Dear I understand how you feel about this question.

Dear the thermal stability of vitamin C is within the range the temperature range of 30 to 90 °C.

Melting point of ascorbic acid 190-192 Celsius .

Hello,

Vitamin C is very stable if heated in complete absence of oxygen, even at 100°C. But degradation occurs if heated in the presence of air, aven at mild temperature.

Sincerely

marc Conti

Thank you for your responses. It was complementary !

Dear

I think it depends on to the source and matrix of vit C.

Vitamin C or L-AA in vegetables and fruits convert to DHAA enzymatically very faster than heating.

This occurs with AAO reaction.

e.g. L-AA only after 15 min in 30-40C temperature become zero.

It mean completely L-AA convert to DHAA enzymatically.

But vegetables after 15 min at 80-90 C save their L-AA , because the enzyme (AAO) denature at this temperature.

But chemically pure L-AA in the absence of oxygen is stable even around 200C.

Best