DOI: 10.21276/ajptr
Fri, 14 Dec 2018

Stability Comparison of Vitamin C (Ascorbic Acid) In Freshly Prepared Fruit Juice and Marketed Formulation of Strawberry

Swapna Gumpula*, Dittakavi Swetha, Pusuluri Ratna Sowjanya, Kothacheruvu Srikanth, Vinjravath Shoba Rani

Gland Institute of Pharmaceutical Sciences, Near Narsapur, Medak (D), Telangana.


ABSTRACT

Vitamin C is an essential nutrient needed for maintaining for human health. Strawberry juice is easily damaged in transit due to temperature fluctuations and in the presence of oxygen in an oxidation reaction that may significantly reduce shelf life. In this way, one week  stability studies of freshly prepared  juice of strawberry  and the marketed formulation of strawberry (juicy jelly) was conducted and the amount of ascorbic acid degraded ,juice kept at room temperature as well as 0-6°C and degraded amount was found by iodine titration method. The degradation of vitamin C was found in freshly prepared juice and marketed formulation that was kept at room temperature. Furthermore, it showed fast decrease of shelf life for freshly prepared juice kept at room temperature compared to the freshly prepared juice kept at refrigerator temperature and marketed formulation. The degradation amount of vitamin c in freshly prepared juice was found to be more compared to the marketed formulation. For freshly prepared juice at room temperature vitamin C degradation rate ranges from 240.677mgL to166.10mgL .At refrigerator condition the vitamin C content ranges from 240.67mgL to 176.27mgL. For marketed formulation kept at room temperature the vitamin C content ranges from 50.8mg/L to 41.2mg/L. At refrigerator condition the vitamin C content ranges from 50.8mg/Lto48.6mg/L.

Keywords: Vitamin C (Ascorbic acid), Strawberry juice, Marketed Formulation (juicy jelly), Iodine solution, Starch solution, Room Temperature, Refrigerator.


[PDF]   Viewed: 312   Downloaded: 64 DOI No: 10.21276/ajptr.2018.08.02.17
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