title: Bioavailability of ascorbic acid in orange juice.
abstract: Several orange juice preparations were analyzed for biologically active and inactive ascorbic acid derivatives --L-ascorbic acid , dehydro-L-ascorbic acid, and inactive 2,3-diketo-L-gulonic acid. Fresh orange juice contained from 4 to 7 mg/100 ml of inactive ascorbic acid. In contrast, pasteurized orange juice contained from 15 to 30 mg/100 ml of inactive ascorbic acid (up to 400% more than fresh orange juice). Samples of fresh orange juice contained as much as 100% more active ascorbic acid than samples of pasteurized orange juice. There is great variability in prepared orange juice derivatives with a substantial decrease in bioavailability of active ascorbic acid.
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis / Q000378:metabolism*; D001682:Biological Availability; D005504:Food Analysis; D005519:Food Preservation; D005638:Fruit / Q000032:analysis
chemical_list: D001205:Ascorbic Acid