Estimation of Vitamin C in Carrot Before Cooking and After Cooking

Md. Iqbal Hussain; Amir Hamza; M. A. Rashid

doi:doi:10.11648/j.jfns.20160404.16

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Estimation of Vitamin C in Carrot Before Cooking and After Cooking

Md. Iqbal Hussain, Amir Hamza, M. A. Rashid

Published in Journal of Food and Nutrition Sciences (Volume 4, Issue 4)

Received: 21 February 2016 Accepted: 28 February 2016 Published: 21 July 2016

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Abstract

The change of vitamin C content of fresh and cooked carrot (Daucus carota) is a subject of considerable concern and investigation. In the last few years, some research is showing the changes of the vitamin C content of fresh and cooked foods. This study has been aimed to present the estimation vitamin C content of fresh and cooked carrot. Vitamin loss can be induced by a number of factors. Obviously, losses of vitamins depend on cooking time, temperature, and cooking method. Some vitamins are quite heat-stable, whereas others are heat-labile. Many other factors than heat can destroy (some) vitamins, such as: solubility in water, exposure to air (oxidation), exposure to light (UVs), heat, acid and alkaline solutions, storage losses, etc. An essential nutrient found mainly in vegetables. The body requires vitamin C to form and maintain bones, blood vessels, and skin. Vitamin C is also known as ascorbic acid. Vitamin C is a water-soluble vitamin. It must be replenished daily. Vitamin C helps make collagen, a protein needed to develop and maintain healthy teeth, bones, gums, cartilage, vertebrae discs, joint linings, skin and blood vessels etc. From our study, we observed that vitamin C contains 5.8% in uncooked carrot and after cooking the content of vitamin C is 2.6%. From the study, we can say that the content of vitamin C decreases with respect to cooking. So if we heat foods for long time then the content of vitamin C becomes low.

Published in	Journal of Food and Nutrition Sciences (Volume 4, Issue 4)
DOI	10.11648/j.jfns.20160404.16
Page(s)	108-112
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Cooking, Vitamin C, Carrot, Daucus carota

References

[1]	F. Rose, The Wild Flower Key. London: Frederick Warne. p. 346, (2006).
[2]	Why Fruits and Vegetables are Important - FamilyEducation.com in http: life.familyeducation.com/foods/nutrition/36595.html
[3]	M. A. Masrizal, et al; Retention of Vitamin C, Iron, and Beta-Carotene in Vegetables Prepared Using Different Cooking Methods. J Food Qual.; 20 (5): 403–418, (1997).
[4]	N. C. Igwemmar, S. A. Kolawole, I. A. Imran; (IJSTR©2013); Effect Of Heating On Vitamin C Content Of Some Selected Vegetables; INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH; ISSN 2277-8616, VOLUME 2, ISSUE 11, NOVEMBER 2013.
[5]	Pearson, 1973; Les4kova et al., 2003; Ball, 2006.
[6]	M. Yahyaei, et al; The Effect of Different Methods of Heat Treatments on the Retention of Ascorbic Acid in Carrot and Corn; J. FBT, IAU, 3, 23-28, 2013.
[7]	J. Adubofuor, et al; Comparative study elated to physico-chemicalproperties and sensory qualities of tomato juice and cocktail juice produced from ranges, tomatoes and carrots; African Journal of Food Science Vol. 4 (7), pp. 427-433, July 2010.
[8]	G. Vasanth Kumar, Ajay Kumar K. Raghu Patel G. R. and S. Manjappa; Determination of vitamin C in some fruits and vegetables in Davanagere city, (Karanataka) – India; Int. J. of Pharm. & Life 2489-2491 2489, Sci. (IJPLS), Vol. 4, Issue 3: March: 2013.
[9]	K. G. Masamba and M. Nguyen, Determination and comparison of vitamin C, calcium and potassium in four selected conventionally and organically grown fruits and vegetables; African Journal of Biotechnology Vol. 7 (16), pp. 2915-2919, 18 August, 2008.
[10]	AOAC (Association of Official Analytical Chemists), Official Method 985.33. 1990. Vitamin C (Reduced Ascorbic Acid) in Ready-to-feed Milk-based Infant Formula 2, 6-Dichloroindophenol Titrimetric Method. 1108-1109.

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APA Style

Md. Iqbal Hussain, Amir Hamza, M. A. Rashid. (2016). Estimation of Vitamin C in Carrot Before Cooking and After Cooking. Journal of Food and Nutrition Sciences, 4(4), 108-112. https://doi.org/10.11648/j.jfns.20160404.16

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ACS Style

Md. Iqbal Hussain; Amir Hamza; M. A. Rashid. Estimation of Vitamin C in Carrot Before Cooking and After Cooking. J. Food Nutr. Sci. 2016, 4(4), 108-112. doi: 10.11648/j.jfns.20160404.16

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AMA Style

Md. Iqbal Hussain, Amir Hamza, M. A. Rashid. Estimation of Vitamin C in Carrot Before Cooking and After Cooking. J Food Nutr Sci. 2016;4(4):108-112. doi: 10.11648/j.jfns.20160404.16

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@article{10.11648/j.jfns.20160404.16,
  author = {Md. Iqbal Hussain and Amir Hamza and M. A. Rashid},
  title = {Estimation of Vitamin C in Carrot Before Cooking and After Cooking},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {4},
  number = {4},
  pages = {108-112},
  doi = {10.11648/j.jfns.20160404.16},
  url = {https://doi.org/10.11648/j.jfns.20160404.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160404.16},
  abstract = {The change of vitamin C content of fresh and cooked carrot (Daucus carota) is a subject of considerable concern and investigation. In the last few years, some research is showing the changes of the vitamin C content of fresh and cooked foods. This study has been aimed to present the estimation vitamin C content of fresh and cooked carrot. Vitamin loss can be induced by a number of factors. Obviously, losses of vitamins depend on cooking time, temperature, and cooking method. Some vitamins are quite heat-stable, whereas others are heat-labile. Many other factors than heat can destroy (some) vitamins, such as: solubility in water, exposure to air (oxidation), exposure to light (UVs), heat, acid and alkaline solutions, storage losses, etc. An essential nutrient found mainly in vegetables. The body requires vitamin C to form and maintain bones, blood vessels, and skin. Vitamin C is also known as ascorbic acid. Vitamin C is a water-soluble vitamin. It must be replenished daily. Vitamin C helps make collagen, a protein needed to develop and maintain healthy teeth, bones, gums, cartilage, vertebrae discs, joint linings, skin and blood vessels etc. From our study, we observed that vitamin C contains 5.8% in uncooked carrot and after cooking the content of vitamin C is 2.6%. From the study, we can say that the content of vitamin C decreases with respect to cooking. So if we heat foods for long time then the content of vitamin C becomes low.},
 year = {2016}
}

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TY - JOUR
T1 - Estimation of Vitamin C in Carrot Before Cooking and After Cooking
AU - Md. Iqbal Hussain
AU - Amir Hamza
AU - M. A. Rashid
Y1 - 2016/07/21
PY - 2016
N1 - https://doi.org/10.11648/j.jfns.20160404.16
DO - 10.11648/j.jfns.20160404.16
T2 - Journal of Food and Nutrition Sciences
JF - Journal of Food and Nutrition Sciences
JO - Journal of Food and Nutrition Sciences
SP - 108
EP - 112
PB - Science Publishing Group
SN - 2330-7293
UR - https://doi.org/10.11648/j.jfns.20160404.16
AB - The change of vitamin C content of fresh and cooked carrot (Daucus carota) is a subject of considerable concern and investigation. In the last few years, some research is showing the changes of the vitamin C content of fresh and cooked foods. This study has been aimed to present the estimation vitamin C content of fresh and cooked carrot. Vitamin loss can be induced by a number of factors. Obviously, losses of vitamins depend on cooking time, temperature, and cooking method. Some vitamins are quite heat-stable, whereas others are heat-labile. Many other factors than heat can destroy (some) vitamins, such as: solubility in water, exposure to air (oxidation), exposure to light (UVs), heat, acid and alkaline solutions, storage losses, etc. An essential nutrient found mainly in vegetables. The body requires vitamin C to form and maintain bones, blood vessels, and skin. Vitamin C is also known as ascorbic acid. Vitamin C is a water-soluble vitamin. It must be replenished daily. Vitamin C helps make collagen, a protein needed to develop and maintain healthy teeth, bones, gums, cartilage, vertebrae discs, joint linings, skin and blood vessels etc. From our study, we observed that vitamin C contains 5.8% in uncooked carrot and after cooking the content of vitamin C is 2.6%. From the study, we can say that the content of vitamin C decreases with respect to cooking. So if we heat foods for long time then the content of vitamin C becomes low.
VL - 4
IS - 4
ER -

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Author Information

Md. Iqbal Hussain

Department of Applied Chemistry and Chemical Technology, Islamic University, Kushtia, Bangladesh
Amir Hamza

Department of Applied Chemistry and Chemical Technology, Islamic University, Kushtia, Bangladesh
M. A. Rashid

Department of Applied Chemistry and Chemical Technology, Islamic University, Kushtia, Bangladesh

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APA Style

Md. Iqbal Hussain, Amir Hamza, M. A. Rashid. (2016). Estimation of Vitamin C in Carrot Before Cooking and After Cooking. Journal of Food and Nutrition Sciences, 4(4), 108-112. https://doi.org/10.11648/j.jfns.20160404.16

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ACS Style

Md. Iqbal Hussain; Amir Hamza; M. A. Rashid. Estimation of Vitamin C in Carrot Before Cooking and After Cooking. J. Food Nutr. Sci. 2016, 4(4), 108-112. doi: 10.11648/j.jfns.20160404.16

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AMA Style

Md. Iqbal Hussain, Amir Hamza, M. A. Rashid. Estimation of Vitamin C in Carrot Before Cooking and After Cooking. J Food Nutr Sci. 2016;4(4):108-112. doi: 10.11648/j.jfns.20160404.16

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@article{10.11648/j.jfns.20160404.16,
  author = {Md. Iqbal Hussain and Amir Hamza and M. A. Rashid},
  title = {Estimation of Vitamin C in Carrot Before Cooking and After Cooking},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {4},
  number = {4},
  pages = {108-112},
  doi = {10.11648/j.jfns.20160404.16},
  url = {https://doi.org/10.11648/j.jfns.20160404.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160404.16},
  abstract = {The change of vitamin C content of fresh and cooked carrot (Daucus carota) is a subject of considerable concern and investigation. In the last few years, some research is showing the changes of the vitamin C content of fresh and cooked foods. This study has been aimed to present the estimation vitamin C content of fresh and cooked carrot. Vitamin loss can be induced by a number of factors. Obviously, losses of vitamins depend on cooking time, temperature, and cooking method. Some vitamins are quite heat-stable, whereas others are heat-labile. Many other factors than heat can destroy (some) vitamins, such as: solubility in water, exposure to air (oxidation), exposure to light (UVs), heat, acid and alkaline solutions, storage losses, etc. An essential nutrient found mainly in vegetables. The body requires vitamin C to form and maintain bones, blood vessels, and skin. Vitamin C is also known as ascorbic acid. Vitamin C is a water-soluble vitamin. It must be replenished daily. Vitamin C helps make collagen, a protein needed to develop and maintain healthy teeth, bones, gums, cartilage, vertebrae discs, joint linings, skin and blood vessels etc. From our study, we observed that vitamin C contains 5.8% in uncooked carrot and after cooking the content of vitamin C is 2.6%. From the study, we can say that the content of vitamin C decreases with respect to cooking. So if we heat foods for long time then the content of vitamin C becomes low.},
 year = {2016}
}

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