Effect of temperature and initial moisture content on the chemical stability and color change of various forms of Vitamin C

Abstract

Vitamin C is a widely used food ingredient, and its stability is both important and sensitive to environmental conditions. To monitor chemical and color stability, samples were prepared with varying water contents (0-50 mol water/mol solid) and stored at temperatures (22-60°C) for up to eight weeks. Three common methods (UV/Vis spectroscopy, high performance liquid chromatography, and 2,6-dichloroindophenol titration) were used to monitor chemical stability. Color changes were documented using Hunter colorimeter analysis. Both temperature and moisture content had a significant effect on chemical stability. Browning occurred faster than chemical degradation, and kinetic models were developed for both chemical degradation and color change.