Abstract
IN 1934 Bacharach, Cook and Smith1 reported that the concentration of ascorbic acid in the peel of oranges was greater than that in the juice. This was the result of tests carried out on five bitter oranges and one sweet orange, and was afterwards confirmed by various workers2–6. In connexion with an investigation on methods of preparing orange juices for drinking purposes we have taken the opportunity of repeating this work. Table 1 gives the results of the examination of eight South African oranges.
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References
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Giroud, Ratsimamanga, Leblond, Chalopin and Rabinowicz, Soc. Chim. Biol., 18, 573 (1936).
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Fujita and Ebihara, Biochem. Z., 290, 201 (1937).
Tanaka, Yamada and Nakamura, Trans. Soc. Path. Jap., 28, 50 (1938).
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LAMPITT, L., BAKER, L. Ascorbic Acid in Oranges. Nature 149, 271 (1942). https://doi.org/10.1038/149271a0
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DOI: https://doi.org/10.1038/149271a0
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