Lipid composition of commercially canned single‐strength orange juice

The lipid composition of commercially canned single‐strength orange juice ranged from 84–101 mg/100 ml juice (overall mean 95 ± 6). Phospholipid phosphorus, expressed as mg/100 ml juice, showed a range of from 1.56–1.95, while phospholipid phosphorus/lipid values (as µg‐P/mg lipid) were within a very narrow range, 18.9 ± 1.1. The percentage distribution of lipid classes in these juices was 24–35% neutral lipids, 18–23% resin acids and glycolipids, and 43–53% phospholipids and other polar lipids. Five fatty acids, i.e. C 16 , C 16:1 , C 18:1 , C 18:2 , and C 18:3 , accounted for over 93% of all fatty acids. The relative percentages of C 18:2 and C 18:3 differed between seasonal juices. The lipid composition does not warrant inclusion in nutritional labeling; however, lipid levels may be useful in detecting adulteration.