Subscribe Now Subscribe Today
Research Article

Temperature Effects on Vitamin C Content in Citrus Fruits

P.C. Njoku, A.A. Ayuk and C.V. Okoye
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

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 20oC, 612.15 > 454.47 > 305.57 > 270.75 ………. 80oC, 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.

Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

  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


1:  Davey, J.S., J.C. Rickman, D.M. Barret and C.M. Bruhn, 2000. Review: Nutritional comparison of fresh and frozen fruits. Sci. Food Agric., 87: 930-944.

2:  Goodman, M., C.A. Porter, J. Czelusniak, S.L. Page and H. Schnerder et al., 1998. Toward phylogenetic classification of primates based on DNA evidence complemented by fossil evidence. Mol. Phylogenet. Evol., 9: 585-598.
PubMed  |  

3:  Murcia, M.A., B.L.A. Opez-Ayerra, M. Martinez-Tom and A.M. Vera, 2000. Industrial processing of broccoli in fruits. Sci. Food Agric., 80: 1882-1886.

4:  Naggy, S., 1980. Vitamin C contents of citrus fruits and their product: A review. J. Agric. Food Chem., 28: 8-18.
PubMed  |  

5:  Padayatty, S.J., A. Katz, Y. Wang, P. Eck and O. Kwon et al., 2003. Vitamin C as an antioxidant: Evaluation of its role in disease prevention. J. Am. Coll. Nutr., 22: 18-35.
CrossRef  |  PubMed  |  Direct Link  |  

6:  Rickman, J.C., D.M. Barret and C.M. Bruhn, 2007. Review: Nutritional comparison of fresh and frozen fruits. J. Sci. Food. Agric., 87: 930-944.

7:  Schorah, C.J., C. Downing, A. Piripitsi, L. Gallivan, A.H. Al-Hazaa, M.J. Sanderson and A. Bodenham, 1996. Total vitamin C, ascorbic acid and dehydroascorbic acid concentrations in plasma of critically ill patients. Am. J. Clin. Nutr., 63: 760-765.
PubMed  |  Direct Link  |  

©  2021 Science Alert. All Rights Reserved