The Effect of Storage Method on the Vitamin C Content in Some Tropical Fruit Juices

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.

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Factors Affecting the Stability of Vitamin C in Tropical Fruit Juices and Nectars

The Journal of Agriculture of the University of Puerto Rico ◽

10.46429/jaupr.v48i1.12967 ◽

1969 ◽

Vol 48 (1) ◽

pp. 1-12

Author(s):

Abdul R. Rahman ◽

J. Anziani ◽

J. R. Cruz-Cay

Keyword(s):

Ascorbic Acid ◽

Vitamin C ◽

Fruit Juices ◽

Tropical Fruit ◽

Factors Affecting ◽

Synthetic Vitamin ◽

The Stability ◽

And Storage

Studies were conducted on the effect of certain factors such as temperature, pH, degrees Brix, concentration of vitamin C, and storage in sealed as well as in open containers, on the stability of vitamin C in tropical fruit juices and nectars. They were fortified with different quantities of synthetic vitamin C (1-ascorbic acid) ranging between 10 and 4,000 mg. per 100 ml.

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Colorimetric determination of vitamin c in fresh and Dilute fruit juices and effect of thermal exposure On concentration at various stages

International Journal of Pharma and Bio Sciences ◽

10.22376/ijpbs.2016.7.4.p197-211 ◽

2016 ◽

Vol 7 (4) ◽

Author(s):

MADHAVI N ◽

JYOTHI B

Keyword(s):

Vitamin C ◽

Thermal Exposure ◽

Fruit Juices ◽

Colorimetric Determination

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Concentrating Model Solutions and Fruit Juices Using CO2 Hydrate Technology and Its Quantitative Effect on Phenols, Carotenoids, Vitamin C and Betanin

Foods ◽

10.3390/foods10030626 ◽

2021 ◽

Vol 10 (3) ◽

pp. 626

Author(s):

Alexander Rudolph ◽

Amna El-Mohamad ◽

Christopher McHardy ◽

Cornelia Rauh

Keyword(s):

Vitamin C ◽

Food Production ◽

Bubble Column ◽

Hydrate Formation ◽

Fruit Juices ◽

Bubble Column Reactor ◽

High Concentration ◽

Model Solutions ◽

Concentration Potential ◽

Concentration Methods

Fruits have an important economic impact in the context of plant-based food production. The consumption of fruit juices, mostly produced from concentrates, is particularly noteworthy. Conventional concentration methods do not always enable a sustainable and gentle concentration. The innovative gas hydrate technology addresses this point with its energy-saving, gentle character, and high concentration potential. In this study, the concentration of fruit juices and model solutions using CO2 hydrate technology was investigated. To find a suitable operating point for hydrate formation in the used bubble column, the hydrate formation in a water–sucrose model solution was evaluated at different pressure and temperature combinations (1, 3, 5 °C and 32.5, 37.5, 40 bar). The degrees of concentration indicate that the bubble column reactor operates best at 37.5 bar and 3 °C. To investigate the gentle processing character of the hydrate technology, its quantitative effects on vitamin C, betanin, polyphenols, and carotenoids were analyzed in the produced concentrates and hydrates via HPLC and UV/VIS spectrophotometry. The results for fruit juices and model solutions imply that all examined substances are accumulated in the concentrate, while only small amounts remain in the hydrate. These amounts can be related to an inefficient separation process.

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Acerola – tropikalny owoc z ogromną dawką witaminy C

Medycyna Rodzinna ◽

10.25121/mr.2018.21.2a.32 ◽

2018 ◽

Vol 21 (2A) ◽

Author(s):

Jacek Majewski ◽

Michał Orylski ◽

Aleksander Całkosiński ◽

Maciej Majewski

Keyword(s):

Insulin Resistance ◽

Cardiovascular Disease ◽

Antioxidant Activity ◽

Vitamin C ◽

Control Group ◽

Human Immune System ◽

Good Source ◽

Tropical Fruit ◽

Human Immune ◽

Risk Of Cancer

Acerola is a tropical fruit which contains extremely high amounts of vitamin C. Thanks to that, it is used to produce concentrates of ascorbic acid. Vitamin C is also proven to have impact on human immune system. Additionally, it is a good source of carotene, vitamin A, anthocyanins and other nutrients. Several studies were carried out to establish acerola impact on the metabolism. Among mice it decreased the after-meal glucose level and HbA1c but had no effect on insulin resistance. Another study shows that acerola can contribute to reducing obesity and inflammation thanks to increasing IL-10/TNF ratio. Also, it may lead to decrease the risk of cancer or cardiovascular disease thanks to having strong antioxidant activity. Mice given acerola had decreased level of fatigue and could withstand longer periods of activity compared to control group. All those features of acerola are available if it is processed shortly after being collected and is not exposed to heat.

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A New Simple and Rapid Colorimetric Screening Test for Semi-qualitative Analysis of Vitamin C in Fruit Juices Based on Prussian Blue

Journal of Applied Sciences ◽

10.3923/jas.2012.568.574 ◽

2012 ◽

Vol 12 (6) ◽

pp. 568-574 ◽

Cited By ~ 4

Author(s):

S. Teepoo ◽

P. Chumsaeng ◽

S. Jongjinako ◽

K. Chantu ◽

W. Nolykad

Keyword(s):

Vitamin C ◽

Qualitative Analysis ◽

Prussian Blue ◽

Screening Test ◽

Fruit Juices

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Sugar-Tasting Ability and Fruit Selection in Tropical Fruit-Eating Birds

The Auk ◽

10.1093/auk/104.2.173 ◽

1987 ◽

Vol 104 (2) ◽

pp. 173-179 ◽

Cited By ~ 55

Author(s):

Douglas J. Levey

Keyword(s):

Plant Species ◽

Fruit Juice ◽

Fruit Juices ◽

Sugar Concentration ◽

Apparent Difference ◽

Tropical Fruit ◽

Handling Technique

Abstract The sugar-tasting abilities of four species of tanagers and two species of manakins were tested. Three tanager species were able to detect differences in diets containing 8%, 10%, and 12% sugar. In pairwise choice trials, they preferred the diet highest in sugar. Neither species of manakin discriminated among the three diets. This apparent difference in tasting abilities of tanagers and manakins may be a result of their fruit-handling techniques. Tanagers crush fruits in their bills, thereby releasing juices onto their tongues. Manakins swallow fruits whole; their tongues rarely encounter fruit juice. Hence, manakins' fruit-handling technique is poorly suited for sensing the taste cues in fruit juices. Variation in fruit sugar concentration is common within and among plant species and is great enough to be detected by birds. Birds probably have selected for sweeter fruits.

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