HPLC quantification of Ascorbic Acid, Thiamine and Nicotinamide in some local edible fruits

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Published: 2026-06-20
DOI: https://doi.org/10.82351/wajp.vol29no2.460
Keywords:
HPLC Analysis, fruits, vitamin B1 vitamin B3, vitamin C

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David Adeyemi
Department of Pharmaceutical Chemistry, Faculty of Pharmacy. University of Lagos, Nigeria. Idi-Araba Campus, P.M.B. 12003, Lagos, Nigeria
Kafayat Temitope
Department of Pharmaceutical Chemistry, Faculty of Pharmacy. University of Lagos, Nigeria. Idi-Araba Campus, P.M.B. 12003, Lagos, Nigeria
Oluwatosin Johnson
Department of Pharmaceutical Chemistry, Faculty of Pharmacy. University of Lagos, Nigeria. Idi-Araba Campus, P.M.B. 12003, Lagos, Nigeria
Gloria Ayoola
Department of Pharmaceutical Chemistry, Faculty of Pharmacy. University of Lagos, Nigeria. Idi-Araba Campus, P.M.B. 12003, Lagos, Nigeria

Abstract

Background: Health and nutritional problem continues to be of increasing concern worldwide. Fruits are good source of vitamins and mineral, it plays a vital role in our health and also helps the human to maintain a healthy diet.


Objective: The current study was conducted for the determination of water-soluble vitamins like thiamine(vitamin B1 ), niacin (vitamin B3 ) and ascorbic acid (vitamin C) in twelve highly consumed local edible fruits named as Green and Red apple (Malus domestica), Soursop (Annona muricata), Cucumber (Cucumis sativus) Pear (Pyrus communis), Carrot (Daucus carota), Golden melon (Cucumis melo), Mango (Magnifera indica), Grape (Citrus paradise), Pinneaple (Ananas comosus), Orange (Citrus sinensis) and Lime (Citrus aurantifolia).


Methods: The analyses were performed by High Performance Liquid Chromatography (HPLC) using an analytical reversed phase C-8 (Zorbax Eclipse XDB RP C8 150x4.6mm, 5µm particle size) column and coupled to a UV detector.


Results: The ascorbic acid in fruits analysed varied from 0.249 to 4.439 mg/100g, nicotinamide varied from 4.190 to 44.031 mg/100g, while thiamine varied from 0.171 to 1.250mg/100g. Red apple had the highest content of ascorbic acid, golden melon had the highest for nicotinamide and lime fruit had the highest for thiamine.


Conclusion: It is hoped that these data will be helpful in the preparation of a complete food composition table which will be used for the preparation of diet therapy, for food based dietary guidelines, for nutrition education, for food security, safety and regulation, for the labelling of food in food industry, for nutritional survey and also for other research purposes.


 

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Issue

Vol. 29 No. 2 (2018)

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Articles
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Adeyemi, D., Temitope, K., Johnson, O., & Ayoola, G. (2026). HPLC quantification of Ascorbic Acid, Thiamine and Nicotinamide in some local edible fruits. West African Journal of Pharmacy, 29(2), 140-146. https://doi.org/10.82351/wajp.vol29no2.460

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