Temperature Effects on Vitamin C Content in Citrus Fruits

Estimation of ascorbic acid reduction in heated simulated fruit juice systems using predictive model equations

“…Exposure time increase at any fixed heating temperature steadily increased %AA r values. These observations are in agreement with those reported in Igwemmar, Kolawole, and Imran (2013), Njoku, Ayuk, andOkoye (2011), andGabriel et al (2015). Furthermore, a steady linear decrease in the retention of vitamin was observed with decreasing initial concentration.…”

Effect of Storage on Quality Characteristics of Sterilized Mango Based Dairy Beverage

“…A noticeable decline in the ascorbic acid content of muskmelon RTS beverage during six months storage was also noticed by Teotia et al, (1997). Njoku et al, (2011) found significant decrease in ascorbic acid in different fruit juices (orange, lemon, lime and grapes) packaged in plastic bottles and stored at room temperature. Similar results for physicochemical changes were earlier observed by Kumar and Manimegalai (2005) in whey-based papaya juice blended ready to serve beverage stored at refrigerated temperature for three months.…”

Effect of Storage on Quality Characteristics of Pasteurized Mango Based Milk Beverage

“…A noticeable decline in the ascorbic acid content of muskmelon RTS beverage during six months storage was also noticed by Teotia et al, (1997). Njoku et al, (2011) found significant decrease in ascorbic acid in different fruit juices (orange, lemon, lime and grapes) packaged in plastic bottles and stored at room temperature.…”