Vitamin C Content of Orange Juice
There are many bioactive components present in citrus fruits, including vitamins, ascorbic acid (vitamin C), and folic acid; phytochemicals, flavonoids and limonoids; citric acid and dietary fiber.
The antioxidant capacity of citrus is attributed to vitamin C and flavonoids.
Fresh orange juice (248 mL) is a concentrated source of vitamin C, containing 50% more than a single orange.
Similarly, the antioxidant capacity of fresh orange juice is higher than that of a single orange.
Orange juice processing (pasteurization and storage), however reduces its vitamin C content (frozen reconstituted juice > chilled juice in plastic jugs > chilled juice in cartons), as well as its antioxidant capacity.
Orange juice is the leading dietary source of vitamin C for Americans; hence the consumption of highly processed orange juice may affect Americans’ vitamin C status.
Interestingly, the prevalence of vitamins C deficiency in Americans has increased from 5% to 11-16% during the last 20 year.
Because Americans consumes more fruits and vegetables today than they did 20 years ago, the increased prevalence of vitamin C deficiency is likely a reflection of food choices and perhaps, food processing notably orange juice processing.
As a side note, orange juice is also an important source of folic acid, and similar to vitamin C, folic acid levels in chilled orange juice are reduced 50% compared to fresh orange juice.
However, as of 1998, grain products in the United States have been fortified with folic acid; these foods include enriched flours, breads, rolls, buns, rice and noodle products.
Vitamin C Content of Orange Juice
