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. 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 no alter significantly during preservation for duration of one month. (author)