'Orange Juice with the most Vitamin C\r'

'Vitamin C which is also cognise as ascorbic acerbic or ascorbate is a soluble vitamin and an essential nutrient to the gays and other animals. It does non permit either smell and usually, it is a f billet solid whose chemical yearula is given as C6H8O6. The oxidation process that leads to the formation of dehydroascorbic acid is quickly reversible. The deficiency of the vitamin in humans is known to convey scurvy; this is where the term was derived from implying its role in taproom of the disorder (Hilary & Hickey, 2004). Citrus fruits and the juices they give cop a varying preoccupation of vitamin C.\r\nFruits with a extravagantly vitamin C submerging include chromatics, peaches, grapes, bananas, strawberries and lemons. There be also other kinds of foods that contain adequate standard of vitamin C. These include: potatoes, beans, cabbage, lettuce, cauliflower, broccoli, and tomatoes (http://www. exrx. net/ edible/Antioxidants/VitaminC. html). Vitamin C in dietary supplements is found in a manikin of forms, more specifically on the basis of its capacity and its degree of availability to the t screws after it has been administered.\r\nAccording to novel researches, the biological activity of natural and synthetic ascorbic acid is the same; the two forms of vitamin C ar uniform in chemical structure. Vitamin C in the human body is used in the production of collagen which makes the concurrence tissue. It also increases the ability of the body to absorb iron, a study region of blood, thus helping in red blood cell formation. As a result, the immune system is given strength to fend for against infections. Recent studies indicate that Vitamin C has the potential of preven sterng crabby person (Higdon, 2006).\r\nVitamin C in orangishs Humans do non have the enzyme that stool be used in the conversion of Glucose to ascorbic acid. Therefore, their bodies be non able to synthesise Vitamin C. For this priming coat, it is advisab le that a healthy diet be composed of a great amount of Vitamin C (http://www. exrx. net/Nutrition/Antioxidants/VitaminC. html). Reports indicate that orangishs have a mellow content of Vitamin C; besides, orangenesss argon ordinarily consumed in a majority of the households. There are a variety of orange t warmheartednessrical roles for instance, navel, Persian, blood, and Valencia oranges.\r\nThe acidity take aim of the fruits ranges from 2. 5 to 3, and this is largely guessed by the age, type and size of the fruit; however they are non as sour as lemons (Articlebase, 2007). Two types of juices can be made from oranges namely: hand squeezed and orange concentrate. The hand squeezed orange juice is made by draining the fruit pulp using a â€Å"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 set state.\r\nThere has been a heated debate on what kind of orange juice has the nobleest content of vitamin C. akin(predicate)ly, various experiments and researches have been carried start 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 assiduousness of vitamin C, compared to the orange concentrates. The orange flavored drinks did not have any vitamin C in them. Similar experiments also have yielded results indicating that the hand-squeezed orange juice contains the highest amount of vitamin C.\r\nExceptions occurred in orange juice concentrates that contained a high tightness 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 some cases takes place during the preparation of food, partly payable to the reason that Vitamin C is genuinely sensitive to heat, light and air (Larsen, 2009). During chopping, cooking and boiling, the orange is out in the vindicated hence gets contaminated.\r\nBut very low temperature pull through 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. add factors to this include the nitrogen take aim of the soil and the temperatures in the surrounding: cooler temperatures and soils with low nitrogen concentration preserve vitamin C by inhibiting the rate of ripening.\r\nThat is why in regions with high temperature, yield fruits of low vitamin C concentration. However, a good amount of potassium is require for production of high vitamin C (Lopez et al. , 2007). Oxygen is the major destroying agent in orange juice since it causes partitioning of ascorbic acid. But also, fructose which is a sugar constituent in oranges can degrade vitamin C. In anot her(prenominal) perspective, availability of high levels of citric and malic acid in oranges makes vitamin C resistant to degradation.\r\nTo preserve the vitamin C concentration, parky temperature and obstruction to oxygen should be observed (Shi, 2006). The personality of the container in which the juice is stored also can change 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. provide are also unsuitable for storage due to their inability to preserve vitamin C. Hence the preference of storing oranges in carton boxes, which are opaque, thus light is prevented form reaching the fruits.\r\nFrozen juices are equally stored in cardboard cans sealed with a foil to keep vitamin C from oxygen degradation (Lozano, 2006). The parameters employed in production of different kinds of orange juice affect the concentration of vitamin C. There is usuall y a very high concentration of Vitamin C in frozen knockout orange juice and reconstituted frozen concentrated orange juice which is attributed to the blending of early-season fruit with deep season fruit.\r\nConsequently, canned orange juice, as a result of intense heating in the incline of canning, has a reduced amount of vitamin C (Tang, 2002). delineation of the fruit bearing channelise to sunlight augments the level of Vitamin C; therefore, fruits that appear to the outer 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.\r\nAdditionally, different kinds of fruits have mixed times of maturity. orangenesss that mature within a piffling period of time have a higher concentration of vitamin C as compared to those that take long to mature (Townsend, 2006). Conclusion According to the available research, hand-squeezed orange juice contains a high amount of Vitamin C. Orange 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.\r\nThe 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 processing. It is thus recommended that hand-squeezed orange juice is the outgo for consumption because it is pure fresh and has a high concentration of vitamin C.\r\nReferences:\r\nArticlebase, 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.html\r\nFinkler-kemeny, K. (n.d) experiment: Concentrate or Hand- squeezed? Retrieved on March, 23rd 2009, from: http://www.odec.ca/proj ects/2004/fink4k0/public_html/pages/exp2.html\r\nHigdon, J. (2006): Vitamin C, Micronutrient nurture centre, Linus Pauling Institute\r\nHilary, H & Hickey, S. (2004): Ascorbate, ISBN 1411607244, 9781411607248, Lulu.com\r\nLarsen, J. (2009) Ask the nutritionist SM. Retrieved on March 23rd, 2009, from: http://www.dietitian.com/vitaminc.html.\r\nLópez, A., Ros-Chumillasa, M., Belissarioa,Y & Iguaza, A.  (2007): timbre and shelf life of orange juice aseptically box in PET bottles, Journal of Food Engineering, Vol 79, issue 1, 2007, pp 234-242\r\nLozano, J.E. (2006): Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance, ISBN 0387306145, 9780387306148, impost\r\nShi, J. (2006): Functional food ingredients and nutraceuticals: processing technologies ISBN 0849324416, 9780849324413, CRC Press\r\nTang, J. (2002): Advances in bioprocessing engineering, ISBN 9810246978, 9789810246976, World Scientific\r\nTerpstr a, C. (April 2005): Vitamin C in Orange Juice, Retrieved on March 23rd, 2009, from:  http://www.oaml.com/PDF/040152.pdf)\r\nTownsend, C. (2006): Vitamin C and Citrus Juices, Retrieved on March 23rd, 2009 from: http://www.ultimatecitrus.com/vitaminc.html.\r\nVitamin C (2009): Retrieved on March 23rd, 2009, from: http://www.exrx.net/Nutrition/Antioxidants/VitaminC.html)\r\n'