The preservation of the antiscorbutic vitamin in lemon juice
- 1 January 1930
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 24 (1) , 37-50
- https://doi.org/10.1042/bj0240037
Abstract
Although preventing fermentation, potassium metabisulphite, so-dium benzoate, formic acid, and oil of cloves exert a destructive action on vitamin C in lemon juice. Lemon rind oil is less destructive than potassium metabisulphite. Lemon juice adjusted with HC1 to pH 1-6 pre-serves its antiscorbutic activity for 14 months at ordi-nary temperatures. Vitamin C is unstable under conditions detrimental to the development of moulds and bacteria.This publication has 3 references indexed in Scilit:
- Observations on the function of peroxidase systems and the chemistry of the adrenal cortexBiochemical Journal, 1928
- The Influence of Storage on the Antiscurvy Value of Fruits and Vegetable JuicesBiochemical Journal, 1925
- Determination of the Minimum Doses of some fresh Citrus Fruit Juices which will protect a Guinea-Pig from Scurvy, together with some Observations on the Preservation of such JuicesBiochemical Journal, 1921