Faculty of Science (FSC)

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Browsing Faculty of Science (FSC) by Author "Bagambaki, Paul"

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    Effect of Temperature on The Concentration of Ascorbic Acid in Three Selected Varieties of Cabbage Sold in Kabale Municipality Kabale District.
    (Kabale University, 2021) Bagambaki, Paul
    Cabbage, a member of the genus Brassica is among the vegetable crops cultivated and eaten by people all around the world because of its nutritional, medicinal, and lucrative purposes. The high prevalence of ascorbic acid deficiency known as scurvy mainly among the children in Kabale municipality called for the investigation of cabbage varieties with a considerable concentration of this acid to cure this kind of deficiency. Therefore, this study aimed at determining: the variety of cabbage with high ascorbic acid concentration among the three commonly eaten and sold varieties of cabbage in Kabale municipality; and the effect of temperature on the concentration of ascorbic acid in these varieties. The concentration of ascorbic acid in the three selected cabbage varieties (red, green, and white) was determined by redox titration of the solutions extracted with a standard solution of potassium iodate in the presence of potassium iodide, hydrochloric acid, and starch indicator. The sample solutions were extracted from the cabbage varieties and the ascorbic acid concentration was analyzed in the raw cabbage samples and samples incubated for fifteen minutes at temperatures of 50 °C, 70 °C, and 100 °C using a water bath. The results obtained from the raw samples of cabbage varieties indicated that the concentration of ascorbic acid was in the order of red > green > white (94.62±0.42, 73.37±0.63, 58.71±1.10 mg/100 ml respectively). The percentage loss in ascorbic acid increased with an increase in temperature i.e., (15.63-19.21 %), (26.83-53.44 %), and (54.89-71.39 %) for 50 °C, 70 °C, and 100 C temperatures respectively. From the findings of this study, it can be concluded that the red cabbage variety is the best source of ascorbic acid among the three varieties of cabbage. Cabbages should be boiled at relatively lower temperatures for them to retain much of the ascorbic acid.