Changes in Vitamin C and Carbohydrate Contents of Commercially Supplied Orange Juice and Nectars During Storage

Year 2025, Volume: 39 Issue: 2, 249 - 258

Gül Eda Kılınç , Yasemin Gülgün İşgör , Ecem Nur Sakar

Abstract

Orange juice and nectars are important sources of vitamin C for human health and their consumption is becoming increasingly widespread due to ease of transportation. In this study, it was aimed to trace quality change of orange juice and nectars of two different brands with vitamin C and sugar contents after 3 days of storage and two different storage temperatures (4°C, 20°C). 100% orange juices and orange nectars were used as study materials. Fruit juice samples prepared from concentrates with a production year of 2022 and packaged in cardboard boxes with aseptic filling technique were provided from two different companies. Unpackaged orange juices and nectars were stored for 3 days in total, and vitamin C, invert sugar, total sugar and sucrose contents were evaluated as quality change criteria on 1st, 2nd and 3rd days of storage. One-way ANOVA test was used to compare all groups, and post hoc Tukey test was used for differences between pairwise comparisons. Statistically, p<0.05 value indicates level of significance. Statistically significant differences were obtained in orange juices and nectars in all brands and temperatures according to storage times, and it was determined that as storage time increased, decreases in vitamin C content were observed (p<0.05). In comparisons made according to storage temperature, it was determined that orange nectar and orange juices of brands A and B had a statistically significantly higher amount of invert sugar at 4 °C compared to 20 °C (p=0.008;p=0.001); (p=0.018;p=0.039). As a result, it was determined that as storage time and temperature increased, vitamin C and sugar contents of orange juices and nectars decreased. It is thought that this study will be a useful resource in terms of raising awareness in our society regarding the consumption of ready-made fruit juices, especially orange juice and nectars, in their nutritional preferences.

Keywords

Carbohydrate, Orange juice, Orange nectar, Vitamin C

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