THE EFFECT OF TEMPERATURE ON ASCORBIC ACID CONTENT OF DARK GREEN LEAFY VEGETABLES (WATER LEAF AND SPINNACH) AND CITRUS FRUITS (ORANGE AND GRAPE)

Ascorbic acid is the only major nutrient derived from citrus fruits and dark green leafy vegetables consumed by a large proportion of the populace. This study was aimed at examining the overall effect of heat on ascorbic acid in selected fruits and vegetables. Citrus fruits and green leafy vegetables were sampled from the fruits and vegetable market in Ozoro, Delta State, Nigeria. Ascorbic acid content of dark green leafy vegetables and fruits were also determined while in the fresh state at ambient temperature of 0OC, 37OC, and 72OC by placing them in water bath set at the respective temperature. The study showed that the citrus fruit contains more ascorbic acid in their fresh state at ambient temperature. Thus, it is advised that the blanching method should be the most appropriate means of cooking leafy vegetables and less heat applied to citrus fruits during processing especially while making fruits concentration and juices. It is best to take citrus fruits raw in other to get maximum amount of the ascorbic acid content.