Research Article 
Temperature Effects on Vitamin C Content in Citrus Fruits
P.C. Njoku, A.A. Ayuk and C.V. Okoye
Pakistan Journal of Nutrition, 2011, 10(12), 1168-1169.
Abstract
Loss in vitamin C contents of some fruit juice namely, orange, lemon, lime and grape stored under different conditions was investigated. The juices from the samples were extracted, stored at room temperature in plastic bottles. The juices were all analyzed for their vitamin C content by oxidation and reduction method. Results revealed that vitamin C concentration is more in orange juice as compared to grape, lemon and lime juice respectively in this order: at 20oC, 612.15 > 454.47 > 305.57 > 270.75 ………. 80oC, 550.87 > 380.16 > 248.85 > 222.58 and the rate at which vitamin C is loss during storage depends on the type of storage method employed, for example, handling and storage; oxygen is the most destructive ingredient in juice, causing degradation of vitamin C. Juice should be discouraged from being display in the hot weather above room temperature in order to maintain production concentration. The citrus fruits were found to follow a similar pattern of loss.
ASCI-ID: 100-1540
Similar Articles
Potential Intake of Lithium by the Inhabitants of Different Regions in Jordan
Pakistan Journal of Nutrition, 2002, 1(1), 39-40.
Effect of Uni-Packaging on the Post Harvest Behavior of Citrus Fruits in N.W.F.P.Pakistan Journal of Nutrition, 2004, 3(6), 336-339.
Nutritional Value and Microbiological Safety of Fresh Fruit Juices sold through Retail Outlets in QatarPakistan Journal of Nutrition, 2002, 1(2), 79-81.
Effect of Storage Time on Ascorbic Acid Content of Some Selected `Made in Nigeria` Fruit PreservesPakistan Journal of Nutrition, 2008, 7(6), 730-732.
Beneficial Effects of Rutin and Vitamin C Coadministration in a Streptozotocin-Induced Diabetes Rat Model of Kidney NephrotoxicityPakistan Journal of Nutrition, 2009, 8(6), 745-754.
The Effect of Crude Oil Spill on the Ascorbic Acid Content of Some Selected Vegetable Species: Spinacea oleraceae, Solanum melongena and Talinum triangulare in an Oil Polluted SoilPakistan Journal of Nutrition, 2011, 10(3), 274-281.
Evaluation of Nutritive Value of Some Citrus Pulp as Feedstuffs in Rabbit DietsPakistan Journal of Nutrition, 2011, 10(7), 667-674.
The Effect of Temperature and Drying Time on the Characteristic of Reddish Grey Fruit Instant Powder (Sizyqium cumini)Pakistan Journal of Nutrition, 2011, 10(9), 846-850.
The Plasma Vitamin C and E Status in Type II Diabetes with Malaria in Owerri, NigeriaPakistan Journal of Nutrition, 2012, 11(1), 62-63.
Main Sources of Antioxidant Vitamins in the Jordanian DietPakistan Journal of Nutrition, 2014, 13(12), 700-704.
Maltodextrin and Vitamin C Combination Drink is Effective to Reduce MalondialdehydePakistan Journal of Nutrition, 2015, 14(4), 214-217.
Effect of Vitamin C Supplementation on Inflammation Marker in Obese Children: A Quasi-experimental StudyPakistan Journal of Nutrition, 2017, 16(3), 187-192.
Composition of Functional Drinks Based on Cardamom Rhizomes (Amomum cardamomum Willd.) and the Benefits as an Anti-inflammatory with an Improved Lipid ProfilePakistan Journal of Nutrition, 2018, 17(6), 274-286.
Antioxidant Effects of Tomato Juice on Reducing Serum Malondialdehyde Levels in Menopausal RatsPakistan Journal of Nutrition, 2020, 19(7), 362-366.
Determination and Comparison of Total Polyphenol and Vitamin C Contents of Natural Fresh and Commercial Fruit JuicesPakistan Journal of Nutrition, 2010, 9(10), 968-972.