ESTIMATION OF ASCORBIC ACID IN SOME VEGETABLES AND FRUITS WITH A PLANTER IN THE CITY OF ZLITEN

Abstract

This research was conducted to estimate ascorbic for samples of local fruits and vegetables in the city of Zliten where 8 samples of fruits were collected namely (guava- sour orange – sweet orange -navel orange -blood orange – Kenyan orange – chevci orange – lemon) ) also eight samples of vegetables were collected which are (lettuce – parsley – watercress – tomatoes – cucumber -Red hot pepper – green hot pepper – red chili pepper) , and the vitamin was estimated by titration using a standard iodine solution where the highest value for ascorbic acid in the fruit sample was the blood orange sample (79.258g/100ml) and the lowest value of ascorbic acid was in the sour orange and Kenyan orange samples (11.44g/100ml) the highest vegetables was in the green hot pepper sample (61.64g/100ml) and the lowest value of the acid was in the red chili popper sample (9.687g/100ml).