Chemistry Vitamin C Essay

2357 Words Aug 27th, 2006 10 Pages
tamin C, ascorbic acid, is one of the most important vitamins found in citrus juices, including orange juice.

Often projects find that orange juices made from frozen concentrated orange juice (FCOJ) have the highest vitamin C levels as compared to freshly squeezed or not-from-concentrate (NFC) juices. This is probably due to the fact that vitamin C degrades over time in fresh and NFC, but doesn't degrade as much in FCOJ due to it being frozen until reconstitution. If one is comparing a NFC product that has been stored for about 3 weeks versus a newly reconstituted FCOJ, the FCOJ would almost certainly have a higher vitamin C concentration. Also another thing to consider is if the FCOJ is reconstituted to the same strength as fresh or
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This is most likely due to blending of early-season fruit with late season fruit. Canned single strength orange juice will have lower vitamin C levels due to heating during the canning process. NFC, Not -From-Concentrate, will vary due to the varieties being processed.
Type of container: In cans, which are not used very much today, it was found that enamel-lined cans had higher losses of vitamin C than plain tin cans. This was due to residual oxygen and vitamin C reacting with the tin. Glass packed orange juice provides poor retention of vitamin C, losing 10% after 4 months of storage. Older cardboard cartons lost up to 20%. (Today, most cartons have specially designed multi-layered oxygen and light barriers to protect both loss of vitamin C, flavor, and to enhance shelf-life.) FCOJ packed in foil-lined cardboard cans retained greater than 90% of their vitamin C after 12 months at -20°C.
Handling and storage: Oxygen is the most destructive ingredient in juice causing degradation of vitamin C. However, one of the major sugars found in orange juice, fructose, can also cause vitamin C breakdown. The higher the fructose content, the greater the loss of vitamin C. Conversely, higher acid levels of citric and malic acids stabilize vitamin C. Orange juice must be stored at proper cool temperatures with oxygen barriers for best

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