This is
in line with previous studies that have reported the hesperidin
content was relatively stable in orange juices stored for up to 6
months at ambient (18 C) or higher temperatures (28 and
38 C) (17). Conversely, p-coumaric acid derivatives in thermally
processed smoothies decreased by 72.63%between days 1 and 10
(0-0.75 μmol 100 g-1DW) and remained low over the remaining
test days. Fresh samples were lowest on day 1 (3.52) and highest
on day 10 (4.31 μmol 100 g-1DW).