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Antioxidant Nutrient Density of Local Foods: Content of Vitamin C in Selected Fruits and Vegetables of Bangladesh

Md. Mohiduzzaman
Institute of Nutrition and Food Science, University of Dhaka

Kazi Muhammad Rezaul Karim
Institute of Nutrition and Food Science, University of Dhaka

Abu Torab MA Rahim*
Institute of Nutrition and Food Science, University of Dhaka

Nazma Shaheen
Institute of Nutrition and Food Science, University of Dhaka

Abstract/ Executive Summary:

The study was carried out on 3 fruits and 6 vegetables. The samples were collected from the different locations covering the 30 agro-ecological zones of Bangladesh so that the study qualifies as a representative composite nutrient analysis. The proximate nutrients content was analyzed by AOAC method, while the antioxidant nutrient such as vitamin C (L-ascorbic acid) was measured by HPLC method. Ripe Mango (Langravarity) and green chili are rich source of antioxidant nutrient Vitamin C (L-ascorbic acid, about 103mg and 102mg/100g raw edible portion for mango and green chili, respectively); potato (Diamond variety), tomato and bean were found to contain medium amount of Vitamin C among the selected fruits and vegetables.

Keywords: Antioxidant, Vitamin C, Fruits and vegetables

Location: Institute of Nutrition and Food Science, University of Dhaka

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Vitamin, Fruit, Vegetables

Objectives:

The present study has undertaken the analysis of highly consumed vegetables and fruits which supplying the Vitamin C as well as dietary fiber by recommended method of analysis and the macronutrients to assess the nutrient profile of analyzed foods and dietary contribution.

Methodology:

Sample collection and preparation: A stratified random sampling technique based on the National Population Census Model has been used for sampling fruit and vegetables. Taking into account the region and overlapping of the Agro-ecological zone from over the eight divisions of Bangladesh, 30 locations (two or three places of each section) both from bazaars (countryside markets) and wholesale markets for city areas were selected. Sampling was done randomly from the stock lots. Sample was collected in the middle of the seasons, and the sealed sample (about 0.5 kg) was transported to the laboratory for composite mixture by mixing equal amount of each sample and analysis. A single composite of a homogeneous mixture of units of the same form (from 10 to 12 locations) and a variety of food samples was followed. The composite mixed sample was then stored in -20ºC for further analysis. Nutrient analysis The proximate nutrients such as moisture, protein, fat, carbohydrate, dietary fiber and ash were determined by AOAC15 and other standard methods16. Total dietary fiber was estimated according to the AOAC method by using the total dietary fiber assay kit (enzymatic-gravimetric method). The amount of available carbohydrate for all foods was calculated "by difference". Available carbohydrate by difference: 100 - (Water + Protein + Fat + Ash + Fiber). Ash content was measured by heating the dried raw sample in a muffle furnace at 600^oC to burn all organic substances for 3-5 hours until it came to a constant weight. Vitamin C (L-ascorbic acid) was estimated by HPLC method. The calculation was carried out by comparing the peak area to the ascorbic acid standard.

Source of Information: Bangladesh Journal of Nutrition, Vol. 32, December 2019

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The findings in present study will provide suitable guides to the general population in making their choices of vegetables with high content of Vitamin C. Adequate intake of the fruits and vegetables with high content of Vitamin C will improved the health status especially immune system; thereby reducing diabetes, cardiovascular diseases, eye diseases, infertility and cancers that may be prevalent in Bangladesh. In addition, stronger immune system can support the body resistance against infectious disease.

Knowledge Management: Journal