Production of hydrogen peroxide in commercial orange juice products is related to proximate composition, processing conditions and storage time

Abstract

Based on the observed production of H₂O₂ in formulated beverages containing artificial or 'non-natural' mixtures of anti-oxidants (AOXs), it was hypothesized that the natural redox-active compounds present in orange juice (OJ) might also produce H₂O₂. Here, we report the levels of H₂O₂ found in commercially manufactured OJ products in 'fresh' (4 °C on-shelf storage, N = 9) and 'processed' (ambient on-shelf storage, N = 9) categories. The average concentrations of H₂O₂ immediately after opening the container (T0) were significantly higher (p < 0.01) in processed (11.15 ± 2.83 µM) versus fresh (3.74 ± 2.02 µM) sample sets. Levels of H₂O₂ at T0 were uncorrelated with storage time post-manufacture and increased after opening (1 to 4-fold), followed by significant decrease after 24 hr (p < 0.05). Using Pearson's correlation analysis; ascorbic acid, total reducible substances and total sugar were each significantly positively correlated, while total protein, fibre and unsaturated fats were each significantly negatively correlated, with H₂O₂ levels in OJs.

Keywords: Anti-oxidant; Ascorbic acid; Hydrogen peroxide; Orange juice; Pro-oxidant; Protein; Redox; Total-reducible substances.