Determination of vitamin A content from selected Nigerian fruits using spectrophotometric method
Keywords:Fruits, Vegetables, Vitamin A, Spectrophotometer
The vitamin A content of the fresh fruits was determined by the extraction and quantitative determination of the pro-vitamin A carotenoid-?-carotene. The Retinol Equivalent (RE) was then obtained using standard conversion formula. The result indicated that the fruit with the minimum vitamin A content and percentage among the six samples was found in mango 301.61 ± 1.03 (7%), which was followed closely by watermelon 350.12 ± 19.01 (8%), guava 504.1 ± 0.75 (11%), tomato 542.86 ± 20.20 (12%), pawpaw 683.93 ± 5.15 (16%) and the highest content was found in carrot 2054.10 ± 1.28 (46%) in (RE/100 g). Statistical calculations and analysis showed that there was significant difference in vitamin A content among the fruits (p<0.05). Thus, besides major nutrients fruits and vegetables contribute very good amount of micro nutrient-vitamin A from ?-carotene.
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