[Vitamin C loss in vegetables during storage, preparation and distribution in restaurants]

The main objective of this study was to evaluate vitamin c loss following vegetable manipulation stages, reception, storage, preparation, and distribution, in commercial and institutional restaurants. Seven vegetables were used: lettuce, carrots, chicory, collard greens, cauliflower, cabbage and tomatoes. Vitamin c analysis was made by high-performance liquid chromatography (hplc). After all manipulation stages, cumulative vitamin c loss was high in vegetables prepared in institutional restaurants and commercial restaurants corresponding to 44.38%-67.03% and 32.90%-71.32%, respectively. In both restaurants, storage accounted for the most expressive loss of vitamin c in the majority of the vegetables. The adoption of measurements to control vitamin c loss in vegetables is suggested, such as purchase and reception according to demand, storage at refrigerated temperatures, monitoring of hygiene and sanitation times, slicing near serving time, cooking preferably steamed, by pressure or stewed, monitoring of cooking time and temperature, and control of the exposure time between preparation and distribution. The results obtained for vitamin c content contribute to the nutritional characterization of vegetables, since studies related to this area are scarce in brazil and in the world.