دراسة ثباتية فيتامين C في بعض أغذية الأطفال

Abstract EN

Due to the biological importance of vitamin C and the high ability of degradation , vitamin C content was studied on 152 samples of three baby food products (wet food, dry food, some fruit juices).

The vitamin C composition of all samples was determined in triplicate, using the method of High Performance Liquid Chromatography HPLC (C18 Colum and UV-Detector) and the results were compared with the concentrations which are mentioned on the label of the samples.

Vitamin C stability was studied in different samples by exposing them to the accelerated and long – duration stability tests conditions.in addition to the study of vitamin C stability in different kinds of fruit juices and wet baby food after opening the samples and preserving them in normal conditions (4°c).The results showed that the concentrations which are mentioned on the label of different samples were true except some of them which showed either increase or decrease in the concentration of vitamin C.

And the accelerated stability studies showed that the Vitamin C content declined when the temperature increased and the largest lost was when the samples exposed to the temperature of (40°± 2°c), and this content of vitamin C declined when the samples exposed to the sun light at the same temperature (25°± 2°c).

And the results showed that Vitamin C content in the samples declined and affected by the time factor when the samples were preserved in the normal conditions (4°c), and this content in the stored and handmade fruit juices and wet baby food declined in large percentage after opening these samples and preserving them in normal conditions (4°c).