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| RANDHAWA,Muhammad Atif; JAVED,Muhammad Sameem; AHMAD,Zulfiqar; AMJAD,Adnan; KHAN,Ammar Ahmad; SHAH,Faiz-ul-Hassan; FILZA,Fatima. |
| Abstract Vitamin C is imperative component of our nutrition and used as additive in many foods owing to its high antioxidant activity. The degradation of vitamin C content in orange juice during storage was evaluated in this study. Degradation of vitamin C in orange juice during 40 days storage at 0, 05, 15, 25, and 40 °C was analyzed and evaluated. Hydroxymethylfurfural (HMF) accumulation in orange juice acts as an indicator of ascorbic acid degradation. The initial vitamin C content in orange juice was 34.26 mg/100 mL that reduced when subjected to various storage conditions such as temperature and time. The loss of vitamin C during storage was lowest at 0 °C and the losses increased with rise in temperature. The Vitamin C content after 40 days in orange... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hydroxymethylfurfural; Furfural; Orange juice; Storage; Vitamin C degradation. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200382 |
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