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Vitamin C Content in Fresh and Frozen Berries
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Andrea Soto   , Samira Ziaei * |
| Felician University , ziaeis@felician.edu |
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Abstract: (20 Views) |
| Berries are renowned for their high vitamin C content, a potent antioxidant linked to numerous health benefits. However, the impact of freezing on this essential nutrient remains a subject of interest. This study aimed to compare vitamin C levels in fresh and frozen strawberries, blueberries, and raspberries using spectrophotometry and iodine titration. Our findings revealed significantly higher vitamin C concentrations in frozen berries compared to fresh samples. Specifically, vitamin C levels were 29% and 12% greater in frozen berries as determined by titration and spectrophotometry, respectively. These results suggest that freezing effectively preserves vitamin C, making frozen berries a reliable and convenient source of this critical nutrient. Our data highlight the potential of frozen berries as an excellent source of vitamin C. By offering convenience and comparable or even superior nutritional value to fresh berries, frozen options can contribute to increased consumption of this essential nutrient. |
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| Keywords: Vitamin C, Fresh Berries, Frozen Berries, Ascorbic Acid, Antioxidant |
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Full-Text [PDF 592 kb]
(4 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2024/08/16 | Accepted: 2026/02/22 | Published: 2026/08/1
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- Vitamin C levels were evaluated in fresh and frozen strawberries, blueberries, and raspberries.
- Frozen berries showed 29% higher vitamin C by iodine titration and 12% higher levels by spectrophotometry.
- Freezing effectively preserved vitamin C, supporting frozen berries as a reliable dietary source.
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