TM ASCORBIC AGIDj BEHIBBOASGOBBIC ACID AW
DIKETOGOIiONIC ACID C0W2SIKT OF CAMEP AW) EHO^E:!
JUICES, ATO BTOBAOESS II RBMTIOl TO COST
hj
H1LSI mhm JAB¥IS
A fHESIS
sulniltted to
QBEOON STAS COIAEGB.
*J
in partial fulfillment of
the requirements for the
degree of
MASTER. OF SCIENCE
June 'I960
AFfiOlBSH
Wofesso^/of Foods aai Bitritloii
tn Oharg© of W&im
ne®a of^^pm^mnb oi'""tm&s aad' ffiatri'tioa
ITTJIHI OWIHW^-III..,
.. in' luprTC;!1
■IIIIKI.
,irii~iir'i-.,'»»»ii»v./i.i':.iii Vijr'uK.jiaim.'r.ri
Chsiraian ^f School Gradiaat© Comaittee
C^^^T^irirnnr<1t^^w»*-i-«:iiiiv^J^^^r.^r^rjwrT<«w^
JSeaa'-df '^adtiat© School
0a«e thesis is nfraaontea
typed fey Betty J« Anderson
Jru^y^l^, l?g^
mwoimmmm
The author Is B&m<$mly .grateful: t<* Is?1* J-fergar^t It*
finekej Head of the Sje^artnfint of Foods m& nutritionf fas*
suggesting the pptiblm,. tot assisting in pXanodog m& conducting the study,) and foy f&t£@&t correcting of the manuscript, fo ft*« Clara 4,,. StortfUfc* JProfissor of Foods and
lutritionj and to BT',. B^tty Bstrtliorn^ Associate Pr-Oimso*
of foods and %it*lti<tiat site eaq^redses hor appreciation
for th#ir intorest and cooperation during the progress of
the study.
TABLE OF CONTENTS
Page
INTRODUCTION.,,,..,,.k,,........*.....».***.*..*..«.
1
REVIEW OF LITERATURE
....>. *..
3
CHEMICAL NATURE OF ASCORBIC ACID,,,,.,*.„..,,♦,,..
3
PRINCIPLE OF THE aA^DINITROPHMYLHYDRAZINE METHOD
FOR THE DETERMINATION OF l-ASCORBIC ACID. DEHYDRG*
1-ASCORBXC ACID, AND DIKETO-1-GULONIC ACID IN THE
PRESENCE OF EACH OTHER..*.........♦,**..,,...*....
6
HUMAN REQUIREMENTS FOR ASCORBIC ACID.*.......,....
12
NUTRITIONAL STATUS STUDIES OF ADOLESCENTS AND
COLLEGE STUDENTS.,.,...♦.*.*.♦..*,.*.,...♦♦♦*,#»♦♦
1?
CANNED AND FROZEN JUICES, CONCENTRATES AND BEVERAGES AS SOURCES OF VITAMIN C.. t ,„,.••»,.,,
18
SOME FACTORS AFFECTING THE PRESERVATION OF ASCORBIC ACID IN CANNED AND FROZEN PRODUCTS
*.*.♦.,
20
.,,«.......
♦
EXPERIMENTAL PROCEDURE.
f,,
2?
PLAN OF THE STUDY. .*.♦.*.*..,......*.,.,..**.*....
2?
ANALYTICAL PROCEDURE............,.,...**...,
27
flgyflpm^nt Ugedi.,.,.,..
*.....
....*..,..
2?
Reagents Used.
28
Determination of the Standard Curve JJS£
Dehydro-l-^scorbie Acid*
.....,..,.
30
gggmssM&n of ^li§ iMsss* ...................... 33
Determination li
Diketo-1-igulonic Acid. .*.....*
3^-
Determination ,11: Dehvdro-l-ascorbic Acid and
Dike to-1-gulonic Acid...........................
36
TABLE OF CONTENTS (continued)
Page
Pet^gminatlQn llli l-^Ascoi'Mc A^dj Deto<tgO±l^
fiflflQEbifi MM? fiioS Diketo-l-gulonic Acid la jfeM
■£e^sL@nc_@ ^f .gafih Other. »»o. .,,.*»<,*♦» *, *, #«,.*.♦#..
37
Calculation of As.p.orftic Acid Values>aai>».#6ao60»
38
Calculation p£ Cog^ £.@g h Oz* Serving and Peg
30 Mg of Total Aaggagbifl Afiisl*»«*»»♦»«»»«o»«««.««
38
jRESULTS AND DISCUff^^-ONo oo»o4»*»»e.i><).«a»aa<»oooo<j 04090
39
oiAWi/AKD L/UHVii) D ^ . o ■ » 9-9 » ? » p » «^ • o a # 0 0 * « * ;> 0 ^ » o <> 0 » » 9 * <>
3"
ASCORBIC ACID VALUES FOUND IN FRUIT JUICES AND
COST OF FRUIT JUICES AND BEVERAGES IN RELATION TO
SUMi^RY AND CONCLUS IONS«.. ♦ ■>,...«,«,. » ^.. ««»«««*.«*....
52
iJioiilUGKAPrix o • * • « • e ♦•♦'••eo«»o»»»»« a *••>«» e * * a e • * * o * •
P^*
AFFJcilMi/XA ••a««(**a««c«>af*««t*«o°cc*e>o*>»«»««a>*»c»«
Ov
I.
Contents of Juices and Beverages.......*•**.,.
61
LIST OF TABLES
Pag©
1.
2.
3c
h.
5.
CGLQRIMBTER READIIGS OF-STANDARD.SOLUTIOIS FOR..
DEHXERO-l*ASCORBIC ACID*♦,..»...♦.♦**♦,.,.....* *
32
DBTERMINATiOH OF THEORETICAL DBHB5ROASCORBIC
ACIU STAKDARD CURVE BY MBTHOP OF LEAST SQUARES...
33
ASCORBIC ACI0 VALUES OF CAffiBD JUICES AHD BEVERAGES II MG/lOO ML,,,.. 0. ,.„.., «.,.f .,aM,.o,0»»o,
h2
ASCORBIC ACID VALUES OF FROZE! JUICES AM) BEVERAGES IN MG/lOO ML.„..,....,*.*»**...4.0******..,
Mf
COST OF FRUIT JUICES AJfl) BEVERAGES tl RELATIOI
TO ^ OZa SERVIIG AMD TO PORTION CONTAINING 30
MG OF TOTAL ASCORBIC ACID..* *«* *«,*.•*-•..^... * *
^6
LIST OF FIGURES- ;•
!♦.
STANDARD CORV&.•».•.*.*,,.»....«..t,.... *..,•»„..
ifl
mm ASCORBIC ACID, IIIH3®BOASC®BIC mm
AW DIKETOiSOIiOHIC AO.I0 COHfglf OP Gmm AM)
VRQZ&B WmiT JUICES AH& BBVER&CEBS II HMflif !80 Qmt
irop^fcf;^
In $^itd' of' gaeottfiag' kstowledg,© #f the i^oftaa©© of
«gcQPf&3 acid in mxtritiim a.M avaHabiHty «f additi^ial
ddn^cte^ ®f vit^ii^n c la th» i&m of fro^dn vAgftteiblds ^ad
fruits and ^Hi»ich0:a Juices .aaa beverages-, aat£it;ta&&3. status s-tu.dl©.s pa^BlX^llag these aevelopneats t-^feaX ate0rM;e
acid intakes to be below xwconrngsiiM alloiss&xiees ffip laafg©
D^rtione ®i tli© ^^tjiatioji* ^om time to time it is m^
msmv to a?e*aese«s the awtafitlTe ^ato of eoiu*eee of
tritaaia C in the light of Ij^rowaints in detensL&lDg
vttam&a values in foots m® M vstzpomQ to changes in
methoae of processing9 storage^ and diotHbation of canoed
aai imtmn foods*
Barly Methods of analysis of vitamin c in foods
we usually limited to dot^ssinations of ^eaiced aaeor*
blo aeidi,. If eanned m frozen f^ods hair© been subjected
to a&rerse conditions duriag ptomming* storage, and dls*
tj?lbtttion? the oaeldlsed fti&m of )redaced ascorbic acid$
dohydroascorbic acid and dlketogulo&lc acid tgay he pr©sont
is a^fr^clable aBomts (5% p* S) <30» p* 708).*
5he aajoi? objective of the study van to discover
uhethes1 a selected group of f^uit |uic@S'? concentratee and
beverages as imrchased in the aafket in CorvalliSj 0t#goa
contained the ascorbic acid values generally or specifically attributed to them,
A second objective was to de**
termine the comparative values for total ascorbic acid and
reduced ascorbic acid iii a number of juices for which previous studies had reported values for reduced ascorbic
acid only <?9, p» 8).
A third purpose was to measure the
ascorbic acid content of several new products for which no
claims had been made or estiaiates established and for one
or two products whose labels carried rapidly changing
claims or claims that seemed ambiguous or extravagant.
A
fourth facet of this study was the comparison of prices Of
h
QZ.
servings of the different juices as purchased in the
local market during the months of March, April* and Mayj
1959.
The cost of portions containing 30 mg of total
ascorbic acid was used as the basis of another comparison
of the juices selected for the study.
mmm m wmmm
cmmQu, mmm
OF
moomic mm
W&eh of the ftarly work on thd Identification and
properties of the antiscortetie factor vae done ia England
fey Zllva, who uas endeairoriag to crystallisie the swbstanee
from leaon j'uie© in 191® (20, p, 259)*
In the next two
deeades a great deal of progress vas made by investigators
in eeveral different eou&trles*
la the year 1928 the.for-
Ms^la^ CgBgOg vas assigned to the factor by S2@nt«*Gy©rgyi
who called it heroronie acid (55? p> 1399). .the crystalline for® of the vitaain vm$. isolated fros orange jnic®)
cabbage juice; paprito, and the adrenal glands of oxen by
Szent-Gyorgyi in 1932*
He also determined the chemical
strueture and antiscorbutic properties of heaeuronlo acid.
Wsogh and King, worMing independently at the University
of Pittsburgh identified a crystallinef antiseorbatioally
ective substance froa lemon juice in the same year (601
P« 325)*
■
In structure the vitamin resembles soiae of the siaple sugars, but it is a more active reducing agent.
It
contains two reactive groups which are mainly responsible
for its characteristic behavior, the dienol structures at
carbons 2 and 3 and a lactone ring joined to carbons 1 and
^ (31 P* 3$fr)*
3?he reactivity of the dienol group at
easboos 2 and h mk&s ascorbic acid a pcmsrful r^duoltig '
ag©at to acid soltttion and provides th© basig for assay
of the ^itarain by'.various oxidizing agents (51, P* IB**).
. It the first- stag© in the oxidation ptoceaSf d©hy<&,©asc0ybi.e acid ill) is formed ae a-result, of the loss
of two atows of hydrogen- from carbons 2'and 3 of ascorbicacid (I) as shot-mi
0
II
C-i
I
H
J^
*
I
i
X*
l
I 0
II
I
e-
*m
i~lscobble Acid
©»e
i
I
I
GHgOH
II* ©ehydro-lascorbic Acid
SThis reaction, may b© brought about by On© atoa of
©sqrgen*
In aqaeonas solution ascorbic acid ©asily tinder**
goes oxidation if left exposed to ais?*
In allcaline soto*
tion the oxidation of ascorbic acid proceeds taore rapidly
ending in couplet© bre&Mown of the molecule (51$ p* 18^ )*
The rat© of oxidation is catalysed by dissolved copper and.
to 8W& extent> ^y i&on i$5) p* lM}6)»
Xn th® psaaex&e ©£
riM£lsM%&9 tight aec©lei?ates its isatruetioa #Sj p* 139**
iM»*
...
Qslclation of adeovble acid by the adfiitioa ©f Urn
atoms -of tiae 'haXogena^. tooMia©* iQdine9-..QV chlopine- la n©ta*
teaX m aeld solmtlon i^ith'the fonnatioti of.-t»d molecoles
of- a !iaX©gen acid' is ■ @aploy^d in iraricmg: methods of deter*
iiii&ation< of the vltamlo (glj ^* 1271)» - ^thier ef£<setiv0
©3sidi.sl»g agents aya acid parmanganate* |)henolindophanol4
diohloro^hanolindophanol^ mothytom blm@j and fo^ic salts
<51# p. X8k), .
& the first stag© of oxidation of aaeorMc acid*
dehyciroasoorhic aoid (11) is formed« The tm kete groups
In dehydsmscorbie acid oaa be reversibly reduced to fora
ascorbic acid by the addition of two hydrogen atoms in re*
action with hydrogen sttlffide* (2iti p* 1271) glntathione^
STulfhydryl c0M|»o,wids9 and probably other substances (3*
p» 3^-) o This reversion can also be brought about 1B vfoo
as studies of the antiscorbutic effect of dehydroascorbic
acid on guinea pig:i and taamt subjects have shoim :C25> p*
IkQB) (<?6S, pfl 307)* In neutral and alkaline solutions de»
hydroascorhic acid Is unstable $ even at rooa tesiperature9
and further hreakdom products are foraed (19 ? P* 227)*
tihen ascorbic acid and dehydroascorbic acid are heated inacid solutionj they yield ftarfaral coapounds polyaeriging
6
tq tol£*teom suBstanceg due to fflbtaffotation-t liydratidn,
deearboz^ldtlon' and dehydration tractions (26f p» ■79)*
VBMXPIM OF THE 2A~l>JIllH0FIIEiSLHB2M2IlE KBXHOD FOB fSE.
wmmmTxm op i~&smmt&Mx^--mmn&>%'>mcmBtG mm*
It was ofe$®^ed Ijy Herbert M M* (21 ft f.» 1281-1282)
m& Pemey and. M.va I3B$ p« **) that de^droas.eorMc acid
TOt&r©tat©s in a^©om,s .sotetioa and' it tfa$ p@$tmlat©d hy
t!i(3§# lavegtigators- that watayotatlon is aeeoa^aai^d l^y
the t^ansffNPoation of dehydpoaseopbie acid to 2 ? 3- dike to*
gUlonle acid.and t>y thd opoedUig of tha lacton© wing a$
show b©i©¥?
msmm
0
ii
f
H0-CM)H
I
I
.10
I
H-CI
C00B
I
Ca.0
, H'.i
GHgOH
n« 08hydto*-l
ascorbic acid
-.,)
^
H0*.C-0H
I
H»G
I
H0*C*H
I
■
•*»'»'>
C^O^
I
•
I- .
HO«»C*H
I ■••
CHgOH
112. Hydra ted
I?. &f3.*]ftketoDdhydro*l»ascorhle ■ l-gtilonic aeid
acid
Th© Sy^-dinitro^henylhydrasind method (^2$ p« 201202) aakos ms© of ti*o |)3?©|?©rti©s of aseorhle aeid9 its
paversAbld osd-dation-y^duction capacity and its ability to
fora hyd^azone-iik© bodies, with phdnylhydrasi&e and the derivatlves of phdfitylhydrazlna (21.9 p> ag8l*-1882),
It T«as
past«lat©d by Hoe and associates <^2^. p* 202) and P@nney
and gilva (38$ p.0 *f 16-^X73 that the colored d©rivati¥e of
2^^*diaitroph©i2yIhydi'asia© aad the vltttalxi is formed only
fmm the. eoapl©t©iy oxidissad form of ascorbic acid^ diketogwloaic' acid*
Und®y the copdltioas of pHg tine and tem-
perature of this taethod, ascorbic acid is first OKidiz^d
to dehydroascorbie acid» then traas£©ra<ad iato dlketogulonic
acid which couples with 2j.^dinltro^heiiylhydraJ5ine.
According to Horbert §& jl.» (21, p* 12765 the mm*
btr' of structural isomrs aad stereolaemers amcatg the d^-^
rivatlves of -phenylhy&azJUie axid ascorbic acid and its
reversible oxidation products is such that designation of
exact structure is eagtreiaely difficult0
These investiga-
tors state9 ^Analytical data point to a condensation jprod*
uct derived from %HgO^ (dlketogulonic acid9. IV) rather
than C^fi^ (dehydroascorbic acid.? tX)$ but with phenyl*
hydrazin© compounds it is difficult to discriminate by
analysis between forsiutlae so closely related* **
A possible mode of coupling (VI) which has been
presented by Saith is shoi-m as follows 3
a
>♦ 9*
mm
i
I
080
I
i
i
i
A
I!
G
I
i
I
C
I
»(
't
VHP*
B©f£mti^0
the gtil0P06 t^lmtiw #f •'iil:tt#pil.^iie e«id ami
c®pz tte ©tiorti eoafpiad to b$ sotiiat'M is tasai fet- set*
ting th® iagtraipat &t ^00^
$tatoil£$$3 ascorbic acid in the presence of cuptoms ioas
(%k^ p> kQ&}+ MmraX acldg-ar® pp^axred for Maplts
t^ter© f^j?rom$ ion is lifeoly to b© foimd (37f p*. 2^6).«» The
pH of .0»osh 5 p«JP cent netajthoepharic acid is between 1*25
.ana 1*3# Aeliity ^ittiin thi:g rang© ms fdund tO' protect
dlkotogulonic acid- dm^ing tho 15 aistitee of saturation of
the oxtract iiith IgS* Di&otoguloniC' acid Is congested
into an imknowi $r©dmot by Mg$ at a ipK ^f above i*3 when
exposed for extended lengths of time* Boa* Mills, Oastar*"
ling., and Oanron found that protection at pH i*3 %jas apprw&siataly 97. -.&er cent xfith 15 fitimtes aaqpoanre to HgS
<*«*, p# 203-205)*
i&tidanta ^uch'^aa ferric long; and hydrogen peroxide
taay also produce color with a^^dinitrophenylhydra^ine*
In order to countaraet tha effect of possible oxidanta^
it is necessary to add a reducing agent, to the extracting
acid*, SfetaphoagtMffie acid' containing 1 per cent thlourea
ha^ been used for extraction of plant tissues by WL21$ and
Eo© (36s p« 160)* Since the rate of' coupling of the dye
tdth oscidi'^ad fonoa of .ascorbic -acid is related to the con*
centration of the reducing agant* the standard goiutioas
mist b© naade up with the same concentration of thionraa
a©, the saaple aolutlon$«
In the first of a eeries of datarininationa C©etermination I)t the dahydroaacorbie acid present in an
10
extract to be analyzed is reduced by HgS to reduced ascorbic
acid*
The diketogulonic acid present in the extract is con-
sidered to be unchanged when exposed to HgS for 15 minutes
in an acid mediua of pH 1.25-1.3*
After removal of the E^S,
2,^-dinitrophenylhydlra2ine is added to .the extract now con*
taining only reduced ascorbic acidj which does not couple
with S^-dinitrophenylhydrazine tinder the conditions set
up, and diketogulonic acid, which couples with 2,1+~dinitro<"
phenylhydrazine during a period of six hours in a water
bath at 370C»
The colored derivative formed during this
process when dissolved in 85 per cent sulfuric acid gives
an oraage-red solution.
When measured colorimetricallyj
the optical density of the solution indicates the concentration of diketogulonic acid in the extract.
The optical density of the colored solution may be
augmented by other substances which have reacted with 2,^dinitpophenylhydrazine to form part of the color.
Sugars,
reductones, and reductic acid combine with 2,ls-<-'dinitro~
phenylhydrazine to produce colored derivatives or osazones.
Since these products form at temperatures different from
those used in the 29l»--dinitrophenylhydrazine analysis, and
their rates of formation are retarded at the degree of
acidity of the solutions usedj it is believed that they do
not affect the optical density of solutions measured under
the conditions specified by this method 0+3, p. 515, 516)
11
(h69 p» ^55)•
Reductones appear to absorb light in the re-
gion of hJO-k-yo wp.?.
If they are present in a sample,- color
transmittance is read at. 5^0 sjw in order to eliminate interference of osasones that may be formed from sugars in
the sample (29 p» 99).
Ihe pigment measured, in Petermination II represents
the concentration of both dehydroascorbie acid and diketagulonic acid in the extract.«
In the second determination
the labile dehydroascorbie acid exists in equilibrium xirith
di'ketogulonic acid in aqueous solution (51$ P-* £($*)■*
In strongly acid solutions, within a range of pH
l*2t5-l«309 *he rate of change of dehydroascorbic acid into
dlketogulonic acid is accelerated.
In six hours time at
370C5 the coupling of 2 th-dinitrophenylhydra^ine with de*
hydroascorbic acid has been found to b© 95 P®z cent that
of diketogulonic acido
This relationship is constant and
can be corrected for if necessary (^2^ p* 202).
The con-
centration of dehydroascorbie acid in the extract may be
found by taking the difference between the value found for
diketogulonic acid in Determination I and that found for
the sum of diketogulonic acid and dehydroascorbie.acid in
Determination II.
In the third determination of the series (Determination III), the colored derivative is formed from three
of the components of the extract.
The reduced ascorbic
acid is oaddl^ed ^jr- teoaine' to 'dahydro^seofMe-aeid^ vblch
to- dl&Qtoguloalc afctd a? iii fitetenalnatlon' II*'• • fM VaXu*1
bbtaJUs^d 'reiafesiMitfe tii© svm of the i?©iiie0d asctorbic ac4d#:.
tho'dehyc^oaseorbio aeid-and"the dlk@t0guloaie aeid present
iti th@. ®3st3?aot; at -the. tiao- -of addasr*' ' '
■ , ISbe eoncenLt^ation ot radueed adco^blc acid' la tM
©sfeaet say be seeured by eutotractjtag the q©abiu©d iraXuci
of -doSiydiroa^Q^bia' aeid and. dlk^toguHonio aeid immd in
Satean&ination XI fros the jsmn ©.f the ^oapone&ts measured
in Itetariaiaation HI* total aj»cgrbie aeid. is. r»$a?e9ented
t»5f thd - smu of rodacgtd aaeoapbie aeid aad d^hydroaseorbie
acid*
HEWft SBWffil1®'!® FOR ^SG^BtC ACil>
Mecvblc aeid -hag been shorn to play a oomtflex aad
Qxtooastve part in. human metabolism (27f p» 379^5B)"» Th©
aeGhaaiaJis by which aseorMc aeid and dehydtoaseopbic aeid
act ia the naay ftpietiOHS to whieh thsy are ;2»©lat.©d hair0: ■
not b©©& clearly deliaeated ^9, p. 338) • The aatlseor*
bmtie aetivity of dehydroaseorbie aeid has been investiga*
ted by a number of observers| and there is general agreement as to the biological-value of the oxidized fmm^ but
its comparative strength has-mot beea finally determined*
According to frails, Damroa* and Hoe (30, p. 707) the
13
physiological activity of 46byd?6&dco*bic acid Is'about-75
p&T c&&t that of-aseorbie acicL......
,■ •
the. assessment- ot.^h® -bodyJd- a©e^. fo» vitaain C is
©xtr@aely diffiotlt sine© tfegre'is a-i^lde differdnce'bd*- :
tv^en- the■ amooat hoeea'safsr $ot the' preirention of scn*vy« ^nd the mmount necessary fot- optitel' health and lo&getrtty*
She ainiaal affloiyat ■ ni&csssdify- for the prevention' of sci^yy
has'.'been estimate^: at around 10 ag. a .day^by the British' "
Medical- Besearck €Qiuncil (28 > p» 35^)* : She Federal Ffeod' •
and- Jfemg - .idaiaistratioii, fecospaends 30 ag ae-a miniiautt
daily ye^n.l^ment- tm- vitamin C for an adtilt,' •
.■:•;•
Ihe. 19^3 Efeeoiakended Pally All&tfa&oes of the •Wa- ■
tioml'.Bts^^eh'Council'*s food and Jfetrition Board'ofe*
Men; (avetage si^edj-regardless of act-ivity|4 75 wfif ifoiaen{average siseds, .regardless of' activity) $ 70 ©gf pregnancy(latter hal£>9 jUX>«ag$ lact&ti©% 150'iag| Childr^iv. tinder
l^year^ 30 ®g? 1*3 years^.S^-mgi ■,**5 yeartp 50 m$$.7*9 ■
years9 60 mgf 10«X3> years ? 75 Agg OirlLs^ 13^20 years 9 ,§0sg 1 Boysf 13^1^ years9 90 ®g;i. • 16^20--years9 100 rag* - <
. According to Sheraan ^9? p» $k8) a daily intake
of'' 25 rag by normal adults (other than wnen in pregnancy •
and lactation) -say be considered as a'sjini-wsa requlreoent
for the prevention of'gross syaptoms'Of sci^vy,- ■-Fifty-ag
saight be looleed upon- as- a nedittis. anount^ and 100 mg tep^ '
resents the vpr'esunably optiwal* aaount.
■'■ -ZiXdyd and SlneXa^p (2?$ p. ^0) ©2Cp?#ss th© Opinion
th&t-aft&e i'STge^e'c'dl'^' ex^^rlineats ■as'© attdddd to solve th©.
ypoblett of optiiaal f0^tt£3?esi^t« ■ 'fhty 'de&crilsa'oae study'
of- tM'©' ty^a^a^'IL'ii tefimiiy "-in i^9 ^y1 A*- Selsemerlv who"
^©ported ■ttiat a .daily -totalce of '100' iag? "but not 50 'ag' of
a^ooscMe acid led to i&^ov&B&kt'iA tM health of faetory
workorg*
■ fh© iatake of the vitaaiia Has also bean stmdiod in
3?©3.@tioa to tlie irifiuoaco. it' has on ib* asooi'ble acid tooa^oeatratioa £a tha blood ^Xaama m s®mm* la a atud^ by
8tQaftick fijfe.-fli, C52,; p* 11) of Xatala of a$eorbic add
whioti inroduoad a state Of saturation in {ftasoat it a^**'
poared %Mt'-WQ nig. of adeorfelc aeid a day did not maintain
aatttvataa lm®lM in the plasm of aone ■ i6*yeaa?*old boy§.
the' A&eda of childroas frognant ■ and laotating wojasa
aad apaeiai cases of' dlsoase or disaMlltF vmy from tha
100 sig eatiiaataj m& thero- is- -coasidarabda diff^roaco afflong
individuals as to the aaomt naeaasa^y to bring about
piasna aatosratianii fhe advantage of intake at the XeveX
tMeh produces saturation of -the pXagsaa-is that it is be*
lietred to provide fos? the differences in individual aeed
foa? the vitassia9 and for' Inoreeaing needs of the organiant
duriag infectionj. blood loss» and other eemditions of
stress* Since there is no evidence that saturation : - ■
15
Is fea^rafel In aay my (27* p* ^Wf it Is prolabl^ that a
l^vel o£ Intake wliioh rofXeote saturation is 4#sifaM@^
fte most ©sstfftas states $£ aseorblc ael^ dejtlci«n$ar
ia the T^Lted States ppobaMky mmp aaoag a 'C0i8pa3?ati^lF
meXl mmh& ef wwea dartef i^eg&anoy '^^^ lactation wtei
th^ nd«d f« tti® fitsasin 1$ hlgh» ana in fea&tes m& o.ia«
peo3pl0$ wb©se diets haw fetoa serto^'liialtGtfU 5hi»
pap^j Sjowwwj will ®.ttm$t to s^UMaa^i^ only a few atttd*.
ies mde dwriijg the last iecade of ascospMo acid iatakg as
estimatdd fr©» diet mmrd$ m&9 in soa© ca&eg.* ob$ewa^
tion of flasaa m mmm eonoentrntion© .®f the vitassia £m
9re»ad0i0a«ent th^vogh ©allege aged' gffoujps*
in 1^8 an investigation wag »ade by St<MPViofc and
eo-twcg&ers of the ntit^itienal statna of 766 ehildyen fee*
tw©en the ages #f lU* and 1.6 y@ai?s in four emmties of the
Coast and Gaatarel regions of Ciregon*, Ov«i? 60 p®® eent of
the ehildrea had diet:aries %Mdh wex»e adequate tilth *es£eet
to all the mtrientd ehedeed except iron and aseorMe aold*
Intalees of ascorbic acid aeeting 67 through 99 pe2? cent of
the ifational Mmmoh Gouncilfta allowances for these age
groups vesre found for 32 per cent of the children* lata&es
below 67 ^©r cent of the daily allowanee of vitasdn € vm®
reported for 2^*5 p®x cent of the children <#*, p* 168-169'K
16
Serum values of ascorbic acid heloif QA mg pea? 100
ml irere found for 2^.5 p&t cent of the boys and 13*5 P©^
cent of the girls*
Serum values from Q*^ to 0.6 per 100
332I of vitamin G were found for 25.5 P©r cent of the boys
and 18.8 per cent of the girls (53s p. 36^-265)0
The
greater lack of vitamin C amo,ng the boys may be accounted
for by the fact that their requirement is higher for a
given age than for girls, and also by the fact that the
interviewers found that girls ate more vegetables and
fruits than boySo
In 19^8-1951 dietary studies were made by the Iowa
Agricultural Experiment Station,, Amesj lowaj of 1188 children between the ages of 6 and 18 chosen from representative sections of population throughout the state»
On the
basis of average weekly records j one*-fourth of the girls
had diets containing 60 mg or less of ascorbic acid and
minimum intakes ranged around 30 sago
Twenty**five por cent
of the boys between the ages of 6 and 15 years had m<san
daily intakes of 65 mg or less <11, p* 383)»
Forty-eight
per cent of the boys and ^6 per cent of the girls showed
serum values within the range of 0*^ to 0,6 mg of ascorbic
acid per 100 ml of serum (M*, p. 312),
In a group of studies made by agricultural experiment stations in the northeastern states during the years
19^8-1951 it was found that vitamin A and C content of the
17
serum of college students shotted the greatest weekly variation of all nutrients studied.
Medical .examinations and
blood analyses for 250 college students at the University
of Rhode Island indicated that the nutrient most often
lacking to the greatest degree was ascorbic acid (57? p« 3)«
Becords of the meals of l1^ dental hygienists in a
Boston training school in 1958 showed that the Intake of
vitamins A and C varied more than the intake of other nutrients*
ate© per cent of the girls ingested less than 50
per cent of the required allowance of ascorbic acid daily
and 12 per cent had less than 70 pei" cent of the recom-*
mended allowance (17, p« 688)•
A bto&d picture of ascorbic acid nutriture is seen
in the United States Department of Agriculture surveys of
household food consumptions9 which report that from the
mid-thirties when refrigerated transportation began to
bring fresh fruits and vegetables to a widej year-round
market, diets improved for ten years or more.
Relatively
little improvement seems to have occurred between 19^8 and
1955.
In the most recent observation in 1955, 79 per cent
of the city families had dietaries meeting the recommended
allowances as compared with 85 per cent of the city families who received the required amount of vitamin C in the
19^8 survey*
Farm families had increased their consumption
of ascorbic acid-rich foods, but they still received less
18
thaa city faaill®i* - $he -smtb mid n03?thea#%e?a diction of
the- United Statta'^e^iv©?! l#s@ tham^the-'nerthodntval- aafi
Slace a$<w*!&e ac44 i9 |»P0S«at la. ftrir natural foeif
ia vary lafg® <paijtiti©s;j eaa?efal plmm%®.g is aeeesda^ in
order to iasuff* r^c^iving ^lth«ar tfet feiiy ^©eoiMeaiefi ai*
linfflac©-9, osr &Q0 ag smgg#0t04 for #pt.l«al, fegaXth fof a norml aduXto ^dsh citrm,3 fimitiB^ stra^dr^id^, amd tomatoes^
ioa© olt th^ sourcea #f highest 0'©at#at| art tteasonaX pm®.-*
ttdta a!a4 asp® sos^tlaos too «fq?«tt$lv» for th» wragt feomso*
hold budget* Canned and fttosgen eeneent^atee^ juiee^^ ani
betreraeee aade HSPQA fjpults ^tiich as?® high ia ascotbie aetd
©y froa juieee aoriaaSlr low la aseorbie aoid?. bat \?hicb
have bees ^arieted with the vitaajinj filX an eseentlal need,
Frogta lemon ^rodmots ^re little me& ten years
ago,}, bat fey the 195^*55 aeason abomt. 10 odtllion gallons of
frogea leoon Juiee aad lemonade eoncetttrates were faofeed*
Beverages eontaining aataral leoon ^nioe .retain their n&ttt~
ral aeeorbic acid veil* ■ wI*©m©3# b@?erag@s «ade synthetl*
cally itom oitrie aoidj sugar ana flavoring materials do
not contain aaeorMc acid iinless enriehed* Blends of or*
ange and grapefruit jtaiee ar© high in asoorbi© aeld^. mad
blende of pineapple ^miee with eitrus julee i^rov® the
19
value of ^ineap'p!©. jtriee^ tdiioh-1$ natwrally- Iw la asoor^
^1^ aci'i-o A^isl^s g3?a#©9 crasfteHT, styaub^pryj cbssxvy &BA
fhute^b jiiic^ retain adiefi a$QOrMe'&oifi'U9!IX--09,$» 377)*
■ itaong tpo^lcal fipuits ^resh gwa^a Has about ^ix
tiaes as mueh asco^Ma acid as ir<&$h: oyaag^,,
Ae©Ql?iiBig.
to the tables ef .atrerage values,,, frasla' papaya tmlt has .
56 mg md opaogw tew ^9 M P®$ 100 ga (59» &*■ 29}» Paa*
■sioii. fandt ia raportad to eo^taii^ 88*2 ag per 100 gm* Average va!;ue$ of -vltaisia C t© %@ fettsti in catuiad aacta^a
and ptmchaa have mt bdan asfcertatosd*
The tepm^ "fitaaia C ^xri-deted^ a^«aF# <«i a great
many labels, repreaantiBg itiwala ^f # to I00; iog f^J? 100
al as imm& %n thia study* Standard Igvala of ^iss'ielm^at
such as as0© la affact iia Canada t®$ vltaadti C e&plehed
apple Jtsi.00 x-wtild fflak<9 it podsibla tso iata^ohanga j^icaa
ia a©al plarniing witfemt daagasc of Xttv iatak# .of aaefiKpbia
acid* fht Canadian ,gc>va2?Bffl©at ia its Maat aad Caaaid F##ds
Aat ^e^pires- that vitaadiaizad appl© jmict ratain -3? ag ^fip
100 ail ia rnoaths after eaxmltig* ttBigh ia fitaaia c® m *%
6d©d s^tayc© of fitaMa C* ajpa labala- tMoh mm little ^aless a ataafed is eatabli$ked f«a» the aontant af a partioa*
lay ^tiica or tot all oaaaad m frozen |ttlea9«
20
•
OF
SOME PAC^Qaa; AF*PBC3fIMG tHB- fRBSSRVAtPIOS • ■
AacoRBic AQtn ii ejiiwD A10 ito^t mtms*
■•■ GQimmiiitm, mm WEBMBS
fh® ptoWjm ot bmr mix eanmei m<& f®mm prodttct$
^^tain tfa&ir ilmot 9 ^alitf.^ aui iwtrieat ^alm© is a fiaM
of ceafimous «ttt4y ia mmspefo. &f$pm%mmtB of the £m&
ppeses^ratioa iadustrr^ tdie Uaitad 0tatd& iepartaoat of Ag*
fd©dt©'cM6l0g3r lalxsratosri^s of ^ol^Loges aai waiv^aities*
A f©w of t&edo studies will \t» tmimM 'mto m%%h vwp&Gk
to faetof3 iiafl^acing the stability 0f as^carbie acicl ia
canned and f2m®» juieea^ <scmc©M?ati:$,s aad, Mmmgm*
BlaaoMng aafi gtertXisatioa ia iim aam^ng. ppooaaa
a?® I'espoaaibl® fdy loss ©f some nutrients $ especially
baat^sansiltiva attbataaoes .such as thiaoina m& aacovble
aeM» Canning aud at^agta losses -vary ^ensidarably ia dif*
faraat ^aimcta and aa'e Influanoed by a »«ab^ ot tmtm®
$mh &$ ataosftiefic wget* traced .to tha can. m. raaainiitg
ia tha pirodaot, ty^e of ooataioa^^. aad the g&eaaitca o^
catalysts sueH aa CO^P^P la the caa# osf ascorbic acid9: At
te«|j©ratm?e$ of 37°® ta ^3^0 at tMcli eannad ^oda are
saoatitnaa bald ia eartain mem ®t aaaaona^ aaeorblo acid
daatraction jpcrocaada at a snaaauFabXa vate« At 2I^C9 wtiicia
is probably about, aa average for coaag^eial stoapaga^ aa*coi'bie acid yataationg fot eannad foods appear to ba in the
^aaga of 70 to 90 par caat (135 p* 38)*
21
During well-controlled canning operations for citrus
juices average retention has been reported to be in the region of 97-98 per cent (8, p0 55) <>
In 1950 the U. So De-
partment of Agriculture gave the range of values found for
ascorbic acid in canned orange Juice as betX'/een 9.7 and 70
mg per 100 g? with an average of 35 aig (3* p. 3 A) o
Aver-
age values given by the National Canners Association were
35 W £or orange juice and 33°2 mg per 100 g for grapefruit
juice (6, p, 220)o
One of the most important developments in food
preservation in this century is food freezing.
Frozen
products made by concentrating citrus fruit juice have
been one of the most prominent of these developments»
Consumption of frozen orange juice concentrate has risen
from 10,2339000 gallons in 19^9 to 72,0005000 gallons in
1957«
About one-half of the orange crop in the United
States is consumed in canned or frozen form, at least
three-fourths of which is frozen (15, p. 1^7).
A national
survey of urban American families disclosed that 92 per
cent of the homes served some kind of juice (3, p. 371).
Although the industry has made rapid strides In overcoming initial problems of processing frozen foods in order
to preserve their quality, flavor, and nutritive value,
it became apparent around 19^7 that the quality of frozen foods was equally dependent on modes of distribution
i®& retail storagd eqiipaontj i&ieh ti«a?« oot |53p#far©<l for
th9 sudden €apanslcn. of the iadustey* A typical ^athuay
of £$®mn $to&mt>® im on© y^aj? voold lead thromgli p^oaae*
w's w^#ii€»se:j transpertatioa tot tsraiaal tsarehoas^ittewgh «hole0£4e aad retail uavketing by my of wo^e
ttaaspoptetlen* to the Goxwam* fhe3?@ vas Maeh evidence
that ycpoduets of excellent quality after l^ocegsiag failed
to reaeh the eoaiua©^ in the «aAe cwadlticm* ' loosen oi8aage ^ulee eoaoeutrate goiaetlsieg: aj^ea^d eith^3? gelled
or separated out into two ^haaest the iiiie© developed •
off flavors and 001© asc^bie acid ms i^ofebly loet9
iSien the fPegen • food industry began to- study the
mishandling of tvomn shipments.9 a aBaher of problems were
dig covered» operators of tmeteg raiimy carst and tiare*
houses were not aitsays auare of the deleterious effect of
temperatures above O^F on frozen earg© and had no systea
for eheefting and recording teafe^atures*
the national Bureau of Standards in cee&eratien
with other government ageneies and the industries aesoei^
ated •with distribution has developed a method of rating
refrigerator truck trailers, for perfomaaee ability in retaining O'0F temperatures for transportation of frozen foods,
fhe project is being administered by the f..#- S* Departiitat
of Agriculture 3 and the first trucks which receiired tmcap*
able rating were ready in April of this: year according to
23
teoli «tohnson» tyaospo^tatlon sp©eiatlgt of the TJ* S* .©0Sisriiig 1959 thd ftorldte Citrus <3c»i8Bl«sl(m ®a«i© spot
©h^c&s of 59 retail aaykstg In St* SomiSj JSansad Ci.%y-t
Iti2me&ii>ll% BM MM tm>k mid glseoveffact that 7 l^y! 4^at
of the %ad© 4 sas^i^s of fxozoxi ©^aag# coooentrate "were
h®lm$ atmSaxb and 1 per cent tawe dubataadacdoc !Baa^ej?a*
turea of th® cabinets JpaijgM txm -2©% to 57% (^7^ ^^
77*78)»
f#affi'atu£,e ^oatroX of froaeit ^oduots tms jmst
om- of the ittobXens of rataAJUKPs* Cabinets t>m fmmm
foods ps^oved to be too ama&X to reoei^ the large snuaibev
of prodaets offered* Ifeay »«» ooa^aaies wwpa attracted
to this proaisSAg field* let? graded of ip&eviOttslF staad^'
»a pspoduete apfiearedy and the asratjes? end variety of jxtod*
ucta ooahrooned^ ■ CoMpetitioa for the fetaiSer*s MB&1
gtofage space beca&e so km®, that ^riee -ottttlng emdaa*
gored the ^taality of iwmm foods (369 p« XpM* lav^e*tigatioa of price mmmm® in. thia field by the federal
trade OoomisaioA is at preaent imder my C^ p* 37K
fhe latioaal Aasoolation of frosea fotd Bayers
aad other aaaooiatlona in related indostriea have spm*
aored a monber of e^veya aad reaeareh gpojeots to study
the effects of storage time' and temfer&tere on the quality
aad mtrittva vaXue of fro^ea foods $*?f $» 77*76) C5§ ^«
2k
V18A25)*
Sttpvdy* made by industries1 comi®et@d vith the
distribution of froson foods indioat.ed that sosa© frozen
food packages•received one or more defrostings and that a
iarger number -rosjainod for considerabl© periods of tiism at
t©ffis^ratur@i8. .varying from ID to 206W or higher' (58^ p* 29)*
the aost ^xtonsiv© study* called the fime*f©apera**'
ture foloranee of Frozen Foodaj ms started in X$kB by
the Western Utilisation lesearch Branch of the Agricultural
Research Service of th® B, s* iepartiient of Agriculture at
AXbaay, California,
the ^urpos© of the study ^ms to dis*
cover the. individual and eiiamlative effects on a nuaber of
frozen foods of their being held at different temperatures
for varying' lengths., of tlae.
An effort was made1 to repro*
duce as nearly as possible the tine^temperature changes to
which a product might be subjected during the normal course
of distribution, fro® the time th© product
TO©
processed
until th© time the product reached the consuaer*.
Products
froa one or ©ore packing season© were held at least a year
with various $att#rns of ti©©*teaferature changes*
The
teiBparatures used were -300, -20°, -10°9 0°, 5^;*- lO0* 15°*
20°» 2$°* m0s and kQ^F,,
In 1958 50,000 samples had been
tested for flavor ehange% for alterations in the number and
character of microbiological flora, and by chaidcal and
physical nethods of determining quality (58, p, 31«-32) (50,
p. 90) «
@r@ frozen .gtrawbe^fi^e^ f#a^k@Sj rod sense pitted ehdjrote&t
at: tfe© fasMeua %;©iiah of th^ H@ste3?a ftiligatioa BeseaaMSh
aad la^tX?3pi©Bt QiFisioij on Q&w&pi&aX S$Qmn C&litmnia
it55* Siae© ia$«Qr frooeaso^s do oo-t pastouri^ l^o-^ea m*
aag© Jttle® or o^y mil&y h«at*tr0at ity tte prodaot is
mpm&BXIf liable t© &mmg® vitfet iai<l@fiaat@ yofrig^atioa*
tosses of aseortoio acid vare taaH onder all the e©a41ti©ai
testtdj net «acc$ddittg 5 swa? cent of tM® IMti^'i eoaltut la.
any sosipld at anar tiaa (33' t 'P» Wi^M»9)«
It appessi's timt it is possiblo to can oi> f^aosi 02?*
aaga iuloe so that it will #«taia 95 to 98 per mn% asccsr^
He a^id at retail, joints was after atefag^ of m& year*
Othar jnioea of noidity #fiial to IMP .g2?-@®tei?- thaa that of
o^axsgi Jmiesj a^ft probably t^ally retentive of asoprbio
aoid d«.rixig preparation tod stib&eqistent handling ^ provided
that- en^ym^e m other catalysts of the ©scidatioa of aacer**
bio acid aro aot p'osoat* fruit jitiees tM«h do aot ^0*
^id© an acid stdimai for natural w add^d aacorbio aeid have
loss capacity as carriers of the iritaailxu *r^ study of
so®© of the noi^uoid Jui6$a aad beverages is needed to ae*
©ertain thoir ability to retaia asoorMc acid for the tastmi
m
eonntareial .storage periods« If p3?0p^ tonpotetuped ftaatransmutation aaa stpfage me not iaaiat©ia®ds it is aim
pi9s$tiX& tos mXI-pVQms®@& Imicee to Msu a 'g^eat Seal
Btms ttiorngft 'jUns^ov^isiefit is Ming ra&dfc ia- ##iipa^at.
aiai faeiiiti#s foif iist^steitioaj: it ^M. be adpisabZe ^w
fB-aiaps ioterdsted iB fooi t#eto^3,#gr to «k@ $p»% ^fitok^
©f■ f^o^a fd^as on tfe© mtk®% to #©© that #tm»teig :a^#
bsiqg joetji: .w&egs mm-. i©gal prtvi^l.^f ®2?@ »a® f#r ^©*
teetioa of ths ^©jastDa^t -and ^roteet J©a pf the inteatry
itself ft?am those «rho aj?e vmscrupuloiid ia teaajiag i^o^eti
^roduets* . i^eteotioo of tM cmmmsp also iae-lmies edo*'
cation #f the eossuai^ as; to feds res^ooeibiXity for oh#cls«
ing tte 6<md&ti«ttt «f retail etape isto^age cabAnetd aad
for t^lsiag: ail ^odjBtb^e 99?eca«t&ene after the pw&ase
©f frozen foode»
!She Aedoaiatiett- ©f' Food ana Urug OffStiiAg of' the
tbdted statee le ,p,«ifs^iag a cod© fcar £t©%0u food pfoduet©
iMeh 1$ e^eoted to fe© i?©a^ £a about a yefla? as^ordlmg; tp
C^ S* Btiusfi^'i? chairiBan <©f the l^ossea f©©fi Standards
Bseoatlve Coaoittee^ Khieh is itt eharge of the pi?©J@et9
Zndaetries in ti4e fieXd appareAtljr ^ould t^leoae ecnae
federal gu|.4aae# ia erde? t© avoid the eettiag u|> of iniitliual eddts by state laws |6ls f« 38^3?)«
27
';
•
■ mmsmmmmmm - ■
fh@ purpose- of the sttt# ¥aa to ilseoves'' thd ascov^
life aoM values to ^©; fouui in a rax&bm? of oaim^a and -fpo*
zm im%% $v&G@8 &n&'b&r&p'&gps *jh©a th&y y®m pwthaso^ '
traz^pdptod} and $torod f<ar' oae fey »a'#©r conditioas' whicfe '
tsl,i stores la Gorrailigj Oregon &»tog' the months- of
lfey-Gh? ■&$*&} md tfey, 1959. BetaiX outlets iaoi'm.de-4 two
SWBXI independent g^otmim^ one- independent suj^raiaspketj
one-'Independent trooere11 Association aarkatj aad "ti-j© large*
■ehaia eupepmarlcets* Worn units of each product ranging In
sim £mm fow fluid ottncee to &m taa^t were pnrchaeed
th© day before they were to be anaXysed* S>osen. p^odsiotsmm stored in the freeging coo^artatent of a General BXee*
trie refrigerator tot not mm than &h hours* ■ 111 itrodttcts
mm processed iwediateiy after being''Opened«
Amtrntm mocmm
the l^aseorbio aoid^ dehydy©*X«aseorblc acidy aad
dUseto^X-gulonio acid content of the Juices and beverages
uere deteradned toy the 29^dinltrophen3rXhydraeine nethoi
28
of So©s> I^llsft.-'Oe'sterliijeP.''aiid-paBiPoii (^Sj p,. '20X«206)6
flae gqalpment usdd' for this pro'cediiire va$ as follows e
2» ladsaaaQ'-.sB'^SieSSs lal)Oj?atoj?y"fflOdei ©
3o; S^M &&$$$&&&& M^JmJmy 5^-0 191 niter
6^ fig^,ma.tM Cvl^^aysr with glass stoppers» 253 50$ 500&
1000 al
7* • teiagE g|pMte9 2 ml
9. %f8wmsx3& ■Stessumi h- h &? ^9 ^9 ^^
10
■»!
Xo .^j^agasfl gawga fifi-MsssMfi Ap,i4.g ■ 25 ag oftj.s»i>*
.■ . A€ cor Me-Add Reference Standard-tias ■ weighed on an
analytical'balance transfterired to.a'25 aX voluaet*
sic flask in vjhich it-was dissolved and diluted to '
'voluifte with- 5^' metaphosphoric acid containing !#■ ';'
. -thioureao
■.
fMs 'solutioa i-ms aad©- up ft©sli '^ach' day ^
it was used,, -
Zp, • g^aiMMflpteajrtMSm^m%
A 2|f ©caution was prepared
by weighing 2 -g of Sj^-dinitrophcinyXhydi'azine on an
analytical balance5 -and placing the-2 g in a 100■sCL ■'
^olmaetric flask in which it was- dissolved and diluted
29
■ sQlutioa -ga^ fd3,te»0dl- Into, -a &®®U. hottle^ aM Btom®
■imdes? refSPig^ratlon*- HMs a?©ag«tti t^.^ mad0 up fe1©^
■ ev«3?y pthw-^tety dur&xsg.the ^alj^BSo; .■ •■ ■
■.-:■.
mpM M&Mm &£.: SQi .^^testtl^ ■&$&*- 200 g of. .
reagent gpadd .TOtaphoaplidyie afili- a?ydtats was;weighed os a torsion ba!Utt0$» an^ dissolved in about
800 no. of watar, ^©distillad tuoa. .glas© la a gXass*
-stoi^^ed'One-lit^r gradmtM eyltoder. After th^
e!i*ystals had dissolved and the soStttton had cooled^
St was diluted to v&ham &M tlXiGted fafsidly Irrto
a glassest0&!>e*$d bottle, Stodk aoltttloas weff^
stored under m$®±gm&tlon lor as long as two ^oefta*
3J Ibtiflitgeaa
To 125 tfl of gQ^f aetaphosphorlc acid
la a 500 cil graduated -eyll&de*> alsout 300 wl of ■
a»e4istllled liater ^a$ aided 6
five ggam of pondered
thiourea %ms dlesolved in the solutlotio
It vas thea
Biade up to voltaae and filtered tlapou^h ooayge filter
. paper 3M® a glas£*£to$$ered bottle^ irking solu*
tio.ns %i®%® stored imder refrig^atloa for 2 to h
days<, Before use tkey %j®i»e tested for acidity on
a Bectaaaa fH Meter* Since a pH raag^ of l,g^ to 1,3
Is considered aeceseayy to ineuro reduction of dehydroasoo^blc aold and to protect dlbetogUXoalc acldj
30
the acidity t-ras adjusted to this range with aetaphosphoric acid (^2^ p* 205)*
5.
£>!M Mltuxlc MpMi
900 ml of concentrated sulfuric
^cid was added slowly to 100 ml of redistilled water*
So
Broailng%
Liquid bromine was transferred to a glass*
stoppered dropping bottle and stored under the hood.
7°
0^grbos Dipxide s-
Dry ice was used to supply carbon
dioxide,.
8o
Mstismm SMlfldjg
Aitch-yu-Ess cartridges were heated
.in a 6 inch pyrex test tube fitted with a rubber
stopper and delivery tube as a source of hydrogen
sulfide gas.
DETERMIMmON Og ^M SgAMDARD CffiiW
HM DMYBRO^l-ASGORBIC AClP
A standard solution of dehydroascorbic acid was
prepared by bromine oxidation of a standard solution of
•ascorbic acid as described by Roe and Oesterling (^3s Po
5)•
This standard was made up volumetrically in a 5%
metaphosphorlc acid solution containing 1$ thiourea*
In
order to obtain a standard curve for the determination
of the ascorbic acid values of the sample juices, dilutions
were made representing the following concentrations in
micrograms per milliliters
0.2, O*^, 0»8? 2.0? ^.Oj 6.0,
8o0j 10.O, 12.0, and 16.0.
Aliquots of the standard solu-
tion were pipetted into volumetric flasks and diluted to '
II
^
ffe^® staai@i • t#tos&$8®8 warn 'p?#p#<il tut ^?#t
&mtM$ «f l&ltatfeig' ^©a ggnfc t«s@^ ta^Mi la ^Itet %#
tattle i#
SSj® ^»t© ^iftla®# ^9a3t €!» iits %®.g tiiaii fs
li sis® w0?w-«
.<a
^SQJP®
is#ti#i Iffifi ttesi^sll^ t^gJig -p^t $&?&»
!
flio ifc
fel
&
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•H
H
o
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^
^
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00
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CV5:
*
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485
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^>*=rt. p*^
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f v5 m W
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$-*
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USUNVA
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9
ft
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01
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6
Cs
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co
^
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to
o
oov%
eo
cocoes.
lf\
e
03
^
«
eg'ti 0 fa
© te
60«P g4 S!'
IS .tf O *H
0 W
© w4 $4 eo
§2
■*»
:ipo.ia5«o
CslNtv
r0 ^0
0 <& sa
0 0 0
32
33
mm a*
mmmtmsm m mmmnxm* smmttes&mxc AGKB
smsmsto mwrn nt mm® w tmsr Bmims
etae#a«
0b@#^0€
09viati«tt Tarofioot scared d C&s^&et^
of BM
irm m®m
X
%~t
f
#,2
!:l
'- «0998
- apt
fco3sa
♦0552.
2.0
1**0
6*0
8*0
io»o
12.0
16*0
nt*ii m<*tf "f *BO&S)
«
•axjD
M9®
+ 0,06
4
47*wS 101,2036
*7$*Q
Aj?67
•5505'
♦7W3
^^K-J.IIHi « <j»r',ll»n«c|)HW,-tM1J1il|«3
4@a©Styc
is ^Maiasi hf && Qqp&fi&tm t * 1 + 1(1 ^1)
1 * oeaa mlta© ©f X
1 * iit®a
TOIU©
©f t
B # slops ©f ttt© ovssi^y dlbtalaoi br ©p©ti©a I * 5,9^
f * 0*3061
i » %^^ * ♦0W9
added to the eoacentrnte^,,, The> Jafs iwere tightly capped
said shstea for two ainutee to in0m>® complet© ni^iag,
Al£<mota- of- the juices varying from £•■ al. to 10 Hi
tiiere pipetted into voltmetri^- flaslss and diluted to volvm®.
«lth 5$ aetaphoegfoortc acid coBtainiag' 1^ thloofea^
The
proportion of jmic© to acid in the dilutions ms from L •
pa?t -juice to 25 farts of acid to on© pssrt juice to 100
parts of acid dopeading on the anticipated concontration
of ascorbic acid ia the imrious juices*
Four dilutions
ver© fflad© from each product § on© fro© each unit purchased,.
If dilutions war^ not clear, they were filtered through
coarse filter paper*
1,
tee hundred sal of juice diluted with 5$ aetaphosphoric
acid contaiaing 1% thiourea t?as placed ia a vide*
nouthed bottle j fitted with a rubber stoker through
which a sintered*glass dispersion tube 20 wm in diaa*
eter was passed to deliver hydrogen sulflde*
fh® gas
ifas passed through a flask containing water in ordert© saturate it with stoistur® before it entered the
bottles*
Hydrogen sulfide was bubbled through the so-
lution for 15 minutes♦
2ft
About 25 ml of the hydrogen sulfide saturated extract
was added to a 25 al graduated cylinder into which had
35
h®m veighad 0«a5 g of powd^dd thi-6t2a?ea.* ■ &® cylinder
■ ^me. $t0gt©rti ma shj&km 'vthtll th&- thioajrad BSS 4t.a«
fiolv$d» ©J0 -solntion'm$ then flitted'into aa Irlm^
■*BBy«3? flasfe*' •
• •
3«, Cdrb^ft dioxide gas tms l»t>!jl^ thzmgh tihia filtrate tat
fmm fiw. to t©a( Maites m mt±X m test- for hydrogen
suHidd ma .oM®i»i€, tdth lead acatat^ te$t paf«'?«
^« Few afl. aii^udtd of th9 fiitpats -W^P* ^Ipett^d into
5*
^,
7*
8,
9,
10,
!!♦
al of 2i^ 2|Wdiaitr0^#pylhyc&raaitt^ wa$ pla^d in
^ch of two of tlio t^>m t&tfc a syyiaget fd|j^tt«, SBhe
thisrd tubt waa hold IUS a Mdak*
fhift tuDes vwa put i-atO' ® 'i%»if 8?tt«fe dad plftc^d ia a
w&to teth la an ©'ioet^i^c mm at 370G ftw sis homm.
After removal :|^om the wat.©r teth^ the tub^d wi^o
^laocid in ^oskMs of let $at&r>
Miii^ wia^ ic© mtor^ ^e^h tulje r^aai^i fit© IA <«?
'85^ solJEUrio acid* which *j*ey« ad^t^d ds^op^t-Jise f5?o» a
l^isrot in not %m$ than oa© ainm-t© .foi?: eagh ttt^o*
Cto&. sa of 3^dl^tSf03^aylhya^a«t»6 ma thien added to
«aeh of tlio Manfe tubes- with a syriagt fipotto*
After thst tuba$ -had bean shatesti vm&m? i«© tfatot^ th^y
waa*a placed in -a taok- to d^y*
Ona«half Hoar :wa0. allowod fo^ the final develep&at of
eoiorp. aftof whioh the t&bea %m^o- ^fipM with a soft
OTO
36
limn 0101% m& •the perceatage of Xigfet -trajigai^sioa tuas
s^ead 1» an Sv^ltyji Colo^l^^t^ ifith, a 5^ ^a filter.., fli©
^©adlags ttere te&^ni ffom. 30 .to k5 vtimtem aitm x&mvot
f&m tfa® %c0 imtmf- 'Dath* MMm !?.«atosgs two ^Jfien9 the
eolGspiBster was- sot «t 2.00 idth tte tjia* for «a6h tt-m
tabe^ff tfei» photoa^^lc d^t^ity ^ tli^ san^wis. .read fwm
th0 Bvelya taHe s)io«ring th# penalty against th® ooy2?eet@a
gBMm.QM®tm m&dlm itor tht iastsmxit* mhe coaoeixtratt^n
of tli© tMttQie im t:h®B tajfeea. fmm tfes- .stuEd^a ei^w oa
tth&ch the eonoent^atlcm «f dehy^^aseo^ie acid was plotted
a$ a fianotion of fhoioselrl© ^©asity..
asaBmwaoLL. .mmM^mm ma
lfl Aliquots of tbs original. ^ zo^taphos^hopie dilutious.
oontainlag 1^ thiour^a w»o pipott^d Into «aoh of throo
eoXoarlmetear tubes ^
a* Oir^ ai of 2$ z$k*Mmi%mpfo@w^^^$»® ^s jpipott^d
into tm of tht tittb9$^' ®wr tb^rd tufe# was yosorrdd
foa? a bdaakr
3» 53i® tub99 t«a?fe then placod in a m§m h&m for six
boMra at 37°©*
%.* Aft^p ^e«0val froa the ^Loetrlo owwa, tho eactraots wero
troatod as' iadi«at«id is steps 7«3J. of dotoxminatioii 1»
#&&■
a^
^0 wmMMsig ^ m^^M^ #^atl^& p^atfi In a&i$t**
is $Mf$9 «i$®# 'tet^lai' th® i@3,iili©s l®i itgant^i $&$&
fe.
5*
tilt mi «iii «s & l^^f•
gin Mm^t &
38
m mmm mm msm
She total, ascafble mM mlms of tM $^cm and
fe©v©mfa© wapfc ©^pa-ssed ag mg per 100 al ®a4 as ag pe?
% OJS^ d€apvipg» ftesa valtt©-© mm awpltfed at as XftUovss
a 1,00(M. jt 0^00373 mg/ial) « 6,J- ag
i @«^ » 29*6' si
1 aa ^tiic^ * «^d68 iii (a)
^ os*. * iie«V nX U8A sa .^ulee « 0,068 ag x U8*»f ©X
s 8*05 m
o4
aost p@r V ozp saving
d*
Cost pm 30 ssg Of to*ai a&e&pble aeMs
8*05 mg * ^ oz* * $0,03 (b- and £>
30.0
ag *
,0? fig
a fO .075
39
mmmumMmmm
:
TMM BWMlMP COEVB
A standard curve f^r^olttttoaus.of d^hy^irCh<l«aseorMe
aeii ms obtaias^ By mslug kn*t«i ieon^ntratlons of aseo^bio
.aeiet wM.eli HJWe ,«Kldi«9d. tft'otehydroaisoo^ble ac^d* 'fafeie I
^iire$ th» eolorimtt^ readiioga of solutions ooatainiag. f^oa
0*2 neg to 16«0 acg; ©f • deiiy^o^aseorMo aoid* fhd aeaa
vaita^s of two corr&otit reagfcigs for 0a«h l^vel of emmn*
tration in tbr©® trial detorttlioatlcms ajw dbotnt ia th©
tixst tw© I'OtfS of flgnaped* She smsi of tto six ;pea<U&g&
for eaeh'Xe^eX of -^om^iitrgtioa is ludioat^d.. She rasag-e
Of wiatioa for the staad^-d solutions is froai .#1.1 to
1*33* 3ie a^erago .4#vl.ati.oa Of. sll raadiagd Is *623*
Siaee th® roadimg.^ -tak^ ©a tlio coloria^t^r are estiaated to the mar@st ,25 moX® -dividiozi9 ^rror^ raagiag
froia1 pli to 1,-33 *#&?etsm$ « variation Of 1A t» 5A soale
dLvisiond* Fiv@-".fcffitrths _ aeald divisioiis resuXt in a varia*
tion in density "asiotiHting 'to .*01 on tH© standard ourvo^
whioli oorr^s^onds rowghly to an '©rror of «2 QOS in tfao «s»
tiaatioa of d^liydroascor^io aoid by tfce use of tho smrvOo:
thm average d0Viation;? »632> rep-^stnts a variation of 2Asoal© division or rowglaly an .©rror of ±«JQS ®cg..
So obtain a referanee «arve for the roXationship
betvoen deasity .and ooncmtration of -th^ standard solution^
ho
the atethed ©f least squay^s • (% p* 20^21) tms ttswd Cfigw«
1)* fkble 2 shotm th» calsulatioa^ for getting t&© th©#«rettodl values for the eurv^*
it ie pMto&X& that the average <awo» avldesat Sa
fafel^ i jreoaloed tJwpughout the study oa aeooont #f random
eapt^ps ia ttie use of eqai|aiieat9 plus systematic ercope ©f
the a®th0d.s aad ;|s©ssil>l# interfering stibstanees tfhicdi may
hay© reacted tjith a^dinitpQfhenylhydffeigin© to gpoftiee a
coleired de^itati^ vhieh ma jaeasta^ed as dehydc^^aseorbie
aeidp It tms estin^ted that total mtm prote^ly aaomnted
to 10 pea? cent*
ASCORBIC
Acifi mmm wawm vs
WBlf MtCM AKD fiEVSBA(SE!S
Ihe reduced ascorMc acid, tataJL aseorhio aeid9 d@*
hytiroaseorbic acids and diHtetogidLonie acid content of the
canned Juices and toeverag&s analygad is shotm in atilllgrams
Ijer 100 aa In fahle 3*
AXthomgh all the products tested
had been considered either a fair' or good natural source
of ascorbic acid^ or mm tritaisin C enriched^ total ascorbic aoid values extended Irom k*l mg to 59 mg per 100
ml for bases and beverages*
For natural juices and eone@n~
trates the range v^as between 25*7 m &nd 51*9 ag per 100
at*
fhe ascorbic acid content ©f most of the |uices ms .
within the range given hy the United States j&eptrtaent of
Agriculture tf% 3p« 1»1^7>*
FFGURE
THEORETICAL STANDARD CURVE FOR
DEHYDRO-L" ASCORBIC ACID
to 1.0
^
3
K
^
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8
9
10
II
12
13
14
15 16
DEHYDRO-L- ASCORBIC ACID IN MCG PER ML
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A small amount, 0>(h mgf of dehydroascorbic acid was
found in one canned juice of the twelve tested*
In frozen
Juices it was found in five of the nine juices analyzed in
amounts of ,08 mg to 2*2 mg per 100 ml*
These amounts rep-
resented 0#3 per cent and V»2 per cent of the total ascorhie acid content of the juices*
the mean value of the dfc-
hydroascorMc acid fraction represented 1.1 per cent of the
total ascorhic acid content of th© frozen products*
Diketogulonic acid values for canned juices were
found in nine out of twelve products in amounts ranging
from *01 mg to 8*55 mg per 100 ml.
Th© mean valuee rep-
resented 3*8 per cent of the total ascorbic acid content.
In frozen products diketogulonic acid was found in all but
one of the juices analyzed and amounted to #02 mg to 7*5
mg per 100 ml*
the m&n value corresponded to 3*5 jper cent
of the total ascorbic acid portion*
From the results shown in fables 3 and hf it appears
that very little dehydroascorbic acid was. present in the
fruit juices and beverages as purchased on th$ market in
Corvallis since it was present in only $1 per cent of th©
juices sampled and then in quantities averaging 1.08 per
cent*
Diketogulonic acid was present in all but three of
the juices studied, but in values representing less than
3.8 per cent of the total content of ascorbic acid* Slightly
more diketogulonie acid was found in the canned products*
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In 30 days after opening the containers, samples of
fang showed a mean loss of 11.2 mg per 100 ml in ascorbic
acid value? ttfhlch represented 21*2 per cent of the original vitamin content*
Per cent of diketogulonic acid in-
creased from 0»2 to 20*5 per cent of total ascorbic acid,
MO loss had been observed at 10 and 20 days after opening,.
The value of the diketogulonic acid fraction found
in frozen orange Juice of this study was 2,7 per cent,
Boe £&.£l, (^29 j>* 708) found 6»2 per cent,
McColloch
and associates reported losses for ascorbic acid in frozen
orange juice did not exceed 5 per cent (33» V* ^•5).
COST OF FRUIT JUICES AID BEVERAGES IN RELATION
TO ASCORBIC ACID COITENT
Table 5 shows the cost of fruit juices and beverages
in relation to ^ oz0 servings and portions containing 30 mg
of total ascorbic acid0
These products are arranged in
alphabetical order to facilitate comparison of the cost of
several products made from the same fruit.
It is readily
seen that the cost of h oz, of the juices bears little relation to the amount of ascorbic acid to be found in the
products9 even among juices made from the same fruit,
Hatural variations in ascorbic acid contents of different
species of fruit and variations in the contents of beverages
(Appendix 1) as prepared by different processors probably
Xf\
s-«
J lr*i
^<
feHI
"0 S3
he
account for a considerable amount of the disparity found
among ascorbic acid values' for beverages mad® from the
same Icind of fruit*
The two lowest^priced beverages'of the study oft the
basis of h oz* servings are fang, priced at 1*6 oehts* m&
Frozen temonad© Concentrate9 priced at XS cents? yet they
daehiblt the \d.dely different ascorbic acid values of' 62«5
mg and 8*1 ag for equal <|uahtitie$ of the beverages«
Canned ftoe Leaon Juice and Fro sen Lemon. Juice Concentrate
although'costing 8*7 and 8v9 cents for four ounces have
the highest natural ascorbic acid values of the lemon products measured*
lemonade made with four parts of water to
one part of either canned or' frozen lemon juice would cost
about 2*3 to 2*5 cents for five ounces of. a sweetened drink
which contains 13*5 sag of ascorbic acid as compared to 10 ♦^
mg in five ounces of lemonade prepared from frozen eonoen*
irate»
The highest*priced product of the entire group*,
Bealemon Reconstituted Lemon Juice, contaiaed no ascorbic
acid as measured under the conditions of this study*
For
the convenience of a plastic* lemon-shaped container^ over
three times the price of canned or frozen lesion juice is
paid for a -juice which appears to be devoid of ascorbic
acid*
Of the -six products made from oranges or using the
word orange in the label analyzed in this study, canned
**8
orang© juice was the highest in vitamin C content, the
value of which was slightly above the averaged value given
for the unsweetened juice by Watt and Merrill ($99 p*
126)*
This product and Tip Top Orange JQrink were among
the seven least expensive of the entire group as to price
for a portion containing 30 -mg ascorbic acid.
The particu-
lar frozen orange juice concentrate tested was low in. comparison with averaged values (59$, p* 126)*
The two orang©
drinks yielded considerably less ascorbic acid than did
canned pure orang© juice,
Hi-C Orange ©rink and Orange
Base (enriched) were among the most expensive Of all the
juicesj in relation to vitamin content.
A low-priced concentrate Heal Gold Grapefruit Orange
Base was found to contain 7*2 mg of vitamin G in a fourounce serving as compared to 61A rag in Frozen Grapefruit
Orange Concentrate and 29*6 rag in canned Grapefruit Orange
JUice for the same size serving.
The last two products
sell for 1*9 and 1,7 cents more than equal quantities of
Heal Gold Grapefruit Orange Base*
Since combinations of
grapefruit and orange juice, well-processed and adequately
stored are' among the highest sources of ascorbic acid in
fruit juices, it is assumed that the canned base either
did not contain enough of the natural juices to give the
usual vitamin content or that processing and/or storage
destroyed a large part of it*
A number of producers of beverages laaMe .use of the
name of a citrus fruit or fruits in labeling in order to
imply high vitamin C content when the contents listed oh
the can (Appendix I) if examined by the consumer tjould
suggest that ascorbic acid may be lacking.
The careless
consusrerj who never reads labels 9 wagtes both ■ money and
vitamins and makes possible dubious practices among proIt is not always possible tot the consuaier to
ducers,,
interpret the labeling> however, and it is necessary that
analyses be made from time to time in order to determine
the contents and nutritive value of products on the rapidly changing market*
The six least expensive juices providing 30 mg of
ascorbic acid in two to three ounces for two to three
cents ares
Tang, Frozen Grapefruit Orange Concentrate9
Frozen Grapefruit Juice$ Tip Top Orange Brink, Frozen Pineapple Juice Concentrate (enriched) and Canned Orange Juice
(unsweetened),
Although price per unit and price per four ounces
for Cranberry Cocktail make the beverage appear reiatively
expensivej the number of ounces needed to provide 30 mg of
ascorbic acid is only 263 and the cost of this amount is
$Q,CkZ<>
Seven other juices fall into a medium'-pric#d group
containing 30 mg in 2-6 ozo for 3-6 cents.
followss
They are as
50
■Canned Grapefruit Juice
Frozen Lemon Juice
Canned Grapefruit Orange
Juice
Frozen Orange Juice
Concentrate
Canned Lemon Juice
Frozen Tangerine Juice
Canned Pineapple Lime
Drink
Guava Nectarj canned Orange Base (enriched) and
Hi-^C Orange Drink are slightly more expensive than the
medium' group.
Poorest "buys" of source of ascorbic acid
were Frozen Limeadej canned Grapefruit Orange Base, and
Frozen Lemonade Concentrate5 containing 30 mg of ascorbic
acid in 22.5s 16.5? and 1^.6 ounces respectively5 priced
at 7 to 11 cents for these amounts.
Many of these products are specially priced in the
Corvallis market once a week and duriag certain seasons of
the year.
Purchases made at these times can sometimes re-
duce the prices reported &bov© by as much as six cents on
each unit.
Labels, even when giving the vitamin C claims for
a product9 can be very confusing.
Six ounce cans of tip
Top Frozen Orange Drink (concentrate) were found bearing
two different labels for what appeared to be the same
producto
One label stated the claim of 100 mg in 100 ml
(series 1) and the other9 30 mg in four ounces (series 2).
It was found that samples of the first series contained
one-third of the claimed amount, whereas samples of the
51
second series had about one-third more than the claimed
amount.
As Table 5 shows, labels which include information
on portions of the beverage which contain 30 rag, or a
statement of the proportion of daily requirement provided
by a definite amount of the product could usually be a
reliable guide in buying fruit juices and beverages as
sources of ascorbic acid*
Producers and distributors of
canned and frozen products are beginning to recognize the
value to the consumer of accurate and consistent labeling
of products as to nutritive value.
Harold J. Humphrey9
chairman of the Scientific Eesearch Committee of the National Association of Frozen Food Packers, states, "in time
it is hoped that frozen food labels will carry brief statements as to the nutritive value of each product»" (23j p*
368) ♦
Professional groups interested in nutrition, gov*-
'ernment agencies * the consumer, and industry will need to
■work closely together in order to realize this objective
in as short a time as possible.
52
SUMMABY AWD-CORGKJSIONS
1.
The reduced ascorbic acid, dehydroascorbie aold, total
ascorbic acid, and diketogulonic acid content of 21
fruit juices and beverages was determined by the 2^*
dinitrophenylhydrazine method of Roe and associates
0+2, p. 201-206),
2*
Values found for total ascorbic acid in the canned and
frozen products varied td-dely, but within the rang©
reported by Watt and Merrill (59, p. lO-lW.
3.
Total ascorbic and reduced ascorbic acid values were
found to be nearly identical for each of the products.
k-.
Slightly less dehydroascorblc acid was present in
canned products than in frozen products, for which the
mean value of this fraction \tfas 1*08 per cent*
5.
Diketogulonic acid values of cannod products represented 3*8 per cent of the total ascorbic acid content.
The diketogulonic acid fraction for the frozen juices
amounted to 3.5 per cent of the total ascorbic acid
content.
The diketogulonic acid values for canned
juices i-zere 0.3 per cent higher than those observed
in frozen juices* but this difference is so small as
to be \fithin the margin of error of the method.
6.
Products having claimed values for ascorbic acid content on their labels usually contained more of the
vitamin than the amount claimed.
53
7,
For ft few products the claims or labels proved to be
aisleading as to the ascorbic acid content of the
juices and beverages*
8*
the survey of cost of the 21 juices and beverages
shotired no relationship between cost' of h oz. servings
and the ascorbic acid values.
The products were cos-
pared as to cost and size of portions containing 30 mg
of ascorbic acid.
mmzomM»m .
t* A&&mmntSt'*. E. -and I* a* Fag^r&ea, Aaeopfeie acid mn*
tent -df mssm orafigid ccsacejattat^i as px3?'C|iaa0d OB ^CN
, tail, mtketa*. ltmml*Qf Ecm.%8m>t&c& m*W?6~277*a* Msoeiaiimi 6^ fitaain Cheffiists'.j. lue,-, S&rthods •«f
. '^itartin assay,* 2d m* Mm'tm*k9 lnt^mQimo^f 1951»
.301 p.,
3,*, BaudSuxfdJUui^ £* C* tts« ©f ^s-oo^ie acid ia |rooes$ing
foo^s.* AdvajB«w» in P<w4 B«s[«BU*ch % 8359*^0$* 195'3-»
^.* firewdter* Say %* Otgaiiie aheaistsr* ^ ^^» ^aglwood
eiiffs& Mmi XGXsey.* mmtt®Q*%&lli 1953« 30 p*
coapositim of l^o«idA fruits* Ju&ees, and TOgeWles-*
Joimial of Agritfultuval and food GheiBistpy ^m®«-^256
3.956.
■6.*,. OdfiKKTOA^ Eo ^ and tf* 1* Bsty* Cam©d fo0d$ iss teaaa
mtvitloft* tasliiiigtdn, &« 0*^ fetioaal CamarS' Assd*
elation, 1950« S63 p*
7o
Gl&k} Faiths W^tary Iwela of fafttttes la tho fnited
States,*. Journal of the Aaerican Oletetie A&soci&tian
3^-8378-382,,. 1958,*
8. CX&fOQrns I** B» Factors inflmtacing' tb^ trltaadn eoateat of canard foods:.* Advaaeos i» food le-s^areli 1*39*
lOO*. 1^8,
9*, Cowaydi fothaplne B# fb® Biologtoal staadaFdizattos
of tli@'tita^»s... LondOEj. Bailli©^©, fiadaH^. and Coe,
1938* 227 p+
la $$3B&&9 Floyd* SimrtMMte&iMeQ tptmrnm in t$mm
foods. Jourml. of the Ameriean .ii©t#tic As^ooiation
. 3M28-13©.* 1959.
H* Siprightj. Broel S** V. I,, Sidi^ll and F* F* Su^nson*
mtttrltlve valBQg-ol' diets.of i®m school children*
^©m-nal of Nutrition fy 8371-3^» 199* >
12. Bsselen* If* B. Jy«f J*, J*. POH©^ and C. B* Fellers*
fte fortification of fruit juices %iith ascorbic acid.
Famit deducts Journal 26:11-1^-• 19^6*
ft.
13,4 f&s&tsi?$'J* l**,- iiard@j:i ps. atoapkauje ■ and w* E* Pwar^e*
Bff'#et of .storage -oa vitctnlod aaa au&Xity la earaaea
•' -&s^&erV&V--£ati?ii&3, of tM'.tmer^ali dietetic; Aa'so*;ifrS Ityst £Mww»-.*roo3s tmllea? rating ^ta asur a^ttooa
slateflSJ? :-^piai'^t
l#?p>| Bad<
B|p 'Op.^* ''^IladeipJiia*.'" ^ui«k
slated' for
l&» Mmm cltsms 'Juice ed»o«at^at€u. guigfe f^ostn Foods
17* B?YS Pm$y &ookm-<,
M&(& Qt ■post«*actojt'«soeiit Fount
%BP Gmadagai^ J)* <J» aad a* H* Ksiay* Ascorbic a«i<i aa€'
its • <J3£liati©m ppodMstk &$ ■$. mmm® ef the t^fls»^a^
tut® Mstoyy of frojsen st^aHtefries^ food ^ohne^Ugr
19,* <Sulld9 l», ?«* S« £« Xfftdtiba^t aafl t* So Harris* Sfe*
asoc^bic accl4« Soieaes 107.|2S6*:^7, 1.9^8.*
t0« Hsrdoa^ A*- and $^ S* Mlm*. Sha aiit^sc©5?bm|i^ factor
19X8.
■ . •
^ifl. Berbart9 It* W* M £&• (tottfftittttiOR ©f asgtfrbie aeid*
$du»iaX ©f tlw C&'Mleal Society 5^sia70*128f.,- if33*
22* Bwstoa,. llimbatii,., M* Itoway Slsber aad llsa O^sat^
Keiles,' ^ommrSson t>t tha 296*€i'aM'©y#i>te2iDiiad0*«
$b@33dl ^aad Sy^disitaropheKtyihy^raieim mtho^dS: ifitfe
th@ C^9%to&. feidsisa&y fm ^t«amizii&g vitatoixi c valuaa
in fooaa* Sra$biagtGm> ^ C,j If 51* 3& p* CIJ> S» ©$*
ipertiaent of Aj^icoltuy^ fe^hsical BctlXatlii Wfo.. 1023)
2^* sftiapta'ey* Haloid jr* i^o^n food$ e^oai better mtri^tion* Qmet l^o^is F»^s 20§85$ 3w+ 1958*
2^ lfca]pte©7j tobs^t H, facts bebina th« F©aer@l trado
e©sM£s$i0tt*S'|»b$& of cMSn Im3d«g fower* Quick !*ro~
gea Foods S3l-«37***0* 1959»
56
05*- foto$onr Bydmy' W&lg&ter ■and fiylvester Sal^moa Z^tva*..
ffiie urinaffj ©accretion of ^seorbicaM.deh^^asc^Me
acids.la wn*. BibcheaicaX ^TootoaX 28s,139S*3M38.,
■
iSQ^..
'^ ■
>
'■ ';
26*. Xtatsden,- M0. '!Pi and-R.; S';,, 'S8*afie*.,:' Sapoimlnig ^f as-co^ie
.27* I»2.:03r<39 B^B^-^ttd H^-M,. Sinclair*, fltaaln C«, -Ins,
•
19Sa p. 37$MW, ■ ■ • ■ •
88». Medical Besgaupch Coimcil ((Sroat 'Britain). Vitamin^C
atal?c.oiai2l.tt#0*, ptaiaia^^f^pitesitats oaf humaa actalts,.
. , Mnmt 2^*853-35^- 1S^8# •
.
2.9■* ■ MiXlea^. Ihh&X C* .BfiHSactone iateaNtei*e*ic& in erstisjatloa
of vltaain. C, • F^od jEtddaarch 3^s3^3*359« 19*7°
30 w mils« l^ry 1*? dbarlotta H, t$»0i2 .aad ^os^ph H#. ioe*
ifSeoarolc a«d4»' 4&by&aasco£bie acidly and .diketogialonic
acid In Itosah and.pfQc©ssed foods« toXytieal Ches^ietpy ais707-70^. l^'^
31* ■• >—,,-■. ,- „■■■,'Pate of ascbrMc •acid, dafa^roaseorlsio
acid and dtls^teguloiil^ a^id
ia the 'ammal ©o.dy0 Fed*
oration Rpoeeedfags B-«390rt39X^ 1^9 ^
36* Hills, Jfe*y S».aad fo^^h ;ktf 10@;#. 4 critical study
Of pap0p&s$a »difIcatio»$ Of th^ Ro^ aad Soother
toathod for tte ■dot«rf,mti®^ -of asct^Mc acM.j tdish
fwtliar oOiJta*itetion§ to tlilg OTO^ote^^ ^ouynal of.
Biological Ohoaiat^y 170«159-*le?t« 1^7v
33^ McCoiloohj- B0 Jr* .^ ai* Thd tiwe-tiSaiiiaratws tolar^
ane$ of ^oso» foods,,,. fil& Pvozm p&mmMtnim or*
aiigt jttic©., food gteoimology lls*m4»*j.9, 1957*
3^4 MisuliAj.B, B.. ond C0 0*. Kittg* 3&ta$ho$$hQ?ie acid
ia the ^xtraotlcm aad tit^ation of ^Itajain C» Jottrml
of Biological Chaiaiststy H^J^AlS* 1936* *
35* Hational Acadow of Bci-a&co$« !latio»al BesaaT'Ch Coua^'
oil* BeeoEPisiidod dietary aliowaacos^ lfashingtoQ&
195S*. 36 p, (Publioatioa no*■589)*
36» Dial$en9 Joim Po iff^ct of !^ooe$si!ig and J^adliag'
on foods
c Journal of tli© Mohican Biatotic: Adaocia«>
1
Uoa 3 «1313*2316« 195®»
57
37*. 011iver1 }ta3a&&+ Ascmhic acid* VII * OeeuweQcd la.
food* la* lfs H* Se^r@2J. 2»* m& Mofomt S* Beoppls^s
■JEfet f'ita®iii$>' ?oX* I, lew fork, Acadeade tr®sS:$ .
3#*
lte»aey$ J» JR*- ana S*. S* £ltv&.« 5*^ cixeaAeal 'fepfeaviQ^
4ehy^ro^JL*aseovbie acid |a
in 1vltgft-aiid Ift'SiSS*
©f dehy^ro^JL*a$eovMdj^old
39*
.....,:. ,.. ..:.. . -, ,.-■ fh® d^tersiiBatioa <$£ .diB^dlleetcKl^
%0«.
hi*
.
.. :,..,
Ete isoXatloft 'Qf l»*ia» 6«d ealcima ■
Mfy Jmeph B» find C&riL A*. XS»0tb«r* ffa* det^uimtion
©f tmemMc m&& itt ¥h^Le 'blood imd ^im tiaroagh thft
Mo ao44» Jd^iial of BiologloaX. eiieajista?;r Ws3^~
'^•07* 2.^-3*
pionio aoid,j deias^o^l-asoos'Me aoidj. aad l^asco^bSo
acid, in the £&&& tisg«0 ^straci hy thft af*f*dintitro'©h@jay3.hytea2iu@ ao'ttiodt JoHpaal, of Biol^gjloaX Ch^ia^
^3* Bo^* Jo&e^ti E„ .and M» Jham Oost^Mag* The dgterM*
aatlo© of dofeydi*oasfi.otMo acid asd ascorbic acid in
Xfta&t t.isgmt by the :2^dliiits?0|>h«a^lhydra.giii©
»thod* _#om*m.l of Bioiogioal Chomist^y l%Zt 53.X*
517, X9Mf-*
Mf* tO'do^io&j' Cha^loits 4^ ai* ■S.eriia vitaasM* C of Iowa
school ehil^e-tt aijd. its yelatian. to diet and ag#*
Journal of aatritloa 59«30^3Xd« I956*
BublUi| 3« H*, F* w* ^alms 'axid I", (f* Banernfelncl*.
tete^iaifiatloh of yitaitfU* C in ^pnSt products* fxv&b
k6# S:chock^iis. fictOF aad ^os'©|>h I. Eoo..# BSListlnatios. of
lato^foroacss in tho doto^aiiaatiois of asoorblc acid
by the' g^-di^ityo^h^mrlhydrasi^© aothods. Fede£a~
tloa Proceedings 111^55.. 1952.
58
Citruss CoJwisslon cal)iTO:t tests*
Qoiek %0z0a foods
^8*. • S|mrp9 P&ul.-P* and BmM B* HanS* • ftlbo£&av&n9 vitaain
. :0' 'euad .tlmm, of, dairy ^ofeets-e •- ^ooeocUckga of Xb»
■. Institute of F6©4 'fedm^lagisfcs l*139~m+ lw*
^^. ^©raaaij.- H#My C#- Chemisttr'-of .f0:Q.<i ana nw:tS?it&0»*
Stli fed*, . ifeif. Wsfkf 'fh® KfacaiUlaa C5o»9 195^* ■ 721 p*.
50.* Shdrrilli Utorotby M*? l,y3L© Ifesaor aad Bferf Stdckard^
^tticfe Frozett'-Fo^as' 20s9b# 366, 376^ 378, 1958. 51.*. Balthg. F^d« Ctemlstspy ^f ageo^Me aeld* '! la?
Seteeilj H, fiM 4V* and Rob^ft s» Hacrts's fhe-vlta*
.©ins* Vdl, !♦ I©w torfci Iead©sicPS>©:ss..J.ii0o5 19^*
52* St0^i<sk.j; Cla^a A^ sfe ^i* Asco^ie add a&tabolism'
of ®M®%' amimcmts* $Q-mmi of tetritl^a 39»3.«ii,
53* Stervi^ Glafa 1^ Mlleaat,!..*. Hathaway and Untfr M»
Hitchals* . MUtSfitldnal status of deXeetgd p©psXatioa
g^otips ia C^.eg©n* II* Bloehenieal tefits dn th©^ blood
©f native tan and geared- school .diiidr^tt in tw© r@^
gions* MUbanS; Ifem^etal 3^ad Quarte^iy 19*25^272*
a951..o
^<* 3tc8pvlekt Glata I. ^ e£» l&ita?itiooal status of s^^lected population groups In- Oregon,, ■ t* Food hatoits
of'. native, born and r^arqd seiiool cliildr^n in two *«**
gions* B^lteaafe ifemorial fend QuarterXy 19?i65~i83*
1951.
55• SzentHG-yorgyl* Albert* IsoXation «kf h^aoironic aoid
frott plants and done observations of the eh&mistry
Of the reducing factor» Bioeheoical Journal 22»i399*»
1*K)9* 1928,
56a ftodbftnter, S* ir©igo9 'fliolma McMillan and Dorothy A*
. BtafcOr Utilisation'of detiy'droasoorbie acid fey human
gssfejocts. ^ottrnal of Jftjtrltlon «(2i297^308* 1950*.
0
59
57* tttcker, Ruth !B»t Phyllis f« Byo^m and {torls 8$<3?$<&*
Ascorbic aoid content of fruits-and vegetables
s'Qrved coll^g^ stuaents* Kingston*. 1.955* 15 p*
(Bliode X&laaa* ilgrleultuvaX ISxperiaent Station,.
■ Sailetin 331*- Contrife^ion 873} 584 ¥aa Aysdelj ¥»' B6 Uhd tia©-t0ap©ratt2rc tolex'ahce of
ttos&n foods «■ I ♦ Infc?&dmcii©n*~tJie ppoblea and the
attack* Food, technology 11 J 2-8-33'* 1957+
59* Wattj B©pnl-ef 1* and .Annabel &<, 'Sfiarr&ll. Composition
. of f©0d$~~m!1 p?oc^s^€d.^ ppepedred^ fesMngtonj,, •
P. C,,. ».. S> S0oa3?tM0nt' of Agriciiitwye9 1950»■ W p».
.
'■'•'.''
60* lfattgh« W,a A« ®ad 0* &. ling* Isolation and id©nti~
ficataon of vitamin C.» Journal of Biological Ctea^
I0twr 97*325-331* 1932:,
61« %mo$ «erol sserol thont^ of packdfs*1 convaatictti^
. Quick Rroaen Foods ai?37^6, 1959*
•
60
mmmi
61
■mmu t *
GoiTBifs m micm <m Bmrnims
-Coat^at^.
jsaal^al^
• Cocktail'
Ocean' Spray
Hat* Cfasbc^y
Assxic
laasea, IfesSo
Wat'©5?
Ci?a»terty
Ixiie©
Corp.
Saa Franciscos:
■Gra^&truit
lUice
Ccaimad}
fofm Bouse
SaSmtey Stores 5
tac*
Oa&landj Calif*.
{frapefindt
■Juie©^ eonc»
^fhitnay loosen
fopd Co*
OaKtaaft* Calif»
0¥apa£t%iit
•tti?ange,
eoiac*
Ceaimod)
Seal Gold Coa
Kodiaxtfst
Calif*
Oraag@. juie©.
Orape^ruit
-Oraeige fuict Grapefruit
Jaloe
(canoed)
fiel*»Jtonte
Calif.*. Packing
Calif*
Coae* orange
Grapeftmit '
Cfrangg •loioe juic©
Cone?, grap©'*'
(frozen)
frmit juice
Libby*MaEfelll
and Litjfoy
CMeagOj 111*
Concp graiM'£rait juice
Guava Ifectas
Mater
Ceaa&ed)
0Eava Juice
s & W Fiae
and palp
Foods^ Jnc»
Sugar
$a» FraaciscOo Pineapple citCalif*.
ric acid
Lemon lUlce^.
cone
Sugat
confix orang* lEmte S&id
Conc« lemon
• joice
Corp*
<loito» g?ap^-* Mm lork^ UX
fruit juiee
Mate^
Leoion .Juicej
Itmmn |uic@
Citric acid
■Oil of grape* (eaun@d) ■
l^uit
M.0.P*
lixtual Citrus
^toduets, co«■
Anaheiai, Calif.
62
femd mad Ca*,.
Agctpess
Oontents
Ltintioa '<yui.o.©s.' M
«Becoastiiu:t©a:
(oaagaodt)
RdJ^l^mcm •Purity .B&tlZQ^t^
of soda.
CO.*- • .• ■'
CfaicagOp IJl*
Sugar
?^tlaad;j Ore*
Gone* liaO'
Sugar
Col03?iag
Orang©/B^s© ,
(%>n«« ch(aaiHied)
ange juite
E0al Oolcl Co.,
Stdlaads^ ■ Galif* Sugar
Gttrid acid
Oil of
Carote&d
Vitamiti c
Minute Jfeid
•{f^o^4) ■
•f i^*f©f.■. • ..,
Gulden. -^Itw
feices, toe.*
ft&lep-t&i,
. Galif.«. • ■'...
draag^'^icas.
con?*-. • ■•■■.'
la*-Pacific
Camers- and.
mmte mid
Gasp*: ,
'.
w^ti xbrk* irar
(5an$ardta
Ooae* or^
aag© .jiiic©'
Sugar
l?0«tros^
Or&ng© oil
©m0.sion
Gitrie acid
¥ita®i» C
U»S. certified -eoior
C@acfl. ©ranga
l^ic@
G©d0rgr©©n,.
B?o2fa feds
Corp*
Bellingfo&%
fegti* , •. -
. . .
drang© Attica . Orang© Juio#
. Cunswi$ten@d)
. i®a.xm&ii „
torn. Hoiigo
-Sa£l€nj&ar"8'tora9» . •■ ■
Inc. .•;
•■:•.Oakland?; Galif* .
($$mm) .Dole . • v. .
•
Hawaiian Sine* ,
,
■•■
■ ■• ■
flonotoltt ■.
Hawaii
Pinta^|#' %$m®
. ..DriniC' •, "
.Oonc^ "pina*
<cann©i)
ap^Xe jai^e
Stokely's
Sugar
:
•'Pi'-Lifr
Lia® J^iiCQ
Citric - acid
Sodiws
Indiaa^jpolisj
citrate
t&do
?itasin C
HoSo certl*
fied color
63
taM&a& Sffi^
faag
General Foods
C6PP«
Battle CyeelCj
Mich* ' '
Contents
Sugar
Citric acid
Gma arable
CarboxymetliyiSodlusi
citrate
Caleiiaia
phosphate
Vitamin C
Hydrogemt.©d
vegetable oil
fatural and
artificial
flavorsVitamin A
Artificial
color
Julcej cone,
(frozen)
Minut© £Said
Corp*
Hew Yorkn IY
Cone* tangerine ^ce
Sugar