Wednesday, May 10, 2017

Vitamin C in fruit juice

Vitamin C is one of the most important vitamins in plant foods not only for its nutritional role in human diet but also for its high antioxidant capacity. Most fruits and vegetables contain very high proportions of water which makes them easy to squeeze or pulverize into a juice.

Depending on the fruit or vegetable from which it is made, the juice may provide some vitamin A and/or C. The vitamin C of fruits increases until just before ripening and then declares, due to the action of an enzyme, ascorbic acid oxidase.
When fruits are cooked, much of the ascorbic acid transfers from the tissue into the liquid and may be oxidised, oxidation occurring more easily in iron, copper or badly tinned vessels.

Vitamin C prevents the deficiency disease scurvy, and is particularly abundant in citrus fruits such as oranges, lemons and limes. Orange juice is the principal source of vitamin C daily intake in developed countries.

Fruit juices come to market in cans, bottles and cartons. They arrive fresh, as frozen concentrates, or in powdered forms that often contain added sugar.
Vitamin C in fruit juice
Related Posts Plugin for WordPress, Blogger...

The Most Popular Posts

Articles from other blogs

  • Fatty acids, both free and as part of complex lipids, play a number of key roles in metabolism – major metabolic fuel (storage and transport of energy), as...
  • *Murdannia nudiflora *(L.) Brenan commonly termed as Doveweed is one of only two recognized species of the genus Murdannia, the other being Murdannia spira...
  • Lamb meat has distinctive qualities. It has a high ultimate pH and marbling fat content, and generally scores high for tenderness and flavor. 3 ounces of l...

Latest posts in Marketing Strategy And Concept