Article on Vitamin C and Citrus Juices
Vitamin C, ascorbic acid, is one of the most vital vitamins found in citrus juices, including OJ. First Significant. The body only absorbs five pc of vitamins from tablets or pills the rest is sent down the toilet. Discover how you can absorb 98%. Glance at the bottom of the current page.
Testing for vitamin C levels in various types of orange is also a favourite science project for many students. Due to the limited available references on vitamin C levels in citrus juices and how it degrades over the passage of time this web site will try to provide some info on the topic to help scholars find further references for their science projects.
Vitamin C. Often projects find that orange juices made of frozen concentrated orange juice ( FCOJ ) have the highest vitamin C levels as compared to fresh-squeezed or not-from-concentrate ( NFC ) juices. This is perhaps due to the fact that vitamin C degrades over time in fresh and NFC, but does not degrade as much in FCOJ due to it being frozen until reconstitution. If you’re comparing a NFC product which has been stored for roughly 3 weeks versus a newly reconstituted FCOJ, the FCOJ would almost surely have a higher vitamin C concentration.
Also one more thing to consider is if the FCOJ is reconstituted to the same strength as fresh or NFC. If one doesn’t add enough water, then the vitamin C ( and other compounds ) would be more concentrated. Another thing worth considering is that the vitamin C content changes thru the harvest season and orange variety also plays a role. Since most FCOJ is mixed to a bigger extent than some NFCs, it is wholly possible that the NFC is produced from a variety / season that has lower vitamin C content.
According to Nagy and Smoot, temperature and storage time affects the % of vitamin C content of orange fruits and OJ. Alternative kinds of oranges also have assorted levels of vitamin C. The mid-season variety, Pineapple Orange had the most elevated levels, followed by the main early-season variety, Hamlin Orange. The late-season Valencia Orange had the lowest vitamin C content. Additionally, it was found that the longer the Valencia Orange fruit stayed on the tree, the lower the vitamin C level. ( Further details on these orange varieties can be found from links in
The tale of Florida OJ – from the Grove to Your Glass. ) Nagy and Smoot also found that in orange boxes, vitamin C loss was due to oxidation by a residual air layer trapped in the container during processing. The loss was faster in the 1st two weeks and was more evident at higher storage temperatures. juice must be kept cool to prevent vitamin C degradation as it is sped up at high storage temperatures. .
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