© 2024 JETIR April 2024, Volume 11, Issue 4 www.jetir.

org(ISSN-2349-5162)

EXPLORING VITAMIN C STABILITY IN

FRUITS AND VEGETABLES: A
COMPARATIVE UV SPECTROSCOPIC
INVESTIGATION- AN OVERVIEW
1
S. Subiksha, 2Anjali. M
1
M. Sc Student, 2Assistant Professor
1
Department of Food Science and Nutrition,
1
Dr. N.G.P Arts and Science College, Coimbatore, India

Abstract :Vitamin C, a crucial antioxidant, is essential for human health but can be degraded during processing, storage,
and handling. Factors like temperature, light, and pH can impact its stability. This review explores the biochemical basis of
vitamin C stability, its molecular structure, antioxidant functions, and factors influencing its stability. UV spectroscopy offers
insights into vitamin C content in fruits and vegetables. Techniques like low-temperature freezing and non-thermal processing
maximize nutrient retention, while high-pressure processing and pulsed electric fields enhance nutritional value.

Keywords- Vitamin-C; Antioxidant; UV Spectroscopy; Low temperature; Stability

I. INTRODUCTION
Vitamin C has a variety of physiological benefits in addition to its well-known antioxidant properties. It is required for a
range of biological processes, such as collagen stabilization, hormone synthesis, and epigenetic modifications. Vitamin C is also
required for the differentiation and function of immunological and epithelial barrier cells, both of which contribute to the body's
immune response. [1]
Furthermore, vitamin C has been investigated for its potential therapeutic use in cancer, with evidence indicating that
high-dose intravenous vitamin C may be an effective adjuvant to conventional cancer therapy in some types of tumors. While
vitamin C is generally considered safe, excessive doses should be used with caution because they can have harmful effects on
some vulnerable persons. Overall, vitamin C has a wide range of applications in human health, including immune function,
infection prevention, cardiovascular health, and possible cancer therapies. [1]
Understanding the factors that influence Vitamin C stability in fruits and vegetables is critical because it is susceptible to
degradation during processing, storage, and handling. Temperature, oxygen concentration, and moisture content have been
identified as the primary causes of vitamin C loss. [2]
As a result, understanding these aspects is critical for optimizing preservation and storage procedures, eventually
improving nutrient retention throughout the product's lifecycle. Furthermore, understanding the effect of various preservation
procedures on Vitamin C retention is critical for assuring the nutritious value of fruit and vegetable products. As a result, a
thorough understanding of the mechanisms influencing vitamin C stability in fruits and vegetables is critical for assuring their
nutritional quality and safety.[2]
The purpose of the review is to explore vitamin C stability in fruit and vegetable products, focusing on the impact of
alternative preservation steps and storage conditions, and to provide a simple and reliable method for determining vitamin C
content in fruits and vegetables using UV spectroscopy. It emphasises the importance of Vitamin C as a water-soluble antioxidant
in plant-based products and its susceptibility to degradation during processing, storage, and handling.

II BIOCHEMICAL BASIS OF VITAMIN C STABILITY

2.1 Molecular structure and properties of Vitamin C

Figure-1: Structure of Vitamin-C

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© 2024 JETIR April 2024, Volume 11, Issue 4 www.jetir.org(ISSN-2349-5162)

(Source: Akhtar, H. N., Rahman, S. M., & Muslim, T., 2010)

An essential ingredient for the body's metabolic activities is vitamin C. Since ascorbic acid cannot be produced by the
human body, it must be consumed through diet. [4]
Vitamin C has been linked to antiviral effects, with in vitro studies showing its virucidal activity and potential to
decrease viral load in certain viruses. It may also aid in treating viral infections by increasing interferon-alpha/beta production and
downregulating pro-inflammatory cytokines. [5]

2.2 Factors influencing Vitamin C stability (light, heat, pH, etc.)

Traditional processing methods like high-temperature treatments can significantly reduce vitamin C levels. [12]
Exposure to light, oxygen, and aeration during processing can also contribute to vitamin C degradation. [12]
High temperatures and peeling can activate enzymes promoting ascorbic acid oxidation, resulting in vitamin C loss. [12]
Blanching certain vegetables before freezing may decrease water-soluble compounds and inactivate enzymes. [12]
The pH of food can affect vitamin C degradation, with pH significantly affecting the rate of degradation in buffer
solutions.[7]
Storage time also affects vitamin C levels, with oranges showing a more significant decrease after 7 days of storage
compared to 3 or 1 day.[6]

2.3 Role of Vitamin- C as an Antioxidant

Vitamin C is an important antioxidant in the human body. Ascorbic acid, or vitamin C, is well-known for its antioxidant
qualities, serving as a free radical scavenger and protecting cell components from oxidative damage. It accumulates in the cell's
aqueous phase, where it gives protons and electrons to reduce oxidative stress. Ascorbate's hydrophilicity enables it to protect
other cellular components from oxidation. Vitamin C also interacts with transition metal ions such as iron and copper, catalyzing
the reduction of free metal ions, which can result in the generation of oxygen radicals. [8]
Vitamin C's pro-oxidative activity in the presence of transition metal ions is counterbalanced by antioxidants, which help
maintain redox balance and prevent excessive oxidative stress. Vitamin C has been shown to promote the survival of oxidatively
damaged human vascular endothelial cells in the presence of a significant molar excess of glutathione, confirming its role as an
antioxidant. [8]

IIIUV SPECTROSCOPY
UV-VIS spectroscopy, which measures light intensity in the UV (10–400 nm) and VIS (400–800 nm) regions as a
function of wavelength, is regarded as the oldest analytical method. It is a type of spectrophotometric technique. UV and VIS
radiation wavelengths are commonly represented in nanometers (nm). The analyte only absorbs light in the UV and VIS
wavelength range, and the amount of radiation it absorbs is measured. [9]

3.1 Basic principles of UV spectroscopy

The fundamental principle of UV-VIS spectroscopy is the absorption of light, whereby the quantity of light absorbed is
directly proportional to the quantity of analyte contained in a sample solution. Light absorption increases linearly with an increase
in analyte concentration while light transmission decreases exponentially. In the UV-VIS region, the electronic structure of the
absorbing species—such as atoms, molecules, ions, or complexes—determines how much radiation is absorbed. [9]

3.2 Utility of UV spectroscopy in analyzing Vitamin C content

UV spectroscopy is a simple, fast and reliable method for determining vitamin C content in fruits and vegetables,
assessing ascorbic acid concentration in various food sources. It is particularly useful for assessing vitamin C stability under
different storage conditions. UV spectroscopy also helps study the effects of storage temperature and time on vitamin C content,
providing valuable information for consumers and health-promoting programs. [3, 6]

3.3 Advantages of UV Spectroscopy

1. Analysis proceeds quickly. [9]
2. Sample analysis is simple. [9]
3. The absorption spectrum offers important details about the analyte's presence in the sample. [9]

3.4 Limitations of UV Spectroscopy

1. Lacking selectivity and sensitivity. [9]
2. Restricted to substances that absorb UV/VIS. [9]
3. A spectrophotometer with UV-VIS reading capability is required. [9]
4. Samples ought to be prepared as solutions. [9]
5. Mixtures of substances are hard to examine and need to be separated beforehand. [9]
6. The measurement is challenging due to matrix interference from the sample. [9]

IV COMPARATIVE ANALYSIS OF VITAMIN C STABILITY IN VARIOUS FRUITS AND VEGETABLES

4.1 Comparative analysis of vitamin C stability trends among various produce
These studies explore the impact of storage time, temperature, and packaging materials on antioxidants, particularly
vitamin C in plant and vegetable juices. It highlights the need for low temperatures and glass containers to preserve vitamin C
content, while high temperatures during processing and storage negatively affect its preservation. Comparative analysis of various
produce reveals varying degrees of vitamin C degradation under different storage conditions, emphasizing the need for
appropriate storage methods. Orange stored at room temperature experienced a more rapid decrease in vitamin C content, and
orange fruits stored for 7 days showed a more significant decrease than those stored for 3 or 1 day. [10, 6]
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A study evaluates the Vitamin C stability patterns of diverse produce, including oranges, pomelo, papaya, tomatoes, and
watermelons. The study discovered that orange had the highest level of Vitamin C, while watermelon had the lowest. The results
showed that Vitamin C in orange was the most stable, with just 19.2% loss, but watermelon had the highest Vitamin C loss of
82.1% after 7 days of storage. The results were compared to prior study, which revealed variability in Vitamin C levels according
to factors such as fruit origin, processing, and storage conditions. [11]

4.2 Factors contributing to differences in stability among fruits and vegetables

Factors such as storage time, temperature, light, oxygen, pH, trace metal ions, the inherent qualities of the product, and
packing materials all have an impact on vitamin C stability. Vitamin C's water-soluble nature makes it prone to leaching, resulting
in large losses during food preparation and handling. It shows that vitamin C content drops more quickly at higher storage
temperatures and for longer periods of time. Fresh produce has a limited shelf life due to cellular respiration, microbes, enzymatic
activities, and oxidation. When preserved in glass containers, red pepper juice has the highest content of vitamin C, followed by
white pepper juice in second place. The type of container and the conditions under which it is stored also influence vitamin C
concentration. [10, 11, 6]

V EFFECT OF PROCESSING AND STORAGE ON VITAMIN C STABILITY

5.1 Impact of processing techniques (e.g., blanching, freezing) on Vitamin C stability
Freezing has been found to be the greatest way for preserving vitamin C because it helps retain nutrient content quickly
after harvesting. However, blanching before freezing, which inactivates enzymes, may reduce water-soluble chemicals. The
review also underlines how the effects of processing, storage, and cooking on vitamin C stability vary greatly across commodities.
It states that, while canned goods are frequently considered as less nutritious than fresh or frozen ones, research shows that this is
not necessarily the case. A study found that both high and low temperatures can have an unfavourable effect on vitamin C
stability, with frozen samples losing nearly 30% of their vitamin C content after one week at -16°C, whereas boiling for 15
minutes resulted in a loss of more than 50%.[12]

5.2 Influence of storage conditions (temperature, humidity) on Vitamin C retention

Vitamin C is sensitive to temperature and storage conditions, with degradation during hot air drying directly proportional
to processing time. Drying temperature and time also affect ascorbic acid concentration in guava slices, with freeze-dried samples
showing the highest retention. Storage conditions, particularly temperature and humidity, significantly affect vitamin C retention
in fruits and vegetables. Factors like extended storage, higher temperatures, low relative humidity, physical damage, and chilling
injury can enhance vitamin C loss. Temperature management is crucial for extending shelf-life and maintaining freshness, as
delays in processing at higher temperatures can lead to loss in vitamin C content. [12, 13]

5.3 Strategies for maximizing Vitamin C retention during processing and storage
Low-temperature freezing technology is the best method for preserving vitamin C in fruits and vegetables. [12]
Non-thermal processing technologies like high-pressure processing, high-pressure homogenization, ultrasounds, and
pulsed electric fields can increase nutritional value and preserve vitamin C. [12]
High-pressure processing (HPP) and high-pressure homogenization (HPH) are non-thermal processing methods. These
technologies increase nutritional value and preserve vitamin C in processed fruits and vegetables. High-pressure processing
preserves vitamin C in juices. [12]
Pulsed electric field technology retains health-promoting compounds, including vitamin C. [12]
Ultrasounds increase vitamin C bioavailability in juices. [12]
Non-thermal processing methods inactivate oxidative enzymes, preserving vitamin C's active form and bio accessibility.
[12]

VI CONCLUSION
Understanding the factors that affect vitamin C stability in fruits and vegetables is critical for preserving their nutritional
value. Temperature, light, storage conditions, and processing processes all have a substantial impact on the retention of this vital
vitamin. Traditional methods such as high-temperature treatments, exposure to light, and oxygen can cause vitamin C
deterioration, emphasizing the significance of proper preservation methods.
UV spectroscopy emerges as a valuable tool for assessing and monitoring vitamin C content in fruits and vegetables, offering a
quick and reliable method for analysis. While UV spectroscopy has its limitations, its advantages in simplicity and speed make it
a preferred choice for studying vitamin C stability under different conditions.
Comparative analyses of vitamin C stability across different produce highlight the variability in retention levels influenced by
storage time, temperature, and packaging materials. Strategies such as freezing, non-thermal processing technologies, and optimal
storage conditions are essential for maximizing vitamin C retention during processing and storage, ensuring the nutritional quality
of fruit and vegetable products.
In conclusion, safeguarding the stability of vitamin C in fruits and vegetables is vital for preserving their nutritional value and
enhancing consumer health. By employing appropriate preservation techniques and storage practices, it is possible to maintain the
integrity of this essential nutrient, contributing to overall well-being and dietary health.

VII AKNOWLEDGEMENT
I express my gratitude to Ms. Anjali. M.,the project guide, the faculty members of the Department of Food Science and
Nutrition, classmates and friends, the authors of the studies and papers referenced.Their expertise and support have been
instrumental in shaping the article, and their contributions have been instrumental in shaping the understanding and analysis of the
subject matter. And I would like to thank my family for their unwavering encouragement and understanding throughout my
academic journey.

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