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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Temperature effects on vitamin C content in citrus fruits
Pakistan Journal of Nutrition, Volume 10, No. 12, Year 2011
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Description
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 it is shown in Table 1 and Fig. 1 and 2 compared to grape, lemon and lime juice respectively in this order: at 20°C, 612.15 > 454.47 > 305.57 > 270.75.........80°C, 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. © Asian Network for Scientific Information, 2011.
Authors & Co-Authors
Njoku, P. C.
Nigeria, Owerri
Federal University of Technology
Ayuk, Atu A.
Nigeria, Owerri
Federal University of Technology
Okoye, C. V.
Nigeria, Owerri
Federal University of Technology
Statistics
Citations: 74
Authors: 3
Affiliations: 1
Identifiers
Doi:
10.3923/pjn.2011.1168.1169
ISSN:
16805194