Commercially bottled, vitamin C-fortified, cranberry
juice cocktail and cranberry-apple (cranapple) juice
drinks were stored at 5°C under simulated home-use
conditions. Ascorbic acid (AA) and dehydroascorbic acid
(DHA) levels were evaluated over a period of seven days by
high performance liquid chromatography (HPLC). Total
vitamin C content was also determined by a classical
spectrophotometric method.
The HPLC data revealed a significant decrease of AA
during the storage of both juice drinks resulting in
losses of 35% and 27% in the cranberry and cranapple
drinks, respectively. The loss of ascorbic acid was
offset by the simultaneous increase of DHA (a biologically
active vitamin) so that the sum of AA+DHA decreased 13%
and 0% in the cranberry and cranapple drinks,
respectively. Thus ascorbic acid retention was apparently
influenced by the nature of the juice system.
The spectrophotometric results indicated no
significant loss of total vitamin C activity during the
storage of either juice drinks. The observed differences
between the spectrophotometric and HPLC results were
attributed to interference problems associated with the
spectrophotometric method. / Graduation date: 1988
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27056 |
| Date | 09 November 1987 |
| Creators | Wong, Geoffrey K. |
| Contributors | Anglemier, Allen F. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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