxidants, β-carotene and ascorbic acid content, spectrophotometrically using methanolic extract dieticians.


© 2013. Journal of Faculty of Biosciences, Nnamdi Azikiwe University,

P. M. B. 5025 Awka, Nigeria.

email: thebioscientist@unizik.edu.ng

 

 

Powered by Zerisoft