THE INFLUENCE OF FREEZING ON THE VITAMIN C CONTENT IN SOME VEGETABLE PRODUCTS

Abstract

Vitamin C, or the ascorbic acid, is one of the most valuable substances on earth. Without it, it would be unable for us to perceive differences between colors, to realize the passing of time, to experience joy and enthusiasm.
There are a number of ways we can conserve Vitamin C in large quantities in the products, in which it can be found, and one of them could be freezing, since it has been shown that this vitamin can be preserved by freezing.
From the chemical content’s point of view, during freezing, the vegetable products lose a series of nutritive substances, especially vitamin C.
Frozen green vegetables contain considerable amounts of vitamin C, which can be oxidized during storage in the presence of different enzymes.
In this particular study we aimed indeed the effect freezing has on the content of vitamin C in some vegetable products, more precisely we analyzed the influence of the freezing time on the content of products analyzed in absorbic acid.
The determination of the content of vitamin C in the analyzed products was carried out both in the fresh plant material, as well as in the frozen plant material. For the frozen product, there were made three determinations every day for a month, and the obtained results were compared with those obtained from the fresh plant material for each product.