ResearchResearch and professional briefsOxidation of ascorbic acid in stored orange juice is associated with reduced plasma vitamin C concentrations and elevated lipid peroxides
Section snippets
Methods
The Institutional Review Board at Arizona State University approved the study. Six healthy, nonsmoking women (age, 36.8±4.5 years; body mass index [calculated as kg/m2], 26.8±3.3) maintained their habitual diets but were instructed not to use individual vitamin supplements during the trials. All subjects completed two 8-day trials.
On trial days 1 and 8, subjects ingested 8 fl oz of the test juice after a 12-hour fast. Baseline blood samples were drawn before juice ingestion and at exactly 1 and
Results and discussion
The ascorbic acid content of juice from frozen concentrate decreased significantly on day 1 vs day 8 (117±8 vs 89±8 mg/8 fl oz., P=.001), but these values did not change for the chilled juice (69±5 vs 64±12 mg/8 fl oz). Fasting plasma vitamin C concentrations during the frozen juice trial were not significantly different on trial days 1 and 8 (54.0±7.6 and 57.5±4.2 μmol/L, respectively), and the postprandial incremental plasma vitamin C was significantly more on day 1 vs day 8 of this trial
Conclusions
Promotion of fruit and vegetable consumption is an important objective for nutrition professionals, but information about the post-harvest conditions that are associated with maximal preservation of the bioactive molecules present in these foods should be included in these promotions. Perhaps one raw, unprocessed, antioxidant-rich food item daily is an achievable goal for consumers.
C. S. Johnston is a professor and J. C. Hale is an undergraduate student, Department of Nutrition, Arizona State University, Mesa, AZ, USA
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C. S. Johnston is a professor and J. C. Hale is an undergraduate student, Department of Nutrition, Arizona State University, Mesa, AZ, USA