TY - JOUR
T1 - Stability of ascorbic acid in commercially available orange juices
AU - Johnston, Carol
AU - Bowling, D. L.
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 .
PY - 2002
Y1 - 2002
N2 - Objective: To compare the vitamin C content of reconstituted frozen orange juice concentrates at preparation to that of ready-to-drink orange juices purchased 4 to 5 weeks from expiration. Design: Juices were unsealed and analyzed for reduced and oxidized vitamin C content at the time of purchase and reanalyzed 3 times weekly for 4 to 5 weeks. Same-lot samples of the ready-to-drink juices remained sealed after purchase and were opened for analyses at 3, 2, 1, or 0 weeks before expiration. Samples/setting: Orange juices were reconstituted frozen concentrates, ready-to-drink juice packaged in resealable, screw-top containers, or ready-to-drink juice packaged in nonresealable containers. Juices were obtained from local retailers and stored at 4°C in their original containers when appropriate. Statistical analyses performed: The reduced vitamin C content of juices analyzed repeatedly, 3 times weekly for 4 weeks, were compared using repeated measures analysis of variance. Linear regression lines were computed for reduced vitamin C in each juice over time, and differences between slopes were analyzed by oneway analysis of variance. Results: The orange juices from frozen concentrates contained 86 mg reduced vitamin C per fluid cup at initial preparation and 39 to 46 mg/c after 4 weeks of storage. Ready-to-drink juices averaged significantly lower reduced vitamin C: 27 to 65 mg/c at opening and 0 to 25 mg/c at expiration 4 weeks later. Ready-to-drink orange juices had twofold to threefold higher concentrations of oxidized vitamin C vs the orange juices reconstituted from frozen, and the decomposition rate of reduced vitamin C was similar for all juices, about 2% per day once opened. Applications: Ready-to-drink orange juices should be purchased 3 to 4 weeks before expiration date and consumed within 1 week of opening.
AB - Objective: To compare the vitamin C content of reconstituted frozen orange juice concentrates at preparation to that of ready-to-drink orange juices purchased 4 to 5 weeks from expiration. Design: Juices were unsealed and analyzed for reduced and oxidized vitamin C content at the time of purchase and reanalyzed 3 times weekly for 4 to 5 weeks. Same-lot samples of the ready-to-drink juices remained sealed after purchase and were opened for analyses at 3, 2, 1, or 0 weeks before expiration. Samples/setting: Orange juices were reconstituted frozen concentrates, ready-to-drink juice packaged in resealable, screw-top containers, or ready-to-drink juice packaged in nonresealable containers. Juices were obtained from local retailers and stored at 4°C in their original containers when appropriate. Statistical analyses performed: The reduced vitamin C content of juices analyzed repeatedly, 3 times weekly for 4 weeks, were compared using repeated measures analysis of variance. Linear regression lines were computed for reduced vitamin C in each juice over time, and differences between slopes were analyzed by oneway analysis of variance. Results: The orange juices from frozen concentrates contained 86 mg reduced vitamin C per fluid cup at initial preparation and 39 to 46 mg/c after 4 weeks of storage. Ready-to-drink juices averaged significantly lower reduced vitamin C: 27 to 65 mg/c at opening and 0 to 25 mg/c at expiration 4 weeks later. Ready-to-drink orange juices had twofold to threefold higher concentrations of oxidized vitamin C vs the orange juices reconstituted from frozen, and the decomposition rate of reduced vitamin C was similar for all juices, about 2% per day once opened. Applications: Ready-to-drink orange juices should be purchased 3 to 4 weeks before expiration date and consumed within 1 week of opening.
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U2 - 10.1016/S0002-8223(02)90119-7
DO - 10.1016/S0002-8223(02)90119-7
M3 - Article
C2 - 11985409
AN - SCOPUS:0036548913
SN - 0002-8223
VL - 102
SP - 525
EP - 529
JO - Journal of the American Dietetic Association
JF - Journal of the American Dietetic Association
IS - 4
ER -