The effect of processing temperature on vitamin C content of Citrus aurantifolia drink using high performance liquid chromatography (HPLC)

Abstract

Lime is rich in vitamin C, however, it is easily degraded by high processing temperatures. The aim of this study was to determine the effect of processing temperature variations on the vitamin C content in lime drinks using the HPLC method. This study used a completely randomized design with one factor, namely different processing temperatures (no processing, 5°C, 28°C, 38°C, and 90°C) with 5 repetitions. The results showed that the processing temperature significantly affected in decreasing vitamin C content of lime drinks. The higher the processing temperature, the lower the measured vitamin C content. Lime drinks without processing have a higher vitamin C content (0.0330%) compared to 5ºC temperature (0.0328%), 28°C temperature (0.0318%), 38°C temperature (0.0317%), and 90°C temperature (0.0309%).