Vitamin C content in oranges
Pro Research Analysisby 
Searched over 200M research papers
Vitamin C Content in Oranges: Key Factors and Ranges
Vitamin C Levels in Different Orange Varieties
The vitamin C content in oranges varies significantly depending on the variety. For example, Abu Surah oranges have some of the highest vitamin C concentrations, ranging from 38.9 to 41.6 mg/dl, while sweet oranges can be much lower, with values between 5.1 and 8.5 mg/dl. Other varieties like Tarocco and Salustiana also show high vitamin C levels, while mandarins and sour oranges tend to have lower concentrations. This variation highlights the importance of orange variety when considering vitamin C intake from oranges 21.
Measurement Methods and Typical Ranges
Different methods are used to measure vitamin C in oranges, such as titration and high-performance liquid chromatography (HPLC). Using these methods, studies have found that oranges generally contain between 43.61 and 58.30 mg of vitamin C per 100 grams, making them one of the best sources of this nutrient among citrus fruits . Other studies report similar values, with orange pulp containing about 60.58 mg/100g and whole fruit about 86.90 mg/100g, confirming oranges as a rich source of vitamin C .
Impact of Processing and Juicing Methods
The way oranges are processed or juiced can affect their vitamin C content. Hand-squeezed juices, especially from certain varieties like Salustiana, tend to have the highest vitamin C levels immediately after squeezing. However, the vitamin C content decreases over time, with an average loss of about 37.8% after 24 hours, even when refrigerated. The method of squeezing (manual, slow-speed, or juicer) and the orange variety both significantly influence the final vitamin C content in the juice .
Effect of Storage Time and Temperature
Vitamin C in oranges and orange juice is sensitive to storage conditions. Higher temperatures and longer storage times accelerate the loss of vitamin C. For example, oranges stored at room temperature lose vitamin C faster than those kept in refrigeration. After seven days, the decrease in vitamin C is much greater compared to storage for just one or three days 57. In frozen, unpasteurized orange juice, vitamin C content can decrease by about 19% over 24 months, with a steady monthly decline .
Fresh Oranges vs. Orange Juice
Orange juice from concentrate typically contains about 35 mg of vitamin C per 100 ml, which is similar to the vitamin C content in fresh oranges. However, fresh oranges tend to have slightly higher levels of vitamin C, folates, and calcium. The dietary fiber content is much higher in whole oranges compared to juice .
Influence of Season and Other Factors
Seasonal changes also affect the vitamin C content in oranges. Oranges harvested in December tend to be heavier and contain more juice with a lower cost per unit of vitamin C compared to other times of the year. However, the size or price of oranges is not a reliable indicator of their vitamin C content .
Stability During Processing
Processing oranges into products like jelly, jam, or marmalade leads to significant losses in vitamin C, with reductions ranging from 40% to 48%. Storage of these processed products further decreases vitamin C content, with losses up to 83% in some cases over a few months .
Conclusion
Oranges are a rich source of vitamin C, but the actual content depends on the variety, processing method, storage conditions, and even the season. Fresh oranges and freshly squeezed juice provide the highest vitamin C levels, but this nutrient is sensitive to time, temperature, and processing. For maximum vitamin C intake, consuming fresh oranges or juice soon after preparation is best, and choosing varieties known for higher vitamin C content can make a significant difference 124578910.
Sources and full results
Most relevant research papers on this topic