What temperature does vitamin c get destroyed?

Vitamin C is a water-soluble vitamin that is sensitive to heat, light, and air. It can be destroyed by exposure to high temperatures, such as those used in cooking or processing food. The exact temperature at which vitamin C is destroyed depends on the specific conditions, such as the pH of the food, the presence of oxygen, and the duration of exposure. In general, vitamin C begins to degrade at temperatures above 100 degrees Celsius (212 degrees Fahrenheit) and is completely destroyed at temperatures above 190 degrees Celsius (374 degrees Fahrenheit). However, some studies have shown that vitamin C can be preserved at higher temperatures if the food is rapidly cooled or if it is protected from oxygen.