Abstract
Ascorbic acid oxidizes in refrigerated orange juice, but the physiological relevance of this deterioration is unknown. We compared changes in plasma vitamin C and total lipid peroxides (thiobarbituric acid-reactive substances, TBARS) in the 2-hour period following consumption of commercial orange juices on day 1 vs day 8 of storage (4°C). The ascorbic acid content decreased significantly after storage in juice reconstituted from frozen concentrate (117±8 vs 89±8 mg/8 fl oz, P=.001), but did not change in chilled juice (69±5 vs 64±12 mg/8 fl oz.). The mean incremental TBARS value was less on day 1 vs day 8 for juice from frozen concentrate (-0.46±0.72 and 0.70±0.53, P=.046), but did not differ for chilled juice (0.00±0.49 and 0.54±0.89). The incremental values for plasma TBARS and vitamin C in the 2-hour postprandial period were inversely related (r=-0.48, P=.017). These data indicate that the loss of ascorbic acid in refrigerated juice may impact postprandial oxidative stress.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 106-109 |
| Number of pages | 4 |
| Journal | Journal of the American Dietetic Association |
| Volume | 105 |
| Issue number | 1 |
| DOIs | |
| State | Published - Jan 2005 |
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ASJC Scopus subject areas
- Food Science
- Medicine(all)
Cite this
Oxidation of ascorbic acid in stored orange juice is associated with reduced plasma vitamin C concentrations and elevated lipid peroxides. / Johnston, Carol; Hale, Joanna C.
In: Journal of the American Dietetic Association, Vol. 105, No. 1, 01.2005, p. 106-109.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Oxidation of ascorbic acid in stored orange juice is associated with reduced plasma vitamin C concentrations and elevated lipid peroxides
AU - Johnston, Carol
AU - Hale, Joanna C.
PY - 2005/1
Y1 - 2005/1
N2 - Ascorbic acid oxidizes in refrigerated orange juice, but the physiological relevance of this deterioration is unknown. We compared changes in plasma vitamin C and total lipid peroxides (thiobarbituric acid-reactive substances, TBARS) in the 2-hour period following consumption of commercial orange juices on day 1 vs day 8 of storage (4°C). The ascorbic acid content decreased significantly after storage in juice reconstituted from frozen concentrate (117±8 vs 89±8 mg/8 fl oz, P=.001), but did not change in chilled juice (69±5 vs 64±12 mg/8 fl oz.). The mean incremental TBARS value was less on day 1 vs day 8 for juice from frozen concentrate (-0.46±0.72 and 0.70±0.53, P=.046), but did not differ for chilled juice (0.00±0.49 and 0.54±0.89). The incremental values for plasma TBARS and vitamin C in the 2-hour postprandial period were inversely related (r=-0.48, P=.017). These data indicate that the loss of ascorbic acid in refrigerated juice may impact postprandial oxidative stress.
AB - Ascorbic acid oxidizes in refrigerated orange juice, but the physiological relevance of this deterioration is unknown. We compared changes in plasma vitamin C and total lipid peroxides (thiobarbituric acid-reactive substances, TBARS) in the 2-hour period following consumption of commercial orange juices on day 1 vs day 8 of storage (4°C). The ascorbic acid content decreased significantly after storage in juice reconstituted from frozen concentrate (117±8 vs 89±8 mg/8 fl oz, P=.001), but did not change in chilled juice (69±5 vs 64±12 mg/8 fl oz.). The mean incremental TBARS value was less on day 1 vs day 8 for juice from frozen concentrate (-0.46±0.72 and 0.70±0.53, P=.046), but did not differ for chilled juice (0.00±0.49 and 0.54±0.89). The incremental values for plasma TBARS and vitamin C in the 2-hour postprandial period were inversely related (r=-0.48, P=.017). These data indicate that the loss of ascorbic acid in refrigerated juice may impact postprandial oxidative stress.
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UR - http://www.scopus.com/inward/citedby.url?scp=11344282036&partnerID=8YFLogxK
U2 - 10.1016/j.jada.2004.10.026
DO - 10.1016/j.jada.2004.10.026
M3 - Article
C2 - 15635354
AN - SCOPUS:11344282036
VL - 105
SP - 106
EP - 109
JO - Journal of the Academy of Nutrition and Dietetics
JF - Journal of the Academy of Nutrition and Dietetics
SN - 2212-2672
IS - 1
ER -