Effect of Heated Temperature Environment on Vitamin C in Four Fruit Citrus Juice
| Autor: | Mansor S. Bofars |
|---|---|
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | South Asian Research Journal of Nursing and Healthcare. 4:79-83 |
| ISSN: | 2706-767X 2664-8059 |
| DOI: | 10.36346/sarjnhc.2022.v04i06.001 |
| Popis: | Vitamin C in different in citrus juice samples was investigated; Citrus Limon, Citrus reticulate, Citrus paradise, Citrus sinensis. Iodine titration was utilized for determination of vitamin C in the different samples. Highest amount of vitamin C concentration was observed in Citrus sinensis was 95 mg / 100 ml whereas Citrus reticulate showed low levels 82 mg / 100 ml. 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. Results revealed that; there is a loss of vitamin C content in citrus juice samples as much as the boiled juice Table1. The rate at which vitamin C is lost and depends on the temperature and time methods employed. It has been found out that the hot environment provides the conditions for fast decay of vitamin C content and room environment provides the conditions for slow decay of vitamin C content. In present analyzed samples values are different because of the fact that the composition of content vitamin c depends upon the environmental factors. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|