Effect of cooking temperature and storage period on preservation of water soluble vitamin C content in Citrus macroptera and Moringa oleifera lunk

The aim of the present work was to study the effect of temperature and storage period on the preservation of vitamin C in leaves and whole plants (leaves with petioles and stems) of Moringa oleifera lunk (Sajna) and Citrus macroptera (Shatkara). Changes in the levels of these compounds in the process of freezing and refrigerated storage were also determined. Fresh Moringa oleifera lunk (Sajna) leaves contained 120 mg/100g vitamin C, whole plant contained 107 mg/100g and Citrus macroptera (Shatkara) contained 42 mg/100g of vitamin C respectively. Treatment by blanching of Moringa oleifera lunk (Sajna) resulted in a decrease in the level of vitamin C by 21-50%. After blanching smaller losses were recorded in whole plants, more so than in leaves. Freezing induced a decrease in the levels of the vitamin. Approximately 21–50% of the ascorbic acid contents were lost in leaves by water in Sajna and 24-83% ascorbic acid lost in Shatkara following cooking. A loss of about 53-97% for Sajna and 5-61% for Shatkara were observed at 2-5°C after 2 month storage period. The lower storage temperature favourably affected only the preservation of vitamin C.