Mangrove Fruit A Source of Vitamin C

Abstract

Vitamin C, chemically known as ascorbic acid is an essential, water-soluble vita­min. Most mammals can synthesize vitamin C from glucose, but a few including human being cannot synthesize it within body system. Green fruits (citrus fruits) and vegetables are the rich sources of naturally occurring vitamin C. In plants, vitamin C accumulates during the ripening process and is presumably synthesized within the plant cells from naturally occurring glucose. Like terrestrial plants many mangrove plants are the rich source of vitamin C. Indian Sundarbans, at the apex of B ay of Bengal is situated in the north-eastern coast of the Indian sub-contincnt, which harbours a luxuriant mangrove vegetation. These very specialized vegetations play a vital role in maintaining the economic structure of the coastal population and are not only the source of timber, fire-ujood, honey, wax, alcohol, tannins and medicines, but also the fruits of mangrove species like Sonneratia apetala serve as potential natural reservoir of vitamin C, which i f properly utilized may fulfill the nutritional requirement of the coastal populations. The present paper is an attempt to highlight the vitamin C level of Sonneratia apetala fr u it under different condi­ tions of growth and cooking. It was documented that the vitamin C content in the fru it of Sonneratia apetala varies as per the order: green fruit > ripe fruit > boiled fruit > fruit ja m . The vitamin C content of Sonneratia fruit is very close to the citrus fru it orange and therefore, speaks in favour of proper utilization of this fru it in upgrading the health and economy of the coastal people of Indian Sundurbans.