Work

Sucrose Concentration and Vitamin C in Pickled Guavas

Year: 2020

Type: article

Abstract: The concentration of vitamin C in fresh guava was compared to that of pickled guava with different concentrations of sugar in the pickling solution. The vitamin C level was measured using redox titration with an iodate solution. The results indicate that while there is variability in vitamin C concentration in fresh guavas, more than 50% of vitamin C degrades over time in pickled guavas without sugar, and pickling guavas with sugar according to the Thai traditional method helps preserve the vitamin C level to a slight degree.

Source: DOAJ (DOAJ: Directory of Open Access Journals)

Authors: Kasidit Athipattaraphong, Montawan Chairatchaneeboon, Pim Chotnapalai, Sung Yeon Park

Language: English

Topic: Psidium guajava Extracts and Applications

Subfield: Pharmacology

Field: Pharmacology, Toxicology and Pharmaceutics

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W4387000342

FWCI:

Cites:

Cited by:

Related to: 10