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.
N1 - Funding Information:
Support for this research was provided by the Lloyd S. Hubbard Nutrition Research Fund of the Arizona State University Foundation and the Howard Hughes Medical Institute through the Undergraduate Biological Sciences Education Program.
Copyright:
Copyright 2011 Elsevier B.V., All rights reserved.
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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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 -