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RESEARCH PRODUCT

Stability of ascorbic acid in orange juices after initial use at home begins

subject

description

Ascorbic acid (AA) stability in orange juices, both fresh and commercially packaged in different types of containers (Tetrabrik, glass and tin), was studied. The purpose was to ascertain how well AA is retained once use at home has commenced. The AA levels of the orange juices were measured at 0, 1, 3, 5, 67, 24, 48, 72 and 168h following squeezing in the case of fresh oranges and for commercially packaged juices following opening of the container. Storage was at 4 or 25C. Fresh juice was stored in an open jar; packaged juice in the container in which it came. When stored 7 days at 4C, retention ranged from 93.8 to 95%.