Abstract
Vitamin C (ascorbic acid) is an essential water-soluble micronutrient that plays a critical role in antioxidant defense, collagen synthesis, immune function, and iron absorption. However, it is highly susceptible to degradation during thermal processing, particularly when exposed to elevated temperatures, oxygen, and aqueous cooking media. The present study evaluated the stability of vitamin C during boiling and frying in selected culinary vegetables, namely tomato (Solanum lycopersicum), potato (Solanum tuberosum), cauliflower (Brassica oleracea var. botrytis), and carrot (Daucus carota). Fresh vegetable samples (100 g each) were subjected to boiling at 100°C for 10 minutes and frying at 160°C for 3 minutes under controlled laboratory conditions. Vitamin C content in fresh, boiled, and fried samples was determined using the iodine titration method. The findings demonstrated that both cooking methods reduced vitamin C content in all vegetables compared with their fresh counterparts. However, boiling caused greater losses of vitamin C than frying, primarily due to the leaching of the water-soluble vitamin into the cooking medium and thermal degradation. In contrast, frying resulted in comparatively higher retention of vitamin C because of the shorter cooking duration and the absence of an aqueous medium. The degree of vitamin C loss varied among the vegetables, indicating that both vegetable characteristics and cooking conditions influence nutrient retention. The study highlights the importance of selecting appropriate cooking methods and processing conditions to maximize vitamin C retention and preserve the nutritional quality of vegetables