publication . Article . 2001

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

N.M.N. Wekesa; Sumesh C. Chhabra; Henry M. Thairu;
Open Access English
  • Published: 01 Jun 2001 Journal: Bulletin of the Chemical Society of Ethiopia, volume 15, issue 1, pages 65-70 (issn: 1011-3924, Copyright policy)
  • Publisher: Chemical Society of Ethiopia
Abstract
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 that more L-AA was lost when larger amount of water was used than when smaller amount was used. The effect of the sharpness of the knife on the loss of L-AA was studied with spinach. It was found that more loss of L-AA occurred when a blunt (edge thickness 0.08 cm) knife was used for cutting the vegetables than when a sharp knife (edge thickness 0.04 cm) was used during cooking. L-AA was also dete...
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Medical Subject Headings: educationfood and beverages
free text keywords: General Chemistry, lcsh:Chemistry, lcsh:QD1-999, Ascorbic acid, East africa, Chemistry, High-performance liquid chromatography, Food science, Spinach, biology.organism_classification, biology, Chemical society, Food preparation, Vitamin C
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