Determination of vitamin C in fresh fruit juice
Session
Agriculture, Food Science and Technology
Description
L-ascorbic acid, commonly known as vitamin C, is a water-soluble nutrient essential for human health, and since humans cannot synthesize it endogenously, it must be obtained from dietary sources. Fruits and vegetables are the primary dietary sources of vitamin C, and fruit byproducts, such as juices, are often consumed as an alternative. The objective of this study was to measure and compare the vitamin C content in various commercially available fruit juices and their raw fruit equivalents. Using the Pearson method, the vitamin C concentration was analyzed across eight juice samples at the National Institute of Public Health of Kosovo (IKSHPK). Among these, the multifruti juice, composed of tropical fruits like oranges, grapefruits, and mandarins, contained the highest concentration of vitamin C at 299.20 mg/L. These findings suggest that fruit juices, particularly multivitamin varieties, can serve as a comparable source of vitamin C to raw fruits, making them a valuable dietary option.
Keywords:
Vitamin C, Fruit Juice, Juice production
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-982-15-3
Location
UBT Kampus, Lipjan
Start Date
25-10-2024 9:00 AM
End Date
27-10-2024 6:00 PM
DOI
10.33107/ubt-ic.2024.273
Recommended Citation
Salihu, Lorike; Babaj, Muhamed; and Sadriu, Elmedina, "Determination of vitamin C in fresh fruit juice" (2024). UBT International Conference. 24.
https://knowledgecenter.ubt-uni.net/conference/2024UBTIC/AFCT/24
Determination of vitamin C in fresh fruit juice
UBT Kampus, Lipjan
L-ascorbic acid, commonly known as vitamin C, is a water-soluble nutrient essential for human health, and since humans cannot synthesize it endogenously, it must be obtained from dietary sources. Fruits and vegetables are the primary dietary sources of vitamin C, and fruit byproducts, such as juices, are often consumed as an alternative. The objective of this study was to measure and compare the vitamin C content in various commercially available fruit juices and their raw fruit equivalents. Using the Pearson method, the vitamin C concentration was analyzed across eight juice samples at the National Institute of Public Health of Kosovo (IKSHPK). Among these, the multifruti juice, composed of tropical fruits like oranges, grapefruits, and mandarins, contained the highest concentration of vitamin C at 299.20 mg/L. These findings suggest that fruit juices, particularly multivitamin varieties, can serve as a comparable source of vitamin C to raw fruits, making them a valuable dietary option.