AbstractsChemistry

In recent years much educational work has been undertaken to inform the general public of the importance of vitamin C in the daily diet and has increased the demand for foods rich in this vitamin. Eruits and fruit juices are generally good sources of vitamin C, but apples are an exception. Fresh apples contain only about 5-10 mgs. ascorbic acid per 100 gms., the amount depending on the variety, and when processed as apple juice much of this is lost or converted into dehydroascorbic acid. Canned apple juice, therefore, contains from nil to 0.2 mg. reduced ascorbic acid and after two weeks' storage none of the dehydroascorbic acid remains (Strachan 1942). [...]