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.
What temperature can destroy vitamin C?
Vitamin C and heat Vitamin C begins to denature at temperatures as low as 86 °F, according to a study in the International Journal of Scientific and Technology Research. The negative effects of heat increase significantly at 140 and even more at 170 °F.
Does freezing fresh lemon juice destroy vitamin C?
But does freezing lemon juice destroy vitamin C? The answer is no! In fact, frozen foods actually preserve more nutrients than their fresh counterparts. According to a study in the Journal of Food Science freezing produce can prolong its freshness by up to 30% more than non-frozen foods.
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