The stability of vitamin C (l-ascorbic acid) in bottled and canned orange juice

1986 ◽  
Vol 22 (1) ◽  
pp. 51-58 ◽  
Author(s):  
E.E. Maeda ◽  
D.M.D.N. Mussa
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Orange Juice ◽  
The Stability

scholarly journals Degradation Kinetic Modelling of Ascorbic Acid from Orange Juice

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 55
Author(s):  
Alina Soceanu ◽  
Nicoleta Matei ◽  
Simona Dobrinas ◽  
Viorica Popescu
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Orange Juice ◽  
Storage Temperature ◽  
Kinetic Modelling ◽  
Activation Parameters ◽  
Graphical Analysis ◽  
State Theory ◽  
Activation Process ◽  
Degradation Kinetic

Vitamin C or ascorbic acid is a basic nutrient, a highly effective antioxidant, widely used as food additive. Therefore, quality control in food industry demands ascorbic acid determination methods. The purpose of this study was to determine vitamin C in natural orange juices by spectrometric and voltammetric methods. Another goal was to determine the kinetic and thermodynamics activation parameters for ascorbic acid degradation in orange juices over time and at different temperatures. It was observed that during storage, ascorbic acid concentrations in orange juices were gradually decreased with time at a rate depending on storage temperature and type of orange juice. The reaction order was determined through integrated graphical analysis where the dependences of ln ct/c0 as a function of time reveals the high values for R2, indicating that the kinetics of the degradation of AA follows first order reaction at both studied temperatures. For studied samples the loss of ascorbic acid was varied between 4.33% and 9.13%. Enthalpy variation (ΔH) and entropy variation (ΔS) of activation process were obtained from the Eyring–Polany model based on transition state theory. The values of activation energy ranged between 7289.24 kJmol−1 and 15689.54 kJmol−1.

scholarly journals ELECTROCHEMICAL EVALUATION OF THE STABILITY OF ASCORBIC ACID IN WHEY FROM CHEESE AND RICOTTA

2017 ◽  
Vol 14 (27) ◽  
pp. 51-55
Author(s):  
Lucélia HOEHNE ◽  
Adriano GENNARI ◽  
Eduardo Miranda ETHUR ◽  
Maurício HILGEMANN ◽  
Claucia Fernanda Volken SOUZA ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Cyclic Voltammetry ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Electrochemical Techniques ◽  
Factors Affecting ◽  
Oxidative Reactions ◽  
Antioxidant Evaluation ◽  
The Stability ◽  
Electrochemical Evaluation

Ascorbic acid has aroused particular interest due to its antioxidant capacity, which can prevent oxidative reactions. Cyclic voltammetry stands out as one of the main electrochemical techniques for antioxidant evaluation. The cheese and ricotta whey are subproducts of the dairy, and have several components that allow its use in various foods. The enrichment of subproducts with essential substances in food may make its use even more attractive by industries. Therefore, the aim of this study was to evaluate the stability of ascorbic acid in cheese and ricotta whey using cyclic voltammetry. For this, the cheese and ricotta whey were collected from a dairy industry of the Vale do Taquari-RS and were fortified with ascorbic acid and its stability was evaluated according to the electrochemical profiles of the samples. With the data obtained, it was concluded that one of the factors affecting directly the stability of ascorbic acid was the pH, but more studies are needed to evaluate other interfering stability of vitamin C.

Structural and Morphological Characteristics of Hybrid Nanomaterials Type Ascorbic Acid-hydrotalcite Used for Stimulating Salivary Secretion

2018 ◽  
Vol 69 (5) ◽  
pp. 1244-1246
Author(s):  
Georgeta Zegan ◽  
Loredana Golovcencu ◽  
Eduard Radu Cernei ◽  
Elena Mihaela Carausu ◽  
Daniela Anistoroaei
Keyword(s):  
Drug Delivery ◽  
Ascorbic Acid ◽  
Vitamin C ◽  
Morphological Analysis ◽  
Interlayer Space ◽  
Morphological Characteristics ◽  
Salivary Secretion ◽  
Morphological Characterization ◽  
Hybrid Nanomaterial ◽  
The Stability

A new hybrid nanomaterial type vitamin C/ZnAl-hydrotalcite, acting as drug delivery system for ascorbic acid, was developed in order to use it for stimulating salivary secretion. The synthesis of this nanomaterial was achieved using a simple coprecipitation method for intercalation of ascorbate anions in the ZnAl-hydrotalcite gallery. The stability of vitamin C was significantly increased after its incorporation into the interlayer space. Structural and morphological characterization techniques revealed an alteration of the pristine nanomaterial type ZnAl-hydrotalcite when vitamin C was loaded in its matrix. Structural and morphological analysis showed that ascorbate anions were intercalated in the interlayer of ZnAl-hydrotalcite having no effect on the hydroxide lattice of hydrotalcite, so this new nanomaterial can be used for the intended purpose.

Total phenol, total flavonoid and ascorbic acid content of Iranian commercial orange juice

2021 ◽  
Author(s):  
Hoda Ashari ◽  
Naficeh Sadeghi ◽  
Mohammad Reza Oveisi ◽  
Mannan Hajimahmoodi
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Orange Juice ◽  
Ascorbic Acid Content ◽  
Total Phenol ◽  
Spectrometric Method ◽  
Total Phenols ◽  
Significant Difference ◽  
Gallic Acid Equivalent

This study was designed to measure and compare the total phenols, flavonoids and vitamin C contents in four orange juice brands which are commercially available in Iran. Total phenols, flavonoids and ascorbic acid content of 100 samples from four different commercial brands were evaluated by the spectrometric method. The concentration of total phenol in commercial orange juice samples was between 28.39 and 114.20 mg gallic acid equivalent per liter (mg GAE/L). The measured range of total flavonoids was from 12.53 to 32.62 mg quercetin equivalent per liter (mg QE/L) and the content of ascorbic acid in the samples was between 29.95 and 93.08 mg/L. The results showed a significant difference between the four brand`s total phenols, flavonoids and vitamin C level (P< 0.05). According to the found variation among different studied brands, setting a determined amount for the measured parameters is suggested.

scholarly journals Strawberry Puree Functionalized with Natural Hydroxytyrosol: Effects on Vitamin C and Antioxidant Activity

Molecules ◽  
2020 ◽  
Vol 25 (24) ◽  
pp. 5829
Author(s):  
Alejandra Bermúdez-Oria ◽  
Yougourthane Bouchal ◽  
África Fernández-Prior ◽  
Blanca Vioque ◽  
Juan Fernández-Bolaños
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Vitamin C ◽  
Functional Food ◽  
Dehydroascorbic Acid ◽  
Model System ◽  
Human Diet ◽  
Low Concentrations ◽  
High Concentrations ◽  
The Stability

The natural antioxidant hydroxytyrosol (HT) was used to functionalize a strawberry puree. The effect of the antioxidant on the stability of the two bioactive forms of vitamin C (ascorbic acid-AA and dehydroascorbic acid-DHAA) in strawberry puree stored at 4 °C, compared with the effect on a model system of AA in water, was investigated. In the absence of HT, the concentration of vitamin C in strawberry puree decreased but not in the model system. Low concentrations of HT in strawberry puree (0.05 and 0.1 mg HT/g puree) stabilized vitamin C and improved its antioxidant activity. However, at high concentrations of HT (from 0.5 mg HT/g puree), although the antioxidant activity improved, degradation of vitamin C occurred. Therefore, the concentration of HT used to obtain a functionalized strawberry puree it is very important. An adequate concentration increases the antioxidant activity and protects vitamin C from degradation, developing a functional food. However, an inadequate concentration of HT affects the vitamin C content, which is essential for the human diet because it cannot be biosynthetized by the organism.

scholarly journals Studies on the Stability of Vitamin C at Elevated Concentrations in Canned Tropical Fruit Juices and Nectars

1969 ◽  
Vol 48 (4) ◽  
pp. 327-336
Author(s):  
Abdul R. Rahman ◽  
J. Anziani ◽  
E. Díaz Negrón
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Room Temperature ◽  
Fruit Juices ◽  
The Other ◽  
Tropical Fruit ◽  
The Stability ◽  
Different Levels

Studies were conducted to determine the stability of vitamin C at elevated concentrations in canned tropical fruit juices and nectars. Canned guava nectar, as well as juices of orange, tomato, and pineapple were fortified with ascorbic acid at seven different levels ranging from the original content present in the samples to about 300 mg. per 100 ml. Half of the samples were stored at room temperature and the other similar half at 100°F. for a period of 6 months. The results indicated that the losses of vitamin C were higher in the samples stored at 100°F. than in those stored at room temperature—regardless of the level of concentration. However, in the guava nectar the percentage of vitamin C destruction was relatively higher at lower concentrations and lower at higher concentrations at both temperatures. No such pattern could be observed in the juices. But the losses of vitamin C in the juices at all levels of concentration ranged below 30 percent at room temperature and below 40 percent at 100°F. This is relatively less than the losses that occurred in the guava nectar.

On the Stability of Vitamin C Radicals

1986 ◽  
Vol 41 (11) ◽  
pp. 1315-1318 ◽  
Author(s):  
M. Eckert-Maksić ◽  
P. Bischof ◽  
Z. B. Maksić
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Energy Partitioning ◽  
Mndo Method ◽  
Biochemical Processes ◽  
Stable Species ◽  
The Stability ◽  
Semiempirical Mndo ◽  
Partitioning Technique

Stability of vitamin C (ascorbic acid - AA) radicals is considered by the semiempirical MNDO method. It is found that AA⨪ is thermodynamically the most stable species. Interestingly, the AA⨪ radical is more stable than the parent AA. This finding is of great importance in view of omnipresence and versatility of the vitamin C in biochemical processes. The origin of the pronounced stability of AA⨪ is elucidated by a particular form of the energy partitioning technique.

scholarly journals The effect of selected substances on the stability of standard solutions in voltammetric analysis of ascorbic acid in fruit juices

2019 ◽  
Vol 17 (1) ◽  
pp. 655-662
Author(s):  
Radosław Kowalski ◽  
Artur Mazurek ◽  
Urszula Pankiewicz ◽  
Marzena Włodarczyk-Stasiak ◽  
Monika Sujka ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Room Temperature ◽  
Nutritive Value ◽  
Fruit Juices ◽  
Optimum Concentration ◽  
Voltammetric Analysis ◽  
The Stability ◽  
Standard Solutions

AbstractThe objective of the study was to identify suitable additives stabilizing standard solutions of ascorbic acid (AA) that would not cause interference in the analytical process with the use of voltammetry in the determination of the AA content in food products. In addition, the effect of various conditions of storage of selected fruit juices and drinks on the concentration of vitamin C was studied. The study demonstrated that AA degradation was inhibited the most effectively by tartaric acid and its optimum concentration was set to 200 mg L-1. Analysis of selected fruit juices stored in various temperature conditions confirmed that an elevation of temperature and extension of the time of storage caused a decrease in the content of vitamin C in the analyzed samples, while closing the packages caused a limitation of the changes in concentration of this vitamin. On the basis of literature data and of the results obtained in the present study it can be concluded that fruit juices should be stored at a temperature lower than room temperature to retain their nutritive value.

scholarly journals Stability of unpasteurized and refrigerated orange juice

2004 ◽  
Vol 47 (3) ◽  
pp. 391-397 ◽  
Author(s):  
Maria Cristina Corrêa de Souza ◽  
Marta de Toledo Benassi ◽  
Renata Fraxino de Almeida Meneghel ◽  
Rui Sérgio dos Santos Ferreira da Silva
Keyword(s):  
Ascorbic Acid ◽  
Sensory Evaluation ◽  
Acid Content ◽  
Orange Juice ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Microbiological Analysis ◽  
Small Reduction ◽  
The Stability

The stability of orange juice obtained from a small extractor and stored in a polyethylene bottle was assessed under isothermal and non-isothermal storage conditions at 4, 8 and 12ºC for 72 hours. pH, titratable acidity and Brix did not alter significantly during the 72 hours storage. Microbiological analysis showed high initial count for moulds and yeasts that increased in the juice stored for 72h under the non-isothermal conditions with temperature abuse (12ºC/4h). Date of the sensory evaluation showed a small reduction in product acceptance in this condition. The juice, in the recommended validity period (48h), presented losses of less than 20% of the initial ascorbic acid content regardless of the treatment. However, after this time, the degradation became accentuated reaching, at 72h storage, retentions of 72 to 85%.

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