Ascorbic Acid Stability in Certain Aqueous and Fruit Juice Vehicles Subjected to Elevated Temperature

Abstract

The effect of heating ascorbic acid in fruit juices for 6 hours in a boiling water bath in the pH range 2.0 to 8.0 was investigated. Pure lime juice, lime juice plus sorbitol (1:1), and lime juice plus glycerol (1:1) were found to be good vehicles. At pH 3.0 the retention was fairly good. Under controlled conditions there was no significant loss even in distilled water. Storage of vitamin C in distilled water at room temperature showed a rapid loss, except at pH 3.0 where the retention was 44 per cent. The effect of heating ascorbic acid in fruit juices for 6 hours in a boiling water bath in the pH range 2.0 to 8.0 was investigated. Pure lime juice, lime juice plus sorbitol (1:1), and lime juice plus glycerol (1:1) were found to be good vehicles. At pH 3.0 the retention was fairly good. Under controlled conditions there was no significant loss even in distilled water. Storage of vitamin C in distilled water at room temperature showed a rapid loss, except at pH 3.0 where the retention was 44 per cent.