Vitamin C has multiple benefic effects, the ingested quantity is partially secreted in the mother’s milk. Our aim was to determine the ascorbic acid concentration in natural juices and to follow its dynamics in the mother’s milk after the ingestion of juices and ascorbic acid tablets. Vitamin C concentration was measured (18 juices, 27 milk samples) by photometric 2,6-diclorphenol-indophenol method. Results: lemons, oranges and grapefruits contain the biggest ascorbic acid quantity, especially freshly squeezed. The highest ascorbic acid level in milk was 1 hour after the juice ingestion and half an hour after taking tablets, the assimilation from natural sources being better. Conclusions: fresh juices contain higher ascorbic acid concentration vs. those sold in boxes. There is a close relationship between the mothers’ diet and the quality of their milk. We can recommend to consume juices one hour before brestfeeding, to offer the infant the highest amount of ascorbic acid.
Keywords: ascorbate, natural juices, mother’s milk