Excessive heating, long-term boiling, or drying of fresh fruits and vegetables usually leads to the destruction of which heat-sensitive vitamin?

The reaction X-C-C-Y → X-Y + C=C depicts the activity of a particular class of enzymes. Identify the enzyme class 'E' from the following options:

Match List I with List II: List I A. Trypsin B. Morphine C. Concanavalin A D. Collagen List II I. Intercellular ground substance II. Lectin III. Enzyme IV. Alkaloid Choose the correct answer from the options given below: