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Biology Research Vitamin C

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Biology Research ? Vitamin C Fruit and vegetables with the highest amounts of vitamin C * Peppers (red and green) * Guavas * Dark green leafy vegetables, Kale * Kiwi * Broccoli * Berries (strawberries, blackcurrants) * Citrus fruits (oranges and juice) * Tomatoes (cooked) * Peas * Papaya * Peaches (1, 2) Testing for vitamin C Introduction A blue substance called 2, 6-dichlorophenolindophenol (DCPIP) acts as an indicator. It changes from blue to red/orange with acids but loses its colour in the presence of certain chemicals; one is ascorbic acid (vitamin C). DCPIP solution can be used to test for the presence of vitamin C in food. Equipment: Test tubes and rack Glass rod Spatula Pipette Food samples, juice DCPIP solution Method ________________ How different cooking methods affect vitamins in ...read more.


(4) Ascorbic acid, or vitamin C, is an extremely unstable water-soluble vitamin. The vitamin C content of foods can be reduced by exposure to extreme cold, heat, light, lengthy storage and water. All forms of cooking reduce vitamin C levels in foods. However, boiling foods destroys the highest percentage. In a study published in the August 2009 issue of the "Journal of Zhejiang University Science," researchers examined five methods of cooking broccoli. The methods were stir-frying, microwaving, steaming, boiling, and a combination of stir-frying and boiling. The study concluded that after five minutes of cooking broccoli florets, using each method, boiling destroyed the highest percentage of vitamin C. (5) Pasteurisation of fruit juice Pasteurization is the process of treating juice, milk and other foods to kill harmful germs, usually by heating. ...read more.


Vitamins are more vulnerable to heat destruction than are sugars and minerals. Pasteurization may cause low-level loss of some of these micronutrients. Fresh-squeezed orange juice contains approximately 124 milligrams of vitamin C per cup; pasteurized orange juice contains approximately 84 milligrams, nearly one-third less. (7) Dairy products, alcoholic beverages and fruit juices are commonly pasteurized. The pasteurization process typically involves heating beverages up to 180 degrees Fahrenheit in order to kill bacteria, although many fungi and parasites are also destroyed by the heat. Flash pasteurization uses higher temperatures and only needs about 10 seconds to complete, whereas traditional pasteurization needs up to 30 minutes. Before pasteurizing the juice, the majority of inorganic fruit is irradiated with high-frequency gamma rays in order to kill insect larvae, parasites and other pathogens. This method destroys more nutrients than pasteurization. ...read more.

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