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I did an experiment. The vitamin C levels in the fruit juice decreased after cooking it. I need to explain why this happens and I don't know why. I know that vitamin-c is heat-sensitive and "leaches out" when heated, but I don't know why. If the fruit was boiled, the vitamin C would have escaped to the water. In this case, it was not boiled.
Where did the Vitamin C go and why?

Hi IHaveAnAssignmentSendHelp,

Vitamin C is water soluble. When you put fruits or vegetables in water some of the vitamin C dissolves in the water. Heating the water increases the amount of vitamin C that dissolves. Because of this the vitamin C content of fruits and vegetables is reduced after cooking in water.

And heat can cause decomposition of vitamin C. For example, heating fruit in an oven can cause some of the vitamin C to decompose. Results in a reduced vitamin C content. The following links about decomposition may be of interest:

https://pdfs.semanticscholar.org/aaf2/a ... 2a949f.pdf

https://pubs.acs.org/doi/abs/10.1021/jf ... ode=jafcau

https://www.sciencedirect.com/science/a ... 4611006224

http://www.ijstr.org/final-print/nov201 ... tables.pdf

I hope this helps. Please ask again if you have more questions.

A. Norman