• Pachpute Gayatri Vikram
• Nagawade Akanksha Bhausaheb
• Prof. Anap H.N.

Determine the stability of vitamin C in commercially available juice and fresh lemon juice, and compare the outcomes of iodometry and colorimetry. Fresh lemon juice (also known as lemon juice with salt or lemon juice with sugar and salt) was manufactured, and commercial juice (Dabur and Freshzo) was bought from the market and kept in glass containers at room temperature and in the refrigerator. Colorimetry and iodometry were used to determine the amount of ascorbic acid contained in each juice. 13 days were dedicated to the investigation in the months of March for reproducibility and January for stability testing. Comparing ascorbic acid degradation at ambient temperature and refrigerated settings, this study finds that the former is less common.

LEMON JUICE, ASCORBIC ACID, IODIMETRY, COLORIMETRY, ROOM TEMPERATURE, REFRIGERATOR, STORAGE, STABILITY AND DEGRADATION.

"Comparative Stability Study of Vitamin C Present in Fresh Lemon Juice and Marketed Juice by Analytical Methods", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 1, page no.d194-d203, January-2024, Available :http://www.jetir.org/papers/JETIR2401324.pdf

"Comparative Stability Study of Vitamin C Present in Fresh Lemon Juice and Marketed Juice by Analytical Methods", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 1, page no. ppd194-d203, January-2024, Available at : http://www.jetir.org/papers/JETIR2401324.pdf