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The breakdown of ascorbic acid at different temperatures and amounts of dissolved oxygen in orange juice
Linnaeus University, Faculty of Health and Life Sciences, Department of Chemistry and Biomedical Sciences.
2014 (English)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Abstract [en]

Vitamin C is an essential water soluble vitamin found mainly in fruits, vegetables and their derivatives. Orange juice is a popular thirst quencher and a convenient way to reach the daily recommended intake of vitamin C. The aim of this thesis was to determine how the vitamin C content in orange juice is affected by storage temperature and oxygen content in the product. Bottles of orange juice were stored at different temperatures. Regular orange juice was compared to juice where dissolved oxygen in product water had been decreased before mixing the juice. One other aim was to determine the efficiency of a stress test room where a higher temperature was supposed to simulate longer storage time. The study showed a larger non-linear loss of vitamin C over time in the bottles stored at the higher temperatures. The samples with less dissolved oxygen showed a higher vitamin C content after five and six months of storage in room temperature. For a storage time up to one week the loss of vitamin C in the stress test does not appear to be equal to the corresponding storage time in room temperature.KeywordsOrange juice,

Abstract [sv]

Vitamin C är en livsnödvändig vattenlöslig vitamin som främst förekommer i grönsaker, frukter och produkter framställda från dessa. Apelsinjuice är en populär törstsläckare och ett enkelt sätt att få i sig sin dagliga dos C-vitamin. Syftet med denna rapport är att undersöka hur halten C-vitamin i apelsinjuice från Kiviks Musteri ändras beroende på lagringstemperatur och syrehalt i produktvatten. Apelsinjuice tillverkad från kranvatten jämfördes med juice tillverkad med vatten där syrehalten minskats genom kokning. Ett annat syfte var att fastställa effektiviteten för ett lagringsrum som simulerade en längre lagringsperiod genom att höja temperaturen. Resultaten visade att det var en större ickelinjär förlust av C-vitamin i flaskor som lagras vid en högre temperatur. Juiceflaskor med mindre mängd löst syre visade en lägre förlust av C-vitamin efter fem respektive sex månaders lagring i rumstemperatur. Förlusten av C-vitamin i juice lagrad en vecka i rummet med högre temperatur var ej den mängd som förutspåddes enligt företagets modell.

Place, publisher, year, edition, pages
2014. , 21 p.
Keyword [en]
Orange juice, Ascorbic acid, Dissolved oxygen, Storage temperature
National Category
Chemical Sciences
Identifiers
URN: urn:nbn:se:lnu:diva-33004OAI: oai:DiVA.org:lnu-33004DiVA: diva2:705913
External cooperation
Kiviks Musteri AB
Subject / course
Chemistry
Educational program
Nutrition and Food Science Programme, 180 credits
Supervisors
Examiners
Available from: 2014-03-20 Created: 2014-03-18 Last updated: 2014-03-20Bibliographically approved

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