In some studies, it has been shown that during storage of frozen green leafy vegetables, vitamin C losses can reach high levels (60–70%) (Ericson, 1997; Lisiewska & Kmiecik, 1997). In this study, vitamin C content was reduced by 46.1% and 57.9% after 3 and 6 months of frozen storage, respectively (P < 0.05) (Table 1).
Does freezing damage vitamin C?
That being said, some research also suggests that frozen produce may retain its antioxidant activity despite the loss of water-soluble vitamins ( 6 , 7 ). Bottom Line: Blanching results in a loss of antioxidants, B-vitamins and vitamin C. However, nutrient levels remain fairly stable after freezing.
Does cold temperature destroy vitamin C?
Vitamin C begins to denature with exposure to temperatures as low as 86 degrees Fahrenheit, according to a study done by N.C. Igwemmar, S.A. Kolawole, I.A.
Does freezing denature vitamins?
No. In meat and poultry products, there is little change in nutrient value during freezer storage.
Does freezing orange juice destroy vitamin C?
"Frozen concentrates have more vitamin C in them, quite a bit more, than ready-to-drink juices - since vitamin C is very easily destroyed and ready-to-drink orange juice goes through more processing than concentrates," said study lead author Dr Carol S. Johnston of Arizona State University East in Mesa.
More useful articles on a similar topic 👇
At what temperature is vitamin C stable?Is vitamin C affected by freezing?
