INVESTIGATION OF THE EFFECT OF TEMPERATUTE ON VITAMIN C IN FRESH AND PACKED FRUIT JUICES

Abstract

Vitamin C in different juice samples, including fresh and packed juices, was investigated. The melting temperature of vitamin C is above 100 °C suggesting that boiling of vegetables does not destroy vitamin C, but the vitamin becomes dissolved in the boiling water. When juices are preserved and packed much vitamin C is lost. Redox titration was utilized for determination of vitamin C in the different samples. Highest amount of vitamin C content was observed in fresh lemon, whereas fresh apple, orange, pineapple, mango, water melon, melon and tomato showed low levels. The effect of temperature was highest in fresh lemon. In packed juices the same tendency was observed, though the content of vitamin C was found to be less than in fresh juices.