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Oxygen and light react with vitamin C to degrade it and this is accelerated when there are high temperatures as well. It is a water soluble vitamin. When oxygen in the air reacts with vitamin C, oxidation occurs which is a chemical change that results in the breakdown of this vitamin. In orange juice, the type of storage and handling affects the amount of vitamin C that will be present in the product. For example, when it is stored at 38 degrees F for 12 weeks, studies have shown little loss of vitamin C in fresh citrus juice. At higher temperatures, the loss is rapid. As temperature increases, the rate of chemical reactions will increase and some vitamins will be destroyed. Photodegradaton occurs when vitamin C is exposed to natural and artificial light from the time the product is produced until it reaches the marketplace. In conclusion, Vitamin C is known to be lost when exposed to air, light and heat.
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