Comparison of Vitamin C and Avanones Between Freshly Squeezed Orange Juices and Commercial 100% Orange Juices From Four European Countries

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Food composition and analysis
Comparison of vitamin C and flavanones

between freshly squeezed orange juices and
commercial 100% orange juices from four
European countries
Francisco J. Salar , Paola Sánchez-Bravo  , Pedro Mena , Montaña Cámara &
Cristina García-Viguera
Pages 255-263 | Received 08 Oct 2023, Accepted 03 Jan 2024, Published online: 17 Jan 2024
 Cite this article  https://doi.org/10.1080/09637486.2024.2303034
 Full Article  Figures & data  References  Citations  Metrics  Licensing
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Abstract
Knowing the true levels of nutrients and dietary bioactives in fruit juices at the point of
consumption is key to properly understand their potential health benefits. The objective
was to characterise the vitamin C and flavanone content in commercial orange juices
consumed in Europe, compared with fresh-squeezed juices. Commercial juices were a
rich source of vitamin C (>30% of the Nutrient Reference Value). Vitamin C in fresh-
In this article 
https://www.tandfonline.com/doi/full/10.1080/09637486.2024.2303034?src=most-read-last-year 1/22
5/21/24, 3:04 PM Full article: Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial 100% orange juices…
squeezed juices, at the end of their shelf-life, remained 33% higher than the levels found
in the commercial juices. Flavanones had similar values from both commercial and fresh
juices, except for fresh samples stored for 48 h, where fresh juices had higher values
(22.36 mg/100 mL). Thus, orange juices preserve their bioactive compounds during
storage, with very little influence of the brand, country, industrial process or storage
conditions. Main bioactive compounds in commercial juices are present at nutritionally
significant levels to the freshly-squeezed ones.
 Keywords: Ascorbic acid flavonoids health refrigeration shelf-life storage
Introduction
Citrus is one of the main cultivated fruits worldwide. Orange production has increased in
recent years to almost 80 million tons produced worldwide per annum in 2021, with the
10 main orange producers being Brazil (16,214,982 tons), India (10,270,000 tons), China
(7,550,000 tons), Mexico (4,595,128 tons), USA (4,015,200 tons), Spain (3,604,800 tons),
Egypt (3,000,000 tons), Indonesia (2,513,860 tons), Iran (2,139,912 tons), and Italy
(1,770,910 tons) (FAOSTAT 2022).
Citrus fruits are a source of bioactive compounds, such as flavanones, phenolic acids,
carotenoids, vitamin C, minerals and fibre (Gironés-Vilaplana et al. 2014). Vitamin C is
essential for human health since it cannot be synthesised by the body (due to a lack of
the enzyme gulonolactone oxidase) and is involved in many biochemical functions
including neutralisation of free radicals, iron absorption, synthesis of collagen,
cholesterol metabolism, and bone formation (Dasgupta and Klein 2014; Kumar et al.
2022). Vitamin C also plays a fundamental role in some inflammatory diseases related to
oxidative stress such as obesity, cancer, and type II diabetes (Grosso et al. 2013; Gironés-
Vilaplana et al. 2014). The recommended daily intake of vitamin C varies depending on
the country. In the EU, the Average Requirement has been set at 90 mg for men and 80
mg for women, while the Average Requirement for children ranges from 15–85 mg per
day according to age (EFSA 2013). For labelling purposes, in the EU and UK, a Nutrient
Reference Value of 80 mg has been set in law (R1169/2011).
Other phytochemicals have been identified in citrus fruits, such as flavanones, which
may have beneficial effects on human health including anti-inflammatory, anti-allergic,
cardioprotective, anti-hyperglycaemic, neuroprotective, hepatoprotective and
antioxidant effects (Fraga et al. 2023; Singh et al. 2023). In addition, the consumption of
foods rich in flavonoids has been associated with a lower incidence of chronic diseases
(type II diabetes, cardiovascular disease, and dyslipidaemias) (Kang et al. 2020; Fraga
et al. 2023). Several studies have demonstrated the bioavailability of the flavanones
present in orange juice (hesperidin and narirutin, mainly), which are absorbed as
aglycones in the small intestine or metabolised by the gut microbiota at colonic level
before absorption, to be subsequently metabolised by phase II enzymes (Agulló et al.
2020; Agulló et al. 2021; Pereira-Caro et al. 2023).
Fruit intake is associated with superior diet quality and better overall health (Dicklin et al.
2022) and food-based dietary guidelines from around the world recommend a minimum
fruit and vegetable consumption, in many cases five daily servings (Cámara et al. 2021).
Fruit juice is defined in European law as the fermentable but unfermented product
obtained from the edible part of fruit and is made by juicing whole fruits (D2012/12/EU).
100% fruit juice can complement whole fruit intake by providing vitamins, minerals and
phytochemicals, and has been positively associated with diet quality and several
preventive features in human health (Bellisle et al. 2018; D’Elia et al. 2021; Liu et al. 2023;
Rossi et al. 2023).
Worldwide, orange juice represents more than 40% of juices consumed (Neves et al.
2020). Orange juice may be freshly prepared at home or purchased as a commercially
juiced product. For juices made at home, storage may lead to a deterioration in the
nutritional composition, while the pasteurisation processes used by manufacturers to
reduce microbial spoilage hence improving food safety and extending shelf-life can
negatively affect the nutritional, organoleptic and functional properties of juices
(Galaverna and Dall’Asta 2014; Chanson-Rolle et al. 2016; Salar et al. 2022). Therefore,
the aim of the present study was to characterise the composition of the main
commercial orange juices in Europe (France, United Kingdom, Germany, and Spain), in
terms of vitamin C and flavanone content, and to compare it with fresh “Navelina”
orange juice and up to 48 h of store refrigeration to evaluate how commercial juices
compare to fresh samples.
Materials and methods
Beverages and plant materials
Market data were studied in order to select the commercial orange juices with the
largest market share in each of the four countries of interest: France, UK, Germany, and
Spain. Both chilled “not from concentrate” orange juice (Ch-NFC-OJ) and ambient
concentrated orange juice (A-C-OJ) were included. Five different samples per country (6
from UK) were purchased from supermarkets in these countries (Table 1) and sent via
courier (3 bottles per sample) – chilled or ambient depending on the original product
storage - to LabFAS, CEBAS-CSIC in Murcia, Spain. As a comparator, freshly squeezed
“Navelina” oranges were obtained from 3 Spanish companies (AMC group, Murcia;
Riverbend, Murcia; and ZUVAMESA (ZVM), Valencia) for juicing under laboratory
conditions with an electric citrus juicer (Orbegozo EP 2210, Murcia, Spain). Fresh oranges
(20 kg) from each company were used to prepare freshly squeezed juices (FSJ) and, in
order to determine their shelf-life, samples were taken for analysis of vitamin C and
flavanones at 0, 12, 24, and 48 h post-juicing (three batches of samples were prepared
for each shelf-life time; FSJ1, FSJ3 and FSJ4). This was selected to represent the typical
timeframe that a fresh home squeezed orange juice would be kept at home in the
fridge. In addition, a further 20 kg of AMC oranges were obtained 1 week after the initial
sampling, in order to compare different batches from the same company (FSJ1 for the
initial sampling and FSJ2 for 1 week after).
Table 1. Commercial orange juices purchased from four European

countries, each sample from a different company. 
Download CSV Display Table
Chemicals and reagents
The following substances, chemicals and reagents were obtained for the nutritional
analysis: hesperidin (Merck, Darmstadt, Germany); formic acid, methanol, acetonitrile
and ethylenediaminetetraacetic acid disodium salt 2-hydrate (EDTA) (Panreac, Barcelona,
Spain); and L-ascorbic (AA) and dehydroascorbic (DHAA) acids (Sigma-Aldrich, St. Louis,
MO, USA). All solutions were prepared with ultrapure water from a Milli-Q Advantage
A10 ultrapure water purification system (Millipore, USA).
Analysis of vitamin C: ascorbic acid (AA) and dehydroascorbic acid

(DHAA)
The analysis of vitamin C was carried out according to Baenas et al. (2019). Briefly,
samples were extracted with EDTA 0.05% (v/v or w/v) in order to avoid degradation of
the target compounds. The juices (3 mL per aliquot) were mixed with 10 mL of EDTA
0.05% for 2 min. Later, samples were centrifuged for 10 min at 3000 rpm at room
temperature (21 ± 2 °C). The supernatants were filtered through a Sep-Pack classic
cartridge C18 (Waters, Milford, MA, USA) and through 0.22 μm PVDF Millipore filter
(Merck Millipore, Carrigtwohill, Ireland) before analysis. Filtered samples were diluted
with EDTA (1:100) before UHPLC-QqQ-MS/MS analysis. Determination of vitamin C (AA
and DHAA) was performed using a UHPLC coupled with a 6460 triple quadrupole-MS/MS
(Agilent Technologies, Waldbronn, Germany), using a Pursuit XRs Diphenyl Pursuit USP
L11 A6021100X030 column (3.0 × 100 mm, 3.0 μm particle size) supplied by Agilent
Technologies (Amstelveen, The Netherland). The column temperature was set up at 30
°C. The mobile phases consisted of 0.1% formic acid in deionised Milli-Q-water (LC-MS
grade) (Solvent A) and acetonitrile (Solvent B). The flow rate and injection volume were
0.4 mL/min and 20 μL, respectively. Both AA and DHAA were analysed upon the
optimised gradient for 5.5 min (time: %B) (0: 0.05%), (2: 0.05%), (2.5: 90%), (3: 90%), (4:
0.05%), and (5.5: 0.05%, for column stabilisation).
Identification and quantification of the bioactives were performed by mass spectrometry

operated in the multiple reaction monitoring (MRM) and negative mode, recording
information from preferential MRM transitions (quantification and confirmation) for the
corresponding analytes. Data acquisition and processing were performed by
MassHunter software version B.04.00 (Agilent Technologies, Walbronn, Germany). The
concentration of vitamin C (AA + DHAA) was calculated by comparison with freshly
prepared AA and DHAA standard curves. The results were expressed as mg per 100 mL
of juice.
Analysis of flavanones
For the identification and quantification of flavanones, samples were analysed following
the method described by Salar et al. (2021) by HPLC-DAD, with a Luna 5 μm C18(2)100 Å
column (250 × 4.6 mm), using Security Guard Cartridges PFD C18 4 × 3.0 mm, both
supplied by Phenomenex (Torrance, CA, USA). Chromatographic separation was
performed using 5% formic acid (solvent A) and methanol (solvent B), upon a linear
gradient (time, %B) (0, 15%); (20, 30%); (30, 40%); (35, 60%); (40, 90%); (44, 90%), and back
to initial conditions, allowing 10 min for column stabilisation. The quantification was
carried out using an Agilent Technologies 1220 Infinity Liquid Chromatograph, equipped
with an auto-injector (G1313, Agilent Technologies, Santa Clara, CA, USA) and a Diode
Array Detector (1260, Agilent Technologies). The flow rate was 0.9 mL/min.
Chromatograms were recorded at 280 nm and processed on an Agilent ChemStation for
LC 3D systems. Flavanones were identified by comparison with authentic standards of
analytical grade. Flavanones were quantified as hesperidin at 280 nm. The concentration
of phenolic compounds was expressed as mg per 100 mL of juice.
Statistical analysis
The statistical analysis was carried out using the XLSTAT software (2016.02.27444
version, Addinsoft, Paris, France). One-way analysis of variance (ANOVA) and Tukey’s
multiple range test were used to compare experimental data. The level of significance
was set at p < 0.05. All analyses were carried out in triplicate.
Results and discussion
Vitamin C
Significant differences in vitamin C (AA + DHAA) content among commercial orange

juices evaluated within the same country were found, while the average content of
vitamin C in commercial orange juices between the countries was not significantly
different (Table 2). The variability was lower than 5% in vitamin C analysis. FJ1 sample of
Ch-NFC-OJ (France) had the lowest vitamin C concentration (19.54 ± 0.46 mg/100 mL)
while the highest vitamin C concentrations were seen in GJ5 sample of A-C-OJ (70.95 ±
0.85 mg/100 mL; Germany) and SJ3 sample of Ch-NFC-OJ (94.53 ± 1.65 mg/100 mL; Spain).
Thermal treatments carried out in industries have the advantage of eliminating
microbial contamination and reaching high levels of enzyme inactivation (Petruzzi et al.
2017), but they are also mainly responsible for loss of vitamin C during processing (Martí
et al. 2009; Aschoff et al. 2015). These heat treatments are not carried out in the same
way in all industries, which may be one of the factors that influence the final amount of
vitamin C in commercial orange juices.
Table 2. Concentration of ascorbic acid, dehydroascorbic acid, and

vitamin C (mg/100 mL) in commercial orange juice samples from
four different countries.

Regarding the content of vitamin C during the shelf-life study (Table 3), freshly squeezed
juices retained 85–92% of their initial vitamin C content after 48 h of storage at 4 °C.
Furthermore, there was wide variation within the different samples at initial content (t0).
FSJ3 had the highest values (91.80 ± 1.45 mg/100 mL), followed by FSJ2 (88.28 ± 1.00
mg/100 mL) and, with the lowest content for FSJ1 and FSJ4 (74.63 ± 1.07 and 74.62 ± 0.92
mg/100 mL, respectively). Differences were also found between samples from the same
company FSJ1 and FSJ2 so, therefore, there were not only differences in terms of
processing among companies, but also in the concentrations associated with the
different batches of oranges that arrive within the same company. These differences in
vitamin C between juices made from the same company could be due to the state of
ripeness of the oranges at the time of processing as well as to differences in the growing
area or the agricultural practices followed. Some authors have shown that a higher
ripening stage reduces the vitamin C content in citrus (Sites and Reitz 1950). In addition,
these differences could derive from the amount of albedo that passes to the juice, since
this fruit part has 19% of the total vitamin C content in citrus (Martí et al. 2009). This
finding implies that the type of apparatus used to squeeze oranges in the home could
influence the vitamin C content.
Table 3. Concentration of ascorbic acid, dehydroascorbic acid, and

vitamin C (mg/100 mL) in freshly squeezed orange juice samples at
different timepoints (t0, t12, t24 and t48 h).

The content of vitamin C in the fresh juices, after the storage period, remained
significantly higher than that found in the commercial juices studied (73.73 ± 7.74 versus
50.13 ± 14.30 mg/100 mL, respectively). Commercial samples had the lowest values in AA
(47.33 ± 14.10 mg/100 mL) and total vitamin C (50.13 ± 14.30 mg/100 mL) but did not
present differences in DHAA (Table 4, Figure 1). Commercial samples likely had lost 30–
40% of vitamin C compared with fresh juices. This is not surprising as vitamin C is highly
thermolabile, so heat treatments cause a loss of its content, bioactivity and healthy
characteristics (Patras et al. 2010; Brenes et al. 2022). Therefore, differences in vitamin C
content between commercial and fresh juices are likely to be due to the pasteurisation
processes used in the manufacture of commercial juices. Based on the data obtained in
the shelf-life experiment, a vitamin C degradation equation was developed (Figure 2) to
predict the equivalent time in which freshly squeezed samples would reach the average
vitamin C concentration seen in commercial samples. This time was estimated to be at
176 h (7.3 days) of shelf-life.
Figure 1. Box plots for the commercial and freshly squeezed orange juice samples (0, 12,
24 and 48 h). The red cross is the mean value, the Middle line is the median.
Display full size
Figure 2. Prediction time of the vitamin C degradation in freshly squeezed orange juice
samples. The mean value of commercial samples is highlighted in orange colour.
Display full size
Table 4. Concentration of ascorbic acid, dehydroascorbic acid and

total vitamin C (mg/100 mL) in freshly squeezed orange juice
samples at different timepoints (t0, t12, t24 and t48 h, mean of all

companies) and commercial juices.
In general, apart from FJ1 sample of Ch-NFC-OJ (France), 200 mL of both commercial and
fresh juices contained sufficient vitamin C to reach the EU adequate intake of 80 or 90
mg/day for women and men respectively (EFSA 2013) and hence would be considered to
contain nutritionally significant levels of vitamin C. In addition, since regular juice
consumption is associated with a higher intake of fruits and vegetables, this dietary
pattern is likely to ensure that juice consumers reach the daily recommendation for
vitamin C (Bellisle et al. 2018; Murphy et al. 2020; Dicklin et al. 2022).
In addition and for marketing and labelling purpose, all orange juices analysed (with the
exception of sample FJ1 NFC Chilled) can be labelled as “high content in Vitamin C”, as
they showed a minimum content of 15% nutrient reference value (R1924/2006 and
R1169/2011).
Flavanones
Relative to the flavanones in orange juices (Table 5), the most abundant were narirutin
(naringenin 7-O-rutinoside) and hesperidin (hesperetin 7-O-rutinoside). In commercial
samples, in general, juices from Germany and UK had the highest total flavanone
content (18.58 ± 3.28 and 17.96 ± 2.30 mg/100 mL, respectively), compared with France
and Spain (15.51 ± 1.60 and 15.32 ± 3.42 mg/100 mL, respectively). The variability was
lower than 2% from flavanones analysis. These differences may be due to the ripening
stage of the oranges used to make the juice, since the flavonoid content depends on the
ripening stage and the variety of the fruit (Vandercook and Tisserat 1989).
Table 5. Content of total and individual flavanones (mg/100 mL) of

commercial orange juice samples from four different countries. 
Regarding the shelf-life of fresh juices, after 48h, results indicated that total flavanones
slightly increased from time 0, something that was also reported by Salar et al. (2021)
which could be due to cell lysis. Nevertheless, differences between t0 (19.01 ± 3.46
mg/100 mL) and t48 (22.36 ± 5.77 mg/100 mL), are unlikely to have any biological
significance (Table 6).
Table 6. Content of total and individual flavanones (mg/100 mL) of

freshly squeezed orange juice samples at different timepoints (t0,
t12, t24 and t48 h).

Comparing shelf-life samples of fresh juices with commercial juices (Table 7), O-
triglycosyl naringenin presented its highest values in the commercial samples (1.48 ±
0.35 mg/100 mL). On the other hand, the commercial samples had values similar to fresh
juices at time 0 for hesperetin 7-O-rutinoside (8.89 ± 1.07 and 11.11 ± 3.19 mg/100 mL,
respectively), but lower at times 12, 24 and 48 h (11.62 ± 3.19, 13.03 ± 4.27 and 14.23 ±
4.65 mg/100 mL, respectively). For total flavanones, the commercial samples had values
similar to those obtained from fresh juices, except at t48 hours where fresh juices had
higher values (22.36 ± 5.77 mg/100 mL). These results were in agreement with those
obtained by Chanson-Rolle et al. (2016) due to the hesperidin, which was present in the
highest concentration and is known to be stable to thermal treatments, like
pasteurisation. Interestingly, Silveira et al. (2014) found that industrial squeezing
processes led to a higher concentration of phenolic compounds (4-fold and 2.8-fold
more of hesperidin, respectively) compared with home-made juices. This finding was
mainly due to the major content of flavanone in the cloud fraction in commercially
squeezed juices (compared with the soluble fraction), as commercial squeezing methods
extract higher amounts of flavanones from the albedo than home-made squeezing
(Tomás-Barberán and Clifford 2000), allowing greater availability for enzymatic actions in
the gastrointestinal tract (Gil-Izquierdo et al. 2003).
Table 7. Concentration of total and individual flavanones (mg/100

mL) in freshly squeezed orange juice samples at different timepoints
(t0, t12, t24 and t48 h, mean of all companies) and commercial

juices.
Conclusions
The most practical conclusion is that the concentrations of flavanones and vitamin C are
constant among countries and processing systems. It can also be concluded that orange
juices preserve their bioactive compounds during a typical period of shelf-life and that,
even if there are differences between raw oranges and commercial juices, the industrial
treatment tends to minimise these differences. Due to this, when ingesting a commercial
orange juice, the main bioactive compounds are present at nutritionally significant
levels, as is the case for fresh juices. Moreover, it could be predicted that freshly
squeezed orange juice would have a similar vitamin C content to commercial ones after
1 week, always over 30% of the Nutrient Reference Value of 80 mg.
Acknowledgements
P.S.-B. was supported by the grant for the recall of the Spanish university system for the
training of young doctors (Margarita Salas, 04912/2021) funded by the European Union-
Next Generation EU and the Ministry of Universities of Spain. F.J.-S. was supported by an
FPU (FPU18/00332) grant of the Fellowship Program from the Spanish Ministry of
Science, Innovation, and Universities (MICIU).
Disclosure statement
No potential conflict of interest was reported by the author(s).
Correction Statement
This article has been corrected with minor changes. These changes do not impact the
academic content of the article.
Additional information
Funding
Funding for this research was provided by a grant from the Fruit Juice Science Centre
(https://fruitjuicesciencecentre.eu). The funders had no control over any analyses nor
access to the raw data
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Comparison of Vitamin C and Avanones Between Freshly Squeezed Orange Juices and Commercial 100% Orange Juices From Four European Countries

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Comparison of Vitamin C and Avanones Between Freshly Squeezed Orange Juices and Commercial 100% Orange Juices From Four European Countries

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5/21/24, 3:04 PM Full article: Comparison of vitamin C and flavanones between freshly squeezed orange juices and commercial

ommercial 100% orange juices…

Comparison of vitamin C and flavanones

 Cite this article  https://doi.org/10.1080/09637486.2024.2303034

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Materials and methods

Beverages and plant materials

Table 1. Commercial orange juices purchased from four European

Chemicals and reagents

Analysis of vitamin C: ascorbic acid (AA) and dehydroascorbic acid

Identification and quantification of the bioactives were performed by mass spectrometry

Results and discussion

Significant differences in vitamin C (AA + DHAA) content among commercial orange

Table 2. Concentration of ascorbic acid, dehydroascorbic acid, and

Table 3. Concentration of ascorbic acid, dehydroascorbic acid, and

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Display full size

Table 4. Concentration of ascorbic acid, dehydroascorbic acid and

Download CSV Display Table

Table 5. Content of total and individual flavanones (mg/100 mL) of

Table 6. Content of total and individual flavanones (mg/100 mL) of

Table 7. Concentration of total and individual flavanones (mg/100

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No potential conflict of interest was reported by the author(s).

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Information for Open access

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