Citrus juices have long been considered a good source of vitamin C (Vit- C). The amount of Vit- C content of five fresh fruits, mango (Mangifera indica), guava (Psidium guajava), pineapple (Ananas comosus), orange (Citrus sinensis), and lime (Citrus aurantifolia) was determined under different high temperature conditions. These juices were extracted, and the Vit- C content was analyzed at room temperature (R.T) (25°C), 35, 45, 55, 65, and 75°C for different periods of 10, 15 and 20 minutes. by the iodometric titration method. The highest Vit- C content was observed in C. sinensis, whereas M. indica showed the lowest level at R.T. The results showed that the Vit- C content decreased after boiling. The rate at which Vit- C was decreased depends on the increase in temperature and the time of exposure. High temperature degree created conditions for the high degradation of Vit- C content. The present analysis verified that Vit- C is an unstable compound at higher temperatures.
Bofars, M. (2024). High temperature decreases the vitamin C bioavailability in five fruits juice collected from Tripoli, Libya. Biological and Biomedical Journal, 2(2), 67-72. doi: 10.21608/BBJ.2024.263771.1044
MLA
Mansor Bofars. "High temperature decreases the vitamin C bioavailability in five fruits juice collected from Tripoli, Libya", Biological and Biomedical Journal, 2, 2, 2024, 67-72. doi: 10.21608/BBJ.2024.263771.1044
HARVARD
Bofars, M. (2024). 'High temperature decreases the vitamin C bioavailability in five fruits juice collected from Tripoli, Libya', Biological and Biomedical Journal, 2(2), pp. 67-72. doi: 10.21608/BBJ.2024.263771.1044
VANCOUVER
Bofars, M. High temperature decreases the vitamin C bioavailability in five fruits juice collected from Tripoli, Libya. Biological and Biomedical Journal, 2024; 2(2): 67-72. doi: 10.21608/BBJ.2024.263771.1044
)
View on SCiNiTO