HealthSupplements and vitamins

At what temperature vitamin C is destroyed: the conclusions of specialists

Scientific studies have shown that about 90-95 percent of the total amount of vitamins the human body receives thanks to a balanced diet. The actual question of at what temperature vitamin C is destroyed, often occurs during the cold due to the need to strengthen the immune system and effectively combat viruses.

Ascorbic acid is an important factor in health and well-being

This powerful antioxidant not only regulates redox reactions, but also normalizes blood coagulability and permeability of capillaries, has anti-allergic and anti-inflammatory effects. An important role is played by vitamin C in the synthesis of collagen, catecholamines and steroid hormones. In addition, it regulates the metabolic processes associated with calcium, iron and folic acid, improving their digestibility. This vitamin is the most important factor in protecting the body from the effects of stress and its effects. Therefore, the question of under what conditions and at what temperature vitamin C is destroyed, worries almost all, including residents of megacities, remote cities and rural settlements.

The main causes of the destruction of vitamin C

Heat treatment of most products has a beneficial effect on their quality: improves taste, softens structure, destroys harmful microbes and toxins. Boiled, stewed, baked, steamed and even fried foods are much safer than raw foods. It is able to protect a person from problems with digestion (intestinal disorders and disruption of the pancreas). But what temperature destroys vitamin C, so necessary for the human body? And what other factors affect the destructive processes in ascorbic acid? Water-soluble vitamin C is the most unstable compound, capable of decaying even during long-term storage, negatively reacting to any chemical and physical effects. Ascorbic acid is easily oxidized. Its preparations can not be stored in metal containers, because when contacted with a container, the acid reacts. Vitamin C also should not be exposed to light, heat, high humidity, contact with oxygen, which contributes to its destruction. The presence of this vitamin in foods decreases at any temperature of the environment, but to varying degrees.

What does science say?

The molecule of ascorbic acid, according to a number of researchers, is completely destroyed at a temperature of 191-192 ° F (88-89 ° C), but only one of its isomers (L-ascorbic acid), or vitamin C, is a biological activity, a natural substance, Contained in vegetables and fruits. Its number is affected by the duration of transportation and the shelf life of products, their protection from air and light and other parameters. After buying vegetables or fruits it matters whether they are stored in the refrigerator or not, in a holistic or cut form, how long they cook and at what temperature. Vitamin C breaks down from the threshold at 60-70 degrees, but is resistant to acidic conditions. Salads (cold and hot) with lemon juice, second courses with the addition of tomatoes or tomato paste preserve this vitamin much better than the first dishes with a high liquid content, but not having acidic ingredients. Drying, slicing, prolonged heating of products in a pan with an open lid, re-heating dishes, copper or iron kitchenware actively destroy a powerful antioxidant.

Experiment with "right" water and express brew of dog rose

The use of distilled water instead of tap water helps to substantially preserve vitamin C during short-term boiling. An American chemist student conducted an experiment: in one cup of distillate, he dissolved 1 teaspoon of ascorbic acid to obtain a concentration of 2-2.5%. As a result, the measuring instrument showed 2.17%. The researcher covered the container tightly with the solution with a thermal film and left a small hole for the release of steam. He briefly heated the cup with ascorbic acid (no more than 2 minutes) in a microwave, then cooled for 5 minutes and put in the refrigerator. After 75 minutes, when the solution was cooled to room temperature, he again measured the concentration of vitamin C. By short-term evaporation, this figure increased to 2.19%! With the same purpose, experts advise to prepare express infusions of berries rich in vitamin C. The maximum amount of this vitamin is guaranteed to remain, if the dog-rose berries are quickly chopped, pour them with boiled water with a temperature of no higher than 40-60 degrees, and then insist for an hour in a tightly closed thermos. Prolonged boiling of rose hips destroys L-ascorbic acid, significantly reducing the value of the decoction compared to freshly squeezed juices and express infusions.

Hot tea and boiling lemon broth

On the forums you can often find a question from lovers of hot tea, at what temperature does vitamin Ts break down. Japanese researchers, contrary to the widely held belief that it is impossible to brew this popular beverage with boiling water, proved that the L-isomer of ascorbic acid (vitamin C) . Its concentration in the first quarter of the hour falls by only 30 percent in brewed tea with a constantly maintained boiling point, but after an hour, it disintegrates almost completely. At the same time, in ordinary boiling water, dissolved vitamin C is destroyed in 83% by 10 minutes. The specialists explain this difference by the fact that the tea phenol reacts with copper and iron ions, binding them, thus hindering their influence on the acceleration of the decomposition of vitamin C. If it is necessary to prepare a hot lemonade from 6 lemons, they are cut in half and thrown into boiling water . After 3 minutes, the container is removed from the plate, the drink is insisted for 10-15 minutes. Then filter it from the fruit and flesh. This lemonade protects against colds and increases immunity if you drink it hot or warm, adding a little honey. Store the beverage in the refrigerator, preheated in a microwave to maximize the retention of ascorbic acid.

When preparing first and second courses

Precise data indicating at what temperature vitamin C is destroyed in each particular dish does not exist. It is known that already at 50 degrees Celsius in the potato soup the concentration of ascorbic acid will begin to drop if the pan is not covered with a lid and the vegetables are laid before the put. According to the rules, they must be added to the boiling salted water, and the dishes covered with a lid during cooking. The same should be done with frozen vegetables, because boiling water contains much less dissolved oxygen, which destroys vitamin C. In addition, high boiling temperature activates, along with ascorbic oxidase, other useful plant enzymes that promote better preservation of the vitamin. In potatoes, filled with boiling water and cooked in the skin, its amount decreases by about 10 percent. A smaller amount of water also prevents the destruction of the natural "ascorbic". So, for example, cabbage soup after cooking for an hour lose 50% of a powerful antioxidant, and cabbage stew - only 15%. Tomatoes cooked for 2 minutes in a microwave or oven (at a temperature of 90 degrees) lose just 10 percent of the vital substance. The same tomatoes, cooked for half an hour, lose about 29-30% of vitamin C. Vegetables processed for steaming, get rid of 22-34% of valuable vitamin, and in the microwave oven - 10% over the same period of time.

At what temperature does vitamin C break down in a cherry plum?

The use of this well-known plum is especially noticeable during the season of colds. Her diaphoretic and antitussive effect is appreciated along with a pleasant taste and a host of other healing properties. Tkemali, as they call "cherry" in the Caucasus and Transcaucasia, contains some sugars, but there are lemon and malic acids, vitamins of group B, A, E and PP. Rich in plum, pectin, calcium, magnesium, sodium, iron, phosphorus. In addition, it is a real storehouse of vitamin C. The temperature of its destruction also depends on all the factors described above. For example, compote from cherry plum will contain much less of this valuable substance than tkemali sauce, because in a large amount of water the described vitamin breaks down faster than in seasoning without additional liquid. Alycha is a powerful source of ascorbic acid also because other acids in its fruits prevent the disintegration of the water-soluble vitamin.

The reaction of other useful elements to heating

The second, no less important "anti-catarrhal vitamin" physicians consider vitamin D, which is recommended to be taken with infusion of dog rose. Fish oil, vegetable oils and cheese in the off-season should be on every table. At what temperature is vitamin D destroyed? During the heat treatment, fat-soluble vitamins (A, D, E, K) practically do not reduce or destroy their activity. In this case, vitamin D prolonged boiling in acidic medium withstands persistently, and in alkaline - it is subject to rapid destruction. It is known that at a temperature of +232 degrees in the oven, cheese loses up to 25-30% of the "anti-cold" vitamin within 5 minutes. It is known that the dog rose, except for vitamin C, contains vitamin P (rutin). This substance enhances the action of "ascorbic", and their joint use is necessary in the appointment of aspirin with sulfonamides for a beneficial, restoring effect on the capillaries. The answer to the question, at what temperature the vitamin P is destroyed , is similar to the recommendations relating to ascorbic acid. These two vitamins are largely identical: they are both water soluble, afraid of sunlight, exposure to oxygen and the same temperature. In addition to rose hips, rutin is also found in lemons. Supplementing and strengthening each other, these vitamins are also indicated with prolonged antibiotic therapy.

Similar articles





Trending Now






Copyright © 2018 Theme powered by WordPress.