Vitamin c in pineapple
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Vitamin C in Pineapple: A Comprehensive Analysis
Vitamin C Content in Different Pineapple Varieties
Pineapple is a popular tropical fruit known for its rich vitamin C content. A comparative study of two pineapple varieties, Honey Queen and Brazza, revealed significant differences in their vitamin C levels. The Brazza variety, imported from the Republic of Benin, contains substantially higher vitamin C levels (726.61 µg/g in the flesh) compared to the indigenous Honey Queen variety (53.13 µg/g in the flesh) . This suggests that the Brazza pineapple could be a more potent source of vitamin C, although individuals sensitive to high doses should consult a nutritionist before consumption.
Impact of Processing on Vitamin C Levels
Processing methods significantly affect the vitamin C content in pineapples. Fresh pineapples contain about 95.75 mg/100g of vitamin C, but this amount decreases when the fruit is processed into syrup (49.09 mg/100g) or candied (44.09 mg/100g) forms . Similarly, converting pineapples into juice, jam, or sorbet results in vitamin C losses, with jam processing being the most destructive (46.8% loss) . These findings highlight the importance of consuming fresh pineapple to maximize vitamin C intake.
Stability of Vitamin C During Storage
The stability of vitamin C in pineapple juice is influenced by storage conditions and the use of preservatives. Vitamin C content is more stable under freezing conditions and when preservatives like sodium benzoate and sodium metabisulphite are used in combination . This indicates that proper storage and preservation methods are crucial for maintaining the nutritional quality of pineapple products.
Comparative Nutritional Analysis
A broader nutritional analysis comparing pineapple with other fruits such as sweet orange and watermelon shows that pineapple has a moderate vitamin C content (14.25 mg/100g) compared to sweet orange (28.92 mg/100g) and watermelon (20.74 mg/100g) . Despite this, pineapple remains a valuable source of vitamin C and other essential nutrients, making it a beneficial addition to a balanced diet.
Bioaccessibility of Vitamin C
The bioaccessibility of vitamin C from pineapple, when consumed as part of a blended fruit juice, remains relatively high under gastric conditions but decreases during intestinal digestion. This suggests that while a significant portion of vitamin C is available for absorption, some loss occurs during digestion . Therefore, consuming pineapple in its fresh form may offer the best nutritional benefits.
Conclusion
Pineapple is a rich source of vitamin C, with significant variations depending on the variety and processing methods. Fresh consumption is recommended to maximize vitamin C intake, and proper storage conditions can help preserve its nutritional value. Despite some loss during digestion, pineapple remains a valuable fruit for maintaining adequate vitamin C levels in the diet.
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