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Trends in Applied Sciences Research
  Year: 2009 | Volume: 4 | Issue: 2 | Page No.: 79-84
DOI: 10.3923/tasr.2009.79.84
 
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The Effect of Storage Method on the Vitamin C Content in Some Tropical Fruit Juices
V.O. Ajibola, O.A. Babatunde and S. Suleiman

Abstract:
Loss in vitamin C contents of some fruit juices namely, orange, lemon, lime, pineapple, paw-paw and carrot stored under different conditions was investigated. The juice from the fruit samples were extracted, stored at room temperature (29±1°C) in plastic bottles and in the refrigerator (4±1°C) for 4 weeks. The juices were all analysed for their vitamin C content by oxidation and reduction method. Results revealed that the rate at which vitamin C is lost during storage depends on the type of fruit and the storage method employed. The citrus fruits were found to follow a similar pattern of loss, while other fruits differ from this and among themselves. Loss of vitamin C correlated with pH only for pineapple, pawpaw and carrot, however, this cannot be said to be the controlling factor. Bacillus subtilis and Candida sp. were isolated from all the juices under both storage conditions, except for orange juice.
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How to cite this article:

V.O. Ajibola, O.A. Babatunde and S. Suleiman, 2009. The Effect of Storage Method on the Vitamin C Content in Some Tropical Fruit Juices. Trends in Applied Sciences Research, 4: 79-84.

DOI: 10.3923/tasr.2009.79.84

URL: https://scialert.net/abstract/?doi=tasr.2009.79.84

 
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