Vitamin C Degradation University of Washington维生素D降解华盛顿大学.pptVIP

Which O.J. Should You Buy?How orange juice processing affects the rate of vitamin C loss. Vitamin C is an organic molecule known as ascorbic acid. Ascorbic acid reacts chemically with indophenol, an indigo indicator, resulting in the bleaching of the dark color. Relative concentration of ascorbic acid is determined by counting the number of drops of solution required for bleaching. More breakdown… Ascorbic acid breaks down in the process of oxygen in an oxidation reaction. Enzymes present in citrus fruits increase the rate of oxidation. During juice processing, loss of A.A. potency due to enzymes is minimal because: A deaeration step minimizes amount of oxygen. High pasteurization temperatures readily destroy the enzyme’s oxidative properties. Just a little more… In flash pasteurization, juices are heated briefly and then rapidly cooled. Vitamin C is a sensitive molecule that is altered in the presence of heat. Tin competes with ascorbic acid for oxygen and tin is preferentially oxidized. Assumptions Initial differences in ascorbic acid concentration in juice did not affect the rate of breakdown. Storing juice in plastic containers would remove the container variable on rate of ascorbic acid depletion. Flash pasteurized juices are exposed to less heat than juices which experience standard pasteurization. All juices tested did not have fructose added: Ascorbic acid reacts with carbonyl group of fructose to decrease ascorbic acid concentration. Methods I acquired four different types of Orange Juice: Pasteurized Juice stored in a tin Container Western Family Orange Juice Pasteurized Juice never stored in tin Western Family Orange Juice Flash Pasteurized Odwalla Orange Juice Fresh Squeezed (non-pasteurized) California Navel Oranges Then… I collected juice from 6 California Navel oranges and stored it in a plastic juice bottle. I stored some orange juice from a tin can in a plastic juice bottle – the remaining juice was left in the tin container f