Total Vitamin C, Ascorbic Acid, Dehydroascorbic Acid, Antioxidant Properties, and Iron Content of Underutilized and Commonly Consumed Fruits in Sri Lanka
Table 2
Contents of total Vitamin C (TVC), ascorbic acid (AA), dehydroascorbic acid (DHA), and total iron in common and underutilized fruits of Sri Lanka.
Fruits
TVC (mg/100 g FW)
AA-I2 (mg AAE/100 g FW)
AA-DCPIP (mg AAE/100 g FW)
DHA (mg/100 g FW)
Classification by TVC contents
Fe (mg/100 g FW)
Common fruits
G. mangostana
b
defg
ef
2.6
Low (<50 mg/100 g FW)
P. edulis
bc
ghi
hi
1.5
L. acidissima
cd
fgh
fg
3.1
C. lantanus
cde
a
b
9.5
P. americana
def
bc
d
9.4
M. paradisiaca AAB, “Silk”
fg
a
a
13.1
M. paradisiaca AAB, “Mysore”
gh
a
a
15.0
P. guajava (pink flesh)
i
hi
gh
12.8
A. comosus
k
jkl
i
17.6
C. aurantifolia
kl
mn
mn
7.2
M. indica
l
op
m
7.1
N. lappaceum
mn
klm
hi
34.5
C. sinensis
n
q
o
7.4
Medium (50–100 mg/100 g FW)
C. papaya
o
r
p
6.0
P. guajava (white flesh)
o
r
p
6.7
Underutilized fruits
S. jambos
a
cd
d
2.6
Low (<50 mg/100 g FW)
S. caseolaris
a
de
e
1.2
A. bilimbi
bc
efgh
ef
3.7
B. motleyana
efg
b
c
10.4
F. inermis
h
ij
NA
5.3
A. heterophyllus (Wela)
h
bc
cd
14.1
P. granatum
i
jk
NA
9.1
C. carandas
i
no
NA
0.9
A. carambola
ij
klm
jk
8.1
S. koetjape
ij
def
d
19.3
A. muricata
jk
lmn
kl
11.2
D. ovoideum
kl
mn
jkl
14.0
C. aurantium
kl
mn
19.9 ± 0.2l
14.2
A. heterophyllus (Waraka)
kl
jklm
j
18.8
C. cauliflora
l
op
m
7.7
P. campechiana
m
p
m
14.0
E. serratus
m
pq
no
7.9
S. dulcis
mn
p
m
20.5
Medium (50–100 mg/100 g FW)
A. occidentale (yellow)
p
t
r
17.3
High (>100 mg/100 g FW)
A. occidentale (red)
p
t
r
18.5
A. marmelos
q
op
m
484.8
P. emblica
q
s
q
436.7
Means with different superscript letters in individual column are significantly () different from each other. Data are expressed as (). TVC: total vitamin C content; AA-I2: L-ascorbic acid content determined by Iodine titration method; AA-DCPIP: L-ascorbic acid content determined by DCPIP titration; DHA: dehydroascorbic acid content; AAE: L-ascorbic acid equivalents; FW: fresh weight; NA: not applicable.
