VITAMIN C IN CITRUS‐JUICE BEVERAGES and CANNED GRAPEFRUIT JUICE

Roberts, John A.

doi:10.1111/j.1365-2621.1937.tb16524.x

Cited by 9 publications

(3 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Various investigators noted that the rate of ascorbic acid destruction during storage is influenced to a great extent by temperature (7,16). Lack of data regarding storage temperatures (13) or fluctuating storage temperatures (10,16, SI) render difficult any comparison of results obtained by other investigators with those obtained by the author. It is believed that a loss of about 1% a month may represent the rate prevailing during storage in which temperature averages about 70°F.…”

Section: Retention During Canningmentioning

confidence: 99%

Nutritive Value of Canned Foods.

Lamb¹

1946

Ind. Eng. Chem.

View full text Add to dashboard Cite

ITRUS juices have long C been regarded as excellent sources of vitamin C (ascorbic acid) and have been shown to contribute significant amounts of the vitamin to the average American diet.From the standpoint of convenience and economy the canning of citrus juices has made available to the general public a n excellent source of this vitamin. The retention of ascorbic acid during canning operations and subsequent storage becomes of paramount importance in evaluating the nutritional value of canned citrus iuices.The obserbed reLention of ascorbic acid during canning operations varied from 91.6 to 107.5% at three California and four 4rizona grapefruit juice canneries, and from 9i.k to 101.6% at fi\e California orange juice canneries. The aierage retention was 98y0 for both products. During storage at 70" F. for 18 months grapefruit juice lost ascorbic acid at a constant rate of about 1% a month. Orange juice appeared to lose ascorbic acid more rapidlr during the first few months of storage and less rapidly during the following months, but the aterage monthly rate of loss at the end of 12 months was approxiniatelj 1%. DeFiations from the aierage rate were small, and iariations in canning procedure seemed to hate little effect on this rate. Tests for iron, reductones, and dehrdroascorbic acid in stored samples indicated that these substances were either absent or present in insufficient amounta to interfere with the determination of ascorbic acid.Noore, Wiederhold, Atkins, and hIacDowel1 ( I f ) htudied the retention of ascorbic acid in canned grapefruit juice at twelve Florida canneries and found a n average over-all retention of 97y0,. Wagner, Ives, Strong, and Elvehjein (21) conducted similar studies at trvelve Texas grapefruit juice canneries and found an average over-all retention of 96.595. Ross (16) invcstigatecl tlic; effect of time and temperature on vitamin C retention in canned citrus juices, and several other investigators coiiductcd holding experiments for various times and temperatures (4, 10, 13, 21).Other factors affecting the retention of ascorbic acid in citrus juices are discussed by Riester, Braun, and Pearce ( I S ) , and by Wiederhold, At,kins, and Moore (22).

show abstract

Section: Retention During Canningmentioning

confidence: 99%

Nutritive Value of Canned Foods.

Lamb¹

1946

Ind. Eng. Chem.

View full text Add to dashboard Cite

show abstract

“…The iodine solution was preferred to the 2,6-dichIorophenol-indophenol dye because of the badly fading end point obtained with the latter, particularly with the unblanched samples [cf. Joslyn et al (18) and others (23,27)].…”

Section: Methodsmentioning

confidence: 99%

Enzyme Activity in Frozen Vegetable Artichoke Hearts

Joslyn¹,

Bedford²,

Marsh³

1938

Ind. Eng. Chem.

View full text Add to dashboard Cite

“…Its use in sauce making is advocated. Daniel & Rutherford (1936) have found a steady loss of vitamin in canned tomato juice amounting to 24% during 1-6 months' storage, and Roberts (1937) observed a steady loss of ascorbic acid in canned grapefruit juice. These observations make it advisable that tinned foods be purchased as near the time of consumption as possible.…”

Section: The Vitamin C Ration From Cheap and Expensive Marketsmentioning

confidence: 98%

The distribution of vitamin C in foods sold on the open market

Chappell

1940

Epidemiol. Infect.

View full text Add to dashboard Cite

Values for the ascorbic acid content of a number of foods sold in diverse markets were determined by titration against 2: 6 dichlorophenolindophenol in acid solution. The results showed that the least expensive material was not necessarily the poorest source of vitamin C and might be more valuable than expensive foods. Samples of cabbage from the cheap market contained 329% as much vitamin C as samples from expensive sources. These results on comparison with figures recorded for fresh garden produce showed that market foods have lost some of their vitamin C content on exposure for sale, but still contain satisfactory amounts of ascorbic acid when purchased.Results from different samples of fruits and vegetables showed wide variation. No data relating to storage before purchase were available, so limiting figures were used for each food. Mean values were calculated for purposes of comparative tabulation.The effect of household storage after purchase was noted for foods from inexpensive and fashionable markets. The values obtained showed that the loss of ascorbic acid in foods stored in the home after a period of exposure for sale, though marked, was not as serious as has previously been indicated.An irregular fall in the ascorbic acid content of some of the material examined was noted and investigated. Wide variations in the amount of ascorbic acid present in different parts of individual fruits and vegetables were observed. In view of experimental results it is recommended that foods be purchased and prepared for consumption immediately before use.Canned foods from diverse markets were examined to determine their ascorbic acid content, and it was shown that the vitamin is distributed throughout solid and liquid. Although a percentage of vitamin is destroyed on heating, those fruits and vegetables initially high in ascorbic acid retained sufficient vitamin to afford a better, and frequently cheaper, source of vitamin than unheated samples with a low ascorbic acid content. Considerable quantities of vitamin C are lost when the liquid from canned vegetables is discarded. When the syrup from cans is used as well as the fruit the vitamin available to the consumer is frequently greater than the amount yielded by the same weight of raw fruit from market sources.Raw and canned plant tissues from cheap and expensive sources were compared for their antiscorbutic value in the human diet, and for the cost of the daily requirement at ruling market prices. It was found that a day's ration of ascorbic acid could be purchased at a cost as low as a farthing to as high as a pound.

show abstract

VITAMIN C IN CITRUS‐JUICE BEVERAGES and CANNED GRAPEFRUIT JUICE

Cited by 9 publications

References 8 publications

Nutritive Value of Canned Foods.

Nutritive Value of Canned Foods.

Enzyme Activity in Frozen Vegetable Artichoke Hearts

The distribution of vitamin C in foods sold on the open market

Contact Info

Product

Resources

About