Major nutrients in orange juice

Fruit juice is obtained by mechanical extraction (squeezing) of fruits harvested at maturity, followed by pasteurization. Fruit juice from concentrate is obtained in the same way except that the juice is concentrated through evaporation of natural water content. The juice is then restored by adding the same amount of water as was extracted from that juice during the concentration process.

One of the favorite fruit juices to have in substitute of a soda is orange juice. It tastes good, it is natural, and is readily available. Orange juice provides a good dose of vitamin C. Most persons can achieve 100% of the RDA for vitamin C by consuming moderate amounts of citrus fruit. Vitamin C (ascorbic acid) is a water-soluble essential nutrient which acts as an antioxidant, is involved in iron metabolism, the biosynthesis of carnitine, neurotransmitters, collagen and in the cross-linking of these fibers in bone, and is a cofactor in various enzymatic and hormonal processes.

An 8-ounce glass contains as much potassium as a banana. It has a remarkable variety of phytonutrients. Other micronutrients available in orange juice including folate and polyphenols (e.g., hesperidin which is a flavanone), and may therefore contribute significantly to their daily intakes. Studies show that hesperidin exhibits anti-inflammatory characteristics, and can impact positively on human microvascular function (elasticity and tone of blood vessels).

Beyond the great vitamin and nutrient content, a study has shown that orange juice can lower the blood pressure. Orange juice contains no fat, sodium or cholesterol. The average energy value of citrus is very low which can be important for consumers concerned about obesity.

Orange juice is obtained from the endocarp of the Citrus sinensis fruit. Several varieties of oranges are cultivated to make orange juice, among which the main ones are Hamlin, Pineapple, Valencia and Pera.
Major nutrients in orange juice

Vitamin C in orange juice

Vitamin C, also known as ascorbic acid, is water soluble, meaning it will dissolve in water and is not stored in the body. The recommended amount of vitamin C is 60 to 90 mg per day.

Orange juice is the most nutrient dense fruit juice commonly consumed in the United States. An 8 oz serving provides 110 cal and contains 72 mg of vitamin C.

Variability in the vitamin C (ascorbic acid) content of citrus fruit and their products is influenced by variety, cultural practice, maturity, climate, fruit quality, fresh fruit handling, processing factors, packaging, and storage conditions.

Vitamin C is known for its potent antioxidant properties and is lost during handling, processing and storage. Therefore, vitamin C content is widely considered as an appropriate marker for monitoring quality changes during processing and storage.

Citrus fruit juices provide an important source of vitamin C for human nutrition, even though only about one-fourth of the vitamin C content of citrus fruit is found in the juice. Vitamin C is usually considered the major antioxidant in citrus.

Vitamin C is important for the human body because it is needed in the production of collagen to make connective tissue. Vitamin C also helps the body to absorb iron, helps wounds to heal, helps red blood cell formation and helps to fight infections. Some studies say that vitamin C prevents cancer.

Vitamin C helps to enhance availability and absorption of iron from non-heme sources. Vitamin C also has antioxidant properties since it can easily lose the electron to neutralize and inhibit free radicals from being oxidized in preventing cell damage.
Vitamin C in orange juice

Vitamin C in citrus juice

Vitamin C is defined as hexuronic acid, cevitamin acid or xiloascorbic acid. The term vitamin C is commonly used to describe all these compounds even though the representative of which is ascorbic acid.

Citrus fruits provide about 51% of vitamin C and also large quantities of some carotenoids: 68% for β-cryptoxanthin and 43% for zeaxanthin.

Many factors influence the vitamin C content of citrus fruits such as lemon. Decadence of ascorbic acid earnings both aerobic and anaerobic pathways and appertain to many factors such as oxygen, heat, light, storage temperature and storage time.

During juice processing, temperature and oxygen are the main factors responsible for vitamin C losses. Non-thermal processed juices retain higher levels of vitamin C.

Regarding packing material, vitamin C in fruit juice is quite stable when stored in metal or glass containers, whereas juice stored in plastic bottles has a much shorter shelf-life.

This water soluble vitamin contributes to many health benefits such as prevention of scurvy and cancer, relief from common cold, stimulate collagen synthesis and play a significant role in wound healing process. Deficiency of this vitamin in the body causes many diseases such as scurvy.
Vitamin C in citrus juice

Cantaloupe juice and immune system

It has a good source of vitamins and minerals which strengthening the immune system. It has a high beta-carotene level and has anti-clogging properties.

Beta-carotene is an essential component of a healthy diet. It has been shown to reduce the risk of certain cancers, and even shows the reproduction of cancerous cells. Beta-carotene enhances the activity of T-cells and antibody-producing B cells and boosts the tumor-destroying ability of macrophages, natural-killer cells and cytotoxic T cells.

Cantaloupe juice is sure to strengthen the immune system and help eliminate free radicals that might otherwise cause damage and lead to cancer.

Vitamin C protects the immune system, reduces the severity of allergic reactions and helps to fight off infections. Vitamin C in cantaloupe also will boosts human immune system which in turn will help prevent infections an illnesses.
Cantaloupe juice and immune system