Timeline for Do the vitamins in a smoothie degrade when put in the fridge?
Current License: CC BY-SA 3.0
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| when toggle format | what | by | license | comment | |
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| Oct 24, 2016 at 14:23 | comment | added | cbeleites | @Tom: turns out, this is textbook knowledge. See update of answer. | |
| Oct 24, 2016 at 14:22 | history | edited | cbeleites | CC BY-SA 3.0 |
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| Oct 24, 2016 at 14:01 | comment | added | cbeleites | @Tom: The "destruction" of vitamin C is actually oxidation (by oxygen from air) - vitamin C is an anti-oxidant. Our explanation was that as long as the cellwalls are intact, they keep the interior of the cell separated from oygen from air. Although we never performed experiments to check that explanation, there is more evidence pointing in that direction: if you cut an apple, the brown surface color that forms is due to iron being oxidized to Fe³⁺. This happens only at the surface that is exposed to air - i.e. where cell walls are cut. | |
| Oct 23, 2016 at 1:56 | comment | added | Tom | I'm just curious what the reason is that vitamin C was lost in the juice in just a number of hours but apparently not in the fruit itself | |
| Oct 22, 2016 at 14:28 | history | answered | cbeleites | CC BY-SA 3.0 |