The study of the physical-chemical properties correlated to ascorbic acid from fresh juices of fruits


Maria Cioroi

Volume 28, Issue 2;
Pages: 159-165; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


Fresh fruit juices are rich in vitamins, minerals, anthocyanins, polyphenols. Consumed fresh, they are considered a source of healthy energy for humans, for increasing the body's immunity. This paper presents the results of the study carried out on lemon, lime, orange, mandarine, kiwi juices. The fresh fruit juices were obtained by pressing the fruits and then centrifuging them. They were kept cold and analyzed to determine several physico-chemical properties: pH, TDS, acidity, redox potential, reducing character. The amount of ascorbic acid was measured by redox volumetric method and by the UV spectrophotometric method.

The results show a correlation between the total content of dissolved salts, acidity, pH and the amount of ascorbic acid present in the fruit.

The content of ascorbic acid in juices depends on the nature of the fruit, on the presence of other organic substances in the fruit, but also on the method of obtaining and storing the juice. The consumption of fresh juices is recommended because they bring an intake of ascorbic acid, a vitamin that our body needs, knowing that ascorbic acid cannot be produced by the human body.

Ascorbic acid is an essential nutrient of life, involved in the production of certain substances that allow the transmission of nerve impulses, respectively in functions that facilitate the absorption of iron in the digestive tract.

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