Comparison of Variation of Vitamin C Content with Ripening Stages in Fruit Extracts of Solanum Gilo, Solanum Anguivi And Solanum Aculeastrum.

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dc.contributor.authorAyebare, Happiness
dc.date.accessioned2024-01-25T08:29:49Z
dc.date.available2024-01-25T08:29:49Z
dc.date.issued2022
dc.description.abstractInvestigation of change in the amount of vitamin C in S. aculeastrum, S. anguivi, and S. gila as a result of ripening time involved titration of aqueous extracts from green, yellow, and red fruits separately using potassium iodate. The results obtained showed the content of vitamin C in green fruits which varied as follows; aculeastrum: 0.0088M, S.anguivi: 0.0077M, and S. gila: 0.0061M. The yellow fruits had S. aculeastrum: 0.0073M, S. anguivi: 0.0062M, and S. gilo: 0.0046M, and red fruits had S. aculeastrum: 0.0058M, S. anguivi: 0.0047M, and S. glo: 0.0003M. The data revealed a decrease in the concentration of vitamin C in fruits that turned green from yellow to red. In dietary terms, these fruits should be consumed when green because in that form they contain the highest concentration of vitamin C.
dc.identifier.citationAyebare, Happiness (2022). Comparison of Variation of Vitamin C Content with Ripening Stages in Fruit Extracts of Solanum Gilo, Solanum Anguivi And Solanum Aculeastrum. Kabale: Kabale University.
dc.identifier.urihttp://hdl.handle.net/20.500.12493/1831
dc.language.isoen_US
dc.publisherKabale University
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United Statesen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/
dc.subjectComparison
dc.subjectVariation
dc.subjectVitamin C Content
dc.subjectRipening Stages
dc.subjectFruit Extracts
dc.subjectSolanum Gilo
dc.subjectSolanum Anguivi
dc.subjectSolanum Aculeastrum
dc.titleComparison of Variation of Vitamin C Content with Ripening Stages in Fruit Extracts of Solanum Gilo, Solanum Anguivi And Solanum Aculeastrum.
dc.typeThesis

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