-------------------------------------------------------------------------------- Record 7 of 14 - FSTA Retrospective 1969-1989 AN: 80-07-J0965 TI: Vitamin C contents of citrus fruit and their products: a review. AU: Nagy-S AD: Florida Dep. of Citrus, Agric. Res. & Education Cent., Lake Alfred, Florida 33850, USA PY: 1980 SO: Journal-of-Agricultural-and-Food-Chemistry; 28 (1) 8-18, many ref. LA: En (English) SC: J Fruits-vegetables-and-nuts AB: Variability in vitamin C (ascorbic acid) contents of citrus fruit and their products is influenced by var., cultural practice, maturity, climate, fresh fruit handling, processing factors, packaging, and storage conditions. Aerobic and anaerobic mechanisms are mainly responsible for destruction of vitamin C in processed products. The mode of breakdown of vitamin C can best be explained by a 1st-order reaction but a significant quadratic time effect was determined by polynominal regression calculations. Plots of log rate (loss of vitamin C) vs. 1/T for canned orange juice showed 2 distinct Arrhenius profiles, whereas canned grapefruit juice showed only 1. Retention of vitamin C is greater in canned than bottled juices because of the reducing activity of the tinplate. DE: ASCORBIC-ACID; citrus fruits, ascorbic acid in, Review; citrus juices, ascorbic acid in canned, Review; citrus juices, ascorbic acid in bottled, Review; CANNED-FOODS; CITRUS-JUICES; BOTTLING-; CITRUS-FRUITS; ascorbic acid in citrus fruits, Review; REVIEWS-; citrus fruits, ascorbic acid in UD: 8007 -------------------------------------------------------------------------------- Record 9 of 14 - FSTA Retrospective 1969-1989 AN: 77-10-J1393 TI: Effect of stage of maturity on the properties of orange juice concentrate. AU: El-Ashwah-FA; Hussein-MF; Abd-El-Baki-MM; Safwat-Mohamed-M AD: Food Tech. Res. Branch, Hort. Res. Inst., Agric. Res. Cent., Min. of Agric., Cairo, Egypt PY: 1975 SO: Agricultural-Research-Review; 53 (3) 63-68, 17 ref. LA: En (English) SC: J Fruits-vegetables-and-nuts AB: Juices from (i) mature, (ii) overmature and (iii) ripe Egyptian oranges, var. 'Baladi', were conc. to 42% soluble solids by successive freezings and centrifugations. Concentrates prepared from (i) and (ii) were better than those from (iii) with regard to cloud stability and palatability. Their juice contained higher concn. of ascorbic acid, total acidity, volatile oils and pectin in the serum than that of (iii). Total soluble solids and sugar contents were nearly equal in the juices of (ii) and (iii). Colour was fairly satisfactory in all cases, and intensified with the advance of ripening. DE: RIPENING-; orange juice concentrates, ripeness & quality of; ORANGE-JUICES; ripeness & quality of orange juice concentrates UD: 7710 -------------------------------------------------------------------------------- Record 13 of 14 - FSTA Retrospective 1969-1989 AN: 75-11-J1670 TI: Citrus fruits and processed citrus products in human nutrition. AU: Kefford-JF PB: CSIRO,-Div.-of-Food-Res.,-N.-Ryde,-NSW,-Australia. PY: 1973 SO: World-Review-of-Nutrition-and-Dietetics; 18, 60-120, 220 ref. DT: Review LA: En (English) SC: J Fruits-vegetables-and-nuts AB: This review is an updated version (to 1971) of that which originally appeared in the World Review of Nutrition and Dietetics (1966) 6, 197-249. The first part discusses the dietary significance of constituents of citrus fruits (i.e. vitamins, particularly ascorbic acid, sugars, acids, sugar-acid balance, complex carbohydrates, nitrogenous constituents, mineral constituents, essential oils, flavonoids, limonoids, suspected allergens and intoxicants). The second part discusses the following processed citrus products: chilled orange juice, frozen citrus juices, chemically preserved citrus juices, canned citrus juices (ascorbic acid and thiamin retention), conc. citrus juices (ascorbic acid retention in frozen concentrates, canned concentrates and reconstituted juices), dried citrus juices, citrus beverages (such as beverages consumed after dilution or without dilution, comminuted drinks, synthetic citrus beverages), processed citrus fruits (canned and glass-packed fruits, marmalades, candied citrus peels), and citrus by-products (stock feed, pectin, citrus seed oil and protein). DE: BOOKS-; citrus products, nutritional values of, Review; citrus, nutritional values of, Review; CITRUS-; nutritional values of citrus products, Review, Book; nutritional values of citrus, Review, Book; REVIEWS-; citrus products, nutritional values of, Book; citrus, nutritional values of, Book; NUTRITIONAL-VALUES; citrus, nutritional values of, Review, Book; citrus products, nutritional values of, Review, Book UD: 7511 -------------------------------------------------------------------------------- Record 1 of 381 - AGRICOLA (1970 - 1978) AN: CAIN 789482307 UD: 7805 AU: Andrews,-Frances-E; Driscoll,-Peggy-J TI: Stability of ascorbic acid in orange juice exposed to light and air during storage SO: J-Am-Diet-Assoc, Aug 1977, 71(2): 140-142 CN: DNAL 389.8-AM34 PY: 1977 LA: English PT: Article SF: FNC ID: Ascorbic-acid; Orange-juice; Beverage-storage; Storage- CC: 1510 AB: Methods and findings are reported from a study conducted to determine the loss of ascorbic acid in reconstituted orange juice prepared from three nationally available brands of frozen orange juice during eighteen-day refrigeration. Control batches were stored in brown bottles covered with aluminum foil and sealed. Experimental samples were placed in clear, glass bottles. In general, the results indicate that storage time may be more important than type of storage container. Tables show statistics. -------------------------------------------------------------------------------- Record 2 of 381 - AGRICOLA (1970 - 1978) AN: CAIN 789482811 UD: 7810 AU: Horton,-Priscillia-B; Dickman,-Sherman-R TI: Stability of ascorbic acid in reconstituted frozen orange juice SO: J-Food-Protection, Sept 1977, 40(9): 584-585 CN: DNAL 44.8-J824 PY: 1977 LA: English PT: Article SF: FNC ID: Ascorbic-acid; Orange-juice; Nutrient-retention CC: 1510 AB: Extract: The sum of ascorbic acid and dehydroascorbic acid (physiologically available ascorbic acid), in reconstituted orange juice was remarkably stable over a 2-week period, both at 4 C and at room temperature. Stability was not affected by the aerating effect of blendorizing at high speed for 2 minutes. Stability was only partially due to the pH or orange juice, since available ascorbic acid declined more raidly in a phosphate buffer solution at the same pH. -------------------------------------------------------------------------------- Record 3 of 381 - AGRICOLA (1970 - 1978) AN: CAIN 779021809 UD: 7704 AU: Nagy,-S; Smoot,-J-M TI: Temperature and storage effects on percent retention and percent U.S. recommended dietary allowance of vitamin C in canned single-strength orange juice SO: J-Agric-Food-Chem, Jan/Feb 1977, 25 (1): 135-138. Ref. CN: DNAL 381-J8223 PA: USDA PY: 1977 LA: English PT: Article ID: United-States CC: 1510; 2030 -------------------------------------------------------------------------------- Record 4 of 381 - AGRICOLA (1970 - 1978) AN: CAIN 779091174 UD: 7710 AU: Andrews,-F-E; Driscoll,-P-J TI: Stability of ascorbic acid in orange juice exposed to light and air during storage SO: J-Am-Diet-Assoc, Aug 1977, 71 (2): 140-142. CN: DNAL 389.8-AM34 PA: Other-US PY: 1977 LA: English PT: Article CC: 1510; 2030 -------------------------------------------------------------------------------- Record 5 of 381 - AGRICOLA (1970 - 1978) AN: CAIN 779109363 UD: 7712 AU: Horton,-P-B; Dickman,-S-R TI: Stability of ascorbic acid in reconstituted frozen orange juice SO: J-Food-Prot, Sept 1977, 40 (9): 584-585. CN: DNAL 44.8-J824 PA: Other-US PY: 1977 LA: English PT: Article CC: 2030 -------------------------------------------------------------------------------- Record 7 of 381 - AGRICOLA (1970 - 1978) AN: CAIN 759010977 UD: 7503 AU: Bissett,-O-W; Berry,-R-E TI: Ascorbic acid retention in orange juice as related to container type. [Storage] SO: J-Food-Sci, Jan/Feb 1975, 40 (1): 178-180. CN: DNAL 389.8-F7322 PY: 1975 LA: English PT: Article CC: 2030 -------------------------------------------------------------------------------- Record 18 of 381 - AGRICOLA (1979 - 1984) AN: FNI 81001448 UD: 8100 AU: Reynolds,-Patricia.; Phillips,-Jean-A. TI: Vitamin C retention in orange juice, imitation orange juice, and orange beverage from frozen concentrates. SO: Home-Econ-Res-J. Washington, D.C., American Home Economics Association. Mar 1981. v. 9 (3) p. 251-254. chart. CN: TX1.H63 PA: Other-US IL: Specialized PY: 1981 LA: English IS: ISSN: 0046-7774 NT: 13 ref. PT: Article SF: FNC ID: Ascorbic-acid. Nutrient-retention. Food-storage-losses. Food-preparation. Orange-juice. Orange-drink-mixes. Frozen-foods. CC: Q500; Q110 AB: Abstract: Four brands of frozen concentrated orange juice or drink were analyzed for vitamin C content to determine if preparation methods and storage time of reconstituted beverages affected vitamin retention. Methods of preparation included electric blending or stirring; vitamin content was determined immediately upon reconstitution, and after 3 and 7 days of storage at 0 degrees C. Vitamin retention was not affected by preparation method, but was somewhat altered by time and product variation. Retention levels of all concentrates were 94% after 3 days and 91% after 7 days. -------------------------------------------------------------------------------- Record 31 of 381 - AGRICOLA (1984 - 12/91) AN: FNI 90000904 UD: 9010 AU: Fellers,-P.J.; Nikdel,-S.; Lee,-H.S. TI: Nutrient content and nutrition labeling of several processed Florida citrus juice products. SO: J-Am-Diet-Assoc. Chicago, Ill. : The Association. Aug 1990. v. 90 (8) p. 1079-1084. charts. CN: DNAL-FNC 389.8-AM34 PA: Other-US IL: Specialized PY: 1990 LA: English CO: JADAA IS: ISSN: 0002-8223 NT: Includes 17 references. PT: Article SF: FNC DE: orange-juice. grapefruit-juice. food-composition. nutrition-labeling. recommended-dietary-allowances. processed-products. florida-. CC: Q505 AB: Abstract: From February 1986 to January 1988, samples of several processed Florida citrus juice products--frozen concentrated orange juice, orange juice from concentrate, pasteurized orange juice, grapefruit juice, and grapefruit juice from concentrate--were surveyed regularly during production. Samples were assayed for sodium, potassium, ascorbic acid, thiamin, calcium, iron, folic acid, phosphorus, magnesium, zinc, and copper primarily for the purpose of nutrition labeling. Means, standard deviations of the means, and maximum and minimum values of each nutrient are expressed in mg/6 fl oz for each product. In addition, the estimated percentage of the U.S. Recommended Daily Allowance (U.S. RDA) for each nutrient claimable at time of packing is given. (To be claimed on a nutrition label, a nutrient must occur at a minimum level of 2% of the U.S. RDA per serving, according to U.S. Food and Drug Administration [FDA] regulations.) The estimated percentage of the U.S. RDA claimable for ascorbic acid ranged from 90% to 100% in the orange juice products and was 70% for the grapefruit juice products. These juices are all considered significant sources of vitamin C. In the orange juice products, the percentage of the U.S. RDA for thiamin ranged from 6% to 8% and was 8% for folic acid. Significantly smaller amounts of each vitamin were noted in the grapefruit juices. Small but claimable levels of magnesium, calcium, copper, and phosphorus were found in one or more of the products tested. Neither zinc nor iron was found at the U.S. RDA minimum level of 2%. Significant amounts of potassium, for which there is no established U.S. RDA, were found in all the citrus juice products. The sodium content of all the citrus juice products was negligible, qualifying each juice to be labeled "sodium free" according to FDA specifications. Significant variations in the mean amounts of certain nutrients were found in each of the products depending on the time of processing (month and year) and manufacturing plant. --------------------------------------------------------------------------------