 The study found that the degradation of vitamin C, D3, and E, as well as antioxidant activity, decreases over time when stored in different types of packaging and temperatures. The study also showed that the Arrhenius equation can be used to quantify the effect of temperature on the rate of degradation of the vitamins and antioxidants. This article was authored by Juan Carlos Lucas Aguirre, German Antonio Geraldo Geraldo, and Missile Cortes Rodriguez.