Why in during fruits drying process vitamin C content at the beginning is increased then decreased. Can anyone tell me why?
Thank you
You can also see more information from "Change in color and other fruit quality characteristics of tomato cultivars after hot-air drying at low final-moisture content" International Journal of Food Sciences and Nutrition, 2009, Vol. 60, No. s7 : Pages 308-315.
Dear mohamman .
what is your technique of drying ? and which method you determine Vita C.
I determined vita C , freeze-dried shells and also notice an increase attributed to the concentration of compounds by eliminating water .
The Vitamin C or Ascorbic acid stability could be affected by several factors such as moisture content, temperature, and oxygen. Since Vit C is water-soluble vitamin, you obtain high concentration. As the moisture content decreases, its concentration also decreases. High temperature and exposure to oxygen could also affect its sudden decrease.
I hope this helps :)
if you calculate the amount of vit C based on wet weight of your sample, the first increase, is not exactly increase it is probably because of weight change during drying. and then the decrease is most likely because of thermal degradation of Vit C during drying.
vitamin C may be increased at the beginning due to loss of water and increased concentration. However, with continued drying, vitamin c tends to decrease because vitamin c is a heat labile vitamin so increase in tempreture will lead to a decrease in vitamin C content.
Vitamin C is very sensitive and destroy by heat, oxidation and even by light. These are the basic reasons of decreasing Vit C during drying of fruits and vegetables.
Well, it depends on the way you prepare your product and how you determine vitamin C content. If you cut some tissues, the fruit tends to increase its antioxidant content (especially phenols) because this is a way of protection from different factors such as molds, yeast, etc. Once it is produced, antioxidants are used for several purposes (defensive, neutralize free radicals, etc.), and that is why they tend to decrease after cutting and peeling. Thus, there are two opposite trends: antioxidant production (especially at first) and degradation (increasing at the end of storage). At first, the former is more intensive, and as time goes by the latter is more important.
Therefore, if you use a general method to determine antioxidant content, maybe that is the reason why you find these results.
Greetings!
Hello;
Vitamin C is very sensitive to external conditions, such as light and heat. A fruit rich in vitamin C can lose almost half of its content and the heat completely destroy it.
Dilmi Bouras A.
Vitamin C is very sensitive to heat, and even in the light.
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