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JF 960851 J
JF 960851 J
2550
Vitamin C content in citrus juices processed in Florida was studied. A total of 2299 samples from
February 1986 through October 1995 (908 frozen concentrated orange juices, 401 orange juices from
concentrate, 319 pasteurized orange juices, 213 pasteurized grapefruit juices, and 458 grapefruit
juices from concentrate) were obtained from 21 Florida processors for analysis of vitamin C. Means,
standard deviations of the means, and maximum and minimum values are presented for each product
on the basis of milligrams of vitamin C per 100 mL of product. Variations are reported for month,
year, and manufacturing plant for each type of juice.
Keywords: Vitamin C; citrus juice; orange juice; grapefruit juice; Florida
INTRODUCTION
Since vitamin C (L-ascorbic acid) is one of the principal nutrients in citrus and highly related to quality
changes during processing and storage, its content and
stability are subjects of active study. Several reviews
have been published that give discussions of many
factors on variability in vitamin C contents of citrus
fruits and their products (Nagy, 1980), analytical methods for the determination of vitamin C (Pachla et al.,
1985), and the chemistry of ascorbic acid related to foods
(Liao and Seib, 1988). Seasonal variabilities of nutrients included in Florida oranges (Harding et al., 1940)
and in frozen concentrated orange juice product (Huggart et al., 1960; Ting et al., 1974) were investigated.
However, many of these data were collected over 25
years ago before major changes occurred in cultural
practices, types of juices, processing techniques, and
packaging materials. Devastating freezes in Florida in
the 1980s also contributed greatly to the varieties of
oranges available for processing. Furthermore, blending with juices of non-Florida-grown oranges was not
as prevalent as it is today. The Florida citrus industry,
which accounts for nearly three-fourths of the U.S.
citrus production, expects its citrus production to grow
significantly over the next decade. Much of the Florida
citrus crop is processed into juice products. In citrus
juice products, frozen concentrated orange juice (FCOJ)
is orange juice concentrated in a high vacuum evaporator and frozen until needed. Orange juice from concentrate (OJFC) refers to the juice prepared by reconstituting either frozen concentrate orange juice or concentrated orange juice for manufacturing. Pasteurized
orange juice (POJ) and orange (or grapefruit) juice from
concentrate, major types of chilled juice in Florida, are
single-strength, ready-to-serve juice which are kept
refrigerated during distribution and sale to the consumer. This study was initiated to provide a guide for
values and ranges of vitamin C in commercially processed juices from Florida processing plants. This will
be used for nutritional value and to respond to the
concern regarding the validity of data in nutrient
composition. An early part of this study including
* Author to whom correspondence should be addressed [fax (941) 295-5920; e-mail HSL@icon.lal.ufl.edu].
S0021-8561(96)00851-5 CCC: $14.00
Table 1. Ascorbic Acid Data for Commercial Florida Processed Citrus Juice Products from February 1986 through
October 1995a
no. of samples
meanb (% DV)c
SD
maximum (% DV)c
minimum (% DV)c
FCOJ
POJ
OJFC
PGJ
GJFC
908
43.9 (173.0)
5.5
66.8 (263.3)
27.9 (110.0)
319
35.1 (138.4)
7.0
58.7 (231.4)
18.6 (73.3)
401
40.9 (161.2)
7.1
63.1 (248.7)
21.5 (84.7)
213
28.3 (111.5)
5.5
41.5 (163.6)
13.8 (54.4)
458
34.1 (134.4)
5.1
64.8 (255.4)
20.5 (80.8)
a Abbreviations: FCOJ, frozen concentrated orange juice; OJFC, orange juice from concentrate; POJ, pasteurized orange juice; GJFC,
grapefruit juice from concentrate; GJ, grapefruit juice. b Ascorbic acid values (mg/100 mL) are based on normalization of Brix to 11.8 for
OJFC and FCOJ, to 11.0 for POJ, to 10.0 for GJFC, and to 9.0 for GJ. c Percent daily value in 8 oz serving.
Figure 1. Distribution of vitamin C in OJFC, POJ, and FCOJ from 1986 to 1995.
Table 2. Monthly Variation of Ascorbic Acid Values (Milligrams per 100 mL) from Processed Florida Citrus Juice
Products for a 10-Year Perioda
FCOJ
no. of samples
mean
SD
maximum
minimum
POJ
no. of samples
mean
SD
maximum
minimum
OJFC
no. of samples
mean
SD
maximum
minimum
GJ
no. of samples
mean
SD
maximum
minimum
GJFC
no. of samples
mean
SD
maximum
minimum
a
Jan
Feb
March
April
May
June
July
Aug
Sept
Oct
Nov
Dec
84
45.3a,b
5.6
61.4
32.7
86
45.4a
5.6
65.9
32.5
78
44.3a-e
6.1
61.2
34.2
78
44.0a-f
4.5
56.8
34.2
73
42.7c-k
4.6
51.5
30.7
72
42.2e-k
4.8
53.2
33.1
64
42.7c-j
5.9
54.0
27.9
75
44.6a-d
5.7
66.8
32.6
79
42.7c-i
4.5
57.2
28.5
72
43.6a-h
5.2
59.4
33.8
72
43.8a-g
6.0
60.6
34.6
75
44.7a-c
5.3
57.9
29.0
29
44.1a
6.3
58.7
28.2
28
43.2a
6.8
57.9
25.6
27
38.4b
5.1
48.3
28.0
22
34.3c
5.0
42.5
26.2
29
30.9c-i
5.6
41.3
18.6
33
29.8c-i
4.3
38.6
19.9
20
32.9c-f
5.0
41.9
22.4
31
33.7c,d
5.2
50.4
22.4
26
31.8c-g
4.8
42.9
23.4
26
33.2c-e
4.3
40.6
24.9
24
31.6c-g
4.7
39.2
21.8
24
37.6b
5.5
47.9
26.9
28
41.5a-e
9.0
63.1
23.5
36
42.9a
6.7
54.7
24.9
29
41.5a-f
7.9
58.6
26.4
31
40.3a-h
6.2
52.8
27.3
31
38.7b-j
6.6
54.4
21.8
31
40.7a-g
5.9
51.1
28.0
36
38.1b-k
5.8
48.5
24.8
34
42.8a,c
6.4
58.5
23.5
41
38.5b-k
7.3
53.1
24.3
35
41.9a-d
6.7
55.5
21.5
31
39.6b-i
6.5
55.4
27.4
38
44.6a
7.2
58.1
24.9
34
29.9a-c
4.3
40.9
18.2
36
30.4a
5.2
41.5
21.1
33
28.1a-e
5.2
39.1
15.7
27
28.5a-d
2.9
33.8
23.8
25
24.8d-f
4.8
31.1
14.0
21
24.8d-f
5.5
34.0
14.2
3
25.3
6.3
31.9
19.3
11
28.2a-c
8.5
38.1
13.8
23
30.5a
5.8
38.9
15.7
53
35.5a-c
3.9
43.3
26.4
63
36.5a,b
7.0
64.8
20.5
57
35.0a-d
5.4
52.3
24.8
69
31.7e,f
3.5
39.9
21.2
64
32.0e,f
4.7
41.5
22.3
67
32.3e
3.2
38.2
22.4
2
30.4
0.4
30.7
30.1
34
35.2a-d
4.5
43.5
25.4
49
36.6a
4.7
45.0
22.3
Means in the same row with the same letter are not significantly different (p > 0.05).
Table 3. Yearly Variations of Ascorbic Acid Values (Milligrams per 100 mL) from Processed Florida Citrus Juice
Products for a 10-Year Perioda
1986
FCOJ
no. of samples
mean
SD
maximum
minimum
POJ
no. of samples
mean
SD
maximum
minimum
OJFC
no. of samples
mean
SD
maximum
minimum
GJ
no. of samples
mean
SD
maximum
minimum
GJFC
no. of samples
mean
SD
maximum
minimum
a
1987
1988
1989
105
43.5d
5.0
59.4
32.9
118
41.9e,f
4.8
57.9
33.1
113
40.9e-g
5.0
66.8
29.8
11
32.2b-i
12.0
57.9
18.6
16
41.6a
8.6
58.7
26.6
18
36.6b
6.4
47.6
28.0
36
36.2i,j,l,m
9.1
58.6
21.8
62
43.8a,b
7.3
58.5
30.2
17
32.1a
4.4
39.5
25.7
52
35.9a-c
8.4
64.8
22.3
104
42.1e
7.9
65.9
27.9
1990
1991
1992
1993
1994
1995
88
43.5d
3.2
60.6
34.4
77
47.8a
4.6
61.4
36.8
75
47.4a,b
4.1
56.3
38.2
77
46.9a-c
4.0
55.0
36.6
84
46.1b,c
3.9
55.0
34.8
67
41.7e-g
3.6
50.2
33.0
23
36.0a-e
8.2
52.9
21.8
24
36.0b-d
5.1
46.6
25.7
30
34.3b-h
4.4
45.3
24.9
55
36.1b,c
5.9
51.1
25.6
44
35.3b-f
6.6
49.9
24.3
49
35.2b-g
7.3
51.5
22.0
49
31.7b,d-i
5.9
44.6
20.7
56
38.8i,k,l
7.4
54.7
21.5
43
39.7b,d,f,h-k
6.0
50.6
24.9
54
39.9b,d,f,h,i
5.7
55.4
26.4
31
43.5a,b
5.6
63.1
33.0
48
42.1a,b,d,f-h
5.0
56.2
31.3
35
43.4a-d
5.8
55.2
26.5
22
43.2a,b,d,f
7.5
54.4
24.9
14
37.3b,c,e,g,i,j,l,m
6.9
45.9
26.0
15
30.5a-d
4.0
39.0
23.7
20
30.7a,b
4.3
41.5
24.8
28
29.7a-e
3.8
37.2
21.8
13
30.6a-c
4.6
38.9
22.1
17
28.0b-g
7.1
40.9
15.7
30
24.1i
6.5
35.8
14.0
27
27.5b-h
4.8
35.9
13.8
17
28.5a-f
4.5
34.1
18.5
29
26.3c-i
4.6
35.4
15.7
57
30.7g-i
5.5
47.7
20.5
66
32.2e-i
4.8
45.8
21.2
38
32.4e-h
3.3
40.1
26.5
67
34.9b-d
3.5
43.1
24.9
49
34.4b-f
4.0
43.3
27.3
46
37.4a
3.4
46.3
31.8
42
36.0a,b
3.1
42.3
27.4
26
34.7a-e
2.2
38.2
30.7
15
33.4b-g
3.2
40.1
29.4
Means in the same row with the same letter are not significantly different (p > 0.05).
1
36.2
0.0
36.2
36.2
19
29.9b
5.5
43.7
22.4
38
28.2a-d
5.5
37.7
14.0
17
31.0a
3.1
39.0
26.7
38
23.4
6.2
35.9
13.8
62
34.6a-e
3.9
45.0
24.9
46
33.7a-d
7.2
51.8
23.1
36
42.2a,b,f
6.1
54.7
26.8
37
36.7a,b
4.3
47.9
29.0
15
43.1a-c
7.4
53.4
27.6
46
30.9
5.7
44.1
20.7
1
39.8
0.0
39.8
39.8
64
45.6a,c-e
6.6
66.8
33.6
3
43.9
8.2
49.5
34.5
51
43.4a,e-g,i,k-n
4.2
53.4
36.6
2
31.7
6.6
36.4
27.0
86
44.2a,b,e-g,i,k-m
5.0
56.0
33.1
7
47.7a
6.8
57.0
39.4
32
40.8g,n-r
6.2
65.9
29.8
52
45.0a,c,e,f
5.7
57.9
33.0
2
26.3
4.8
29.7
23.0
102
44.2a,c,e-g,i,k,l
5.3
58.3
33.0
3
28.7
7.2
33.7
20.5
1
23.9
0.0
23.9
23.9
4
39.4
9.4
53.1
31.8
22
39.7g,p-s
5.2
51.1
30.3
23
33.3a-f
6.2
52.0
26.3
1
32.0
0.0
32.0
32.0
17
42.1a-c
8.2
55.2
24.8
Means in the same row with the same letter are not significantly different (p > 0.05).
FCOJ
no. of samples
mean
SD
maximum
minimum
POJ
no. of samples
mean
SD
maximum
minimum
OJFC
no. of samples
mean
SD
maximum
minimum
GJ
no. of samples
mean
SD
maximum
minimum
GJFC
no. of samples
mean
SD
maximum
minimum
53
34.6a-d
5.4
52.3
27.0
70
40.2b-e
7.1
58.6
21.5
3
33.4
11.4
46.6
26.2
4
39.5
4.6
45.8
35.0
44
35.3a-c
4.6
49.5
27.3
30
28.2a-d
5.7
39.0
18.5
66
40.8b-e
7.4
55.5
24.3
38
35.8a-d
7.0
51.5
21.8
99
45.7a-c
5.1
59.4
33.4
60
32.3b,d,f,g
3.8
39.0
22.5
81
36.3
5.8
53.6
21.8
1
24.9
0.0
24.9
24.9
86
43.0a,f,g,m-o
3.9
51.5
32.6
5
35.5a,b
5.6
41.0
28.4
3
30.9
7.5
39.5
25.7
5
45.0a,c,e-g
13.9
59.2
27.9
100
36.0a,c
5.5
64.8
23.3
36
30.7a-c
3.9
41.5
25.7
85
45.1a
5.7
63.1
30.2
17
37.2a
10.4
58.7
21.2
1
52.5
0.0
52.5
52.5
2
42.5
1.7
43.7
41.3
85
3
33.3b,d-g 30.4
4.5
8.0
45.8
38.2
21.2
22.3
47
29.6a,b
3.6
35.4
19.0
2
40.6
2.7
42.5
38.7
126
36.3a-c
6.6
57.9
18.6
83
45.0a,c,e-i
5.8
56.5
29.0
O
2
45.8
13.2
55.1
36.4
23
40.3b-f
4.7
50.4
32.1
33
42.0g,i-q
5.1
53.7
30.7
104
44.8a,c,e-g,i-k
5.3
59.1
28.5
60
40.1g,p-s
4.4
49.2
31.6
14
42.8a,b,d,f-h,j,l-n,p
4.5
53.2
37.6
Table 4. Variations in Ascorbic Acid (Milligrams per 100 mL) by Processing Plant in Processed Florida Citrus Juice Products for February 1986 through October 1995a