Oxidation of ascorbic acid in stored orange juice is associated with reduced plasma vitamin C concentrations and elevated lipid peroxides  Carol S. Johnston, PhD, RD, Joanna C. Hale  Journal of the American Dietetic Association  Volume 105, Issue 1, Pages 106-109 (January 2005) DOI: 10.1016/j.jada.2004.10.026 Copyright © 2005 American Dietetic Association Terms and Conditions

Figure 1 Incremental plasma vitamin C and thiobarbituric acid-reactive substances (TBARS) values after the ingestion of commercially available orange juices, either reconstituted from frozen concentrate or purchased chilled, on day 1 and day 8 of storage at 4°C. Values depict area-under-the-curve computations from 0 to 2 hours after ingestion (mean±standard deviation). Asterisks indicate significant difference from day 1 value (P<.05). Journal of the American Dietetic Association 2005 105, 106-109DOI: (10.1016/j.jada.2004.10.026) Copyright © 2005 American Dietetic Association Terms and Conditions

Figure 2 Relationship between incremental plasma vitamin C and thiobarbituric acid-reactive substances (TBARS) values after ingestion of orange juice (all treatments combined). Values depict area-under-the-curve computations from 0 to 2 hours after ingestion. Journal of the American Dietetic Association 2005 105, 106-109DOI: (10.1016/j.jada.2004.10.026) Copyright © 2005 American Dietetic Association Terms and Conditions