This stability study analyzes how environmental factors affect vitamin degradation in natural sources, indicating important preservation insights.
The stability of vitamins A, C, D, and K is highly influenced by environmental factors such as temperature, light, oxygen, and storage conditions. Natural sources including carrot extract, lemon juice, milk, and spinach were analyzed. Vitamin C showed rapid degradation under oxidative conditions, while fat-soluble vitamins exhibited relatively higher stability.
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Yadav et al. (2026) studied this question.
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