High temperature decreases the vitamin C bioavailability in five fruits juice collected from Tripoli, Libya

Abstract

Citrus juices have long been considered a good source of vitamin C (Vit- C). The amount of Vit- C content of five fresh fruits, mango  (Mangifera indica), guava (Psidium guajava), pineapple (Ananas comosus), orange (Citrus sinensis), and lime (Citrus aurantifolia) was  determined under different high temperature conditions. These juices were extracted, and the Vit- C content was analyzed at room  temperature (R.T) (25°C), 35, 45, 55, 65, and 75°C for different periods of 10, 15 and 20 minutes. by the iodometric titration method. The  highest Vit- C content was observed in C. sinensis, whereas M. indica showed the lowest level at R.T. The results showed that the Vit- C  content decreased after boiling. The rate at which Vit- C was decreased depends on the increase in temperature and the time of  exposure. High temperature degree created conditions for the high degradation of Vit- C content. The present analysis verified that Vit- C  is an unstable compound at higher temperatures.