Ascorbic Acid Study in Citrus Juice: Effect of Preservative
This paper reports the effect of preservative on ascorbic acid extracted from freshly plucked oranges. Colorimetric method was used for the determination of ascorbic acid. Determination of some inorganic elements like sodium, potassium and lithium were also determined by flame photometry. The preservative was found to have a beneficial effect on the retention of ascorbic acid, particularly when used in high concentration. Metal content, particularly potassium did not alter significantly during preservation for duration of one month.
Submission of a manuscript to the Journal will be taken to imply that:
- The work is original and has not been previously published (except in the form of an abstract or a part of a published lecture, review or thesis).
- It is not being considered for publication elsewhere, and
- If accepted for publication, it will NOT be published commercially elsewhere in the same form, in any language, without the consent of Editor or Publisher.