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Estimation of Vitamin C in Carrot Before Cooking and After Cooking

Received: 21 February 2016     Accepted: 28 February 2016     Published: 21 July 2016
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Abstract

The change of vitamin C content of fresh and cooked carrot (Daucus carota) is a subject of considerable concern and investigation. In the last few years, some research is showing the changes of the vitamin C content of fresh and cooked foods. This study has been aimed to present the estimation vitamin C content of fresh and cooked carrot. Vitamin loss can be induced by a number of factors. Obviously, losses of vitamins depend on cooking time, temperature, and cooking method. Some vitamins are quite heat-stable, whereas others are heat-labile. Many other factors than heat can destroy (some) vitamins, such as: solubility in water, exposure to air (oxidation), exposure to light (UVs), heat, acid and alkaline solutions, storage losses, etc. An essential nutrient found mainly in vegetables. The body requires vitamin C to form and maintain bones, blood vessels, and skin. Vitamin C is also known as ascorbic acid. Vitamin C is a water-soluble vitamin. It must be replenished daily. Vitamin C helps make collagen, a protein needed to develop and maintain healthy teeth, bones, gums, cartilage, vertebrae discs, joint linings, skin and blood vessels etc. From our study, we observed that vitamin C contains 5.8% in uncooked carrot and after cooking the content of vitamin C is 2.6%. From the study, we can say that the content of vitamin C decreases with respect to cooking. So if we heat foods for long time then the content of vitamin C becomes low.

Published in Journal of Food and Nutrition Sciences (Volume 4, Issue 4)
DOI 10.11648/j.jfns.20160404.16
Page(s) 108-112
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Cooking, Vitamin C, Carrot, Daucus carota

References
[1] F. Rose, The Wild Flower Key. London: Frederick Warne. p. 346, (2006).
[2] Why Fruits and Vegetables are Important - FamilyEducation.com in http: life.familyeducation.com/foods/nutrition/36595.html
[3] M. A. Masrizal, et al; Retention of Vitamin C, Iron, and Beta-Carotene in Vegetables Prepared Using Different Cooking Methods. J Food Qual.; 20 (5): 403–418, (1997).
[4] N. C. Igwemmar, S. A. Kolawole, I. A. Imran; (IJSTR©2013); Effect Of Heating On Vitamin C Content Of Some Selected Vegetables; INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH; ISSN 2277-8616, VOLUME 2, ISSUE 11, NOVEMBER 2013.
[5] Pearson, 1973; Les4kova et al., 2003; Ball, 2006.
[6] M. Yahyaei, et al; The Effect of Different Methods of Heat Treatments on the Retention of Ascorbic Acid in Carrot and Corn; J. FBT, IAU, 3, 23-28, 2013.
[7] J. Adubofuor, et al; Comparative study elated to physico-chemicalproperties and sensory qualities of tomato juice and cocktail juice produced from ranges, tomatoes and carrots; African Journal of Food Science Vol. 4 (7), pp. 427-433, July 2010.
[8] G. Vasanth Kumar, Ajay Kumar K. Raghu Patel G. R. and S. Manjappa; Determination of vitamin C in some fruits and vegetables in Davanagere city, (Karanataka) – India; Int. J. of Pharm. & Life 2489-2491 2489, Sci. (IJPLS), Vol. 4, Issue 3: March: 2013.
[9] K. G. Masamba and M. Nguyen, Determination and comparison of vitamin C, calcium and potassium in four selected conventionally and organically grown fruits and vegetables; African Journal of Biotechnology Vol. 7 (16), pp. 2915-2919, 18 August, 2008.
[10] AOAC (Association of Official Analytical Chemists), Official Method 985.33. 1990. Vitamin C (Reduced Ascorbic Acid) in Ready-to-feed Milk-based Infant Formula 2, 6-Dichloroindophenol Titrimetric Method. 1108-1109.
Cite This Article
  • APA Style

    Md. Iqbal Hussain, Amir Hamza, M. A. Rashid. (2016). Estimation of Vitamin C in Carrot Before Cooking and After Cooking. Journal of Food and Nutrition Sciences, 4(4), 108-112. https://doi.org/10.11648/j.jfns.20160404.16

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    ACS Style

    Md. Iqbal Hussain; Amir Hamza; M. A. Rashid. Estimation of Vitamin C in Carrot Before Cooking and After Cooking. J. Food Nutr. Sci. 2016, 4(4), 108-112. doi: 10.11648/j.jfns.20160404.16

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    AMA Style

    Md. Iqbal Hussain, Amir Hamza, M. A. Rashid. Estimation of Vitamin C in Carrot Before Cooking and After Cooking. J Food Nutr Sci. 2016;4(4):108-112. doi: 10.11648/j.jfns.20160404.16

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  • @article{10.11648/j.jfns.20160404.16,
      author = {Md. Iqbal Hussain and Amir Hamza and M. A. Rashid},
      title = {Estimation of Vitamin C in Carrot Before Cooking and After Cooking},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {4},
      number = {4},
      pages = {108-112},
      doi = {10.11648/j.jfns.20160404.16},
      url = {https://doi.org/10.11648/j.jfns.20160404.16},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160404.16},
      abstract = {The change of vitamin C content of fresh and cooked carrot (Daucus carota) is a subject of considerable concern and investigation. In the last few years, some research is showing the changes of the vitamin C content of fresh and cooked foods. This study has been aimed to present the estimation vitamin C content of fresh and cooked carrot. Vitamin loss can be induced by a number of factors. Obviously, losses of vitamins depend on cooking time, temperature, and cooking method. Some vitamins are quite heat-stable, whereas others are heat-labile. Many other factors than heat can destroy (some) vitamins, such as: solubility in water, exposure to air (oxidation), exposure to light (UVs), heat, acid and alkaline solutions, storage losses, etc. An essential nutrient found mainly in vegetables. The body requires vitamin C to form and maintain bones, blood vessels, and skin. Vitamin C is also known as ascorbic acid. Vitamin C is a water-soluble vitamin. It must be replenished daily. Vitamin C helps make collagen, a protein needed to develop and maintain healthy teeth, bones, gums, cartilage, vertebrae discs, joint linings, skin and blood vessels etc. From our study, we observed that vitamin C contains 5.8% in uncooked carrot and after cooking the content of vitamin C is 2.6%. From the study, we can say that the content of vitamin C decreases with respect to cooking. So if we heat foods for long time then the content of vitamin C becomes low.},
     year = {2016}
    }
    

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    AU  - Md. Iqbal Hussain
    AU  - Amir Hamza
    AU  - M. A. Rashid
    Y1  - 2016/07/21
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    DO  - 10.11648/j.jfns.20160404.16
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 108
    EP  - 112
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20160404.16
    AB  - The change of vitamin C content of fresh and cooked carrot (Daucus carota) is a subject of considerable concern and investigation. In the last few years, some research is showing the changes of the vitamin C content of fresh and cooked foods. This study has been aimed to present the estimation vitamin C content of fresh and cooked carrot. Vitamin loss can be induced by a number of factors. Obviously, losses of vitamins depend on cooking time, temperature, and cooking method. Some vitamins are quite heat-stable, whereas others are heat-labile. Many other factors than heat can destroy (some) vitamins, such as: solubility in water, exposure to air (oxidation), exposure to light (UVs), heat, acid and alkaline solutions, storage losses, etc. An essential nutrient found mainly in vegetables. The body requires vitamin C to form and maintain bones, blood vessels, and skin. Vitamin C is also known as ascorbic acid. Vitamin C is a water-soluble vitamin. It must be replenished daily. Vitamin C helps make collagen, a protein needed to develop and maintain healthy teeth, bones, gums, cartilage, vertebrae discs, joint linings, skin and blood vessels etc. From our study, we observed that vitamin C contains 5.8% in uncooked carrot and after cooking the content of vitamin C is 2.6%. From the study, we can say that the content of vitamin C decreases with respect to cooking. So if we heat foods for long time then the content of vitamin C becomes low.
    VL  - 4
    IS  - 4
    ER  - 

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Author Information
  • Department of Applied Chemistry and Chemical Technology, Islamic University, Kushtia, Bangladesh

  • Department of Applied Chemistry and Chemical Technology, Islamic University, Kushtia, Bangladesh

  • Department of Applied Chemistry and Chemical Technology, Islamic University, Kushtia, Bangladesh

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