Ascorbic Acid in Orange Juice

Abstract

To the Editor.— The article Bioavailability of Ascorbic Acid in Orange Juice by Horowitz et al (235:2624, 1976) gives some useful information on the amount active and inactive ascorbic acid in fresh, frozen concentrate, and pasteurized orange juice. However, the authors should have indicated that the recommended dietary allowance (RDA) of ascorbic acid for adult men and for nonpregnant and nonlactating women is 45 mg. 1 Therefore, the 39 mg/100 ml of active ascorbic acid in the pasteurized orange juice, though substantially less than the values found for the fresh and frozen concentrate forms, provides almost the recommended intake of ascorbic acid per day if 100 ml is consumed. A diet that would include other fruits, tomatoes, potatoes, and leafy vegetables, together with the pasteurized orange juice, would certainly provide the recommended intake of ascorbic acid. Furthermore, a recent market research survey indicated that orange juice remains the most popular