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Abstract

STABILITY OF VITAMIN C (ASCORBIC ACID) IN FRESH JUICE OF STRAWBERRY

Swapna Gumpula*, Dittakavi Swetha, Pusuluri Ratna Sowjanya, Kothacheruvu Srikanth and Vinjravath Shoba Rani

Abstract

Strawberries are a good source of nutritional compounds and rich in Vitamin C (Ascorbic acid). Strawberry juice is easily damaged in transit due to temperature fluctuations and in the presence of oxygen in an oxidation reaction that may significantly reduce shelf life. In this way, ten days stability study of freshly prepared juice of strawberry was conducted and the amount of ascorbic acid degraded in juice kept at room temperature as well as refrigerator temperature 2-8ºC, Were estimated by iodine titration method, end point is bright red color of juice to dark brown color. In ten days stability studies the Vitamin C (Ascorbic acid) content reduced in both freshly prepared juices kept at room temperature and in refrigerator. Furthermore, it showed a fast decrease of shelf life for samples exposed to room temperature in comparison with samples kept at refrigerator temperature (2-8ºC). At room temperature, the vitamin C content degradation rate ranges from 65.6 mg/L to 43.2 mg/L. At refrigeration condition, the vitamin C content ranges from 65.6 mg/L to 48 mg/L respectively.

Keywords: Vitamin C (Ascorbic acid), Strawberry juice, Iodine solution, Starch solution temperature.


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