Ascorbic acid is a thermolabile vitamin, that degrades quickly in water but it seems to be present in some syrups. How can it resist treatment?
I will indicate an article that might help you: http://scielo.br/scielo.php?pid=S1413-81232010000100010&script=sci_arttext
Dear Sergio
As you said, and you know, destruction of vitamin C is dependent to the temperature and time of cooking. It is possible, use of nanotechnology methods be usefull. more investigation is need.
The percentage of vitamin C that remains after food processing/ preparation is variable, depends on treatment steps in the process. In cooked food, major loss of vitamin C occurs if the water is discarded after cooking. In preparation of rose hip syrup, the base water is retained in the syrup. Moreover, rose hip is high in ascorbic acid. Ascorbic acid that will remain after any loss in processing of rose hips may still be substantial. If you try to extract ascorbic acid from raw foods with water, main cause of destruction will be activity of ascorbic acid oxidase released from the food. Hence for assay, an inhibitory medium is used to extract it from foods. You might wonder oxygen. Oxygen concentration in water saturated with air is about 25 millimolar, Concentration in water we commonly use is much lower than saturation level. Moreover, it is expelled out by heat at an early stage of cooking, before all molecules can participate in oxidation reaction. Preboiling or purification of water ensures a further reduction in dissolved oxygen.
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