Stability of Ascorbic Acid in Reconstituted Frozen Orange Juice

Abstract

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 min. Stability was only partially due to the pH of orange juice, since available ascorbic acid declined more rapidly in a phosphate buffer solution at the same pH.