Spring Production on Amount of Ascorbic Acid in Coriander

Fatemehsadat Mirmohammadmakki, Ramona Massoud, Seyed Fathollah Mir, Mohammadmakki, Nargessadat Mirmohammadmakki and Armita Massoud

International Journal of Agriculture and Environmental Research, 2024, vol. 10, issue 06

Abstract: Studies have consistently shown a lack of vitamin C in low- and middle-income countries, posing a significant health challenge. However, vegetables, particularly coriander, have emerged as a potential solution due to their high ascorbic acid content. In our study, we measured the ascorbic acid content in coriander (Coriandrum sativum L.) over three consecutive months in spring 2021. The ascorbic acid content of the harvested coriander was determined using a titration method with dichlorophenol-indophenol as an oxidizing agent. At the endpoint of the process, the solution was treated with a di-chlorophenol indophenol. The results were promising, with the ascorbic acid in coriander reaching 0.29 ±0.0033 mg.kg-1 , indicating a hopeful increasing trend from the beginning to the end of the studies. This study highlights the rise in ascorbic acid content in coriander throughout the spring season, underscoring its potential as a significant dietary source to address vitamin C deficiency.

Keywords: Agribusiness; Crop Production/Industries (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:ags:ijaeri:348941

DOI: 10.22004/ag.econ.348941

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