• S. Subiksha
• Anjali. M

Vitamin C, a crucial antioxidant, is essential for human health but can be degraded during processing, storage, and handling. Factors like temperature, light, and pH can impact its stability. This review explores the biochemical basis of vitamin C stability, its molecular structure, antioxidant functions, and factors influencing its stability. UV spectroscopy offers insights into vitamin C content in fruits and vegetables. Techniques like low-temperature freezing and non-thermal processing maximize nutrient retention, while high-pressure processing and pulsed electric fields enhance nutritional value.

Vitamin-C; Antioxidant; UV Spectroscopy; Low temperature; Stability

"EXPLORING VITAMIN C STABILITY IN FRUITS AND VEGETABLES: A COMPARATIVE UV SPECTROSCOPIC INVESTIGATION- AN OVERVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 4, page no.f681-f684, April-2024, Available :http://www.jetir.org/papers/JETIR2404576.pdf

"EXPLORING VITAMIN C STABILITY IN FRUITS AND VEGETABLES: A COMPARATIVE UV SPECTROSCOPIC INVESTIGATION- AN OVERVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 4, page no. ppf681-f684, April-2024, Available at : http://www.jetir.org/papers/JETIR2404576.pdf