Temperature Effects on Vitamin C Content in Citrus Fruits


	Pakistan Journal of Nutrition
	Year: 2011 \| Volume: 10 \| Issue: 12 \| Page No.: 1168-1169 DOI: 10.3923/pjn.2011.1168.1169

Temperature Effects on Vitamin C Content in Citrus Fruits

P.C. Njoku, A.A. Ayuk and C.V. Okoye

Abstract: Loss in vitamin C contents of some fruit juice namely, orange, lemon, lime and grape stored under different conditions was investigated. The juices from the samples were extracted, stored at room temperature in plastic bottles. The juices were all analyzed for their vitamin C content by oxidation and reduction method. Results revealed that vitamin C concentration is more in orange juice as compared to grape, lemon and lime juice respectively in this order: at 20^oC, 612.15 > 454.47 > 305.57 > 270.75 ………. 80^oC, 550.87 > 380.16 > 248.85 > 222.58 and the rate at which vitamin C is loss during storage depends on the type of storage method employed, for example, handling and storage; oxygen is the most destructive ingredient in juice, causing degradation of vitamin C. Juice should be discouraged from being display in the hot weather above room temperature in order to maintain production concentration. The citrus fruits were found to follow a similar pattern of loss.

PDF References Citation Report Citation

RELATED ARTICLES:

•	Preservation of Mango Fruit (Mangifera indica, L.) Slices in Darfur

How to cite this article:

P.C. Njoku, A.A. Ayuk and C.V. Okoye, 2011. Temperature Effects on Vitamin C Content in Citrus Fruits. Pakistan Journal of Nutrition, 10: 1168-1169.

DOI: 10.3923/pjn.2011.1168.1169

URL: https://scialert.net/abstract/?doi=pjn.2011.1168.1169

COMMENT ON THIS PAPER

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		ASCI-Database
		Asian Digital Library
		Cambridge Scientific Abstract
		Chemical Abstract Services
		SCIMAGO

Follow @scialert

Science Alert