Zero Order Degradation Rate of Vitamin C in Fresh Orange andStrawberry Juices without Any Preservatives during Storage
Year: 2015
Type: article
Abstract: Fresh orange and strawberry are rich in vitamin C, which is an essensial nutrient to \npromote a healthy imunne system. Vitamin C is easily degraded through oxidation process into \ndehydroascorbic acid during storage. Therefore, it is important to study the factors influencing the \ndegradation rate of vitamin C in fruit juices without any preservatives. The aims of this research \nwere to study the kinetic degradation of vitamin C in fresh orange (concentrated and nonconcentrated) \nand strawberry juices during storage and how the temperature affects these kinetics. \nFresh juices were stored at room, refrigerated and frozen temperature. The content of vitamin C in \nfresh juices were analyzed using direct iodometric titration. Kinetic study of vitamin C degradation \nfor these juices were carried out under isothermal condition. The degradation rates of vitamin C in \nfresh fruit juices based on zero kinetic model were compared. At room temperature the degradation \nrates of vitamin C in strawberry juice were about ten times faster than those in the orange juice. At \nrefrigerated temperature the degradation rates of vitamin C in orange and strawberry juices with \nsugar were twice lower than theirs without sugar addition.
Authors: Hwa Lie, Lanny Sapei, Natalia Suseno
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2553848594