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The stability of vitamin C in a commercial fruit squash
Author(s) -
Bender A. E.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740091112
Subject(s) - squash , ascorbic acid , vitamin c , vitamin , food science , chemistry , bottle , biology , botany , biochemistry , materials science , composite material
The deterioration of vitamin C in a fruit squash was followed during storage under the conditions encountered in normal commercial practice. The initial level of 32 mg. of natural vitamin C per 100 ml. was maintained for 6 months; 80% was retained after 12 months, 50‐60% after 18 months and about 40% after 2 years. Added synthetic vitamin C showed the same stability. Small experimental bottles of squash were stored under a variety of conditions in the laboratory. There was no difference in the rates of deterioration of the vitamin at 0° and room temperature but destruction was more rapid at 37°. Light had no effect and the stability of added vitamin C was the same as that of the natural vitamin. Squash exposed to the air in partly filled bottles showed a rapid loss of ascorbic acid. There was an unexplained variation from bottle to bottle.