Utah State University DigitalCommons@USU All Graduate Theses and Dissertations Graduate Studies 5-1969 Analysis of Fruit Juices and Drinks of Ascorbic Acid Content Anna Man-saw Liu Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/etd Part of the Food Science Commons Recommended Citation Liu, Anna Man-saw, "Analysis of Fruit Juices and Drinks of Ascorbic Acid Content" (1969). All Graduate Theses and Dissertations. 4851. https://digitalcommons.usu.edu/etd/4851 This Thesis is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Theses and Dissertations by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. ANALYSTS OF FRUIT JUICES AND DRINKS OF ASCORBIC ACID CONTENT by Anna Man-saw Liu A thesis submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE in Food and Nutrition UTAH STATE UNIVERSITY• Logan,1969 Utah ACKNOWLEDGMENTS Sincere appreciation is expressed to Dr. Ethelwyn B. Wilcox, Head of the Food and Nutrition Department, for her assistance in the preparation of this manuscript. Many thanks to Mrs. Ruth E. Wheeler, Assistant Professor of Food and Nutrition, for her able guidance on this research. Appreciation is also expressed to Dr. Harris 0 . Van Orden , Professor of Chemistry, for his many helpful suggestions and for serv­ ing as a committee member . Also sincere gratefulness to Dr . Deloy G. Hendricks, Assistant Professor of Food and Nutrition, for his many helps during the experimental procedures. The author wishes to express her gratitude to her husband , Mr . Wen M. Chen, for his assistance and encouragement. Anna Man-saw Liu TABLE OF CONTENTS ABSTRACT vfi INTRODUCTION REVIEW OF LITERATURE 3 History , Chemistry, and Isolation 3 Physiology and Pathology 4 Biochemical Functions 7 Food Sources and Requirements 11 Processing of Fruit Juices and Drinks 12 Analytical Methods 18 Ascorbic Acid Level 19 METHOD OF PROCEDURE 24 Selection of the Samples 24 Storage of the Samples 25 Analysis of Ascorbic Acid 29 Method 29 Recovery 30 RESULTS AND DISCUSSION 32 Ascorbic Acid Content of 33 Fru it Juices and Drinks 32 Comparison of Ascorbic Acid Content in Sel ec ted Brands and by Method of Processing 35 Effect of Storage on Ascorbic Acid Stability 41 By numb er of days 41 By number of hours 45 Effect of Method of Mixing Reconstituted Frozen Fruit Juice 48 SUMMARY 51 LITERATURE CITED 54 TABLE OF CONTENTS (Continued) APPENDIXES .. 61 Appendix A. Tables ...... .... 62 Appendix B. Method of analysis of ascorbic acid 68 Apparatus 68 Reagents 69 Procedure 70 VITA 73 LIST OF TABLES Table Page 1. National Research Council recommended daily dietary allowances of ascorbic acida ........ ...... ... ... .... 13 2. Ascorbic acid level of some fruit juices and drinks from various brands 21 3. List of fruit juices and drinks in three local markets in Logan , Utah, which were analyzed for ascorbic acid content 26 4. List of brands compared 27 5. Experimental design for storage by days 28 6. Experimental design for concentrated frozen orange juice for storage by hours within a 24 hour period ....... 29 7. Recovery test of ascorbic acid 31 8. Ascorbic acid levels in selected fruit juices and drinks grouped according to content ...... ... ... .. 34 9. Comparison of ascorbic acid values in different brands of five samples .... .... .. ... .... ..... 36 10. Percentage retention of ascorbic acid during six days storage 43 11. Percentage retention of ascorbic acid in frozen orange juice (15) storage during a 24 hour period . 46 12. Method of mixing and storage by days 49 13. Codes of fruit juices and drinks from different brands 62 14. Ascorbic acid leve ls in selected fruit juices and drinks 65 15. Mean values of ascorbic acid in orange juices and drinks processed by different methods .. ....... ..... 67 LIST OF FIGURES Figur e Page 1. Th e conver sion of glucose to ascorbic aci d !!l.vivo of some animals 4 2. Met abo lism of ascorbic aci d (Cant er ow and Schepartz, 1962 , p . 152) . ..... 8 3. A comparison of asc orbic acid values in diff ere nt brands for five juic es ...... 37 4. Comparison of ascorbic aci d va lues in orange juic es and drinks processed by different method 40 5. Loss of ascorbic ac id during six days s torag e 44 6. Ascorbic acid retention of orange juic e (15) during 24 hours storage 47 7. Th e e ffec t of mixing me thods on the ascor bic ac id le ve l in the reconstituted orange juic e . 50 ABSTRACT An lysis of Fruit Juices and Drinks of Ascorbic Acid Content by Anna Man-saw Liu , Master of Science Utah State University , 1968 MaJor Prof es or · Mrs . Ruth E , Wheeler Department· Food and Nutrition A total of 33 common fruit Juices and drinks representing 15 different fruits were analyzed for ascorbic acid content by a slight modification of the method of Loeffler and Ponting (1942) . The juices ranged from O. 96 to 50 88 mg per 100 ml The drinks ranged from 2 . 12 to 66 . 10 mg . All the citrus juices ranked high in ascorbic acid content . One drink was fortified with sufficient ascorbic acid to contain considerably more vitamin than was found in pure orange Juice . The ascorbic acid values of different forms of orange drinks and pure orange juices were compared Except for one brand, all of the fortified orange drinks contained less ascorbic acid than the pure orange juice. Most of these drinks contained medium levels of the vitamin, 16 to 24 mg . One orange drink in cartons and one frozen orange drink had extremely low levels . 3 and 1 mg , respectively . Reconstituted fro ze n orange juice retained 99 pe r cent a fter 24 hours of refrigerated storage at 40 F and 96 per cent after six days s to rage. The met hod of mix mg during r econsti tuting fro ze n orange juic e had no effec t on ascorb ic acid content. Res ult s were th e same for all three m ethod s. rt is r eco mm ended tha t all consumers re ad the labe ls be fore pur­ chasi ng fruit juices and drinks when the products are to be used as a source of asc orbic acid in the d.iet . (81 pages) lNTRODUCTION A variety of liquid fruit juices and dr inks are now available on the market. They consist of sugar, fruit juice concentrate, citric acid, flavor and coloring . Man also contain added ascor bic acid. Although frmt juic es and drinks are widely used , littl e information is available on their ascorbic aci d co ntent a t the tim e of use in the home , to help the housewife dec ide which of these products should be used to provide their daily ascorbic acid nee ds (Pelletier and Morrison , 1965). Many liquid fruit juices and drinks now on the market are unsatis­ factor y as a source of ascorbic acid ne eded to me et the daily requirement. The values of the ascorbic aci d content claimed on these juices and drinks may drop steadily when the products are stored depending upon conditions of temperature , tim e, and container used. The longer the juices or drinks are stored , th e mor e the potency of ascorbic acid decreases (Noel and Robb ers tad. , 1963; Lam den et al , 1960; Scanlan and Willard , 1944; Ross, 1944). The lo ss of ascorbic acid is believed to be attributed to oxid ation whICh is enha nc ed by the pr ese nce of air in the he adspace of the container (Tingleff and Miller , 1960) . Thi s loss has been shown to be an aerobic destruct10n of ascorbic acid which mak es the product unacceptable due to the development of an off-flavor (Huelin, 1953). 2 This study deals with the content and s tabilit y of asc orbic acid during normal conditions of home use in many kinds of concentrated and liquid fruit juices and d rink preparations from th e loc al commerci al retail markets. Ascorbic acid was esti m ated by a mod ificat ion of the method of Loeffler and Ponting (1942) . 3 REVIEW OF LITERATURE History, Chemistry, and Isolation The history of scurvy and its relationship to a deficiency of asc orb ic aci d has been adequately described by Beaton and McHenry (1964) and Wohl and Goodhart (1964). Scurvy, recognized and clearl y described in the Ebers Papyrus, was discovered at Thebes and written abo ut 1500 B. C. ln 1906 , Hopkins suggest ed that infantil e scurvy, similar to sc urvy in adults was a de- ficiency dise ase. Zilva a nd Wells (1919) began the ear ly work which ultim ate ly led to the isolation a nd syn thes is of vitamin C. Therefore in 1928 , Szent-Gyiirgyi isolated hexuronic acid from orang e juice , cabbage juice and ox adre nal glands. Later in the year Waugh and King (1932) showed that it was identical to a n antisc orbutic substance , ascorbic ac id , which they had isolated from lemon juice. Haworth et al. (1932) dete rmin ed the correct empiric formula to be C H o and 6 8 6 its chemical structure : 1°1 I o=c-c = c1-c-cH 2oH bm~H-H bH The grouping of these ele ments is indicated by the name 2, 3-dienol- L-gulonic aci d lact one . Th en, in the same year Teichstein first synthesized 4 it from hydrolysis hy treatment of ozones wit h hydrocyanic acid .