Abstract
The degradation kinetics of vitamin C in different citrus juice types (tangerine, grapefruit, orange and lime) were investigated during four hours storage at temperatures of 4 and 25°C under different storage conditions in terms of light and oxygen presence. The loss of vitamin C at each sample followed the first-order kinetic model. During storage, predicted half-life of vitamin C ranged from 137.586 to 467.486 min for tangerine; 105.444 to 203.100 min for grapefruit; 365.702 to 1044.668 min for orange and 540.076 to 722.016 min for lime juices. These results indicated that the highest and lowest retentions of vitamin C were observed in orange and grapefruit juices respectively during storage. Additionally, storage time, light penetration and oxygen presence were the most effective factors on vitamin C degradation while the storage temperature revealed no significant effect on the vitamin C content.
Highlights
IntroductionThe primary function is to prevent scurvy (Karim & Adebowale 2009)
Vitamin C or L-ascorbic acid is a water-soluble and highly unstable vitamin
The vitamin C content determined at the start of storage in fresh home-made citrus juices were 31.35 ± 0.72 mg·100 g-1 for tangerine juice, 45.75 ± 0.65 mg·100 g-1 for grapefruit juice, 31.37 ± 0.97 mg·100 g-1 for orange juice and 34.34 ± 1.21 mg·100 g-1 for lime juice
Summary
The primary function is to prevent scurvy (Karim & Adebowale 2009). It is used as an additive in many foods due to its antioxidant potential. It increases their quality and technological features of foods as well as the nutritional value (Burdurlu et al 2006). There is an increasing demand for nutritious food, and many attempts have been made to maximize the retention of nutrients in the storage as much as the processing. Vitamin C is often considered to be a nutrient quality indicator undergoing the processing and storage of foods, since it is seen that other nutrients are well preserved if vitamin C is well preserved (Sapei & Hwa 2014)
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