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Research Paper | October 1, 2015

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The effect of packaging and storage of vitamin-C in fresh and commercial orange juices

Afshan Kaleem, Asma Tanveer, Irfana Iqbal, Moneeza Abbas, Roheena Abdullah, Mehwish Iqtedar, Mahwish Aftab, Tehreema Iftikhar, Shagufta Naz

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Int. J. Biosci.7(4), 22-30, October 2015

DOI: http://dx.doi.org/10.12692/ijb/7.4.22-30

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IJB 2015 [Generate Certificate]

Abstract

Vitamin-C in commercial and fresh orange juice samples was investigated. The commercially available juices included packed and powdered orange juices. Different brands of commercial liquid and powdered orange juices were included in this study. The seasonal variation of vitamin-C in fresh oranges was also explored. Fresh cultivar of oranges including Ambersweet, Tangarin and Mandrin were selected for vitamin-C content. Furthermore the effect of storage, packing material lined and unlined with different fabrics and preservatives on the stability of vitamin-C in orange juice samples were investigated. Redox titration was used for measurement of vitamin-C content in all samples. Maximum vitamin-C content was observed in end of the season fresh juice samples. Some of the commercially available orange juices (within expiry date) showed highest vitamin-C content, while mostly showed loss of vitamin-C during preservation process.

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The effect of packaging and storage of vitamin-C in fresh and commercial orange juices

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