The stability of vitamin C in different beverages

Abstract

Purpose

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.

Design/methodology/approach

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 4^oC, but in some cases 20^oC was also used as storage temperature. The joint effect of vitamin C and E was also examined.

Findings

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 (4^oC). 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.

Originality/value

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.

Citation

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. https://doi.org/10.1108/00070700810858709