Citrus vitamins

This patent describes a method of processing milk in which bifidus bacteria and lactic streptococci are introduced, along with a citrus vitamin additive and Jerusalem artichoke juice, powder, or syrup. 

Ascorbic acid, H2C6H606, also known as vitamin C, is present in many citrus fruits. It is a diprotic acid with the following values = 7.9 X 105 K = 1-6 X 10 12. What is the pH of a 0.63 M solution of ascorbic acid Estimate [HC6H606-] and [C4H6062-]. 

The juice of many fruits and particularly those of the citrus family contain appreciable quantities of ascorbic acid (vitamin C). It is not possible to examine... 

Ascorbic acid is photosensitive and unstable in aqueous solution at room temperature. During storage of foods, vitamin C is inactivated by oxygen. This process is accelerated by heat and the presence of catalysts. Ascorbic acid concentration in human organs is highest in adrenal and pituitary glands, eye lens, liver, spleen, and brain. Potatoes, citrus fruits, blade currants, sea buckthorns, acerola, rose hips, and red paprika peppers are among the most valuable vitamin C sources [1,2]. 

Pectin is found in apples and in the white membrane that surrounds the sections of oranges, grapefruits, or other citrus fruits, as well as in several other sources. Powdered pectin made from apple cores is also available, but scientists have found that eating apples or citrus fruit has a much better effect on lowering blood cholesterol levels than eating powered pectin does. They believe eating the whole fruit is better because the body also needs vitamin C to convert cholesterol into bile acids. Fruits contain vitamin C, or ascorbic acid, but the powdered pectin does not. 

Many common foods (such as citrus fruits), pharmaceuticals (such as AspirinT ), and some vitamins (such as niacin, vitamin B3) are weak acids. When a weak acid dissolves in water, it does not completely dissociate. The concentration of the hydronium ions, and the concentration of the conjugate base of the acid that is formed in solution, depend on the initial concentration of the acid and the amount of acid that dissociates. 

Most animals can synthesize vitamin C, though humans and primates caimot and must obtain it via the diet. Citrus fruits, peppers, guavas, rose hips, and blackcurrants are especially rich sources, but it is present in most fresh fruit and vegetables. 

Absorption of dietary ascorbate from the intestines is nearly complete. Vitamin C is readily available in citrus fruit, tomatoes, potatoes, and leafy vegetables. 

Lee, H. S., and Coates, G. A. (1997). Vitamin C contents in processed Elorida citrus juice products from 1986-1995 survey. /. Agric. Food Chem. 45, 2550-2555. 

The main sources of vitamin C are green vegetables and citrus fruit. Animal tissue contains vitamin C, mainly in the kidneys and liver. The level of vitamin C in food is rapidly reduced during cooking or storage due to oxidation or water dissolution. It is added to food as an antioxidant (with no specified limit on the level of use) or as a supplement (with a maximum recommended daily intake of 3000mg/day). The forms admitted are L-ascorbic acid (AA), L-ascorbyl 6-palmitate, sodium, calcium, or potassium L-ascorbate [403]. 

The major sources of folate are green vegetables, citrus fruits, legumes, egg yolk, wheat germ, and yeast [417]. This vitamin can be added only in the form of pteroylmonoglutamic acid [402]. The multiplicity of forms, low stability, low concentration, and the complex extraction and detection techniques make the analysis of folate in food a difficult task. 

Ascorbic acid or vitamin C is found in fruits, especially citrus fruits, and in fresh vegetables. Man is one of the few mammals unable to manufacture vitamin C in the liver. It is essential for the formation of collagen as it is a cofactor for the conversion of proline and lysine residues to hydroxyproline and hydroxylysine. It is also a cofactor for carnitine synthesis, for the conversion of folic acid to folinic acid and for the hydroxylation of dopamine to form norepinephrine. Being a lactone with two hydroxyl groups which can be oxidized to two keto groups forming dehydroascorbic acid, ascorbic acid is also an anti-oxidant. By reducing ferric iron to the ferrous state in the stomach, ascorbic acid promotes iron absorption. 

Uses. Because of its strong lemon odor, citral is very important for aroma compositions such as citrus flavors. In perfumery it can be used only in neutral media due to its tendency to undergo discoloration, oxidation, and polymerization. It is used as a starting material in the synthesis of ionones and methylionones, particularly /3-ionone, which is an intermediate in vitamin A synthesis. 

Citrus deliciosa Tenore C. nobilis Lour. Jiu Pi (Orange) (fruit skin) Vitamin A, and C, hesperidin, limonene, citral, methyl anthranilate.49 Stomachic, digestant, expectorant, antitussive, antiemetic. 

Examples of acids, (a) Citrus fruits contain many types of acids, including ascorbic acid, C6H8Og, which is vitamin C. (b) Vinegar contains acetic acid, C2H4O2, and can be used to preserve foods, (c) Many toilet bowl cleaners are formulated with hydrochloric acid, HC1. 

The flavone glycoside hesperidin makes up 80% of the dry weight of orange peels. It has been claimed (but not proved) that this compound, also known as vitamin P and citrus bioflavonoid, is essential to... 

Ascorbic acid is widely distributed in nature, but it occurs in especially high concentration in citrus fruits and green plants such as green peppers and spinach. Ascorbic acid can be synthesized by all plants and animals with the exception of humans, other primates, and guinea pigs. Therefore, vitamin C must be present in our dietary substances. 

INOSITOL. A constituent of body tissue. In purified form it is used as a nutrient and dietary supplement in some foods and feed-stuffs. The chemical name of inositol is hexahydroxycyclohexane, CAS 87-89-8. CfiHalOHls- ZHjO. There are nine isomeric forms of inositol. Myoinositol or meso-inositnl (err 1.2,3.5-fram-4.6-liexatiydroxycyclohexanc) is the isomer that possesses essential nutrient activity. The substance, often identified as a vitamin, is found in small amounts in many vegetables, citrus fruits, cereal grains, liver, kidney, heart and other meat. The commercial source is com (maize) steep liquor. In addition to its use in nutrition, it finds use in medicine and as an intermediate for organic syntheses. 

A The sour taste of citrus fruits is due to acids such as citric acid and ascorbic acid (vitamin C). 

Many of these so-called natural products were first used without any knowledge of their chemical composition. As organic chemistry developed, though, chemists learned how to work out the structures of the compounds in natural products. The disease-curing properties of limes and other citrus fruits, for example, were known for centuries but the chemical structure of vitamin C, the active ingredient, was not determined until 1933. Today there is a revival of interest in folk remedies, and a large effort is being made to identify medicinally important chemical compounds found in plants. 

Once a structure is known, organic chemists try to synthesize the compound in the laboratory. If the starting materials are inexpensive and the synthesis process is simple enough, it may become more economical to manufacture a compound than to isolate it from a plant or bacterium. In the case of vitamin C, a complete synthesis was achieved in 1933, and it is now much cheaper to synthesize it from glucose than to extract it from citrus or other natural sources. Worldwide, more than 80 million pounds are synthesized each year. 

It is found in citrus fruits and brighdy coloured vegetables, such as peppers and broccoli. Many people take vitamin C supplements, which are readily available from supermarkets and pharmacies (Figure 15.14). Although vitamin C is destroyed by exposure to air and heat, the average person usually reaches the recommended daily allowance of 60 mg through food. 

Citrus fruits and their products are important sources of vitamin C in the American diet, and are becoming increasingly more important to other developed and developing countries. Consumer awareness of the healthful aspects of citrus, together... 

Many vegetables and fruits, other than citrus, contain ascorbic acid. It was estimated that citrus fruits and tomatoes provided only 18% of the total vitamin C intake in the American diet during the decade of 1910. These two fruits supplied 41% of vitamin C in 1956-58 (6j. Today orange juice alone provides nearly 60% of the U.S. Recommended Daily Allowance (U.S. RDA) of vitamin C in the American diet (7). 

Citrus fruits and their products are now recognized as an important food in the human diet, not only because of their vitamin C contents, but also because of their other food attributes, such as their pleasant aroma, appealing color, and pleasant taste of appropriate ratios of sweetness and tartness... 

---