Comparative Analysis of Ascorbic Acid Content of Ripe and Unripe Tamarind (Tamarindus Indica)

The importance of Ascorbic acid in prevention of diseases and building up of the body immune system cannot be over-emphasized. This study analyzed the content of ascorbic acid in Tamarindus indica, through comparative analysis of ripe and unripe Tamarind (Tamarindus indica). The samples for the experiment were obtained from a farm at Tilden Fulani and market all in Toro Local government Area of Bauchi State, Nigeria. The Unripe Tamarind was plucked from a Tamarind tree from the farm while the ripe Tamarind was purchase at the market. The percentage (concentration) ofascorbic acid in unripe Tamarindus indica is 124.6±12%. In the ripe Tamarindus indica the concentration of ascorbic acid is 2358.4±25%. Titrimetric Procedure was used to determine the concentration of the ascorbic acid. This procedure is the best for quick verification of ascorbic acid in fruits. The findings indicate that ripe Tamarindus indica have high concentration of ascorbic acid while unripe have low concentration of ascorbic acid. From the result obtained, it is obvious that Tamarind fruit can serve as a good source of ascorbic acid and the fruit can be used for domestic and commercial purposes. The study also support the common level of ascorbic acid depend on the type of fruit. The result is in deviation from the perception that tamarind contain less or little amount of ascorbic acid