Determination of Vitamin C and its Heat Stability in Local Fruit Juices Available in Shillong City of Meghalaya State, India

Diengdoh D F; Dkhar E R; Mukhim T; Nongpiur C L

Volume : III, Issue : XI, November - 2014

Determination of Vitamin C and its Heat Stability in Local Fruit Juices Available in Shillong City of Meghalaya State, India

Diengdoh D F, Dkhar E R, Mukhim T, Nongpiur C L

Abstract :

Vitamin C is a very good source of biological antioxidants and is freely available from fruits and vegetables. Deficiency of vitamin C leads to scurvy in humans. Vitamin C is destroyed by many cooking processes and on exposure to air. The objective of this study is to determine the amount of vitamin C in seven local madefruit juices available in Shillong city. The effect of heat on percentage reduction of vitamin C was also investigated in these juices. The study showed that orange juice contained more vitamin C in the fresh state while prunus juice had the least vitamin C content at 200C. A reduction in the concentration of vitamin C on heating from 300C to 700C was also observed. Therefore fruit juices should not be stored at higher temperature conditions to prevent the loss of vitamin C.