Oxidation of ascorbic acid in stored orange juice is associated with reduced plasma vitamin C concentrations and elevated lipid peroxides

J Am Diet Assoc. 2005 Jan;105(1):106-9. doi: 10.1016/j.jada.2004.10.026.


Ascorbic acid oxidizes in refrigerated orange juice, but the physiological relevance of this deterioration is unknown. We compared changes in plasma vitamin C and total lipid peroxides (thiobarbituric acid-reactive substances, TBARS) in the 2-hour period following consumption of commercial orange juices on day 1 vs day 8 of storage (4 degrees C). The ascorbic acid content decreased significantly after storage in juice reconstituted from frozen concentrate (117+/-8 vs 89+/-8 mg/8 fl oz, P =.001), but did not change in chilled juice (69+/-5 vs 64+/-12 mg/8 fl oz.). The mean incremental TBARS value was less on day 1 vs day 8 for juice from frozen concentrate (-0.46+/-0.72 and 0.70+/-0.53, P =.046), but did not differ for chilled juice (0.00+/-0.49 and 0.54+/-0.89). The incremental values for plasma TBARS and vitamin C in the 2-hour postprandial period were inversely related (r=-0.48, P =.017). These data indicate that the loss of ascorbic acid in refrigerated juice may impact postprandial oxidative stress.

Publication types

  • Clinical Trial
  • Randomized Controlled Trial
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Adult
  • Antioxidants / administration & dosage
  • Antioxidants / metabolism*
  • Ascorbic Acid / administration & dosage
  • Ascorbic Acid / blood
  • Ascorbic Acid / metabolism*
  • Beverages / analysis*
  • Citrus sinensis*
  • Cold Temperature
  • Cross-Over Studies
  • Drug Stability
  • Female
  • Food Handling / methods
  • Food Preservation / methods*
  • Frozen Foods / standards
  • Humans
  • Lipid Peroxidation / drug effects
  • Lipid Peroxidation / physiology*
  • Oxidation-Reduction
  • Postprandial Period
  • Thiobarbituric Acid Reactive Substances / analysis
  • Time Factors


  • Antioxidants
  • Thiobarbituric Acid Reactive Substances
  • Ascorbic Acid