Quantification of vitamin C in lemon juice and its stability in terms of time
- At: 2016 FIP Congress in Buenos Aires (Argentina)
- Type: Poster
- By: BEJAS, Maricel (Farmacia Nueva Diza- Universidad Nacional de Tucumán, Cátedra de Química, San Miguel de Tucumán, Argentina)
- Co-author(s): Maricel Alejandra Bejas:
This study aimed to determine if citrus juice has to be consumed directly after it has been squeezed from the fruit, to avoid vitamin C loss.
Juice samples were extracted from recently harvested lemons and from lemons purchased in the market. Vitamin C was measured by titration oxide reduction, using a standard iodine 0.009785N (USP) solution. The.. The access to the whole abstract and the presentation file is available to FIP members and to congress participants of that specific congress.