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K. Zerdin, M. L. Rooney and J. Vermue, “The Vitamin C Content of Orange Juice Packed in an Oxygen Scavenger Material,” Food Chemistry, Vol. 82, No. 3, 2003, pp. 387-395. doi:10.1016/S0308-8146(02)00559-9

has been cited by the following article:

• TITLE: Antioxidant and Antimicrobial Activities of Larrea Divaricata Cav. Aqueous Extract on Vitamin C from Natural Orange Juice

  AUTHORS: Patricia Micucci, Maria Rosario Alonso, Sebastian Turner, Roberto Davicino, Claudia Anesini

  KEYWORDS: Vitamin C, Larrea Divaricata Cav., Antioxidant Activity, Antimicrobial Activity

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.1, January 24, 2011

  ABSTRACT: Larrea divaricata Cav. is a South American plant widely distributed in Argentina with reported antioxidant and antim- icrobial activities. Vitamin C (Vit C) the most important water-soluble antioxidant, is degraded upon factors such as oxygen, heat, light, storage time and temperature, during cooking and in presence of microorganisms. The aim of this work was: to study the antioxidant and antimicrobial activity of an aqueous extract of L. divaricata (E) on Vit C pre- pared in water and on Vit C from natural orange juice, submitted to different store conditions such as temperatures and oxygen. The antioxidant activity was determined by DPPH method and used to obtained the relative Vit C concentra- tion; Vit C decreased its activity and concentration under temperature and air oxygen, but E allowed Vit C to recover its antioxidant activity and prevented Vit C microorganism contamination. These studies were performed in view to es- tablish whether L. divaricata can be used as a supplement on orange juices capable to prevent Vit C decay and micro- bial growth.