Abstract
Vitamin C is one of the most important vitamins in fruit based products and its stability is very critical to guarantee its availability. Stability of vitamin C in baobab, guava and pineapple juices stored at room (22.4°C±1.3), chilling (-1.2°C±0.1) and freezing (-17.3°C±0.2) temperatures and using 0.05% sodium benzoate, 0.005% sodium metabisulphite and combined use of sodium benzoate and metabisulphite at 0.04 and 0.005% respectively was investigated. Results from the study revealed that both storage conditions and levels of the preservatives used significantly affected vitamin C stability in all the three types of juices used. Vitamin C contents were 74.4, 52.4 and 34.7 mg/100 mL for baobab, guava and pineapple juices on the first day of processing. Furthermore, vitamin C was found to be more stable in freezing storage conditions and the combined use of sodium benzoate and sodium metabisulphite at 0.04 and 0.005%, respectively was more effective in stabilizing vitamin C in the fruit juices than the other preservative levels used. It can be concluded that vitamin C stability in the three types of juices was influenced by storage temperature conditions, storage time and levels and types of preservatives used. Key words: Stability, baobab, guava, pineapple, vitamin C, sodium benzoate.
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Claims 6
Claim · model-written summary
Storage conditions and preservative levels significantly affected vitamin C stability in all three juices.
- Taxon
- pineapple, guava and baobab
Ananas comosus
Adansonia digitata
Psidium guajavat0 - Treatment
- storage conditions and levels of the preservatives usede0
- Outcome
- vitamin C stabilitye0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“pineapple, guava and baobab”
e0“both storage conditions and levels of the preservatives used significantly affected vitamin C stability in all the three types of juices used”
Claim · model-written summary
Baobab juice had 74.4 mg/100 mL vitamin C on the first day.
- Taxon
- baobabAdansonia digitatat0
- Outcome
- Vitamin C contentse0
- Value
- 74.4e0
- Qualifier
- on the first day of processinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“pineapple, guava and baobab”
e0“Vitamin C contents were 74.4, 52.4 and 34.7 mg/100 mL for baobab, guava and pineapple juices on the first day of processing”
Claim · model-written summary
Guava juice had 52.4 mg/100 mL vitamin C on the first day.
- Taxon
- guavaPsidium guajavat0
- Outcome
- Vitamin C contentse0
- Value
- 52.4e0
- Qualifier
- on the first day of processinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“pineapple, guava and baobab”
e0“Vitamin C contents were 74.4, 52.4 and 34.7 mg/100 mL for baobab, guava and pineapple juices on the first day of processing”
Claim · model-written summary
Pineapple juice had 34.7 mg/100 mL vitamin C on the first day.
- Taxon
- pineappleAnanas comosust0
- Outcome
- Vitamin C contentse0
- Value
- 34.7 mg/100 mLe0
- Qualifier
- on the first day of processinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“pineapple, guava and baobab”
e0“Vitamin C contents were 74.4, 52.4 and 34.7 mg/100 mL for baobab, guava and pineapple juices on the first day of processing”
Claim · model-written summary
Vitamin C was more stable during freezing storage.
- Taxon
- pineapple, guava and baobabAnanas comosusAdansonia digitataPsidium guajavat0
- Treatment
- freezing storage conditionse0
- Outcome
- vitamin Ce0
- Direction
- more stablee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“pineapple, guava and baobab”
e0“vitamin C was found to be more stable in freezing storage conditions”
Claim · model-written summary
Combined sodium benzoate and metabisulphite stabilized juice vitamin C better than other preservative levels.
- Taxon
- pineapple, guava and baobabAnanas comosusAdansonia digitataPsidium guajavat0
- Treatment
- combined use of sodium benzoate and sodium metabisulphite at 0.04 and 0.005%e0
- Outcome
- vitamin C in the fruit juicese0
- Direction
- more effectivee0
- Comparator
- the other preservative levels usede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“pineapple, guava and baobab”
e0“combined use of sodium benzoate and sodium metabisulphite at 0.04 and 0.005%, respectively was more effective in stabilizing vitamin C in the fruit juices than the other preservative levels used”
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cold · quality: phytochemicals · Ananas comosus (pineapple)Positive and negative results
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storage · quality: phytochemicals · Psidium guajava (guava)Positive and negative results
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storage · quality: phytochemicals · Ananas comosus (pineapple)Results agree
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See all 10 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.