Dynamics of vitamin C content during the technological processes of “Romanian peppers in vinegar” fabrication

Abstract

The content of vitamin C in processed horticultural products is influenced by multiple factors. Besides the factorsconcerning the raw material (cultivar, climatic conditions, agricultural practices, harvesting and storage techniques),the processingand preservation technologies are essential. The objective of the present study is to analysethe variation of vitamin C content during the technological processesof obtaining the product "Romanian peppers in vinegar". The samples from5 different steps of the technological flow were supplied by a company for processing vegetables and fruits (S.C. Contec Foods S.R.L. Tecuci),during two consecutive years. The finished product was also analysedafter storage at two temperatures (10°C and 25°C), by using two different methods for vitamin C assessment.The results proved that vitamin C content decreased by 76% during the technological flow. All technological phases decreased the content of ascorbic acid, but the most important reduction was registered after the thermal processing(blanching and pasteurization).The storage of the finished product for 3 months determined the diminution of vitamin C content: at 10 ºC by5% and at 25 ºC by 14%.