THE EFFECT OF STORAGE ON VITAMIN C STABILITY OF LOCALLY GROWN FRUITS IN BRUNEI DARUSSALAM
Abstract
Objective: Since humans are incapable of producing vitamin C, we obtain our daily requirement of vitamin C from dietary sources such as fruits. It is a common household practice to refrigerate fruits or fruit juices (4°C - 5°C). The main aim is to understand the effect of storage and temperature on the vitamin C level of locally available fruits or fruit juices.
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Method: Four locally grown fruits were selected: pomelo, papaya, tomato, watermelon and one imported fruit from United State of America, orange to test for vitamin C stability following refrigeration at 4°C. Vitamin C was measured at Day 0, 1, 2, 3 and 7. Determination of vitamin C was carried out by an accredited Association of Official Agricultural Chemists (AOAC) indophenol method.
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Results: At Day 0, orange had the highest level of vitamin C (58.2±0.00 mg/100ml) while watermelon contained the least (6.7 ± 1.27 mg/100ml). The vitamin C in orange and pomelo was stable for at least 24 hours and all fruits experienced continuous loss until the end of storage period, day 7. Watermelon recorded the highest vitamin C loss of 82.1%.
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Conclusions: Therefore, it is best to consume fresh fruit juice within 24 hours, particularly for watermelon in order to obtain maximal vitamin C.
References
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