Effect of Temperature and Initial Moisture Content on the Chemical Stability and Color Change of Various Forms of Vitamin C

Jutkus, Rebecca A. L.; Li, Na; Taylor, Lynne S.; Mauer, Lisa J.

doi:10.1080/10942912.2013.805770

Cited by 23 publications

(15 citation statements)

References 24 publications

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“…Crystalline AA in low moisture conditions (0.05 to 1.0 mol water/mol solid) developed yellow, brown, and dark brown hues after 28 d of storage at 50 °C, with variations depending on whether samples were stored under air or under nitrogen gas (to exclude oxygen), despite undergoing minimal (<5%) chemical degradation (Shephard and others ). Color formation has been shown to occur at a faster rate than measurable chemical degradation in crystalline AA, with yellowing evident in samples for which no quantitative loss of AA was found using HPLC, UV/Vis, and titration analyses (Jutkus and others ).…”

Section: Resultsmentioning

confidence: 99%

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Degradation of L‐Ascorbic Acid in the Amorphous Solid State

Sanchez

Ismail

Christina

et al. 2018

Journal of Food Science

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Vitamin C is one of the most unstable vitamins in foods. This study documents that amorphous ascorbic acid is less stable than crystalline ascorbic acid in some environments (for example, higher temperatures within 1 wk), especially when the vitamin is present at low concentrations in a product. These findings increase the understanding of how material science properties influence the stability of vitamin C.

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Section: Resultsmentioning

confidence: 99%

“…AA chemical degradation rates can be increased by increasing the temperature or moisture content (Jutkus and others ). To accelerate AA degradation, increasing the RH could be problematic when trying to maintain a vitamin in the amorphous state since increasing moisture could lead to crystallization.…”

Section: Resultsmentioning

confidence: 99%

Degradation of L‐Ascorbic Acid in the Amorphous Solid State

Sanchez

Ismail

Christina

et al. 2018

Journal of Food Science

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“…However, according to this research, storing tomato powder in refrigerator degraded vitamin C even faster than the direct sunlight condition. According to Jutkus et al (2015), vitamin C's destruction rate is much faster when the higher water content presents. When enough water was available, it significantly increases the vitamin C sample's water activity, which coincided with the decrease in chemical stability.…”

Section: The Influence Of Materials and Storage Conditions To Water Lycopene And Vitamin C Contentmentioning

confidence: 99%

“…This present study found that refrigerator created moisture build up in the product. Vitamin C will be unstable due to oxidation in the presence of moisture (Jutkus et al, 2015;Lee & Labuza, 1975). Thus, despite storing in colder temperature, the presence of water in tomato powder will deteriorate vitamin C faster.…”

Section: The Degradation Rate Of Lycopene and Vitamin C In Tomato Powdermentioning

confidence: 99%

The Influence of Glycerol Monostearate Concentration and Storage Condition on Tomato Powder’s Contents Using Foam Mat Drying Method

Ramadhany

Pramana

Febiola

et al. 2021

Reaktor

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Tomato is a seasonal horticultural product that has beneficial effects on human health. It contains a high concentration of lycopene and vitamin C. However, tomato production, which continues to increase in Indonesia, is not balanced with its consumption. Due to its high moisture content, harvested tomato relatively has a short shelf-life. Resultantly, the unconsumed tomato will end up being wasted. One way to prolong tomato’s shelf-life is by converting it into powder form. In this research, the tomato was shifted into tomato powder using a foam mat drying method. The weight ratio of GMS to tomato juice was varied: (1) 4%-w/w, (2) 5%-w/w, and (3) 6%-w/w. Tomato powder was then stored in two types of materials (sealed brown glass bottle and laminated aluminium foil (LAF) resealable zipper) and three conditions (refrigerator ( ± 4 ℃), room temperature (± 25.2 ℃) and sun-exposed (± 30 ℃)). According to the results, foam mat drying could maintain the nutrients of the tomato powder. Increasing GMS larger than 5%-w/w had no big impact on reserving lycopene and vitamin C. At 5%-w/w GMS, tomato powder consisted of 1.09%/w/w moisture, 42.58 mg/100 g lycopene, and 123.28 mg/100 g vitamin C. It was found that moisture and vitamin C on tomato powder content was influenced by storage conditions, while lycopene content was influenced by storage material. Moisture content and vitamin C were best maintained at the sun-exposed condition and room temperature, respectively. While lycopene was best stored in the laminated aluminium foil (LAF) resealable zipper.

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“…Ascorbic acid is analyzed using a variety of procedures, with the method chosen based on cost, product use, equipment availability, and time [9]. The development of new methods for determining ascorbic acid is increasing, according to the literature, due to the large range of samples for analysis and the influence of diverse matrices [10].…”

Section: Introductionmentioning

confidence: 99%

A new spectrofluorimetric method for the determination of ascorbic acid with bromocresol purple in pharmaceutical samples

et al. 2021

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Based on the interaction between ascorbic acid and bromocresol purple, a new simple, straightforward, and quick method for the quantification of ascorbic acid is proposed. The procedure is based on the determined quenching effect of ascorbic acid on the natural fluorescence signal of bromocresol purple in the reaction between ascorbic acid and bromocresol purple in phosphate buffer solution (pH 6). The reduction of bromocresol purple fluorescence intensity is detected at 641 nm, while excitation occurs at 318 nm. The linear relationship between the reduced fluorescence intensity of bromocresol purple and the concentration of ascorbic acid is in the range 4.65 × 10–5 to 4.65 × 10–6 mol L−1 (R2 = 0.9964), with the detection limit of 8.77 × 10–7 mol L−1 and quantification limit of 2.35 × 10–5 mol L−1. The findings in this study further show that the new method provides good precision and repeatability, as well as satisfactory recovery values in terms of accuracy. The new method is tested on fifteen samples with different amounts of ascorbic acid and additional components. The effects of interfering components such as citrus bioflavonoids, citric acid, folic acid, paracetamol, calcium, and magnesium carbonate on the intensity of fluorescence of bromocresol purple are also investigated. The effects of interfering components such as citrus bioflavonoids (routine and hesperidin), citric acid, folic acid, paracetamol, calcium, and magnesium carbonate on the intensity of fluorescence of bromocresol purple are also investigated. The results of iodometric titration point out that the new method is effective for the determination of ascorbic acid in pharmaceutical samples. Article Highlights A new spectrofluorimetric method for determination of ascorbic acid in pharmaceutical samples using bromocresol purple. Determination of optimal parameters for ascorbic acid determination in a variety of pharmaceutical samples. Examination of the influence of additional substances in the pharmaceutical samples on the analysis.

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Effect of Temperature and Initial Moisture Content on the Chemical Stability and Color Change of Various Forms of Vitamin C

Cited by 23 publications

References 24 publications

Degradation of L‐Ascorbic Acid in the Amorphous Solid State

Degradation of L‐Ascorbic Acid in the Amorphous Solid State

The Influence of Glycerol Monostearate Concentration and Storage Condition on Tomato Powder’s Contents Using Foam Mat Drying Method

A new spectrofluorimetric method for the determination of ascorbic acid with bromocresol purple in pharmaceutical samples

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