Effect of processing and preservation on L-ascorbic acid content in commercially cultivated jute leaves

Vitamin C, also known as ascorbic acid is essential nutrients that cannot produce in human body and meet up through diet. Jute leaves contain L-ascorbic acid. The amount of unknown different varieties developed by Bangladesh Research Institute. content affected cooking or processing preservation. Therefore, the experiment was conducted to investigate vitamin C fresh jute well effect preservation methods on leaves. Fresh 0.39g/10g 0.64g/10g Corchorus olitorius 0.92g/10g capsularis. C. capsularis more than olitorius. retain 95% 62% after 15 min boiling. Vinegar soaking release L- 5 then reduced both species. Spraying vinegar treatment releases increasing up-to 30 treatment. Both oven dried cold small preserved leaf tea soup powder Usually, leafy vegetables are cooked before consumption sometimes consumed when may not available. So, this study be useful know actual intake from processed