Abstract
Five green leafy vegetables ( Talinum triangulare, Amaranthus hybridus, Celosia argentea, Corchorus olitorius and Vernonia amygdalina) were analysed for their ascorbic acid contents. The intersite variation in the values was rather high when compared with both the intrasite and the between-sample variations. For a particular site, Celosia argentea had the lowest ascorbic acid content (181 mg/100 g dry wt) while Talinum triangulare had the highest (354 mg/100 g dry wt). In direct sunlight, an average of 64·0% of the initial ascorbic acid content was lost in 8 h. An open laboratory did not, however, appreciably reduce the loss. On the other hand, in darkness, only about 16·0% loss occurred within the same period. In a household refrigerator, the decrease in the vitamin was almost arrested, as an average of only 0·5% loss occurred after 8 h. The patterns of ascorbic acid change in both vegetables were similar despite the different initial levels.
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