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Estimation of ascorbic acid, sodium, potassium and sugar contents in different stages of guava from Malir, Karachi, Pakistan

By: Kashif Ahmed, Naveed Hassan

Key Words: Guava, Psidium guajava, Qualitative analysis, Sugar content

Int. J. Biosci. 12(3), 235-238, March 2018.

DOI: http://dx.doi.org/10.12692/ijb/12.3.235-238

Certification: ijb 2018 0007 [Generate Certificate]

Abstract

The study shows Quantitative analysis for Ascorbic Acid (Vitamin C), Sugar contents and Minerals (Sodium and Potassium) at different stages of guava (Psidium guajava) ripening period. Results showed that 100g of guava fruit give 228 mg average weight of vitamin C, the value larger than three times that of DRI (daily recommended intake). External thick skin of guava fruit have exceptionally higher levels of Ascorbic Acid i.e. vitamin C than the central pulp. It was found that all of these components increases with the passage of time then remain constant after its ripening period (three to four weeks). The work will serve baseline information for other studies.

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Estimation of ascorbic acid, sodium, potassium and sugar contents in different stages of guava from Malir, Karachi, Pakistan

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Kashif Ahmed, Naveed Hassan.
Estimation of ascorbic acid, sodium, potassium and sugar contents in different stages of guava from Malir, Karachi, Pakistan.
Int. J. Biosci. 12(3), 235-238, March 2018.
https://innspub.net/ijb/estimation-ascorbic-acid-sodium-potassium-sugar-contents-different-stages-guava-malir-karachi-pakistan/
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