Ascorbic Acid Studies on Chilled, Fresh, and Fermented Orange Juice

Lamden, Merton P.; Schweiker, Cristina; Pierce, H. B.

doi:10.1111/j.1365-2621.1960.tb00323.x

Cited by 6 publications

(6 citation statements)

References 4 publications

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“…Thus, as these micro‐organisms fermented the present sugars, the dissolved oxygen was quickly utilised therefore preventing further loss of ascorbic acid by direct oxidation (Evenden and Marsh, 1948). It is also reported that reactions of fermentation, particularly those involving hydrogen and electron transfer, could have contributed in maintaining ascorbic acid in the reduced state (Lamden et al , 1958).…”

Section: Discussionmentioning

confidence: 99%

Vitamin C content during processing and storage of pineapple

Uckiah

Goburdhun

Ruggoo

2009

Nutrition &Amp; Food Science

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PurposeThis paper aims to determine the effects of processing pineapple fruits into different products and storage of the processed products on the ascorbic acid content.Design/methodology/approachPineapples (variety “Queen Victoria”) were processed into juice, jam and sorbet. Vitamin C was analysed by the 2‐6 dichloroindophenol titrimetric method and tests were performed during preparation and storage of the products. The pineapple juice was stored for nine days at 8°C, whilst the jam and sorbet were kept for two months at 22‐25°C and −18°C respectively.FindingsFresh peeled pineapple fruit contains an average ascorbic acid content of 24.8 mg/100 g of fruit. During the juice making process, peeling led to the highest percentage loss of vitamin C (41.8 per cent) followed by exhausting (23.7 per cent). Processing of pineapples into jam was revealed to be most destructive towards ascorbic acid (a loss of 46.8 per cent) as compared to juice making (38.5 per cent) and sorbet preparation (15.5 per cent). Storage of the three processed products in the specific conditions led to a significant decrease (p<0.05) in vitamin C content, and the highest rate of degradation was in pineapple juice (0.6 mg loss per day).Originality/valueThis paper deals with the retention of vitamin C potency in pineapple products, which is important both to consumers concerned with maintaining good health, and to pineapple processors, who are interested in quality assurance, nutrient labelling and product storage.

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Section: Discussionmentioning

confidence: 99%

Vitamin C content during processing and storage of pineapple

Uckiah

Goburdhun

Ruggoo

2009

Nutrition &Amp; Food Science

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“…DKA accumulates in orange juice at low storage temperatures (ca. 4 °C) (Lamden et al, 1960) but degrades rapidly at high temperatures (>22 °C) (Lopez et al 1967;Horton and Dickman, 1977). Citrus juices in unopened bottles and cans contain low, uniform levels of DHA and DKA, whereas those juices exposed to air (open containers, reconstitution of concentrate by blending) and stored at warm temperatures contain higher levels of DHA and DKA.…”

Section: Stability Of Vitamin C In Fresh Fruitmentioning

confidence: 99%

Vitamin C contents of citrus fruit and their products: a review

Nagy¹

1980

J. Agric. Food Chem.

275

161

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“…The explanation may be similar to that advanced by Lamden et al (1960) to explain the greater retention of ascorbic acid in fermenting orange juice over that in orange juice preserved with iodoacetate. Consumption of dissolved oxygen by respiring yeasts may have limited oxidation of aldehydes.…”

Section: Introductionmentioning

confidence: 82%

Changes in Total Carbonyl Content of Orange Juice and Concentrate During Storage

Senn

1963

Journal of Food Science

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SUMMARY A method is described for the recovery of volatile organic components of citrus juices by a continuous, reverse‐phase, liquid‐liquid extraction of the juice and distillation of the extract. The distillate may be used directly for gas chromatography. Six aldehydes have been identified. Recovery of added aldebyde exceeded 90%. Assay was by a eolorimetric 2,4‐dinitropbenylhydrazone method. Total carbonyl content of concentrated orange juice rose sharply shortly after processing, followed by a slower decline. The changes were qualitatively similar whether a pure aldehyde or cold‐pressed orange oil was added prior to frozen storage. Carbonyls in chilled orange juice followed a roughly similar pattern, with a final rise as microbial spoilage became apparent.

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Ascorbic Acid Studies on Chilled, Fresh, and Fermented Orange Juice

Cited by 6 publications

References 4 publications

Vitamin C content during processing and storage of pineapple

Vitamin C content during processing and storage of pineapple

Vitamin C contents of citrus fruit and their products: a review

Changes in Total Carbonyl Content of Orange Juice and Concentrate During Storage

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