Abstract

DETERMINATION OF STABILITY OF VITAMIN C PRESENT IN DIFFERENT COMMERCIAL FRUIT JUICES

Merugu Manasa*, A. Ravali, B. Bargavi, B. Mounica and V. Lakshmi Prasanna

Abstract

The objective of this study is to determine the stability of vitamin c present in different marketed juices. Different marketed juices (Minute maid-Pulpy orange, Minute maid- pulpy orange, Mogu mogu- Strawberry, Freshzo lemon drink) were purchased from the market and stored at refrigerator condition. For determination of ascorbic acid present in all juices colorimetry and iodometry were performed. We have done the study for 7 days. This study reveals that the degradation of ascorbic acid is high in mosambi juice when compared to that of other juices. Strawberry juice is less degraded compared to all other juices because it contains more amount of jelly and less concentration of sugar. We cannot store any marketed products more than 7 days because they are held in plastic containers. Iodometry and colorimetry were performed for this study. Here the results of colorimetry were very sensitive compared to iodometry. Iodometry was preferable because it is economical.

Keywords: Minute maid, ascorbic acid, iodimetry, colorimetry, refrigerator, storage, stability and degradation.