Iron content of orange juice

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Iron Content in Orange Juice: Concentration and Variability

The iron content in orange juice varies depending on factors such as fruit variety, processing methods, and geographic origin. Studies analyzing fresh Greek orange juice found iron levels ranging from 0.23 to 0.45 mg per 100 mL, while processed juices showed a broader range of 0.23 to 1.04 mg per 100 mL, indicating that processing can sometimes increase iron content, possibly due to contact with processing equipment or packaging materials . Another study on Nigerian orange juice reported an iron content of 0.1287 ppm (mg/L) in processed juice, which is consistent with the lower end of the range found in Greek juices . In comparison to other citrus juices, orange juice generally contains moderate iron levels, with lime juice sometimes showing higher concentrations .

Iron Bioaccessibility and Absorption from Orange Juice

While orange juice contains only modest amounts of iron, its real nutritional value lies in its ability to enhance iron absorption from other foods. The presence of ascorbic acid (vitamin C) and citric acid in orange juice significantly boosts the absorption of non-heme iron (the type found in plant-based foods and supplements) 3810. Research in children has shown that consuming iron-fortified foods or supplements with orange juice can nearly double iron absorption compared to other juices like apple juice, which lack ascorbic acid . This effect is especially important for populations at risk of iron deficiency, such as young children and women 18.

Fortification and Iron Supplementation Using Orange Juice

Orange juice is sometimes used as a vehicle for iron fortification. For example, a study in Brazilian preschool children used orange juice fortified with 2 mg elemental iron per 100 mL (as ferrous sulfate heptahydrate) and found significant improvements in hemoglobin levels and a reduction in anemia prevalence after four months of daily consumption . This demonstrates that orange juice can effectively deliver supplemental iron, especially when fortified.

Factors Affecting Iron Content and Bioavailability

The iron content in orange juice can be influenced by the type of fruit, processing, and packaging. Canned juices may have higher iron content due to leaching from cans, especially if the cans are not fully lacquered . However, the bioaccessibility of iron in orange juice is generally low, as shown in studies of Sicilian blood orange juice, where only a small fraction of the total iron is available for absorption due to the presence of compounds like polyphenols and organic acids that can bind iron . Despite this, the enhancing effect of ascorbic and citric acids in orange juice on iron absorption from other dietary sources remains significant 810.

Conclusion

Orange juice contains a modest amount of iron, typically ranging from about 0.23 to 1.04 mg per 100 mL, with some variation based on processing and origin. While the direct contribution of orange juice to daily iron intake is limited, its high ascorbic and citric acid content makes it a powerful enhancer of iron absorption from other foods and supplements. Fortified orange juice can be an effective strategy to combat iron deficiency, especially in vulnerable populations. The combination of moderate iron content and strong absorption-enhancing properties makes orange juice a valuable component of a diet aimed at improving iron status.

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Most relevant research papers on this topic

Control of iron-deficiency anaemia in Brazilian preschool children using iron-fortified orange juice

Consuming iron-fortified orange juice is an effective strategy to complement iron intake in preschool children and treat and prevent iron-deficiency anaemia.

Non-RCT

2003·

39citations

·C. A. N. Almeida et al.

Iron, copper, manganese and zinc content of some processed and fresh Greek citrus juices

Greek citrus juices have similar mineral content to other European countries, with variations due to fruit variety and processing methods.

1988·

5citations

·T. Soulis et al.

Orange But Not Apple Juice Enhances Ferrous Fumarate Absorption in Small Children

Orange juice enhances iron absorption from ferrous fumarate in small children, while apple juice does not, with a 2-fold increase in absorption in children older than 6.

RCTVery Rigorous Journal

2010·

19citations

·Kimberly S. Balay et al.

Iron and tin content of canned fruit juices and nectars

Canning fruit juices and nectars can contain high levels of iron and tin, with unlacquered and end-lacquered cans showing lower iron content than fully lacquered cans.

1984·

7citations

·C. C. Seow et al.

A Study of the Nutritional Composition of Freshly Squeezed and Processed Orange Juices

Freshly squeezed orange juice has more vitamin C and other nutrients than processed orange juice, with the exception of calcium and iron.

2016·

5citations

·Baturh Yarkwan et al.

Protein and Mineral Element Levels of Some Fruit Juices (Citrus spp.) in Some Niger Delta Areas of Nigeria

Citrus fruits are highly recommended for consumption due to their high mineral element and low protein contents, with the exception of lime which may increase acidity in the body.

2014·

9citations

·Chuku Lc et al.

Effect of orange and apple juices on iron absorption in children.

Apple juice and orange juice both enhance iron absorption in children, so a preference for apple juice does not pose a concern for iron-deficiency anemia.

2003·

30citations

·Malika Shah et al.

The effects of fruit juices and fruits on the absorption of iron from a rice meal

Citrus fruit juices, especially orange and lemon juices, enhance iron absorption in a rice meal, while grapes, peaches, and avocado pear have little or no effect.

Highly Cited

1987·

167citations

·D. Ballot et al.

Elemental content and nutritional study of blood orange juice.

Blood orange juice has higher copper and boron content than non-pigmented orange juices, but only manganese showed high bioaccessibility among nutritionally important elements.

2009·

18citations

·D. Cautela et al.

Calcium bioavailability and iron-calcium interaction in orange juice.

Orange juice improves calcium bioavailability and iron absorption, with citric acid and ascorbic acid promoting iron absorption without inhibiting calcium absorption.

1989·

22citations

·H. Mehansho et al.

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