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DETERMINATION OF EFFECT OF NITROGEN MONOXIDE IN LABORATORY ANIMAL (RABBIT)

CHAPTER ONE

INTRODUCTION

1.1  Background of the Study

The study of ascorbic acid (vitamin C) content in fruits and vegetables, such as oranges and pumpkins, under different storage conditions is a significant area of research in food science and nutrition. Ascorbic acid is a vital nutrient for humans, playing crucial roles in collagen synthesis, antioxidant activity, and immune function. Understanding how storage conditions affect its levels in commonly consumed produce is important for both health and economic reasons.

Oranges are widely recognized for their high vitamin C content. This nutrient is highly sensitive to various factors, including temperature, light, and oxygen. Studies have shown that storage conditions can significantly impact the ascorbic acid content in oranges. For instance, refrigeration tends to preserve vitamin C better compared to room temperature storage, due to reduced oxidation rates at lower temperatures. Conversely, prolonged exposure to higher temperatures and light can lead to a substantial degradation of ascorbic acid. The enzymatic and non-enzymatic oxidation processes are accelerated in such conditions, leading to a decrease in vitamin C levels over time (Lee & Kader, 2000).

Pumpkins, though not as well-known for their vitamin C content as oranges, also contain significant amounts of this nutrient. The stability of ascorbic acid in pumpkins during storage is similarly influenced by temperature, humidity, and light exposure. Research indicates that vitamin C content in pumpkins diminishes over time, with faster degradation occurring at higher temperatures and in the presence of light. The degradation process in vegetables like pumpkins can be more complex due to their varying water content and the presence of other compounds that can interact with ascorbic acid (Howard et al., 1999).

The degradation of ascorbic acid in fruits and vegetables during storage is an oxidative process. This process can be influenced by the initial quality of the produce, the presence of oxygen, and the type of packaging used. Modified atmosphere packaging (MAP), which reduces oxygen levels around the produce, has been shown to slow the degradation of vitamin C in both fruits and vegetables. Additionally, the use of antioxidants in packaging can further preserve ascorbic acid levels (Hodges & Lester, 2006).

The implications of ascorbic acid degradation are multifaceted. From a nutritional perspective, lower vitamin C levels can reduce the health benefits associated with fruit and vegetable consumption. This is particularly important for populations that rely heavily on