L-ascorbic acid losses in Kenyan vegetables during cooking as determined by high performance liquid chromatography

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N.M.N. Wekesa; S.C. Chhabra; H.M. Thairu; (2001)
  • Publisher: Chemical Society of Ethiopia
  • Journal: Bulletin of the Chemical Society of Ethiopia (issn: 1011-3924, eissn: 1726-801X)
  • Subject: Chemistry | QD1-999
    mesheuropmc: food and beverages | education

The loss of L-ascorbic acid (L-AA) in 14 different cooked local vegetables found in Nairobi markets was determined by high performance liquid chromatography. The effect of quantity of water on the loss of L-AA during cooking was studied with cowpea leaves. It was found ... View more
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