Retention Of Vitamin C In Citrus Juices (Orange, Lemon, Lime And Grape) At Various Degrees Of Pasteurization

ABSTRACT

Retention of vitamin C before and after pasteurization in some fruit juice namely, orange, Lemon, Lime and grape pasteurized at different temperatures was investigated. The juices from the samples were extracted manually, pasteurized at 35C for 30mins 40°C for 25min, 45C for 20mins and so0c for 15mins. The juices were all analyzed for their vitamin C content by the method of the association of vitamin chemist. Results revealed that vitamin C concentration is more in orange juice compared to grape, lemon, and lime juice respectively, in this order 136.3mg/100g> 122.0mg/lO0g> 74.3mg/100g> 72.8mg/100g and the rate at which vitamin C is lost during pasteurization depends on the length of time. Juice should be discouraged from being displayed in hot weather above room temperature in order to maintain production concentration.