Vitamin C content in orange juices obtained by different methods

Introduction Proper nutrition has the task of providing right amount energy and nutrients. A balanced diet should include vegetables fruit at every meal. These products are rich in vitamin C, which is involved many metabolic pathways body. well-balanced will generally provide you with enough ascorbic acid. The content vitamins depends on factors, including place origin product, season, species, processing methods, or conditions time storage. Vitamin C easily destroyed by contact oxygen, light radiation metal ions. Aim study aim to assess juices squeezed from different types oranges using various methods. Material methods Three species were used for study: Valencia, Saluciana Novelina. Each type orange was 3 using: a juicer, slow-speed squeezer manual squeezer. determination obtained performed Tillmans titration method use standard, blue, 2,6-dichlorophenolindophenol dye. determined: immediately after squeezing juice, one hour 24 hours squeezing. stored refrigerator between determinations. pH meter measure pH, portable digital sucrose refractometer the% measurement. Results highest pressing observed juice hand-squeezed Salustiana variety. decrease averaged 37.8%. Statistically significant differences found juice. Valencia variety characterized Navelina - lowest. Significant mean level indicator orange.