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Bulletin of Pure and Applied Sciences-Botany (Started in 1982)
eISSN: 2320-3196
pISSN: 0970-4612
Impact Factor: 5.195 (2017)
DOI: 10.5958/2320-3196
Editor-in-Chief:  Prof. M.U. Charaya (Rtd),
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Article Details

Bulletin of Pure and Applied Sciences-Botany (Started in 1982)
Year : 2019, Volume & Issue : BPAS-Botany 38B(2), JUL-DEC 2019
Page No. : 82-84, Article Type : Original Aticle
Article DOI : 10.5958/2320-3196.2019.00011.9 (Received on 27.06.2019, Accepted on 19.08.2019)

The Ascorbic Acid Content of Cabbage (Brassica oleracea)

Rishan Singh
Author’s Affiliation : Discipline of Biological Sciences, University of KwaZulu-Natal, Westville campus, Durban, 4001, South Africa

Corresponding Author : Rishan Singh Discipline of Biological Sciences, University of KwaZulu-Natal, Westville campus, Durban, 4001, South Africa.,
E-Mail:-[email protected]


Abstract

The antioxidant potential of many plant species have been elucidated. Cabbage is a vegetable that’s widely eaten. It’s unsure whether the raw or cooked state of cabbage is required to meet the recommended daily allowance needed by patient with vitamin C deficiency. This paper discusses the ascorbic acid content of cabbage.

Keywords

Recommended daily allowance, Ascorbate, Antioxidant, Indicator, End point, Oxidizing agent, Immunoprotection
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