VITAMINS OF CRANBERRIES 



11 



Cranberry Juice 



Cold-pressed cranberry juice was equal to the fruit in vitamin C content and 

 when boiled in an open vessel for two minutes showed no loss. However, when 

 either this or heat-extracted juice was bottled and pasteurized, there was very 

 little retention of the vitamin C. This was true regardless of whether the juices 

 were sweetened or unsweetened, or sealed in the bottles with or without vacuum. 

 The two cranberry -juice cocktails which were examined were manufactured by 

 heat extraction methods and likewise showed almost complete loss of vitamin C. 

 A cocktail was prepared from cold-pressed juice and pasteurized, but this was like- 

 wise devoid of any appreciable antiscorbutic property. 



Table 4. — Vitamin C in Treated Cranberry Juice and Cocktail 



Method of 

 preparation 



Cold-pressed juice 



Boiled 2 minutes 



Pasteurized 20 minutes at 

 160°F 



Sweetened and pasteurized 

 Vacuum sealed and pas- 

 teurized. 



Heat-extracted juice 



(3 

 Pasteurized 



Vacuum sealed and 3 



pasteurized. 



Cranberry juice cocktail 



Exchange's recipe 



Exchange's recipe, modified : 



Hot pressed 2 



Cold pressed 2 



Commercial •{ 3 



♦Plus 5 g. sugar. 



10 

 10 



20 



15 

 10 



-102 

 -98 



3.4 

 1.7 



3.4 

 3.4 



6.9 



5.2 

 3.4 



-165 

 -162 



-134 

 -80 



-91 

 -131 

 -117 



46 

 33 



33 

 32 



40 

 26 

 34 



15 

 18 



15 

 12 

 14 



These numerous examinations show that both cold-pressed and heat-extracted 

 cranberry juices when bottled, sealed, and pasteurized retain very little vitamin 

 C. It is possible that methods designed to avoid oxidation would be of value. 



