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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

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