## 3 Results
### Ascorbic Acid Content in Analysed Vegetable Juices
#### 3.2.1 Ascorbic Acid Content in Analysed Vegetable Juices in Glass Containers
As shown in Table 1, the vitamin C content of white pepper juice stored at t3 = -18 \({}^{\circ}\)C in glass containers decreased. After one day of storage in glass containers, the vitamin C content dropped by 5.04%. After two days, the average concentration of vitamin C was 93.60% of the initial value (117 mg/100 g). Gradually, the vitamin C content of the glass containers decreased. On the first preservation day, the cabbage juice in glass containers decreased by 17.39% (Table 1). In the subsequent days, the concentration of vitamin C decreased from 25.22% to 34.78%. [PERSON] et al. [14] reported a vitamin C value between 37 and 38 mg/100 g of raw material, which is higher than what we analysed. At t2 = 23 \({}^{\circ}\)C, vitamin C was already degraded after one day of storage of the white cabbage juice (21.74%). According to [PERSON] and [PERSON] [11], cabbage and peppersare superb vitamin C sources that are available year-round. After the second and third days, the rate of vitamin C degradation in the juice stored in glass packaging material decreased: 26.09% on day 2 and 37.33% on day 3. According to [PERSON] et al. [14], the reduction in vitamin C can range from 20% to 90% depending on temperature, duration, and oxygen exposure. In seven days, the vitamin C content in glass containers at t\({}_{3}\) (\(-\)18 \({}^{\circ}\)C) ranged from 19.57% to 43.48% (Table 1). We examined the effect of factors on the vitamin C concentration of vegetable juices stored in glass containers. Table 1 demonstrates the impact of the variables (temperature, storage duration). At t\({}_{1}\) = 4 \({}^{\circ}\)C, the vitamin C content of the vegetable juices decreased significantly within 24 h, ranging from 0.00% to 17.39%; within 48 h, ranging from \(-\)1.92% to \(-\)26.97%; and within 3 days, ranging from 5.76% to 36.33%. During 0-21 days, the tomato juice lost the least vitamin C at t\({}_{1}\) (0.00 mg/100 mg), while the white cabbage juice lost the most (47.83% after 21 days). By increasing the storage temperature to t\({}_{2}\) = 23 \({}^{\circ}\)C, the vitamin C concentration in the vegetable juices decreased from 0.65% to 21.74% in 24 h, from 3.92% to 26.09% in 48 h, and from 5.96% to 37.39% of the original value in 3 days. The lowest losses at t\({}_{2}\) were observed in the red pepper juice, while the maximum losses (62.00% after 21 days) were observed in the white cabbage juice. After reducing the storage temperature of the vegetable juices in glass containers to t\({}_{3}\) = \(-\)18 \({}^{\circ}\)C, the vitamin C concentration decreased from 0.91 to 19.57% in 24 h, from 6.40 to 30.71% in 48 h, and from 6.80 to 39.13% in 3 days. During the study period, the lowest losses at t\({}_{3}\) were observed in the red pepper juice, and the greatest losses (\(-\)69.57%) were observed in the white cabbage juice. According to [PERSON] et al. [77], \"comparisons between nutrient categories of fresh (23 \({}^{\circ}\)C), frozen (\(-\)20 \({}^{\circ}\)C, unblanched), and \"freshly stored\" (4 \({}^{\circ}\)C, stored for 5 days) showed no significant differences in vitamin C content\". Where disparities existed, frozen products were more likely to outperform \"freshly stored\" products than the other way around. The findings of [PERSON] et al. [77] contradict the commonly held belief that fresh foods contain significantly more nutrients than preserved foods. This viewpoint is corroborated by the results of our vegetable juice analysis.