Abstract
The total vitamin C levels (AA and DAA) in six freshly harvested vegetables ranged from 482 to 582mg 100g dry weight. Vitamin C is present as l-xyloascorbic acid (AA) in all the vegetables investigated except Corchorus olitorus where some partially oxidised form (DAA) was detected at a level of 1·8% of the total vitamin C. The total vitamin C losses of blanched vegetable leaves varied from 62·2 to 93·1%. DAA accounted for 3·4 to 19·4% of the total vitamin C left in blanched leaves and for between 0 and 2·8% of the total vitamin C extracted into the blanching water. During the blanching of vegetables, enzymic oxidation of vitamin C is more important than non-enzymic oxidation by oxygen, catalysed by traces of metals such as copper and iron.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
