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Isadore Horowitz, MD; Eva M. Fabry; Charles D. Gerson, MD

JAMA. 1976;235(24):2624-2625.

Abstract
Several orange-juice preparations were analyzed for biologically active and inactive ascorbic acid derivatives—L-ascorbic acid, dehydro-L-ascorbic acid, and inactive 2,3-diketo-L-gulonic acid. Fresh orange juice contained from 4 to 7 mg/100 ml of inactive ascorbic acid. In contrast, pasteurized orange juice contained from 15 to 30 mg/100 ml of inactive ascorbic acid (up to 400% more than fresh orange juice).

Samples of fresh orange juice contained as much as 100% more active ascorbic acid than samples of pasteurized orange juice. There is great variability in prepared orange-juice derivatives with a substantial decrease in bioavailability of active ascorbic acid.

(JAMA 235:2624-2625, 1976)

Author Affiliations
From the Division of Gastroenterology, Department of Medicine, Mt Sinai School of Medicine of the City University of New York.

Footnotes
Reprint requests to Division of Gastroenterology, Mt Sinai School of Medicine, Fifth Ave and 100th St, New York, NY 10029 (Dr Horowitz).

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