Influence of storage conditions on the degradation of vitamin C

Authors

DOI:

https://doi.org/10.13140/RG.2.2.29489.53600

Keywords:

Ascorbic acid, degradation, storage, kinetic, cítrus

Abstract

 

In this work we studied the influence of storage conditions and the addition of sugar in the degradation of vitamin C present in fresh juices of passion fruit, pitahaya, lemon and currant. Samples were stored at 8 and 28ºC with and without sugar for eigh hours, to monitor the variation in the concentration of vitamin C present. For both temperatures, the juices of passion fruit and pitahaya were adjusted to zero-order kinetics with sugar and first order without sugar, while lemon and redcurrant juices responded to a first order kinetics for all conditions of study. The reaction rate increased in the samples that did not contain sugar and whose storage temperature was 28 ° C. The average half- life time was 4.14 hours and the percentage of loss of vitamin C was between 40 and 80%, being the pitahaya presenting the highest concentration over time. It is concluded that storage conditions influence the degradation of vitamin C present in fresh citrus juices.

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Author Biographies

  • María Riera, Universidad Técnica de Manabí, Ecuador

    Ingeniero Industrial, Maestría en Ingeniería Química, Profesora auxiliar.
    Universidad Técnica de Manabí, Ecuador.
    Correo: mriera@utm.edu.ec

  • Yunet Gómez Salcedo, Universidad Técnica de Manabí, Ecuador

    Ingeniero Químico, Maestría en Ingeniería Ambiental. Profesora auxiliar.
    Universidad Técnica de Manabí, Ecuador.
    Correo: ygomez@utm.edu.ec

Influence of storage conditions on the degradation of vitamin C

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Published

2020-04-01

Issue

Vol. 13 No. 2 (2019): July-December

Section

Research Article

Categories

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How to Cite

[1]
“Influence of storage conditions on the degradation of vitamin C”, Publ.Cienc.Tecnol, vol. 13, no. 2, pp. 3–11, Apr. 2020, doi: 10.13140/RG.2.2.29489.53600.