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Vitamin C Content of Refrigerated, Commercially Available Orange Juice From Organically Grown and Conventionally Grown Oranges Is Not Different

Freedman, Marjorie R. PhD; Mirabrishami, Mandana MS

doi: 10.1097/NT.0000000000000126
Food and Nutrition
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Some consumers believe that organically grown foods, as compared with conventionally grown foods, are more nutritious. Because orange juice is an excellent source of vitamin C, this study specifically compared the vitamin C concentration of commercially available refrigerated 100% orange juice from organically grown versus conventionally grown oranges. Vitamin C contents of 30 samples (3 different lot numbers from 10 different brands) of pulp-free, not from concentrate 100% orange juice were tested using the Association of Official Analytical Chemists method. Irrespective of expiration dates, there was no difference in vitamin C content of 100% juice from organically grown oranges as compared with conventionally grown oranges. Consumers should keep this in mind when making their purchasing decisions.

Marjorie R. Freedman, PhD, is an associate professor at the Department of Nutrition, Food Science & Packaging, San Jose State University, California. She has worked in in the field of nutrition for almost 30 years. Prior to coming to SJSU, Dr. Freedman had experience working in the food industry, for a non-profit educational company, as a nutrition consultant for private organizations and individuals. She has conducted research on environmental correlates of obesity, nutrition labeling, portion size, food insecurity, community nutrition and nutrition education. She has been an outspoken advocate for environmental and policy changes that impact wellness. Dr Freedman also has an interest in nutrition policy. She started the Spartan Smart Cart and a CSA program on campus as part of her goal to make San Jose State University a “healthy” campus.

Mandana Mirabrishami, MS, was a graduate student in the Department of Nutrition, Food Science, and Packaging, San Jose State University, California, when this work was conducted.

This study has no sources of support.

The authors have no conflicts of interest to disclose.

Correspondence: Marjorie R. Freedman, PhD, Department of Nutrition, Food Science & Packaging, San Jose State University, One Washington Square, San Jose, CA 95192 (marjorie.freedman@sjsu.edu).

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