Oxidation of ascorbic acid in stored orange juice is associated with reduced plasma vitamin C concentrations and elevated lipid peroxides.

Carol S Johnston, Joanna C Hale

Journal: Journal of the American Dietetic Association 2005;105(1):106-9

PMID: 15635354

Full Text on Elsevier Science View on PubMed

Abstract

Ascorbic acid oxidizes in refrigerated orange juice, but the physiological relevance of this deterioration is unknown. We compared changes in plasma vitamin C and total lipid peroxides (thiobarbituric acid-reactive substances, TBARS) in the 2-hour period following consumption of commercial orange juices on day 1 vs day 8 of storage (4 degrees C). The ascorbic acid content decreased significantly after storage in juice reconstituted from frozen concentrate (117+/-8 vs 89+/-8 mg/8 fl oz, P =.001), but did not change in chilled juice (69+/-5 vs 64+/-12 mg/8 fl oz.). The mean incremental TBARS value was less on day 1 vs day 8 for juice from frozen concentrate (-0.46+/-0.72 and 0.70+/-0.53, P =.046), but did not differ for chilled juice (0.00+/-0.49 and 0.54+/-0.89). The incremental values for plasma TBARS and vitamin C in the 2-hour postprandial period were inversely related (r=-0.48, P =.017). These data indicate that the loss of ascorbic acid in refrigerated juice may impact postprandial oxidative stress.

Address: Department of Nutrition, Arizona State University, 7001 E Williams Field Rd, Mesa, AZ 85212, USA. [email protected]

DOI: 10.1016/j.jada.2004.10.026

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MeSH Terms: Adult, Antioxidants, Ascorbic Acid, Beverages, Citrus sinensis, Cold Temperature, Cross-Over Studies, Drug Stability, Female, Food Handling, Food Preservation, Frozen Foods, Humans, Lipid Peroxidation, Oxidation-Reduction, Postprandial Period, Thiobarbituric Acid Reactive Substances, Time Factors