Determination of ascorbic acid in natural juices, dynamics of vitamin C in the mother’s milk

Written by Jákó Zsuzsanna o.h., Nemes-Nagy Enikő, Szabó Katalin Dalma, Szabó Antónia, Balogh Aliz o.h., Baki László-Béla o.h., Al-Aissa Zahra o.h., Kósa Beáta o.h., Balogh-Sămărghiţan Victor, Fazakas Zita

Vitamin C has multiple benefic effects, the ingested quantity is partially secreted in the mother’s milk. Our aim was to determine the ascorbic acid concentration in natural juices and to follow its dynamics in the mother’s milk after the ingestion of juices and ascorbic acid tablets. Vitamin C concentration was measured (18 juices, 27 milk samples) by photometric 2,6-diclorphenol-indophenol method. Results: lemons, oranges and grapefruits contain the biggest ascorbic acid quantity, especially freshly squeezed. The highest ascorbic acid level in milk was 1 hour after the juice ingestion and half an hour after taking tablets, the assimilation from natural sources being better. Conclusions: fresh juices contain higher ascorbic acid concentration vs. those sold in boxes. There is a close relationship between the mothers’ diet and the quality of their milk. We can recommend to consume juices one hour before brestfeeding, to offer the infant the highest amount of ascorbic acid.


Keywords: ascorbate, natural juices, mother’s milk

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