Determination of Ascorbic Acid Content of Some Local Fruits in NigeriaAuthor(s): Ojukwu UP and Nwobi SC
Ascorbic acid contents of some fruits locally available were determined by titrimetric method using 2, 6-dichlorophenol-indophenol. The results obtained confirmed the presence of ascorbic acid in these fruits. The highest percentage yield was obtained from Guava, followed by Paw paw, Orange, Ugiri, Pineapple, Red fruit (Terminalia Catapa), and Apple. The fruits are thus of medical importance and their acidity can be employed in several activities. The reducing action of ascorbic acid on silver and gold salts to give the metals is so effective that the action has been recommended as an analytical method for their determination. Ascorbic acid is incorporated in beverages, drugs and chemicals.