Tag: Ascorbic acid degradation

Studies have shown that freshly squeezed orange juice starts with higher vitamin C levels, but can lose up to 37.8% within 24 hours of refrigeration, while commercial carton juice is stabilized against such rapid decay. The way a fresh orange's vitamin C concentration compares with a carton of the same juice is a complex interplay of initial content, processing, and subsequent storage conditions.

In copper-contaminated water, up to 93% of added ascorbic acid can oxidize within just three hours at room temperature, illustrating its high sensitivity. This rapid degradation rate highlights why understanding how long it takes for ascorbic acid to degrade is crucial for maintaining the potency of vitamin C supplements and food products.

Approximately 92% of vitamin C supplements have been found to lose significant potency after just 12 months, highlighting the instability of this compound. This fact makes it crucial to understand if and how L-ascorbic acid powder expires and the factors that cause its degradation.

According to scientific literature, vitamin C is often called the most fragile of all vitamins. It is known as a highly sensitive vitamin because its chemical structure is easily degraded by various environmental factors, including heat, light, oxygen, and certain metal ions. This fragility directly impacts its nutritional value in both foods and dietary supplements.

According to research, up to 93% of ascorbic acid can be oxidized within just three hours when in contaminated drinking water at room temperature. This illustrates that how quickly vitamin C degrades in water is highly dependent on environmental factors such as temperature, oxygen, and the presence of certain metals. While not instant, the process begins immediately upon exposure and can accelerate significantly under unfavorable conditions.