Ascorbic acid content was studied in several commercial fruit juices and in the juice of Brazilian fresh fruit of the same species used in commercial preparations, excepting those unavailable on the market at the time of the study. Tillmans' method was employed in the assessment of ascorbic acid. Results were presented in average figures. Among processed juices, whole cashew juice and concentrated orange and tangerine juices presented the highest concentration of ascorbic acid. The mean values for fresh fruit juice were higher than processed juices (excepting the concentrated ones). The quantity of ascorbic acid contained in a glass (mg per 250 ml) of each of the juices was calculated as well as the cost of a glass of juice. These data were also related to daily allowances of ascorbic acid and respective cost. Daily allowances may be met more cheaply using processed cashew and fresh orange juices than using the others.
Ascorbic acid; Processed fruit juices; Brazilian fruits; Fresh fruit juices
