Orange Juice with the most Vitamin C

Vitamin C which is also known as ascorbic acid or ascorbate is a soluble vitamin and an essential nutrient to the gentlemans and some other animals. It does non have e genuinely smell and usually, it is a white solid whose chemical hurlula is given up as C6H8O6. The oxidation process that leads to the formation of dehydroascorbic acid is readily reversible. The privation of the vitamin in gentlemans gentlemans is known to cause scurvy this is where the term was derived from implying its sh ar in prevention of the disorder (Hilary & Hickey, 2004). Citrus increases and the succuss they give contain a varying assimilation of vitamin C. harvestings with a high vitamin C parsimony let in oranges, peaches, grapes, bananas, strawberries and lemons. on that point atomic number 18 also other kinds of foods that contain adequate totality of vitamin C. These include potatoes, beans, cabbage, lettuce, cauliflower, broccoli, and tomatoes (http//www. exrx. enlighten/Nutrition/Ant ioxidants/VitaminC. html). Vitamin C in nourishmentary supplements is ensn be in a variety of forms, more specifically on the stern of its efficiency and its degree of avail exponent to the tissues after it has been administered. jibe to recent researches, the biological activity of natural and synthetic ascorbic acid is the same the devil forms of vitamin C are identical in chemical structure. Vitamin C in the human body is used in the production of collagen which makes the connective tissue. It also increases the ability of the body to absorb iron, a major constituent of blood, consequently helping in red blood cell formation. As a result, the tolerant system is given strength to fight against infections. Recent studies indicate that Vitamin C has the potential of preventing cancer (Higdon, 2006).Vitamin C in chromatics Humans do not have the enzyme that can be used in the conversion of Glucose to ascorbic acid. Therefore, their bodies are not able to synthesize Vitamin C . For this reason, it is advisable that a healthy diet be composed of a great amount of Vitamin C (http//www. exrx. net/Nutrition/Antioxidants/VitaminC. html). Reports indicate that oranges have a high matter of Vitamin C besides, oranges are commonly consumed in a majority of the households. There are a variety of orange types for interpreter, navel, Persian, blood, and Valencia oranges.The acidity level of the fruits ranges from 2. 5 to 3, and this is largely affected by the age, type and size of the fruit however they are not as sour as lemons (Articlebase, 2007). Two types of succuss can be do from oranges namely hand squeezed and orange concentrate. The hand squeezed orange juice is made by draining the fruit pulp using a juicer or a squeezer. The concentrate on the other hand, is made from fresh fruits and orange juice that has been filtered and is usually in frozen state.There has been a heated debate on what kind of orange juice has the highest national of vitamin C. Si milarly, various experiments and researches have been carried out to evaluate the vitamin C content in orange concentrate and fresh orange juice. In two experiments carried out by Terpstra, (April 2005), freshly squeezed juice had a high submersion of vitamin C, compared to the orange concentrates. The orange flavored drinks did not have any vitamin C in them. Similar experiments also have final paymented results indicating that the hand-squeezed orange juice contains the highest amount of vitamin C.Exceptions occurred in orange juice concentrates that contained a high concentration of vitamin C (http//www. odec. ca/projects/2004/fink4k0/public_html/pages/exp2. html). Factors that inhibit the concentration of Vitamin C The destruction of vitamin C in about cases takes place during the preparation of food, partly due to the reason that Vitamin C is very sensitive to heat, light and air (Larsen, 2009). During chopping, cooking and boiling, the orange is out in the open hence gets c ontaminated.But very low temperature keep vitamin C in oranges, e. g. when kept in a freezer. Availability of oxygen to the oranges lowers the content of Vitamin C in them. As a matter of fact, oranges have a high content of vitamin C if picked while they are less ripe, for instance the Navel oranges mature early. Contributing factors to this include the nitrogen level of the stigma and the temperatures in the surrounding cooler temperatures and soils with low nitrogen concentration observe vitamin C by inhibiting the rate of ripening.That is why in regions with high temperature, yield fruits of low vitamin C concentration. However, a good amount of potassium is indispensable for production of high vitamin C (Lopez et al. , 2007). Oxygen is the major destroying agent in orange juice since it causes breakdown of ascorbic acid. But also, fructose which is a scratch line constituent in oranges can degrade vitamin C. In another perspective, accessibility of higher levels of citric and malic acid in oranges makes vitamin C resistant to degradation.To preserve the vitamin C concentration, cold temperature and obstruction to oxygen should be observed (Shi, 2006). The temper of the container in which the juice is stored also can alter the amount of vitamin C in oranges. Enamel containers have been found to lose more vitamin C compared to tin cans, because of the left over oxygen and vitamin C reacting with the container. Glasses are also unsuitable for storage due to their inability to preserve vitamin C. consequently the preference of storing oranges in carton boxes, which are opaque, thus light is prevented form reaching the fruits.Frozen juices are equally stored in cardboard cans loaded with a foil to conserve vitamin C from oxygen degradation (Lozano, 2006). The parameters active in production of different kinds of orange juice affect the concentration of vitamin C. There is usually a very high concentration of Vitamin C in frozen gruelling orange juic e and reconstituted frozen concentrated orange juice which is attributed to the blending of early-season fruit with late season fruit.Consequently, can orange juice, as a result of intense heating in the course of canning, has a reduced amount of vitamin C (Tang, 2002). Exposure of the fruit bearing tree to sunlight augments the level of Vitamin C therefore, fruits that appear to the outer(a) part of the tree and towards the direction of the sun have higher amounts of vitamin C, whereas in regions where there is limited sunlight, there is low concentration of vitamin C in the oranges.Additionally, different kinds of fruits have dissimilar times of maturity. orangishs that mature within a short period of time have a higher concentration of vitamin C as compared to those that take longer to mature (Townsend, 2006). Conclusion According to the available research, hand-squeezed orange juice contains a high amount of Vitamin C. orange tree juice concentrates have a higher concentration of Vitamin C because they are made out of oranges that are early maturing and those that take longer to mature.The other kinds of drinks that are orange flavored do not contain any vitamin C in them, but contain preservatives that could be harmful tot the human health. Orange juice that is canned contains a low concentration of vitamin C which is as a result of high heat exposure during treat. It is thus recommended that hand-squeezed orange juice is the best for consumption because it is pure fresh and has a high concentration of vitamin C.ReferencesArticlebase, The Truth About Vitamin C in Orange Juice (2007), retrieved on March, 23rd 2009, from http//www.articlesbase.com/health-articles/the-truth-about-vitamin-c-in-orange-juice-161458.htmlFinkler-kemeny, K. (n.d) Experiment Concentrate or Hand- squeezed? Retrieved on March, 23rd 2009, from http//www.odec.ca/projects/2004/fink4k0/public_html/pages/exp2.htmlHigdon, J. (2006) Vitamin C, Micronutrient information centre, Linus Paul ing InstituteHilary, H & Hickey, S. (2004) Ascorbate, ISBN 1411607244, 9781411607248, Lulu.comLarsen, J. (2009) Ask the Dietitian SM. Retrieved on March 23rd, 2009, from http//www.dietitian.com/vitaminc.html.Lpez, A., Ros-Chumillasa, M., Belissarioa,Y & Iguaza, A. (2007) Quality and shelf life of orange juice aseptically packaged in PET bottles, Journal of Food Engineering, Vol 79, issue 1, 2007, pp 234-242Lozano, J.E. (2006) Fruit Manufacturing Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance, ISBN 0387306145, 9780387306148, SpringerShi, J. (2006) Functional food ingredients and nutraceuticals processing technologies ISBN 0849324416, 9780849324413, CRC PressTang, J. (2002) Advances in bioprocessing engineering, ISBN 9810246978, 9789810246976, World ScientificTerpstra, C. (April 2005) Vitamin C in Orange Juice, Retrieved on March 23rd, 2009, from http//www.oaml.com/PDF/040152.pdf)Townsend, C. (2006) Vitamin C and Citrus Juices, Retrie ved on March 23rd, 2009 from http//www.ultimatecitrus.com/vitaminc.html.Vitamin C (2009) Retrieved on March 23rd, 2009, from http//www.exrx.net/Nutrition/Antioxidants/VitaminC.html)