Comparative Stability Study of Vitamin C present in Fresh Lemon Juice and Marketed Juice by Analytical Methods

Abstract

The objective of this study is to determine the stability of vitamin c present in fresh lemon juice and marketed juice and comparison of results of iodometry and colorimetry. Fresh lemon juice (lemon juice with salt, lemon juice with salt and sugar) was prepared and marketed juice (Dabur and Freshzo) was purchased from the market and stored at two different temperatures i.e. at room temperature and refrigerator condition in glass containers. For determination of ascorbic acid present in all juices colorimetry and iodometry were performed. We have done the study for 13 days in the month of January (Stability studies) and march (reproducibility). This study reveals that the degradation of ascorbic acid is low under refrigeration conditions when compared to that of room temperature. Lemon juice prepared with salt can use 11 days under refrigerator conditions and at room temperature we can use 8 days in normal weather and 5days at moderate temperature conditions in glass containers. When comparing results of colorimetry and iodometry sensitivity was more for colorimetry, but the results of colorimetry and iodometry are near to each other. Hence we can tell that iodometry method is economic and easy method for estimation of ascorbic acid present in lemon juices.