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

Öz

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.

Anahtar Kelimeler

• Carbohydrate
• Orange juice
• Orange nectar
• Vitamin C

Kaynakça

1. Angelino D, Godos J, Ghelfi F, Tieri M, Titta L, Lafranconi A, Marventano S, Alonzo E, Gambera A, Sciacca S (2019). Fruit and vegetable consumption and health outcomes: An umbrella review of observational studies. International Journal of Food Sciences and Nutrition 70(6), 652-667. https://doi.org/10.1080/09637486.2019.1571021
2. Arias A, Feijoo G, Moreira MT (2022). Exploring the potential of antioxidants from fruits and vegetables and strategies for their recovery. Innovative Food Science and Emerging Technologies 102974. https://doi.org/10.1016/j.ifset.2022.102974
3. Besler H, Rakicioğlu N, Ayaz A, Büyüktuncer Demirel Z, Gökmen Özel H, Samur F, Yildiz E, Bilgiç P, Dikmen D, Göktaş Z (2015). Türkiye’ye Özgü Besin ve Beslenme Rehberi. https://tekinakpolat.com/wp-content/uploads/2017/12/turkiye-beslenme-rehberi.pdf.
4. Brizzolara S, Manganaris GA, Fotopoulos V, Watkins CB, Tonutti P (2020). Primary metabolism in fresh fruits during storage. Frontiers in Plant Science 11, 80. https://doi.org/10.3389/fpls.2020.00080.
5. Burdurlu HS, Koca N, Karadeniz F (2006). Degradation of vitamin C in citrus juice concentrates during storage. Journal of Food Engineering 74(2), 211-216. https://doi.org/10.1016/j.jfoodeng.2005.03.026
6. Cancalon PF (1994). Changes in the saccharide composition of citrus juice and anatomical fractions during fruit maturation. Proceedings of the Florida State Horticultural Society 107, 253–256.
7. Carr AC, Lykkesfeldt J (2021). Discrepancies in global vitamin C recommendations: A review of RDA criteria and underlying health perspectives. Critical Reviews in Food Science and Nutrition 61(5), 742-755. https://doi.org/10.1080/10408398.2020.1744513
8. Carr AC, Rowe S (2020). Factors affecting vitamin C status and prevalence of deficiency: A global health perspective. Nutrients 12(7), 1963. https://doi.org/10.3390/nu12071963

9. Cywińska-Antonik M, Chen Z, Groele B, Marszałek K. (2023). Application of emerging techniques in reduction of the sugar content of fruit juice: current challenges and future perspectives. Foods 12(6), 1181. https://doi.org/10.3390/foods12061181
10. Demir F, Kipcak AS, Dere Ozdemir O, Moroydor Derun E (2020). Determination of essential and non-essential element concentrations and health risk assessment of some commercial fruit juices in Turkey. Journal of Food Science and Technology 57, 4432-4442. https://doi.org/10.1007/s13197-020-04480-9
11. Dioha I, Olugbemi O, Onuegbu T, Shahru Z (2011). Determination of ascorbic acid content of some tropical fruits by iodometric titration. International Journal of Biological and Chemical Sciences 5(5), 2180-2184. https://doi.org/10.4314/ijbcs.v5i5.37
12. El-Geddawy MA, Hamdy RM, Moftah RF (2024). Monitoring Invertase Activity and its Impact on Sugar Beet Roots (Beta vulgaris L.) During Extended Storage Under Controlled Conditions. Assiut Journal of Agricultural Sciences 55(1), 61-73. https://doi.org/10.21608/ajas.2024.254659.1314
13. Gomes A, Costa ALR, Rodrigues PD, de Castro RJS, Silva EK (2022). Sonoprocessing of freshly squeezed orange juice: Ascorbic acid content, pectin methylesterase activity, rheological properties and cloud stability. Food Control 131, 108391. https://doi.org/10.1016/j.foodcont.2021.108391
14. Grierson W. (2006). Maturity and grade standards, In: W.F. Wardowsk, W.M. Miller, D.J. Hall, and W. Grierson (eds.). Fresh Citrus Fruits, Second Ed. Florida Science Source, Inc., Longboat Key, FL, 23-48.
15. Jaglan P, Buttar HS, Al-bawareed O, Chibisov S. (2022). Potential health benefits of selected fruits: Apples, blueberries, grapes, guavas, mangos, pomegranates, and tomatoes. In Functional Foods and Nutraceuticals in Metabolic and Non-Communicable Diseases pp. 359-370. Elsevier. https://doi.org/10.1016/B978-0-12-819815-5.00026-4
16. Kabasakalis V, Siopidou D, Moshatou E. (2000). Ascorbic acid content of commercial fruit juices and its rate of loss upon storage. Food Chemistry 70(3), 325-328. https://doi.org/10.1016/S0308-8146(00)00093-5
17. Kaddumukasa PP, Imathiu SM, Mathara JM, Nakavuma, JL (2017). Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices. Food Science and Nutrition 5(6), 1098-1105. https://doi.org/10.1002/fsn3.500
18. Klimczak I, Małecka M, Szlachta M, Gliszczyńska-Świgło A. (2007). Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis 20(3-4), 313-322. https://doi.org/10.1016/j.jfca.2006.02.012
19. Kujawińska M, Kawulok I, Szczyrba A, Grot M, Bielaszka A, Nieć-Leśniak J, Grajek M (2022). Vitamin C content in orange juices obtained by different methods. Journal of Education, Health and Sport 12(6), 253-267. https://doi.org/10.12775/JEHS.2022.12.06.025
20. Lee HS, GA Coates. (2000). Quantitative study of free sugars and myo-inositol in citrus juices by HPLC and a literature compilation. Journal of Liquid Chromatography & Related Technologies 23, 2123–2141. https://doi.org/10.1081/JLC-100100476
21. Li J, Zhang C, Liu H, Liu J, Jiao Z (2020). Profiles of sugar and organic acid of fruit juices: A comparative study and implication for authentication. Journal of Food Quality 2020, 1-11. https://doi.org/10.1155/2020/7236534
22. Nighojkar A, Patidar MK, Nighojkar S (2019). Pectinases: production and applications for fruit juice beverages. In Processing and Sustainability of Beverages pp. 235-273. Elsevier. https://doi.org/10.1016/B978-0-12-815259-1.00008-2
23. Plevin D, Galletly C.(2020). The neuropsychiatric effects of vitamin C deficiency: a systematic review. BMC psychiatry 20(1),: 1-9. https://doi.org/10.1186/s12888-020-02730-w
24. Polydera A, Stoforos N, Taoukis P. (2003). Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice. Journal of Food Engineering 60(1), 21-29. https://doi.org/10.1016/S0260-8774(03)00006-2
25. Romeo R, Bruno AD, Piscopo A, Medina E, Ramírez E, Brenes M, Poiana M (2020). Effects of phenolic enrichment on vitamin C and antioxidant activity of commercial orange juice. Brazilian Journal of Food Technology 23. https://doi.org/10.1590/1981-6723.13019
26. Ruxton CH, Myers M (2021). Fruit juices: Are they helpful or harmful? An evidence review. Nutrients 13(6), 1815. https://doi.org/10.3390/nu13061815
27. Sarac I, Butnariu M (2020). Food pyramid-the principles of a balanced diet. International Journal of Nutrition 5(2), 24. https://10.14302/issn.2379-7835.ijn-20-3199
28. Schnepel K, Hoffmann C (2013). Calculation of invert sugar content based on the glucose content of sugar beet. Sugar Industry 138(7), 463-470.
29. Sewwandi S, Arampath P, Silva A, Jayatissa R (2020). Determination and comparative study of sugars and synthetic colorants in commercial branded fruit juice products. Journal of Food Quality 2020, 1-11. https://doi.org/10.1155/2020/7406506
30. Sun C, Liu Y, Zhan L, Rayat GR, Xiao J, Jiang H, Li X, Chen K (2021). Anti-diabetic effects of natural antioxidants from fruits. Trends in Food Science and Technology 117, 3-14. https://doi.org/10.1016/j.tifs.2020.07.024
31. Tezcan F, Gültekin-Özgüven M, Diken T, Özçelik B, Erim FB (2009). Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices. Food Chemistry 115(3), 873-877. https://doi.org/10.1016/j.foodchem.2008.12.103
32. TGK (2014). Türk Gıda Kodeksi Meyve Suyu ve Benzeri Ürünler Tebliği. Resmi Gazete, 29080(1). https://www.resmigazete.gov.tr/eskiler/2014/08/20140806-17.htm.
33. TSB (2016). Türkiye beslenme rehberi TÜBER 2015. TC Sağlık Bakanlığı Yayın, 1031, 172-217. https://okulsagligi.meb.gov.tr/meb_iys_dosyalar/2017_01/27102535_tyrkiye_beslenme_rehberi.pdf
34. Tüfekci HB, Fenercioğlu H (2010). Türkiye’de üretilen bazı ticari meyve sularının kimyasal özellikler açısından gıda mevzuatına uygunluğu. Akademik Gıda 8(2), 11-17.
35. Wallace TC, Bailey RL, Blumberg JB, Burton-Freeman B, Chen CO, Crowe-White KM, Drewnowski A, Hooshmand S, Johnson E, Lewis R (2020). Fruits, vegetables, and health: A comprehensive narrative, umbrella review of the science and recommendations for enhanced public policy to improve intake. Critical Reviews in Food Science and Nutrition 60(13), 2174-2211. https://doi.org/10.1080/10408398.2019.1632258
36. WHO (2005). Fruit and vegetables for health: report of the Joint FAO. https://openknowledge.fao.org/home
37. Zhang FF, Barr SI, McNulty H, Li D, Blumberg JB (2020). Health effects of vitamin and mineral supplements. Bmj 369. https://doi.org/10.1136/bmj.m2511
38. Zhang J, Ritenour MA (2016). Sugar composition analysis of commercial citrus juice products. Proceedings of the Florida State Horticultural Society 129, 178-180