Stability of Ascorbic Acid in Commercially Available Orange Juices Paper Read/Study: Introduction to Vitamins and Minerals Power Point 2. Read the highli

Stability of Ascorbic Acid in Commercially Available Orange Juices Paper Read/Study:

Introduction to Vitamins and Minerals Power Point

2. Read the highlighted portions of:

THE STABILITY OF VITAMIN C RESEARCH PAPER

3. Using your own words, (points will not be given if you cut and paste from the article), answer questions on the:

Vitamin C Assignment Word Doc.

4. Submit as pdf file attachment. Understanding Normal and Clinical Nutrition, 6e
VITAMINS AND MINERALS
“MICRONUTRIENTS”
Chapters 10,11,12,13
1
Micronutrients: Introduction
2
?
Most are Essential Nutrients
(body cannot make them)
?
?
Perform specific functions that
promote Growth, Reproduction, or
Maintenance of health and life
Do NOT provide energy
Micronutrients: Vocabulary
3
Solubility
? Organic vs Inorganic
? Toxicity
? Precursor
? Co-enzyme & Cofactor
? Enriched and Fortified
? Bioavailability
?
Solubility
4
Fat Soluble:
? Soluble in Fat but NOT in water
? Vitamins A,D,E,K
?
?
Water Soluble:
? Soluble in Water
? Vitamin C
? B Vitamins
?
Differences
5
Water Soluble Vitamins
? Absorbed into blood
? Travel freely
? Kidneys remove excess
? Needed frequently
? Possible to reach toxic
levels from supplements
Fat Soluble Vitamins
Absorbed into Lymph
? Require protein carriers
? Stored in body
? Needed periodically
? Likely to reach toxic
levels from supplements
?
MINERALS – Major and Trace
6
Organic vs Inorganic
7
?
?
Organic: can be destroyed
? Vitamins are Organic
Inorganic: cannot be destroyed
? Minerals
are Inorganic
Toxicity
8
?
Potential for toxicity
above Tolerable
Upper Intake Levels
Precursor
9
Available in foods in INACTIVE forms
? Converted to ACTIVE form in the body
?
?Beta
Carotene in plant foods is
Precursor to Vitamin A
?Hormone produced by Kidneys is
Precursor to Vitamin D
Co-enzyme
10
• “Assist” Enzyme to proceed with
chemical reaction/ Vitamins
Cofactor
11
Enzyme
Similar to Co-enzyme
Made up of Minerals
Adding Nutrients to Foods
12
Enriched
? Added “back” to
replace original
vitamins and
minerals that were
lost during refining
process.
? i.e. Niacin, Iron
Fortified
? Added to food to
“Fortify”
? i.e. Iron, Vitamin D,
Iodine, Folate
Bioavailability
13
Amount available to the body/absorbed:
? Can be affected by:
? Heat, Air (oxygen), UV Light
? Fiber
?
Bioavailability: Preserving Nutrients
14
1. Cutting vegetables exposes cells to air (oxidation)
a) Wash before cutting
b) Store in air tight containers
c) Cut just before using
2. Overcooking in HOT water loses some nutrients
a) Steam for short period of time
Minerals: Bioavailability
15
Can be inhibited by Fiber*:
Phytates* in whole grains
& legumes
Oxalates* in spinach,
And other plant foods
DIETARY REFERENCE INTAKES DRI’S
16
VITAMIN REQUIREMENTS
DIETARY REFERENCE INTAKES DRI’S
17
MINERAL REQUIREMENTS
TOLERABLE UPPER INTAKE LEVELS
18
RISK OF TOXICITY
ASSIGNMENT: Which Container Provides the
Highest Bioavailability for Vitamin C?
19
Pasteurized in
Screw top
waxed ?
Pasteurized
Non resealable
Gable topped?
Frozen?
Pasteurized
Screw top
Plastic?
We Will Study Micronutrients
Grouped Together By Function
20
1. Energy Metabolism (Independent Study)
?
B Vitamins, Iron, Iodine
2. Fluid and Electrolyte Balance
?Sodium,
Chloride, Potassium,
Phosphorus
3. Blood Health
?Iron,
Zinc, Vit K, B12, B6, Folate
21
Micronutrients Grouped Together By
Function
4. Bone Health
?Calcium,
Phosphorus,
Vitamin D, Vitamin A
5. Vitamins, Minerals, Phytochemicals in
“Functional” Roles
?Vitamin
A, C, E, Selenium and
Phytochemicals
Phytochemicals
22
?
Plant Chemicals that:
?Provide color, taste, smell to plants
?Provide protection for plants
23
24
Supplements: Do you need them?
How to choose them?
25
?
?
Dietary Supplement Health and Education
Act (1994)
Regulated as food, NOT drugs
FDA has power to investigate and
prohibit sale but DOES NOT REGULATE
26
?
?
Dietary Supplement Health and Education
Act (1994)
Supplement safety and efficacy
responsibility of Manufacturer
Manufacturers do not need to test
safety & efficacy of products before
selling them
February 2019
27
FDA increased oversight of
$50-billion-a-year dietary supplement
industry
1.
communicate concerns more effectively
2.
increased evaluation of products
3.
etter enforcement action for unlawful
ingredients
?
New England Journal of Medicine, 2015:
28
?
?
23,000 emergency department visits in U.S.
every year attributed to adverse events
related to dietary supplements
Many such visits involve cardiovascular
problems arising from weight-loss or energy
products.
29
High Doses of Supplements
Lose their Effect
Potentially Become Toxic
Vitamin/Mineral Supplement Evaluation
30
?
Cost per pill?
?No
more than $5.00 month for high
quality Multivitamin
Compare to Tolerable Upper Intake
? Natural, Organic, Stress Reliever, No
Sugar on labels? Meaningless.
? Include Enriched/Fortified foods for total
intake of supplemental nutrients
?
Not All Vitamins Come in a Bottle
31
Breakfast Cereals
? Energy Bars
? Vitamin Water
?
Who Should Take Supplements??
32
1.
2.
3.
4.
5.
6.
Persons who restrict foods from any
food group (i.e. Dairy)
Frequent low calorie diets (inadequate intake)
Smokers (increased need: inflammatory properties of nicotine, etc.)
Gluten free diet (eliminating nutrients from many grains)
Over age 50 or 70 (absorption decreases)
Women of child bearing age (increased need)
Bottom Line
33
?
?
Do you really need them?
Review DWP Intake Average
Report for Vitamin and Mineral
Intake
34
ADDITIONAL “OPTIONAL’ SLIDES
ANSWERS TO QUESTIONS
35
Bioavailability: Vitamin C Destroyed by
Heat and Oxidation (air)
The heat of pasteurization will destroy
some Vitamin C
? The exposure to air during handling and
even during storage (air leaks into the
containers) will destroy some Vitamin C
? Frozen Juice is processed the quickest and
there is no pasteurization
?
Bioavailability of Vitamin C
36
Pasteurized
Screw top
Plastic: 54 mg
Pasteurized in
Screw top
Waxed: 65mg
Pasteurized
Non resealable
Gable topped: 27 mg
Frozen:
86 mg!
Bioavailability of Vitamin C
37
?
?
After opening Vitamin C continues to
degrade and it is recommended that juice
be drunk within 1 week after opening
Best to purchase juice 3-4 weeks prior to
expiration as the oxidation of Vitamin C
even in unopened containers occurs
What is a Precursor?
38
1.
2.
3.
4.
Essential Vitamin
Sign or symptom of a Vitamin
deficiency
Substance that is used to synthesize
another compound
Substance that is recycled through the
liver and intestines
Bioavailability refers to:
39
1.
2.
3.
4.
Nutrient content of a food
Amount absorbed and used by the
body
Amount that escapes destruction
during processing
Number of different chemical forms
of the same nutrient
Water Soluble Vitamins
40
General Characteristics , EXCEPT:
1.
2.
3.
4.
Best consumed daily
More likely to reach toxic levels than
fat soluble vitamins
Absorbed directly into the blood
Excess eliminated by kidneys
Fat Soluble Vitamins
41
General Characteristics, EXCEPT:
1. Excess eliminated by kidneys
2. Absorbed into the lymph
3. Require protein carriers
4. Stored in body tissue
Fortification of Folate
42
Neural Tube Defects
When Choosing a Supplement
43
?
?
?
?
Folic Acid – limit to 400 mcg day; high intakes
may raise risk of cancer
Selenium – limit to 100 mcg day; may raise risk
of diabetes and skin cancer
Vitamin D – 1000 IU day for bone health –more
than the RDA but generally recognized as more
beneficial amount. Safe up to 2000 IU a day.
Vitamin A – repeated high doses linked with liver
damage. Vitamin A: No more than 5000 IU
including Beta Carotene
Read Supplement Label
44
Click on
How To Choose A
Multivitamin
Unit 10 Lecture Page
45
46
THE BIOAVAILABILITY OF VITAMIN C
Read Highlighted Portions of Research Paper
(LOCATED IN CANVAS MODULE: VITAMINS AND MINERALS)
“Stability of Ascorbic Acid (Vitamin C) in Commercially Available Orange Juices”
Using your own words, answer the following questions. (10 Points).
(POINTS WILL NOT BE GIVEN IF YOU CUT AND PASTE FROM THE ARTICLE)
#1 (4 points)
CONTAINER WITH
MOST VITAMIN C ON
OPENING (1/2 pt)
Mg. VITAMIN C
1 CUP (8 ounces)
ON OPENING
(1/2 pt)
CONTAINER WITH
LEAST VITAMIN C ON
OPENING
(1/2 pt)
Mg. VITAMIN C
1 CUP (8 ounces)
ON OPENING
(1/2 pt)
YOUR
DRI*FOR
VITAMIN C
(1 point)
1 CUP MEETS
WHAT % OF YOUR
DRI** FOR VITAMIN C
(1/2 Pt )
1 CUP MEETS
WHAT % OF YOUR
DRI**FOR VITAMIN C
(1/2 pt )
#2. When should Ready-to-drink orange juices be purchased? (1 point)
When should they be consumed? (1 point)
#3. In your own words, give two reasons related to Bioavailability why some of the Vitamin C
would be destroyed in these juices. (1 point each) Refer to Textbook and
Introduction to Vitamins and Minerals Power Point.
#5. What did this article cause you to consider, wonder about, appreciate or dispute?
(2 point)
*Refer to D&WP DRI Report
**(mg Vitamin C divided by DRI x100= % DRI)
J Am Dietetic Assoc
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April 2002 • Volume 102 • Number 4
Stability of Ascorbic Acid (VITAMIN C) in Commercially Available
Orange Juices
Carol S. Johnston, PhD, RDa
D.L. Bowlingb
Abstract
*
TOP
Objective To compare the vitamin C content of reconstituted frozen orange juice concentrates at
preparation to that of ready-to-drink orange juices purchased 4 to 5 weeks from expiration.
Design Juices were unsealed and analyzed for reduced and oxidized vitamin C content at the
time of purchase and reanalyzed 3 times weekly for 4 to 5 weeks.
Same-lot samples of the ready-to-drink juices remained sealed after
“Reduced” means Remaining
purchase and were opened for analyses at 3, 2, 1, or 0 weeks before
“Oxidized” means Lost
expiration.
Samples/setting Orange juices were reconstituted frozen concentrates, ready-to-drink juice
packaged in resealable, screw-top containers, or ready-to-drink juice packaged in nonresealable
containers. Juices were obtained from local retailers and stored at 4°C in their original containers
when appropriate.
Statistical analyses performed The reduced vitamin C content of juices analyzed repeatedly, 3
times weekly for 4 weeks, were compared using repeated measures analysis of variance. Linear
regression lines were computed for reduced vitamin C in each juice over time, and differences
between slopes were analyzed by oneway analysis of variance.
Results SEE TABLE ON PAGE 4 The orange juices from frozen concentrates contained 86mg
reduced vitamin C per fluid cup at initial preparation and 39 to 46mg/c after 4 weeks of storage.
Ready-to-drink juices averaged significantly lower reduced vitamin C: 27 to 65mg/c at opening
and 0 to 25mg/c at expiration 4 weeks later. Ready-to-drink orange juices had twofold to threefold
higher concentrations of oxidized vitamin C vs the orange juices reconstituted from frozen, and
the decomposition rate of reduced vitamin C was similar for all juices, about 2% per day once
opened.
Applications Ready-to-drink orange juices should be purchased 3 to 4 weeks before expiration
date and consumed within 1 week of opening. J Am Diet Assoc. 2002; 102:525-529.
Surprisingly, 20% to 30% of American adults may have marginal plasma vitamin C concentrations
(
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