Vitamin Content Loss in Home-Stored Fresh Juices

Hidden Assumption

Fresh juice retains most of its vitamin content during short-term refrigeration.

Vitamins Tested

• Vitamin C (ascorbic acid)
• Vitamin B6 (pyridoxine)

Storage Conditions

Juice stored at 4 °C ±1 °C for 48 hours in sealed food-grade containers.

Assay Methods

• Vitamin C: DCPIP titration
• Vitamin B6: colorimetric assay

Binary Failure Definition

Loss ≥20% for either vitamin within 48 hours constitutes failure of the assumption.

Why This Matters

Directly tests nutritional assumptions underlying storage advice and consumer expectations.