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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 8, Issue:10, October, 2019
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
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Int.J.Curr.Microbiol.App.Sci.2019.8(10): 2658-2663
DOI: https://doi.org/10.20546/ijcmas.2019.810.307


Effect of Different Cooking Methods on Vitamin C Content of Some Selected Vegetables
Mst. Rita Khatun, Mst. Khodeza Khatun, Md. Shadiqul Islam, Sharif Md. Al-Reza*
Department of Applied Chemistry and Chemical Engineering, Islamic University, Kushtia-7003, Bangladesh
*Corresponding author
Abstract:

This investigation was carried out to determine the effect of different cooking methods on the vitamin C content of the selected vegetables. The redox titration method was used for the determination of vitamin C (C6H8O6) in this research. The findings of this study suggest that vitamin C activity drops on treatment with heat. The percentage of vitamin C activity loss was 33-95% on frying, 6-93% on boiling and 5-92% on steaming. This study suggests that we should consume vegetables in fresh form in food to get maximum nutrition with regard to ascorbic acid (Vitamin C) especially.


Keywords: Nutrition, Vitamin C, Fresh Vegetables, Cooked vegetables, Redox titration

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How to cite this article:

Mst. Rita Khatun, Mst. Khodeza Khatun, Md. Shadiqul Islam, Sharif Md. Al-Reza. 2019. Effect of Different Cooking Methods on Vitamin C Content of Some Selected Vegetables.Int.J.Curr.Microbiol.App.Sci. 8(10): 2658-2663. doi: https://doi.org/10.20546/ijcmas.2019.810.307
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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