Articles
Newsletters
| Article on Vitamin C and Citrus Juices |
 |
 |
 |
| Written by Dominic Bowen |
| Thursday, 26 May 2011 08:14 |
|
Vitamin C, ascorbic acid, is one of the most important vitamins found in citrus juices, including OJ. First Significant. The body only soaks up five pc of vitamins from pills or capsules the rest is flushed down the toilet. Learn how you can absorb 98%. Glance at the bottom of the current page. Testing for vitamin C levels in various sorts of juice is also a favorite science project for many scholars. Thanks to the limited available references on vitamin C levels in citrus juices and how it degrades over time , this web site will attempt to provide some information on the subject to help students find further references for their science projects. Vitamin C. Often projects find that orange juices made from 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 till reconstitution. If you are comparing a NFC product which has been stored for about three weeks vs a newly reconstituted FCOJ, the FCOJ would almost surely have a higher vitamin C concentration. Also another thing to consider is if the FCOJ is reconstituted to the same strength as fresh or NFC. If one does not 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 through the crop season and orange variety also performs a part. Since most FCOJ is mixed to a larger extent than some NFCs, it is entirely possible the NFC is produced from a selection / 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 juice. Alternative kinds of oranges also have assorted levels of vitamin C. The mid-season variety, Pineapple Orange had the highest levels, followed by the primary early-season variety, Hamlin Orange. The late-season Valencia Orange had the lowest vitamin C content. In addition, it was found the longer the Valencia Orange fruit stayed on the tree, the lower the vitamin C level. ( Further details on these orange varieties can be discovered from links in The tale of Florida OJ - from the Grove to Your Glass. ) Nagy and Smoot also found that in juice boxes, vitamin C loss was due to oxidization by a remaining air layer surrounded in the container during processing. The loss was faster in the 1st two weeks and was more evident at higher storage temperatures. orange juice must be kept cool to prevent vitamin C degradation as it is speeded up at high storage temperatures. . About the Author: Alivemax allows your body to absorb 98% of vitamins plus is probably one of the best top 10 network marketing companies (so you can make part time or full time money) and has the best products I've seen on the internet. Have a look at Alivemax. The original article Vitamina C is here. Kindly provided by MoneyHunter.org You are welcome to use this article on your own website, if you include the link just before this text. |
Members : 2607
Content : 2689
Web Links : 1
Content View Hits : 255485
Content : 2689
Web Links : 1
Content View Hits : 255485