Authors: Ibrahim Abdurrashid, Ms. Ritu Sharma, Dr. Harish Saraswat, Dr. Giriraj, Jeevan Singh, Abubakar Musa Shuaibu
Abstract: This study investigated the impact of storage conditions room temperature, heat and cold on the levels of ascorbic acid (vitamin C) of chosen fruit juices like lemon, orange, apple, tomato and mango. Vitamin C was quantified by iodometric titration and the concentration of each fruit was recorded for the three conditions. the results revealed significant discrepancies both among the different fruits and the storage methods. Lemon juice always maintained the maximum ascorbic acid content of 2.1 at room temperature, 2.0 heated and 2.05 refrigerated, followed by orange at 1.8, 1.72 and 1.76 respectively. Mango has 1.1, 1.0 and 1.07, and apple at 0.92, 0.83 and 0.88 were moderately present, while tomato contained the lowest levels 0.72, 0.64 and 0.71. a common trend suggested that warming reduced ascorbic acid content in all fruit juices, validating vitamin C is heat labile nature. alternatively refrigeration preserved ascorbic acid content significantly better than room temperature and warming with values closer to initial concentrations.
DOI: https://doi.org/10.5281/zenodo.18372692
