Vitamin C, ascorbic acid, is one of the most vital vitamins found in citrus juices, including juice. First IMPORTANT. The body only soaks up 5% of vitamins from pills or tablets the rest is washed down the toilet. Discover how you can absorb 98%. Glance at the bottom of the current page.
Testing for vitamin C levels in various types of orange juice is also a favourite science project for many students. Because of the limited available references on vitamin C levels in citrus juices and how it degrades over the passage of time this web site will attempt to provide some information on the subject to help students find further references for their science projects.
Vitamin C. Often projects find that orange juices made from frozen concentrated OJ ( FCOJ ) have the highest vitamin C levels in comparison to just-squeezed or not-from-concentrate ( NFC ) juices. This is probably because of the fact that vitamin C degrades over time in fresh and NFC, but does not degrade as much in FCOJ due to it being frozen until reconstitution. If you are comparing a NFC product that has been stored for approximately 3 weeks versus a newly reconstituted FCOJ, the FCOJ would almost certainly have a higher vitamin C concentration.
Also another thing to consider is if the FCOJ is reconstituted to the same strength as fresh or NFC. If one doesn’t add enough water, then the vitamin C ( and other compounds ) would be more concentrated. Another consideration is that the vitamin C content changes through the harvest season and orange variety also plays a part. Since most FCOJ is blended to a larger extent than some NFCs, it is totally possible the NFC is produced from a selection / season which has lower vitamin C content.
According to Nagy and Smoot, temperature and storage time affects the % of vitamin C content of orange fruits and OJ. Alternative kinds of oranges also have different levels of vitamin C. The mid-season variety, Pineapple Orange had the highest levels, followed by the primary early-season variety, Hamlin Orange. The late-season Valencia Orange had the lowest vitamin C content. Additionally, it was found the longer the Valencia Orange fruit stayed on the tree, the lower the vitamin C level. ( Further details on these orange types can be found from links in
The tale of Florida Juice – from the Grove to Your Glass. ) Nagy and Smoot also revealed that in orange containers, vitamin C loss was due to oxidization by a remaining air layer surrounded in the container during processing. The loss was faster in the first 2 weeks and was more obvious at higher storage temperatures. orange must be kept cool to prevent vitamin C degradation as it is sped up at high storage temperatures. .
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