Nutrients of orange juices and nectars, role in the formation of antioxidant properties

Orange juice is recognized worldwide as one of the health benefits. The consumer market of Russia sells orange juices and nectars recovered from concentrates. Antioxidant properties were assessed using examples of the most popular brands of orange juices and nectars in terms of the content of vitamin C, total flavonoids and total antioxidant activity by FRAP methods and coulometric titration on an Expert-006 coulometer. Freshly squeezed juice from Valencia oranges was used as an object of comparison. The content of vitamin C in the investigated orange juices was, mg / 100 ml, from 57.09 to 78.2, in nectars - 27.96-34.95; total flavonoids - 30.24-43.67 and 15.61-26.50 mg / 100 ml, respectively. Freshly squeezed juice from Valencia oranges contained less vitamin C than commercial juices, but the amount of total flavonoids was comparable. When using 100 ml of orange juice or nectar, the daily physiological need of an adult for vitamin C according to MR 2.3.1.2432-08 will be satisfied by 63.4-86.7 and 31.0-38.8 %, respectively. In contrast, the total flavonoids contained in 100 ml of orange juice or nectar, for the most part, do not provide 15 % of the physiological requirement. Only orange juices "I" and "J7" contain total flavonoids in an amount that provides a daily physiological need for them by 17.3-17.5 %. The antioxidant activity of orange juices and nectars, regardless of the method of determination, is influenced by the content of vitamin C. The influence of the content of total flavonoids has not been established.