THE CONTENT OF NITRATES V AND III AND VITAMIN C IN JUICES OBTAINED FROM ORGANIC AND CONVENTIONAL RAW MATERIALS.
 
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Pol. J. Food Nutr. Sci. 2003;53(2):57–61
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ABSTRACT
The content of nitrates V and III, and vitamin C in vegetable, fruit and fruit-vegetable juices obtained from organic and conventional raw material was determined. A total of 189 juice samples were examined, including 63 juices with the expiry date of only one day and 48 juices obtained from organic raw material. The juices were purchased in the local food stores. The research covered the period of May - September of 1999. The content of nitrates V and III in juices was different and dependent on the raw material origin and the producer. The lowest content of nitrates had apple juice (0.6 - 10.0 mg NaNO3/dm3) and orange juice (1.2 - 1.8 mg NaNO3/dm3), and the highest content of nitrates had fresh beetroot juice from the juice bar (718.7 - 1118.2 mg NaNO3/dm3). Juices obtained from organic raw material and juices of renowned brands had a similar content of nitrates V and III. The vitamin C content of juices was variable and fell in the range 2.8 - 38.9 mg/100 g. The highest content of vitamin C (26.6 - 42.6 mg/100g) was found in fermented vegetable juices obtained from organic raw material.
ISSN:1230-0322