The stability of vitamin C in different beverages

Emese Jeney-Nagymate, P. Fodor

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

Purpose - The purpose of this paper is to examine the stability and the parameters affecting the stability of vitamin C in beer, wine and orange juice. Design/methodology/approach - In this study, a high performance liquid chromatography method was applied for reliable determination of ascorbic acid in these beverages. Three different types of beer, a wine and orange juice sample were spiked with ascorbic acid using different concentrations and pH values. The samples were stored at 4oC, but in some cases 20oC was also used as storage temperature. The joint effect of vitamin C and E was also examined. Findings - The results demonstrated that vitamin C was stable only in orange juice at the original pH values. Under pH=4, beer was also a good matrix for vitamin C addition, but only at low storage temperature (4oC). Vitamin E addition increased the stability of ascorbic acid (p

Original languageEnglish
Pages (from-to)296-309
Number of pages14
JournalBritish Food Journal
Volume110
Issue number3
DOIs
Publication statusPublished - 2008

Fingerprint

Beverages
beverages
Ascorbic Acid
ascorbic acid
orange juice
beers
Wine
Vitamin E
storage temperature
vitamin E
wines
Temperature
Vitamin C
high performance liquid chromatography
Ascorbic acid
High Pressure Liquid Chromatography
sampling
methodology

Keywords

  • Beer
  • Drinks
  • Fruits
  • Vitamins
  • Wine

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

Cite this

The stability of vitamin C in different beverages. / Jeney-Nagymate, Emese; Fodor, P.

In: British Food Journal, Vol. 110, No. 3, 2008, p. 296-309.

Research output: Contribution to journalArticle

Jeney-Nagymate, Emese ; Fodor, P. / The stability of vitamin C in different beverages. In: British Food Journal. 2008 ; Vol. 110, No. 3. pp. 296-309.
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