Effect of Heated Temperature Environment on Vitamin C in Four Fruit Citrus Juice

Abstract

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.