Bioactive Vitamin C Content from Natural Selected Fruit Juices
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
Preparation of Fruit Juices
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- Samples from citrus fruits with enough juice (grapefruit, mandarin-clementine HERNANDINA, Spain (Citrus clementina)) were extracted by mechanical pressure (juicer). Then, the juice was centrifuged to remove solid particles (seeds, pulp) and to obtain a transparent sample.
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- Samples from fruits with a higher amount of pulp (late peach variety Suncrest (Prunus persica var. Persica), winter apple variety REDCATS (Malus domestica), winter pear variety Lucasova (Pyrus communis), and autumn plum variety TOPTASTE (Prunus domestica) were extracted using a screw juicer (PHILCO PHJE 5030, Fast Plus, a.s., Bratislava, Slovakia), then the juice was centrifuged.
2.2. Analytical Procedure
2.2.1. Description of the Experiment
2.2.2. Iodometric Determination of Vitamin C Content
Reagents
Preparation of Solutions
Standardising Solution
2.3. Data Analyses
3. Results and Discussion
3.1. Vitamin C Content in Juices Stored in Glasses Containers
3.2. Vitamin C Content in Juices Stored in Plastic Containers
3.3. Correlation between Vitamin C Content and Storage Conditions
3.4. The vitamin C content of Fruit Juices for 7 Days, Depending on the Packaging Material (Glass and Plastic)
4. Conclusions
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- Monthly storage of samples at refrigerator (t1 = 4 °C), room (t2 = 23 °C), and freezer (t3 = −18 °C) temperatures resulted in a loss of vitamin C content in fruit juices stored in different packaging materials (glass, plastic) after the first day of storage;
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- After 7 days of storage, the quality of the juice deteriorates, making further analyses of the juice to detect the decrease in vitamin C content meaningless;
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- In glass food containers, the overall decrease in vitamin C concentration after 7 days of storage for each food sample analysed was lower than that observed in samples stored in plastic containers;
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- The most suitable temperature for storing the sample regarding the average decrease in vitamin C values over 24 h appears to be refrigerator temperature (t1 = 4 °C), followed by room temperature (t2 = 23 °C). The analysis showed the greatest decrease in vitamin C concentration of samples examined at t3 = −18 °C.
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Juices | Grapefruit * | Mandarin- Clementine * | Late Peach * | Winter Apple * | Winter Pear * | Autumn Plum * |
---|---|---|---|---|---|---|
(mg/100 g) | (mg/100 g) | (mg/100 g) | (mg/100 g) | (mg/100 g) | (mg/100 g) | |
t1 = 4 °C | ||||||
0 day | 34.50 ± 0.2 | 23.00 ± 0.2 | 8.50 ± 0.1 | 4.40 ± 0.1 | 6.70 ± 0.1 | 7.10 ± 0.1 |
1 day | 34.30 ± 0.2 | 20.50 ± 0.2 | 7.70 ± 0.1 | 4.30 ± 0.1 | 6.65 ± 0.1 | 7.10 ± 0.1 |
2 days | 32.00 ± 0.2 | 17.80 ± 0.2 | 7.70 ± 0.1 | 4.25 ± 0.1 | 6.60 ± 0.1 | 7.00 ± 0.1 |
3 days | 30.10 ± 0.2 | 14.50 ± 0.2 | 7.30 ± 0.1 | 3.90 ± 0.1 | 6.50 ± 0.1 | 6.90 ± 0.1 |
7 days | 29.90 ± 0.2 | 12.10 ± 0.2 | 7.00 ± 0.1 | 3.59 ± 0.1 | 6.50 ± 0.1 | 6.55 ± 0.1 |
14 days | 22.85 ± 0.2 | 11.70 ± 0.1 | 6.80 ± 0.1 | 3.50 ± 0.1 | 6.40 ± 0.1 | 6.42 ± 0.1 |
21 days | 22.60 ± 0.2 | 11.00 ± 0.1 | 6.55 ± 0.1 | 3.45 ± 0.1 | 6.25 ± 0.1 | 6.30 ± 0.1 |
t2 = 23 °C | ||||||
0 day | 34.50 ± 0.2 | 23.00 ± 0.2 | 8.50 ± 0.1 | 4.40 ± 0.1 | 6.70 ± 0.1 | 7.10 ± 0.1 |
1 day | 33.40 ± 0.2 | 18.60 ± 0.2 | 7.80 ± 0.1 | 4.20 ± 0.1 | 6.55 ± 0.1 | 7.00 ± 0.1 |
2 days | 31.20 ± 0.2 | 18.20 ± 0.2 | 7.60 ± 0.1 | 4.10 ± 0.1 | 6.40 ± 0.1 | 6.90 ± 0.1 |
3 days | 30.00 ± 0.2 | 13.00 ± 0.2 | 7.40 ± 0.1 | 3.55 ± 0.1 | 6.40 ± 0.1 | 6.45 ± 0.1 |
7 days | 27.90 ± 0.2 | 10.00 ± 0.1 | 7.15 ± 0.1 | 3.43 ± 0.1 | 6.30 ± 0.1 | 6.37 ± 0.1 |
14 days | 22.80 ± 0.2 | 7.25 ± 0.1 | 7.00 ± 0.1 | 3.30 ± 0.1 | 6.20 ± 0.1 | 6.22 ± 0.1 |
21 days | 22.40 ± 0.2 | 7.00 ± 0.1 | 7.00 ± 0.1 | 3.30 ± 0.1 | 6.20 ± 0.1 | 6.20 ± 0.1 |
t3 = −18 °C | ||||||
0 day | 34.50 ± 0.2 | 23.00 ± 0.2 | 8.50 ± 0.1 | 4.40 ± 0.1 | 6.70 ± 0.1 | 7.10 ± 0.1 |
1 day | 30.10 ± 0.2 | 18.50 ± 0.2 | 8.10 ± 0.1 | 3.75 ± 0.1 | 6.60 ± 0.1 | 6.80 ± 0.1 |
2 days | 29.90 ± 0.2 | 17.00 ± 0.2 | 7.90 ± 0.1 | 3.65 ± 0.1 | 6.40 ± 0.1 | 6.65 ± 0.1 |
3 days | 28.40 ± 0.2 | 13.50 ± 0.2 | 7.90 ± 0.1 | 3.65 ± 0.1 | 6.30 ± 0.1 | 6.60 ± 0.1 |
7 days | 26.80 ± 0.2 | 11.85 ± 0.2 | 7.20 ± 0.1 | 3.30 ± 0.1 | 6.30 ± 0.1 | 6.45 ± 0.1 |
14 days | 23.30 ± 0.2 | 9.75 ± 0.1 | 7.00 ± 0.1 | 3.30 ± 0.1 | 6.20 ± 0.1 | 6.25 ± 0.1 |
21 days | 23.00 ± 0.2 | 9.00 ± 0.1 | 6.80 ± 0.1 | 3.20 ± 0.1 | 6.15 ± 0.1 | 6.20 ± 0.1 |
Juices | Glass Containers | Plastic Containers | ||||
---|---|---|---|---|---|---|
t1 = 4 °C | t2 = 23 °C | t3 = −18 °C | t1 = 4 °C | t2 = 23 °C | t3 = −18 °C | |
Grapefruit | −0.952 | −0.952 | −0.898 | −0.944 | −0.913 | −0.871 |
Mandarin-clementine | −0.807 | −0.864 | −0.842 | −0.789 | −0.902 | −0.830 |
Late Peach | −0.935 | −0.766 | −0.919 | −0.882 | −0.855 | −0.920 |
Winter Apple | −0.874 | −0.805 | −0.758 | −0.724 | −0.741 | −0.654 |
Winter Pear | −0.957 | −0.832 | −0.813 | −0.688 | −0.744 | −0.782 |
Autumn Plum | −0.945 | −0.834 | −0.877 | −0.608 | −0.764 | −0.760 |
Fruit Juices | The Temperature of Storage in Glass Containers | ||
---|---|---|---|
t = 4 °C | t = 23 °C | t = −18 °C | |
Grapefruit | y = −1.34x + 36.18 R2 = 0.9240 | y = −1.66x + 36.38 R2 = 0.9891 | y = −1.71x + 35.07 R2 = 0.8847 |
Mandarin- clementine | y = −2.78x + 25.92 R2 = 0.9976 | y = −3.16x + 26.04 R2 = 0.9599 | y = −2.73x + 24.96 R2 = 0.9710 |
Late Peach | y = −0.12x + 8.63 R2 = 0.9730 | y = −0.31x + 8.62 R2 = 0.9135 | y= −0.52x + 9.13 R2 = 0.9786 |
Winter Apple | y = −0.202x + 4.694 R2 = 0.9030 | y = −0.259x + 4.713 R2 = 0.9357 | y = −0.23x + 4.44 R2 = 0.8202 |
Winter Pear | y = −0.055x + 6.755 R2 = 0.9453 | y = −0.095x + 6.755 R2 = 0.9209 | y = −0.11x + 6.79 R2 = 0.9167 |
Autumn Plum | y = −0.13x + 7.32 R2 = 0.8125 | y = −0.201x + 7.367 R2 = 0.9163 | y = −0.15x + 7.17 R2 = 0.9259 |
Fruit juices | The temperature of storage in plastic containers | ||
t = 4 °C | t = 23 °C | t = −18 °C | |
Grapefruit | y = −1.61x + 35.87 R2 = 0.9668 | y = −1.75x + 35.15 R2 = 0.9088 | y = −1.83x + 35.03 R2 = 0.8875 |
Mandarin- clementine | y = −2.74x + 25.28 R2 = 0.9843 | y = −2.98x + 25.44 R2 = 0.9526 | y = −2.8x + 25.02 R2 = 0.9600 |
Late Peach | y = −0.38x + 9 R2 = 0.9678 | y = −0.34x + 8.66 R2 = 0.9088 | y = −0.52x + 9.13 R2 = 0.9786 |
Winter Apple | y = −0.251x + 4.577 R2 = 0.9313 | y = −0.26x + 4.6 R2 = 0.9548 | y = −0.22x + 4.31 R2 = 0.6676 |
Winter Pear | y = −0.106x + 6.7 R2 = 0.7886 | y = −0.105x + 6.685 R2 = 0.7449 | y = −0.119x + 6.779 R2 = 0.9721 |
Autumn Plum | y = −0.156x + 7.042 R2 = 0.6769 | y = −0.225x + 7.325 R2 = 0.9040 | y = −0.17x + 7.1 R2 = 0.7983 |
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Feszterová, M.; Mišiaková, M.; Kowalska, M. Bioactive Vitamin C Content from Natural Selected Fruit Juices. Appl. Sci. 2023, 13, 3624. https://doi.org/10.3390/app13063624
Feszterová M, Mišiaková M, Kowalska M. Bioactive Vitamin C Content from Natural Selected Fruit Juices. Applied Sciences. 2023; 13(6):3624. https://doi.org/10.3390/app13063624
Chicago/Turabian StyleFeszterová, Melánia, Margaréta Mišiaková, and Małgorzata Kowalska. 2023. "Bioactive Vitamin C Content from Natural Selected Fruit Juices" Applied Sciences 13, no. 6: 3624. https://doi.org/10.3390/app13063624