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The stability of vitamin C in different beverages

Emese Jeney‐Nagymate (Corvinus University of Budapest, Budapest, Hungary)
Peter Fodor (Corvinus University of Budapest, Budapest, Hungary)

British Food Journal

ISSN: 0007-070X

Article publication date: 21 March 2008




The purpose of this paper is to examine the stability and the parameters affecting the stability of vitamin C in beer, wine and orange juice.


In this study, a high performance liquid chromatography method was applied for reliable determination of ascorbic acid in these beverages. Three different types of beer, a wine and orange juice sample were spiked with ascorbic acid using different concentrations and pH values. The samples were stored at 4oC, but in some cases 20oC was also used as storage temperature. The joint effect of vitamin C and E was also examined.


The results demonstrated that vitamin C was stable only in orange juice at the original pH values. Under pH=4, beer was also a good matrix for vitamin C addition, but only at low storage temperature (4oC). Vitamin E addition increased the stability of ascorbic acid (p<0.05) even at room temperature.

Practical implications

These findings could have significant implications to the beer industry. This study shows that vitamin C can be stable in beer during the shelf life of this product using appropriate pH and storage temperature.


The paper shows that the addition of an antioxidant vitamin is good from the point of view of the consumer's health, and it can improve the shelf life of the food because of its antioxidant activity.



Jeney‐Nagymate, E. and Fodor, P. (2008), "The stability of vitamin C in different beverages", British Food Journal, Vol. 110 No. 3, pp. 296-309.



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Copyright © 2008, Emerald Group Publishing Limited

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