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vol. 16, nr. 1 (2010)
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Vitamin C stability in fruit juices and black currant nectar during storage
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Artur Mazurek, Jerzy Jamroz
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Department of Analysis and Evaluation of Food Quality, University of Life Sciences ul. Skromna 8, 20-950 Lublin |
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vol. 16 (2010), nr. 1,
pp. 93-100
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abstract:
The study dealt with the determination of vitamin C concentration changes in commercial orange, grapefruit and apple juices, as well as in black currant nectar during 48-hour storage after the package opening. Juice and nectar samples were stored at cooling (4°C) and ambient (21°C) temperatures. The poorest vitamin C stability was recorded in black currant nectar. Its concentration decrease reached 61.34% after 48 hours of storage at ambient temperature. Losses of vitamin C in orange and grapefruit juices ranged from 5.99 % to 11.87 % under the same storage conditions. The cooling conditions (during 48 hours of storage) affected the decrease of vitamin C: 27.22% in black currant nectar, and from 1.63% to 4.01% in orange and grapefruit juices. Low level of vitamin C (0.05 mg (100 g)-1) in apple juice did not allow for its storage stability determination. The cooling conditions resulted in a higher stability of vitamin C content in examined products. Among the juices, grapefruit juice revealed the highest vitamin C stability, while black currant nectar – the lowest, after 48 hours of storage.
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keywords:
fruit juices, nectar, vitamin C stability
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original in:
Polish
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