How much vitamin c in an orange
Pro Research Analysisby 
Searched over 200M research papers
Vitamin C Content in Oranges
Seasonal Variations in Vitamin C Content
The vitamin C content in oranges can vary significantly depending on the season. Research indicates that oranges are heavier and contain more juice at a lower vitamin C cost in December compared to other times of the year. For instance, the cost of obtaining 75 mg of vitamin C from oranges was found to be 3.6 cents in December, compared to 4.8 cents in March and 5.9 cents in June and September1. This suggests that the vitamin C content is higher and more cost-effective during the winter months.
Vitamin C in Different Orange Varieties
Different varieties of oranges exhibit varying levels of vitamin C. For example, the vitamin C content in the Murcot tangerine and Natal orange ranges from 21.47 to 84.03 mg per 100 mL of juice, respectively. The sweet orange variety was noted to have the highest antioxidant capacity, which is closely linked to its vitamin C content6. Additionally, blood oranges, such as the Moro, Tarocco, and Sanguinello varieties, contain an average of 59.1 mg of vitamin C per 100 grams of the edible part8.
Impact of Processing Methods on Vitamin C Content
The method used to process oranges into juice can also affect the vitamin C content. Freshly squeezed orange juice tends to retain more vitamin C compared to other processing methods. For instance, hand-squeezed juice from the Salustiana variety showed the highest vitamin C content immediately after pressing. However, there was an average decrease of 37.8% in vitamin C content after 24 hours of storage5. Similarly, a study on frozen, fresh-squeezed, unpasteurized orange juice stored in polyethylene bottles showed a decline in vitamin C content from 40.6 mg/100 mL to 32.8 mg/100 mL over 24 months7.
Bioavailability and Health Benefits
Consuming orange juice has been shown to significantly increase plasma vitamin C levels in humans. Studies involving the intake of 500 mL of orange juice daily, which corresponds to an intake of 250 mg of vitamin C, demonstrated a marked increase in plasma vitamin C levels. This increase was observed to be sustained over a period of 14 days2 4. Additionally, the consumption of orange juice was associated with a decrease in biomarkers of oxidative stress and inflammation, such as 8-epiPGF(2alpha) and prostaglandin E(2)2 4.
Conclusion
In summary, the vitamin C content in oranges is influenced by several factors, including the season, variety, and processing methods. Winter months tend to yield oranges with higher vitamin C content, and different varieties of oranges can have significantly varying levels of this essential nutrient. Freshly squeezed orange juice generally retains more vitamin C compared to other processing methods. Regular consumption of orange juice can effectively increase plasma vitamin C levels and provide antioxidant benefits, contributing to overall health.
Sources and full results
Most relevant research papers on this topic
High-pressurized orange juice consumption affects plasma vitamin C, antioxidative status and inflammatory markers in healthy humans.
Drinking high-pressurized orange juice increases plasma vitamin C, decreases 8-epiPGF(2alpha) and PGE(2) levels, potentially reducing the risk of chronic diseases.
Non-RCT
Highly CitedDETERMINATION ON VITAMIN C IN SEVERAL AVAILABLE ORANGE JUICES BY DEPIGMENTATION SPECTROPHOTOMETRY
The developed method for determining Vitamin C in orange juices is simple, stable, easy to operate, and cheaper compared to traditional methods.
Effect of orange juice intake on vitamin C concentrations and biomarkers of antioxidant status in humans.
Drinking 500 mL of orange juice daily increases plasma vitamin C concentrations and reduces 8-epi-PGF(2 alpha) levels in humans, with more pronounced effects in smokers.
Non-RCTHighly CitedVitamin C content in orange juices obtained by different methods
The highest vitamin C content in orange juice is found in hand-squeezed Salustiana oranges, with the Valencia variety having the highest pH and Navelina having the lowest pH.
Quantificação de vitamina C e capacidade antioxidante de variedades cítricas
Oranges have the highest levels of vitamin C and the highest antioxidant capacity, while tangerines have lower levels and lower antioxidant capacity.
Highly CitedVitamin C in frozen, fresh squeezed, unpasteurized, polyethylene-bottled orange juice: a storage study
Vitamin C loss in frozen, fresh squeezed, unpasteurized, polyethylene-bottled orange juice is 19.2% over 24 months, with an estimated shelf-life of 22 months at 23°C.
Highly CitedBioactive compounds in blood oranges (Citrus sinensis (L.) Osbeck): Level and intake.
Blood oranges are a rich source of antioxidants and vitamin C, contributing to a daily intake of 9.4mg/d of anthocyanins and 58.5mg/d of vitamin C, with 50% of consumers receiving more than 70% of their EAR value of vitamin C.
Observational StudyVitamin C contents in processed Florida citrus juice products from 1986-1995 survey
Vitamin C content in processed Florida citrus juices varies by product and manufacturing plant, with variations reported for months, years, and manufacturing plants.
In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck].
Orange segments retain -carotene levels, but flavonoid levels decrease during juice extraction, affecting the bioaccessibility of carotenoids.
Highly Cited