STABILITY OF ASCORBIC-ACID (VITAMIN-C) IN TEA

Pure L-ascorbic acid added to hot tea shows a greater extent of oxidat ive degradation than with addition of lemon juice. Citric acid protect s the ascorbic acid against the attack of oxygen and heat by lower pH and against toxic heavy metal ions by complex binding. When fresh lemo n juice is added to the tea, the remaining ascorbic acid content after 10 minutes, and hence the beneficial effect on the organism, is much higher than after addition of pure ascorbic acid.