Analysis of Effect of Heating and Storage Time on Vitamin C Concentration of Selected Fresh Fruits juices by Colorimetry
Keywords:
Vitamin C, Fresh Fruit Juices, Colorimetry, Storage TimeAbstract
Vitamin C is an important component of food that is needed for all animals and humans. It occurs naturally in many fruits and vegetables like citrus fruits, pineapples, melons, mangoes, tomatoes, cabbage, broccoli, green pepper and potatoes. The Vitamin C present in these food materials is easily impaired by exposure in air and light, by cooking or with storage. In present study, the degradation of Vitamin C content in fresh fruit juices with storage time and heating temperature was investigated by colorimetry in terms of absorption. Results from standard curve method show that vitamin C content was found to be maximum in Guava (Psidium guajana), and lowest in Sweet Lime (Citrus limetta). It was also concluded that there was a significant loss in Vitamin C concentration with heating at different temperatures and with storage timing.
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