Sugar and Vitamin C Contents of Some Selected Fruits in Nigeria

Abstract Freshly plucked fruits are rich sources of several nutrients including vitamin C (ascorbic acid) and sugar. However, not all fruits have high contents of these nutrients. The ascorbic acid and reducing sugar contents of ten selected fruits (watermelon (Citrullus lanatus), apple (Malus domestica), orange (Citrus sinensis), guava (Psidium guajava), coconut (Cocos nucifera), cucumber (Cucumis sativus), avocado (Persea americana), pawpaw (Carica papaya), pineapple (Ananas comosus), and banana (Musa paradisiaca)) fruits were determined using titrimetric method. The experimental results indicated that the total amount of reducing sugars in pineapple fruit was the highest value at 8.90% followed by coconut at 7.40%. The contents of vitamin C in the fruits varied significantly: the highest value was observed in the pawpaw fruit (22 mg/100g) and this was followed by the guava fruit (21mg/100g). Pineapple, orange, watermelon, avocado, coconut, banana, apple and cucumber were 14.10, 13.73, 7.05, 7.05, 6.15, 5.48, 5.25 and 4.95 mg/100g of vitamin C respectively. Banana, orange, pawpaw, watermelon, guava, apple, avocado, cucumber had sugar contents of 6.10, 5.20, 5.00, 4.80, 4.60, 4.40, 3.90, 3.50 parts/10g.