What specific vitamin is notoriously sensitive to heat, light, and oxygen when acerola is in processed forms like powder or juice?
Answer
Vitamin C (Ascorbic Acid)
Vitamin C, or ascorbic acid, is identified in the text as being notoriously unstable when the fruit is processed. This instability means that the actual amount of active Vitamin C can change dramatically depending on how the product is handled post-harvest. Because this nutrient degrades relatively quickly when exposed to environmental factors like heat, light, and oxygen, consumers are advised to seek out specific processing methods, such as freeze-drying, to minimize this degradation during the creation of powders or juices.
Related Questions
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