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Studding of the Effect of Storage, Heat and Iron Ions on the Stability of Vitamin C in some food

دراسة تأثير الحفظ و الحرارة و شاردة الحديد على ثبات فيتامين C في بعض الأغذية

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 Publication date 2015
and research's language is العربية
 Created by Shamra Editor




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In this research, the quantity of vitamin C which extracted from fresh fruits and vegetables was evaluate by using titration method with 6-2 Dichloro phenol andovinol, and studying the effect of conservation and different temperatures (30, 60, 90) °C which used in cooking on content of vitamin C for some samples. Also this search included studying of the effect of iron ions on content tomato, orange and lemon of vitamin C. The results showed that the concentration of vitamin c in studied samples: parsley, red pepper, green pepper, lemon, orange and tomato was (8, 22, 36, 144, 175, 133) mg/100g respectively. Losing of the vitamin was (66%, 65%) when we save the leaves and stalk of parsley for 24 hours respectively, when exposure the parsley leaves to the temperatures (30, 60, 90) c° the losing percentage was (24 %, 41%, 62 %), While the losing was (79%, 65%, 39%) when injected each of tomatoes, oranges, lemons with dissoluble of iron.



References used
FENNEMA, O.R. Food chemistry, 3nd. Ed., Marcel Dekker, Inc New York. U.S.A, 1996, 533-561-566
HOWARD, L.R. Antioxidant vitamin and phytochemical Content of fresh and processed pepper fruit. Chapter 13 in Handbook of Nutraceutical and Functional Food, Wildman, R.C., (Editor). CRC Press, Boca Raton, Florida, U.S.A, 2001
YOUNG, I. S.; WOODSDE, J. V. Antioxidants in health and disease, J. clinical pathology. 154, 2001, 176-186
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539  - 0  - -  Adam Mousa was published in field ( Physics)
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