Vitamin C content in pineapple
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Vitamin C Content in Pineapple: Key Findings
Vitamin C Levels in Fresh Pineapple
Research consistently shows that pineapple is a good source of vitamin C, though the exact amount can vary depending on the variety, processing, and measurement method. Several studies using different analytical techniques have reported vitamin C content in fresh pineapple ranging from about 14.25 mg/100g to 95.75 mg/100g, with most values clustering between 40–50 mg/100g 13468910. For example, one study found 47.8 mg of vitamin C per 100g of pineapple using iodimetric titration, while another using UV-Vis spectrophotometry reported 54.68 mg/100g 13. Another analysis found 49.38 mg/100ml in fresh pineapple juice, which is higher than orange, watermelon, and tomato juices tested in the same study .
Variation by Pineapple Variety
Vitamin C content can differ significantly between pineapple varieties. For instance, the Brazza variety was found to have much higher vitamin C levels (up to 726.61 µg/g in the flesh) compared to the Honey Queen variety (53.13 µg/g in the flesh), with the Brazza variety containing more than 10 times the vitamin C of the local Nigerian variety . Other studies also confirm that different cultivars and environmental factors, such as soil composition, can influence vitamin C concentration in pineapples .
Impact of Processing and Storage
Processing and storage can lead to significant losses of vitamin C in pineapple. Fresh pineapple contains the highest levels, but when processed into products like juice, jam, or syrup, vitamin C content drops. For example, one study found that fresh pineapple had 95.75 mg/100g of vitamin C, but this dropped to 49.09 mg/100g in syrup and 44.09 mg/100g in candied pineapple . Another study showed that peeling and heating during juice production caused the greatest losses, with jam processing being the most destructive, resulting in up to 46.8% loss of vitamin C . Storage, especially at higher temperatures or over longer periods, also reduces vitamin C content, though not as drastically as heat processing 69.
Analytical Methods for Measuring Vitamin C
Different methods are used to measure vitamin C in pineapple, including iodimetric titration, UV-Vis spectrophotometry, and HPLC. While iodimetric titration is simple and cost-effective, UV-Vis spectrophotometry and HPLC provide more accurate and reliable results 12345. Studies recommend using UV-Vis spectrophotometry for more precise analysis of vitamin C in pineapple 135.
Comparison with Other Fruits
When compared to other fruits, pineapple generally contains a moderate amount of vitamin C. For example, sweet orange juice often has higher vitamin C content (28.92 mg/100g) than pineapple (14.25 mg/100g in one study), but other studies have found pineapple to have higher levels than watermelon and tomato 6810.
Conclusion
Pineapple is a significant source of vitamin C, with content varying by variety, processing, and storage conditions. Fresh pineapple typically contains between 40–50 mg of vitamin C per 100g, though some varieties and measurement methods report higher or lower values. Processing and storage can substantially reduce vitamin C levels, so consuming fresh pineapple is the best way to maximize intake. For the most accurate measurement of vitamin C in pineapple, advanced methods like UV-Vis spectrophotometry or HPLC are recommended.
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