Oxidation of ascorbic acid in stored orange juice is associated with reduced plasma vitamin C concentrations and elevated lipid peroxides

Carol Johnston, Joanna C. Hale

Research output: Contribution to journalArticle

23 Citations (Scopus)

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 languageEnglish (US)
Pages (from-to)106-109
Number of pages4
JournalJournal of the American Dietetic Association
Volume105
Issue number1
DOIs
StatePublished - Jan 2005

Fingerprint

Lipid Peroxides
orange juice
peroxides
Ascorbic Acid
juices
ascorbic acid
oxidation
Thiobarbituric Acid Reactive Substances
thiobarbituric acid-reactive substances
lipids
concentrates
Postprandial Period
Oxidative Stress
oxidative stress
deterioration

ASJC Scopus subject areas

  • Food Science
  • Medicine(all)

Cite this

@article{2981908d328b44e38434a0c1d8e2d4d8,
title = "Oxidation of ascorbic acid in stored orange juice is associated with reduced plasma vitamin C concentrations and elevated lipid peroxides",
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.",
author = "Carol Johnston and Hale, {Joanna C.}",
year = "2005",
month = "1",
doi = "10.1016/j.jada.2004.10.026",
language = "English (US)",
volume = "105",
pages = "106--109",
journal = "Journal of the Academy of Nutrition and Dietetics",
issn = "2212-2672",
publisher = "Elsevier USA",
number = "1",

}

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.

UR - http://www.scopus.com/inward/record.url?scp=11344282036&partnerID=8YFLogxK

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 -