Here is Vitamin C and Citrus Juices

Written by Dominic Bowen Saturday, 07 May 2011 04:31

Vitamin C, ascorbic acid, is one of the most vital vitamins found in citrus juices, including juice. First Critical. The body only soaks up five pc of vitamins from pills or pills the rest is sent down the toilet. Discover how you can absorb 98%. Glance at the bottom of this page.

Vitamin C, ascorbic acid, is one of the most vital vitamins found in citrus juices, including juice. First Critical. The body only soaks up five pc of vitamins from pills or pills the rest is sent down the toilet. Discover how you can absorb 98%. Glance at the bottom of this page.

Testing for vitamin C levels in various sorts of orange juice is also a favorite science project for many scholars. Because of the limited available references on vitamin C levels in citrus juices and how it degrades over time , this web site will try to provide some info on the topic to help students find further references for their science projects.

Vitamin C. Frequently projects find that orange juices made of 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 doesn't degrade as much in FCOJ due to it being frozen till reconstitution. If you're comparing a NFC product which has been stored for approximately three weeks vs a recently 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 does not add enough water, then the vitamin C ( and other compounds ) would be more concentrated. Another consideration is that the vitamin C content changes thru the harvest season and orange variety also plays a part. Since most FCOJ is mixed to a larger extent than some NFCs, it is entirely possible that the NFC is produced from a variety / season that has lower vitamin C content.

According to Nagy and Smoot, temperature and storage time affects the percent of vitamin C content of orange fruits and juice. Alternative types of oranges also have various levels of vitamin C. The mid-season variety, Pineapple Orange had the most elevated levels, followed by the main early-season variety, Hamlin Orange. The late-season Valencia Orange had the lowest vitamin C content. Additionally, it was discovered the longer the Valencia Orange fruit stayed on the tree, the lower the vitamin C level. ( Extra details on these orange varieties can be discovered from links in

The tale of Florida Orange Juice - from the Grove to Your Glass. ) Nagy and Smoot also found that in orange juice containers, vitamin C loss was due to oxidation by a leftover air layer besieged within the container during processing. The loss was faster in the first 2 weeks and was more evident at higher storage temperatures. orange juice must be kept cool to prevent vitamin C degradation as it is sped up at high storage temperatures. .