## 3 Results
### Ascorbic Acid Content in Analysed Vegetable Juices
#### 3.2.1 Ascorbic Acid Content in Analysed Vegetable Juices in Glass Containers  
We discovered that red pepper juice, which ranged from 153.50 mg to 134.80 mg/100 mg, was the beverage with the highest concentration of vitamin C. White pepper juice, which ranged from 125.00 mg to 108.20 mg/100 mg, came in second (Table 1). The value of vitamin C decreased when the tomato juice was kept in a refrigerator (t1 = 4 \({}^{\circ}\)C) in glass containers from 0.00% to 6.73% (seventh day) (Table 1). According to [PERSON] et al. [73], the vitamin C concentration in tomatoes (_Solanum Lyopersicum_ L.) varied from 15.82 to 31.93 mg/100 g. Depending on the variety of tomato and the analysis method, many studies [73; 74] have revealed varying vitamin C levels in tomato juices in the range of 3.20-30.00 mg/100 g fresh weight. The amount of vitamin C in the tomato juices (10.40 \(\pm\) 0.14 mg/100 g) that were analysed was very close to the values (10.5 mg/100 g raw material) reported by [PERSON] et al. [14]. Moreover, outcomes demonstrated that the ascorbic acid content of tomato juice decreased to 59.14% of the original amount after three weeks at t1 = 4 \({}^{\circ}\)C in a glass container. After the first day, vitamin C levels in tomato juices considerably dropped by 6.73% in glass containers at t2 = 23 \({}^{\circ}\)C. Micronutrients like carotenoids, vitamin C, and vitamin A can be decreased in tomato juice by heating it during processing [51]. According to [PERSON] et al. [14], vitamin C is easily oxidised and has low thermal stability. The amount of this vitamin is reduced in comparison to fresh material in any process with a progressively rising temperature. This is also demonstrated by the vitamin C values in the juice, which decreased to 29.81% (day 7) during storage in glass containers after tempering (Table 1). Our findings demonstrate that the vitamin C concentration of the heat-treated tree tomato juice (39.48 mg/mL) was lower than that reported by [PERSON] and [PERSON] [51]. The vitamin C content of the glass packaging materials fluctuated noticeably, with noticeable jumps, when the frozen tomato juice was kept at t\({}_{3}\) = \(-\)18 \({}^{\circ}\)C. For instance, in one week, the loss of vitamin C values in the tomato juice stored at freezing temperatures in glass containers ranged from 0.96% to 28.37% (Table 1). It has been shown that ascorbic acid often tends to reduce both its antioxidant and oxidation-reduction abilities. According to [PERSON] et al. (2014), vitamin C is easily oxidised and has low thermal stability. The amount of this vitamin is reduced in comparison to fresh material in any process, also with a progressively rising temperature. This is also demonstrated by the vitamin C values in the juice, which decreased to 29.81% (day 7) during storage in glass containers after tempering (Table 1). The vitamin C concentration of the carrot juice at t\({}_{1}\) = 4 \({}^{\circ}\)C in glass containers significantly decreased in comparison to tomato juice. When packaged in glass containers, the vitamin C content of carrot juice kept for seven days in a refrigerator (t\({}_{1}\) = 4 \({}^{\circ}\)C) ranged from 8.24% to 40.45% (Table 1). The amount of ascorbic acid in the glass container used to keep the juice dropped by 45.69% after 21 days at t\({}_{1}\) = 4 \({}^{\circ}\)C. One strategy to preserve the quality of vitamin C is to stop oxidative enzymes (ascorbic acid oxidase (AAO)) from converting L-AA to dehydro-L-ascorbic acid (DHAA). Pre-production factors (variety and habitat) and subsequent processing may also influence the nutritional stability of vitamin C in carrot juice. Studies have revealed that the levels of vitamin C in carrot juice (6.5-7.0 mg/100 g of raw material) are comparable to those mentioned by [PERSON] and [PERSON] (2015) and [PERSON] et al. (2014). The vitamin C concentration in the glass containers declined as follows on the first and second days of storage at t\({}_{2}\) = 23 \({}^{\circ}\)C: day 1: 11.99%; day 2: 19.48% (Table 1).