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Which O.J. Should You Buy?: How Orange Juice Processing Affects The Rate of Vitamin C Loss
Which O.J. Should You Buy?: How Orange Juice Processing Affects The Rate of Vitamin C Loss
time [Vitamin C]
[Vitamin C]
oxygen decrease
20
Number of Drops of
WF (tin)
Indophenol
15 Odwalla
10 WF Plastic
Tin
5
Fresh
0
0 2 4 6 8
Time (days)
Ascorbic Acid Loss…
Approximate indicator drop increase per day
• Fresh Squeezed Juice • 0 drops/day
• W.F. (tin) • 0.14 drops/day
• W.F. (packaged in tin • 0.29 drops/day
but stored in plastic)
• Odwalla • 0.43 drops/day
• W.F. (plastic) • 0.71 drops/day
Connections…
• Claim 1: Juice exposed to tin will lose
ascorbic acid at a slower rate
than juice not exposed to tin.
• Support: According to the data table, all
pasteurized juice that had been
exposed to tin lost ascorbic acid
at a slower rate. Of the juice
originally packaged in tin, the juice
stored in tin lost ascorbic acid more
slowly.
• Refute: Fresh juice did not loose ascorbic
acid, and therefore was better at
retaining ascorbic acid than juice
exposed to tin.
Connections Continued…
• Claim 2: Juices exposed to higher
temperatures will loose ascorbic
acid more gradually than juices
exposed to less heat due to the
inactivation of enzymes that
degrade ascorbic acid.
• Refute: When comparing juices never
stored in tin, ascorbic acid loss was
inversely proportional to heat time
exposure: the greater the heat, the
more rapid the loss.
Revised Model
enzymes
Oxidation of
Vitamin C
oxygen
time
[Vitamin C] Decreased
heat [Vitamin C]
oxygen Oxidation of
tin Tin
So that got me wondering…
What would happen if
the juice containers
were not capped, but
rather exposed to the
oxygen of the
refrigerator?
What would happen if
fructose was added to
the fresh squeezed
juice?