HPLC Analysis of Ascorbic Acid Content in Four Orange Varieties in Ghana

Oranges are one of Ghanas most popular citrus fruits and constitute an essential dietary source of ascorbic acid (vitamin C) and other phytochemicals that improve human health and well-being. In spite of their importance as nutrients and economic sources, only a limited number of studies have been conducted to compare the ascorbic acid content of local orange varieties in Ghana. This study aimed to evaluate the ascorbic acid content of four local orange varieties (i.e. Abofour, Water Grape, Mediterranean Sweet and Washintong) cultivated in Ghana. 15 fresh orange fruits from each variety totaling 60 orange fruits were obtained from the Plant Genetic Resources Research Institute (PGRRI) farm in Bunso in Eastern Region, Ghana. The orange juices were manually extracted and analyzed for their ascorbic acid content using High-Performance Liquid Chromatography (HPLC) method. The results showed the Washintong variety had the highest ascorbic acid content (4.49 mg/10 mL), followed by Abofour (4.31 mg/10 mL), Water Grape (4.28 mg/10 mL), and Mediterranean Sweet (3.70 mg/10 mL). The study analyzed the ascorbic acid content in four local orange varieties. The findings highlight the nutritional value of each orange variety as a dietary source of vitamin C. The results also provides scientific evidence for agricultural policy, nutrition education, and value-added strategies for the promotion of vitamin C rich orange fruits for consumers’ health in Ghana.