Vegetables, processed orange

Ascorbic acid occurs in all the tissues of living organisms where it is responsible for the normal functioning of important metabolic processes. Vegetable foodstuffs (oranges, blackcurrants, parsley, green peppers, etc.) are the richest sources of vitamin C, but animal products contain relatively little ascorbic acid, l-Ascorbic acid is a six carbon weak acid with a pA", of 4.2, which is reversibly oxidized due to its enediol structure with the loss of an electron to form the free radical semihy-droascorbic acid. ... 

E 100 1% bixin propylene glycol, potassium hydroxide, mono- and diglycerides Annatto extract in vegetable oil. Yellow-orange beverages Butter, oils, margarines, processed... 

Elez-Martinez P and Martin-Belloso O. 2007. Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup. Food Chem 102(l) 201-209. 

There is much that can be said in favor of the consumption of fresh fruits and vegetables in the daily diet. In much of the world, citrus is consumed primarily as the fresh fruit, but in the United States processed products are consumed as the major source of citrus in the diet. The main staple of processed citrus juices in the U.S. is frozen concentrated orange juice (FCOJ). 

In general, milk and dairy products (particularly Swiss-type cheeses), certain fruits (kiwi, oranges) and vegetables (broccoli, dried beans) as well as processed food such as chocolate exceed others such as meat, poultry or pasta in their relevance for optimal calcium nutrition (Tables 2.3-2 and 2.3-3). Since consumption of mineral water, which can contain relatively high amounts of calcium (Table 2.3-2), is increasing in industrialized countries, it becomes more and more important as a calcium source. 

The antioxidant activity of different food products has been linked to their preventive role in cardiovascular disease [68 86 98 99]. Many of them are fruit and vegetables, although cereals, herbs and spices also show important antioxidant activity. Processed fruit products also provide important antioxidant protection as has been described for orange and lemon juice, [100], grape juice [91], grape pomace [101] and red wines [102-107]. Very pronounced in vitro antioxidant activity has been demonstrated in tea [99 108] and olives [27]. Many herbs and spices containing antioxidant constituents can be useful to prevent rancidity of meat and fish products [109-112]. Fibre also has antioxidant activity, mainly due to the presence of phenolic metabolites linked to the polysaccharides [87]. Thus, the antioxidant activity of barley leaves [93], pineapple peel fibre [113] and rice-hull [114] have been described. 

A number of studies have been conducted to determine residual levels of chlorite and chlorate following treatment with ASC solutions applied under different conditions for the following food categories that are proposed to be treated by the processing aid poultry carcass, chicken breast, red meat (steak, processed, comminuted orformed), seafood and freshwater fish (fresh salmon, catfish, scallops and shrimps) and fruits and vegetables (whole apple, orange, strawberries, carrot and cucumber, lettuce) (Ecolab Inc., 2006). 

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