Quantitative Data 8 Limitations 11 Conclusion 11 Evaluation 11 Bibliography 12 How Does Temperature Affect the Vitamin C Content in A Vegetable (Broccoli) and A Fruit (Green Apple)? Background Information: Vitamin C, otherwise called ascorbic acid, is a soluble vitamin that is normally present in some foods, added to others, and accessible as a dietary supplement. Its' bounteous in vegetables and fruits.
antioxidants are compounds with phenolic structures of various degree of alkyl substitution, whereas natural antioxidants can be phenolic compounds (tocopherols, flavonoids, and phenolic acids), nitrogen compounds (alkaloids, chlorophyll derivatives, amino acids, and amines), or carotenoids as well as ascorbic acid (Larson, 1988; Hudson,1990; Hall and Cuppett, 1997). The antioxidant property of the plant material is due to the presence of many active phytochemicals including vitamins, flavonoids,
occurrence in men at sea, who were deprived of foods rich in vitamin C. The term scurvy has been used to define a disease, which results from a deficiency of vitamin C. This vitamin is required for the synthesis of collagen in humans and hence ascorbic acid, the chemical name for vitamin C has been derived from the Latin name of scurvy, called scorbutus. Basically scurvy leads to the formation of spots on the skin and also leads to spongy gums and bleeding from the mucous membranes, which are also