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Published yearly: 

4 Issues


ISSN: 2320-964X (Online) 

ISSN: 2320-7817  (Print)



Dr. Santosh Pawar 




Int. Journal of Life Sciences, 2017; 5(4): 667-671            |                 Available online, December 31, 2017

Comparative Studies on Ascorbic acid content in Various Fruits, Vegetables and Leafy Vegetables


Reddy Varsha T 1 and Naga Padma P1*



Department of Microbiology, Bhavan’s Vivekananda College of Science, Humanities and Commerce, Sainikpuri, Secunderabad-94, Telangana State, India.


1*Corresponding Author :


Received: 08. 11.2017   |     Accepted: 28.12.2017   |   Published : 31.12.2017

Vitamin C is a naturally occurring complex organic compound predominantly present as ascorbic acid in many fruits and vegetables. It cannot be synthesized by humans hence needs to be supplemented through diet in the natural form only as synthetic ascorbic acid affects the bacterial growth not differentiating between beneficial gut flora and pathogens. The Recommended Daily Intake (RDI) of vitamin C is 100-200mg which can be met with consumption of fruits and vegetables. The present study was done to estimate ascorbic acid in fresh fruits, vegetables and leafy vegetables to determine the necessary dietary requirement of Vitamin C. The ascorbic acid content of some fruits like apple, pine apple, orange, sapota, lemon, pomegranate, vegetables like onion, tomato, beet root, cucumber, carrot, Indian gooseberry, raw tamarind fruit, raw mango and garlic, leafy vegetables like tamarind leaves, amaranthus green and purple, spinach, Malabar spinach, kenaf, methi, sorrel and portulaca were estimated by volumetric method using DCPIP. Ascorbic acid content was found to be highest among fruits in lemon, followed by pomegranate and orange. Among vegetables highest was in goose berry followed by raw mango and raw tamarind. Vitamin C in leafy vegetables was variable with the highest content in amaranthus green followed by purple amaranthus and methi. This study is significant as different combinations of fruits, vegetables and leafy vegetables  can be recommended for consumption based on  the dietary requirement of ascorbic acid to different people under various conditions.


Key words: Ascorbic acid, fruits, vegetables, leafy vegetables, dietary requirements.



Editor: Dr.Arvind Chavhan


Cite this article as:

Reddy Varsha Tand Naga Padma P (2017) Comparative Studies on Ascorbic acid content in Various Fruits, Vegetables and Leafy Vegetables; International J. of Life Sciences, 5 (4): 667-671. 



The authors (T.Varshareddy and Dr P.Naga Padma) are grateful to the management of BVB Bhavan’s Vivekananda College of Science, Humanities and Commerce  for the encouragement to carry out this work.


Conflicts of interest: The authors stated that no conflicts of interest.



Copyright: © 2017 | Author(s), This is an open access article under the terms of the Creative Commons Attribution-Non-Commercial - No Derives License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.



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