[Review of the possible impact of 100% juices on nutritional quality, risk of obesity and type 2 diabetes mellitus].

Studies show that fruit juices are a source of macro- and micronutrients. Despite the fact that modern technologies for the industrial processing of fruits into juice are aimed at preserving the bioactive compounds of the original raw materials, juices are the subject of controversy due to the presence of free sugars and less dietary fiber than in fresh fruits. The purpose of the work was to systematize the available studies on the effect of 100% juices on nutrition quality, obesity and type 2 diabetes mellitus. Material and methods. Systematic search in PubMed, Google Scholar, eLIBRARY databases in accordance with the inclusion criteria: the study examined 100% fruit or vegetable juices, the article was in Russian or English in a peer-reviewed journal, the subjects (in the case of clinical studies) were people aged 1 to 18 years and older. 98 sources were analyzed based on the title of the article, of which 35 did not relate to juices. 63 sources were analyzed based on their abstracts, of which 28 were included in the main study. Results. According to the results of the literature analysis, it follows that moderate consumption of 100% juices not only does not have negative effects on human health, but, on the contrary improve the health of the organism. In particular, its intake helps lower blood pressure and the content of highly sensitive C-reactive protein, thereby reducing the risk of cardiovascular diseases. Juices enrich the daily diet due to the macro- and micronutrients they contain, which improves the quality of nutrition in general. Researches prove that there is no correlation between moderate juice consumption and type 2 diabetes onset. The glycemic index of the juices is low or medium, which distinguishes them from standard soft drinks containing sugar. The consumption of juices (100-500 ml/day) does not increase the risk of obesity in adults and children. Conclusion. Negative effects, such as weight gain and an increased risk of diabetic diseases, can only be observed with excessive consumption of juices.

[Natural pigments in fruit and vegetable juices: the content of anthocyanins, carotenoids and betalaines].

The color of the juice is determined by the color of the corresponding fruit or vegetable from which the juice is made. The color of a fruit or vegetable, in turn, is determined by the presence of natural coloring pigments - secondary plant metabolites, which include mainly anthocyanins, carotenoids and betalains. These substances, in addition to bright colors, give the juices properties that largely provide a positive effect on health. The quantitative content of these pigments in juices (especially in commercially produced juices, the most commonly consumed by the population at present) is important for understanding of the contribution of that juices in real intake of these bioactive compounds with diet. The purpose of the work was to study the content of anthocyanins, carotenoids and betalaines in juices a nd nectars (cherry, pomegranate, red grapes, tomato, carrot, peach and vegetable juices containing red beetroot) widely represented on the Russian market. Material and methods. The content of natural coloring pigments was determined by HPLC: anthocyanins - according to GOST 32709-2014 "Juice products. Methods for the determination of anthocyanins¼, carotenoids - in accordance with R 4.1.1672-03 "Guidelines for methods of quality control and safety of biologically active food supplements", betalains by revised IFU method of analysis No 71 (rev. 2023) "Anthocyanins and Betalains by HPLC". The results of measurements in 66 samples selected from Russian retail chains were analyzed. Results. The highest content of anthocyanins (in terms of cyanidin-3-O-glucoside) was found in cherry nectars - an average of 11.4 mg/100 cm3, lower values were obtained for red grape juices (an average of 2.5 mg/100 cm3) and pomegranate juices (0.9 mg/100 cm3). In tomato juices, in addition to lycopene (7.0-14.1 mg/100 cm3), ß-carotene was found in an amount of 0.3- 1.2 mg/100 cm3. In carrot juices, the content of ß-carotene was at the level of 5.7-12.5 mg/100 cm3, in peach nectars - 0.14- 0.38 mg/100 cm3. The highest concentrations of betalains were found in directly pressed red beet juice at a level of 156.2 mg/100 cm3, with a predominance of betacyanins (99.4 mg/100 cm3) over betaxanthins (56.8 mg/100 cm3). The content of betacyanins decreased to 51.5 mg/100 cm3 in directly pressed lacto-fermented juice and to 2-3 mg/100 cm3 in multi-vegetable juices; betaxanthins were not detected in these samples. Conclusion. The study showed high levels of natural coloring substances - anthocyanins, carotenoids and in some extent betalains in juice products. A serving (200 cm3) of cherry nectar can provide up to 100% of an adequate daily intake of anthocyanins, a serving of red grape juice and a serving of pomegranate juice can provide up to 20% and up to 10%, respectively. The content of ß-carotene in a serving of carrot juice is several times higher than the daily requirement for adults; a serving of peach nectar contains up to 10% of the daily requirement for ß-carotene. Tomato juice is rich in lycopene, this carotenoid content in a serving is several times higher than the adequate daily intake, while the content of ß-carotene is also at a high level - up to 50% of the daily requirement for this substance. Despite the fact that direct data on the adequate daily intake of betalains have not yet been established, relatively high concentrations of betalains, especially in directly pressed red beet juices, determine their significant potential in increasing the nutritive value of the diet through beet-based juices intake.

[Comparative analysis of the total content of polyphenols in some types of industrial juice products].

Fruits are the most important source of polyphenols, substances that have a positive effect on human health. Modern technologies for the industrial processing of fruits into juice are aimed at preserving the useful components of the raw material in it. The issue of the content of polyphenols in industrial juice products, and, especially, changes in their concentration over time, is important for understanding the nutritional value of juice products and requires further study. The purpose of the work is to study the total content of polyphenols depending on the type of juice products and the time elapsed since the product was manufactured. Material and methods. The total content of polyphenols in terms of gallic acid was determined by the Folin-Ciocalteu method in four popular types of juice products (orange, grapefruit and apple juice, cherry nectar), various brands and with different production dates. The results of the determination in 60 product samples selected from Russian retail chains were analyzed. Results. Polyphenols are found in all types of products in significant amounts: in orange juices from 678 to 870 mg/kg, in grapefruit juices from 447 to 798 mg/kg, in apple juices from 264 to 1320 mg/kg, in cherry nectars from 696 to 1090 mg/kg. The highest average content was found in cherry nectars (859±106 mg/kg), followed by orange (781±54 mg/kg) and grapefruit juices (634±91 mg/kg). In apple juices, there is a significant variation in the content of polyphenols depending on the method of juice production - the highest content of polyphenols was found in straight-pressed apple juices (1119±124 mg/kg). The content of polyphenols in products stored for six months or more does not show any significant differences from the content in fresher products, which suggests a consistently high content of polyphenols in juice products throughout the entire shelf life. Conclusion. The study showed the presence of high concentrations of common polyphenols in juice products. The dependence of total polyphenol content on the time elapsed since the production of juice product was not found. Juice products of industrial production can make a significant contribution to the intake of polyphenols in the human body.

[Methodological aspects of determining (estimating) the content of carbohydrates in juice products when placing information for consumers on packaging].

Information about the nutritional value included by the manufacturer in the labeling of consumer packaging of foodstuffs contributes to an informed choice in the formation of the diet and is extremely important for the consumer. This information is the subject of special attention both on the part of nutrition specialists and on the part of state control (supervision) bodies. At the same time, methodological approaches to determining (evaluating) the content of carbohydrates in juice products as an important component of its nutritional value require additional elaboration. The aim of the work was to consider methods for determining (estimating) the content of carbohydrates in juice products and developing recommendations for their use. Material and methods. Methodical approaches to determining (estimating) the content of carbohydrates in juice products for the purpose of labeling consumer packaging have been considered. Determination (assessment) of the content of carbohydrates in 85 samples of juice products was carried out using calculation and analytical methods and the analysis of the data obtained has been done. Results. It has been established that the difference between the values of the carbohydrate content in juice products obtained by different methods can reach up to 20 percent. This is caused both by natural fluctuations in carbohydrate content in fruits and vegetables and, accordingly, in juices from them, and by the measurement uncertainty of the analytical methods used. The most accurate way to determine carbohydrates in juice products for consumer packaging labeling purposes is to measure and sum the content of individual sugars and sugar alcohols in the product. Next comes the calculation method based on data on the average content of sugars and sugar alcohols in industrial juices. Estimating the content of carbohydrates in a product by the determination of the content of soluble solids is the least accurate, while this method can be used with a sufficient degree of accuracy for juice products with a low juice content (10-20%). Conclusion. Methodological approaches have been developed to the choice of method for determining (estimating) the content of carbohydrates in order to label consumer packaging depending on the type of juice products. An analysis of the results obtained shows the need to specify the manufacturer's procedure for determining (evaluating) carbohydrates in products for the purpose of labeling them in the technical regulation of the Customs Union TR CU 023/2011 «Technical regulation for juice products from fruits and vegetables¼, as well as establishing possible deviations from those indicated in the labeling values.

[Juices in a healthy diet: recommendations for consumption based on chemical composition data].

Juices from fruits and vegetables show a complex composition, they contain several hundred different substances. In addition to water and common metabolites such as carbohydrates, juices contain organic acids, minerals and trace elements, vitamins, polyphenolic and other biologically active compounds. Moreover, each type of juice is characterized by a unique set of natural compounds and is able to contribute to providing the human body with micronutrients. The study and analysis of the nutrient composition of commercially produced juices, which are currently the most consumed by the population, contributes to understanding the place of juices in healthy nutrition and is intended to contribute to the development of relevant recommendations for their use. The purpose of the research was to evaluate their nutritional density and nutritional value based on the analysis of published data on the nutrient composition of juices, and then offer recommendations on the use of juices in healthy nutrition. Material and methods. The analysis of nutrient profiles of ten popular types of juices presented on the market of the Russian Federation (apple, orange, grapefruit, grape, tomato, pomegranate, pineapple, carrot, cherry, peach) was carried out. Nutritional density indices (NDI) were calculated as the degree of satisfaction of a person's need for a particular nutrient when filling the calorie value of the diet (2500 kcal) only with this product. The integral score characterizing the degree of the juice compliance with an optimally balanced daily diet, taking into account the energy content, which provides 5% of energy, was also calculated. Results. NDI and the integral score of various types of juices show that juices have a high nutritional value and can make a significant contribution to the intake of some nutrients and bioactive compounds. The most important substances from juices are polyphenolic compounds (flavonoids, phenolic acids) and carotenoids (ß-carotene, lycopene). All juices also contain significant level of potassium and magnesium, and they can serve a source of some vitamins and minerals (depending on the individual nutrient profile): citrus juices are the source of vitamin C and folates, pineapple - of manganese, vitamin C and B vitamins, apple - chromium, grape - molybdenum, iron and chromium, pomegranate - copper and tannins, cherry - iron, copper and pantothenic acid; vegetable juices, such as tomato and carrot juices, contain a wide range of essential micronutrients. Juices with pulp and juices without clarification can be a source of pectins and dietary fiber. Modeling of juice rotation in the diet shows that in this case, 75% of the nutrients (from 32 studied) will have a NDI1, i.e. provide a meaningful intake with juice. Conclusion. The characteristic features for each type of juice regarding the content of vitamins, minerals and other biologically active compounds should be taken into account to assess the place of juices in healthy nutrition and develop modern recommendations for their consumption. Such recommendations include alternating different types of juices in the diet, as well as, if necessary, the choice of certain juices to include in the diet, depending on the individual's nutritional needs.

[Carrot juice nutritional profile].

Carrot juice is one of the main products of carrot processing and the second most popular vegetable juice after tomato. Due to the presence of a complex of various nutritive and biologically active substances (BAS) carrot juice can make a significant contribution to maintaining human healthy diet. The aim of the study was to establish the nutrient profile of carrot juice. MATERIAL AND METHODS: A study of parameters of carrot juice of industrial production, characterizing its nutritional and biological value was carried out. The results of these experiments were compared with the data of BAS profiles of carrot juice from reference books and scientific publications. RESULTS AND DISCUSSION: The established nutrient profile includes data about content of more than 30 nutritients and BAS. The sucrose is the predominant carbohydrate in carrot juice; glucose and fructose concentrations are substantially lower. Among organic acids predominates L-malic acid whereas content of citric acid is usually 5-10 fold lower than that of L-malic acid. The total acidity of carrot juice is low, on average 0.25 mg of organic acids is present in 100 cm3 of juice. Carrot juice is a relatively rich source of a number of vitamins and minerals. A serving (200-250 cm3) of industrial carrot juice on average contains around 18% of the recommended daily intake (RDI) for potassium, 9% for magnesium, 8% for iron, 12% for copper and 14% for manganese. Vitamins are represented to a large extent by ß-carotene and other carotenoids (more than 400% of the RDI in a serving), as well as niacin, biotin and pantothenic acid - about 7% of the RDI in a serving for each of these vitamins. The content of vitamins E and K in serving averages 17 and 10% of the RDI respectively. Not clarified carrot juice contains about 1.1 g of dietary fiber in 100 cm3, including pectins - about 0.2 g/100 cm3. CONCLUSION: Based on the results of this investigation the carrot juice might be considered as a substantial source of minor BAS mostly carotenoids, vitamins E and K, group B vitamins: niacin, biotin, pantothenic acid, mineral substances: potassium, magnesium, iron, copper, manganese, as well as dietary fiber.

[Peach juice-puree nutritional profile].

Peach fruits (Prunus persica L.) contain a complex of nutritive and biologically active substances. The extraction of juice from peaches is relatively difficult due to the high content of fruit pulp so for the purposes of the juice industry, most peaches are processed in puree which is the basis for the production of peach juice products. Data on the nutrient content in peach juices-purees are few and require clarification and addition as applied to industrial products. The aim of the study was to investigate and update the composition of main nutrients of peach juice-puree. Material and methods. The nutrient composition of peach juice products of industrial production has been studied. Analysis of the results obtained in conjunction with the analysis of the data of reference books and scientific publications regarding peach fruits and juices-purees from them has been performed. Results and discussion. Nutrient profile of peach juice-puree has been established. The nutrient profile shows the content of more than 30 nutritive and biologically active substances. The prevailing saccharide in peach juice-puree is sucrose; glucose and fructose are present in lower concentrations. In addition to sugars, peach juice-puree contains sorbitol - about 0.4 g per 100 g. The total acidity of peach juice-puree is low, in 100 g there is an average of 0.5 g of organic acids, most of which are L-malic and citric acids. Regarding the polyphenols of peach juice-puree, the most significant are hydroxycinnamic acids, mostly chlorogenic, at the concentration of about 10 mg/100 g. The main type of peach juice products on the market are peach nectars containing 40-50% of juicepuree. Peach nectar is rich in vitamin E - more than 20% of the daily requirement per serving, dietary fiber (15% of the daily requirement for pectins and 5% of total dietary fibers), and the content of hydroxycinnamic acids in it fully satisfies or exceeds the adequate daily intake. A serving of peach nectar also contains on average 7% of daily requirement for ß-carotene, 8% in copper, 6% in potassium. Conclusion. The most significant micronutrient and minor biologically active substances for peach juice products are dietary fibers, hydroxycinnamic (chlorogenic) acids, ß-carotene, vitamin E, and potassium and copper.

[Pomegranate juice nutritional profile].

Pomegranate juice is one of the main products of pomegranate processing with high content of a complex of polyphenolic compounds. It possesses high antioxidant activity. The aim of the study is to establish the nutritional profile of pomegranate juice. Material and methods. A research of nutrient composition of commercial pomegranate juice and analysis of the results in conjunction with the data of chemical composition present in reference books and scientific publications have been carried out. Results and discussion. The nutrient profile of pomegranate juice has been defined. The nutrient profile shows the content of more than 30 nutrients and biologically active substances. Sugars of pomegranate juice are represented by glucose and fructose in approximately equal concentrations. Citric and L-malic acids prevail of the organic acids in pomegranate juice while the content of citric acid, as a rule, is several times higher than the content of L-malic. The total acidity of pomegranate juice is high, on average 1.1 g of organic acids is present in 100 cm3 of juice. A portion of pomegranate juice of industrial production on average contains 15% of the recommended daily allowance of potassium, 5% of magnesium, about 10% of copper. Pomegranate juice is rich in polyphenolic compounds - flavonoids and phenolic acids, as well as tannins, which are mainly represented by ellagotannins. The content of anthocyanins in pomegranate juice of industrial production on averages is 1 mg/100 cm3 (the majority is cyanidin-3,5-O-diglucoside - about 40% of the total content of anthocyanins), ellagic acid - on average 4 mg/100 cm3. The total concentration ellagotannins ( mostly punicalin and punicalagin ) is on average 40 mg/100 cm3. Conclusion. Polyphenolic compounds (ellagotanins, anthocyanins, ellagic acid) and minerals - potassium, magnesium, copper are the most significant for pomegranate juice from the point of view of providing human body with micronutrients and minor biologically active substances.

[Pineapple juice nutritional profile].

Knowledge about food composition is necessary both for specialists to assess the state of nutrition of the population and develop recommendations on nutrition, as well as for consumers to organize healthy individual nutrition. Russian Union of Juice Producers together with research organizations is working to systematize and expand knowledge about the composition of juices, as one of the important elements in the structure of human nutrition. Aim is to establish the nutrient profile of pineapple juice. Material and methods. Data analysis of reference books and scientific publications, conducting physic-chemical studies of industrially produced pineapple juice. Results and discussion. The nutrient profile shows the content of more than 30 nutritive and bioactive compounds in pineapple juice. Sugars in pineapple juice are represented by glucose, fructose and sucrose in an average ratio of 1:1:1.6, organic acids are mainly citric and L-malic acids, while the content of citric acid is 2-4 times higher than that of L-malic. A portion of industrially produced pineapple juice on average contains 10% of the daily human requirement for potassium and magnesium, about 15% for copper, 60-70% for vitamin C. The content of vitamin B1 and folate is about 7% of daily recommended level, vitamin B6 - about 12%. Pineapple juice is a source of manganese - a portion contains more than 100% of the adequate level of daily consumption of this trace element. Polyphenolic compounds are mainly represented by hydroxycinnamic acids, among which synaptic acid and its derivatives and p-coumaroyl chinic acid predominate (45-80% of all hydroxycinnamic acids in total). The content of hydroxycinnamic acids per serving averages 30% of the adequate level of their daily intake. Pineapple juice shows proteolytic activity (about 1 pe per 1 g of dry matter), which is associated with the content of the complex of proteolytic enzymes in pineapples. Conclusion. The most significant from the point of view of providing a human body with micronutrients and minor bioactive compounds for pineapple juice are manganese, vitamin C, hydroxycinnamic acids, copper, potassium, magnesium, and B vitamins (B1, B6, folates).

[Tomato juice nutritional profile].

Every juice contains a unique set of nutritive and biologically active substances, exhibiting the properties of the named fruit or vegetable. To characterize the nutritional profile of tomato juice, the literature data (including official reference books) and the results of studies of domestic industrially produced tomato juices conducted by the Russian Juice Producers Union (RSPS) and its members have been analyzed and summarized. From the point of view of providing a man with micronutrients and minor biologically active substances, tomato juice is a significant source of antioxidants - carotenoids and vitamin E, as well as several minerals and trace elements. The amount of lycopene in a glass of tomato juice (200-250 ml) completely satisfies or exceeds the recommended daily intake of this carotenoid; the level of ß-carotene in the same volume of juice provides about 20% of the recommended daily intake of vitamin A; potassium and copper - 12-15%, magnesium, iron, manganese and phosphorus - about 5%. Tomato juice is a source of dietary fiber, including soluble dietary fiber (pectin). A glass of tomato juice contains about 12% of the recommended daily intake of pectins and about 8% of dietary fiber. Wherein the calorie content of tomato juice is low - an average of 19 kcal/100 ml. The article continues a series of publications on juices nutrient profiles.

[Grapefruit juice nutritional profile].

Based on the published data on the content of nutritive (NS) and biologically active substances (BAS) and the results of studies of various samples of domestic industrial grapefruit juice, the article presents the nutrient profile of grapefruit juice containing data about more than 30 NS and BAS. Grapefruit juice is one of the relatively low-calorie fruit juices - 100 ml of grapefruit juice contains an average of 39 kcal. Like other citrus juices, it is rich in organic acids, the main of which is citric acid (0.8-2 g/100 ml). Potassium, magnesium, vitamin C, as well as flavonoids (mostly narigin) are the most significant for the estimation of nutritional and biological value of grapefruit juice of industrial production. A glass of grapefruit juice contains, on average, about 10% of the daily requirement in potassium, 6% - in magnesium and about 100% - in vitamin C. The amount of flavonoids in a glass of grapefruit juice provides up to 60% of the adequate daily intake. Conducted studies of fresh grapefruits purchased in the trade network show that the content of potassium, magnesium and vitamin C in grapefruit juice of industrial production is comparable to the content of these micronutrients in fresh fruits.

[Sour cherry juice nutritional profile].

Russia is one of the main producers of sour cherry, along with Turkey and Poland, and juice products from sour cherry are widely represented in the trade network. Sour cherry contains practically no sucrose, has a high content of organic acids, is rich in mineral and polyphenolic compounds, in particular, in anthocyanins, which give it a bright color. Sour cherry is close to many berries by its composition. At the same time, the literature data on the content of various natural substances in sour cherry juice are not numerous and need to be clarified, especially with reference to the industrially produced juice products. Organic acids of sour cherry juice are represented mainly by L-malic acid (1.2-2.7 g/100 ml). The most significant substances of sour cherry juice are polyphenolic compounds - flavonoids, mainly represented by anthocyanins (about 70% of them is cyanidin-3-O-glucosylrutinoside); phenolic acids - hydroxycinnamic acids, mainly represented by chlorogenic acids and 3-coumaroylquinic acid, as well as mineral substances - potassium, magnesium, copper and manganese. Sour cherry juice has a high acidity and is usually consumed in the form of nectars. Flavonoids content in a portion of sour cherry nectar is about 15% of adequate daily intake, anthocyanins - 20%, and the content of hydroxycinnamic acids - exceeds it. One portion of nectar contains on the average 10% of the daily requirement of the human body in copper and manganese, 6% in potassium and 3% in magnesium.

[Grape juice nutritional profile].

The nutrient profile of grape juice is presented on the basis of reference books data analysis, scientific publications and research results. The profile contains more than 30 food and biologically active substances (BAS). Grape juice does not have high acidity, it contains on average 0.4 g of organic acids per 100 cm3. Tartaric acid and L-malic acid are major acids in grape juice. The presence of tartaric acid is a distinctive feature of grape juice, in other juices it presents extremely rare and only in traces. Potassium, magnesium, iron, manganese, as well as flavonoids and hydroxycinnamic acids are the most important for grape juice from the point of view of providing humans with micronutrients and minor BAS. Juices from red/purple grapes varieties contain anthocyanins (on average 3 mg/100 cm3), the color of grapes and grape juices are associated with them, about 50% of the anthocyanins are malvidin glycosides. Resveratrol (an average of 0.01 mg/ 100 cm3), a stilbenoid, is also found in grape juices, this substance is widely studied recently due to its high antioxidant activity. Caftaric acid prevails among hydroxycinnamic acids presented in grape juice (on average 5 mg/100 cm3). A portion of industrial grape juice contains, on average, 6-10% of human daily need for potassium, about 5-8% for magnesium, iron and manganese. The content of flavonoids per serving is about 25% of the adequate level of daily consumption, and the content of hydroxycinnamic acids exceeds it. Studies of fresh grapes purchased in commercial networks show that the content of magnesium, iron and manganese in grape juices of industrial production is comparable to the content of these micronutriens in fresh fruit.

[Apple juice nutritional profile].

Fruits and vegetables are an important component of proper nutrition, but its consumption in Russia is below the recommended levels, and fruit and vegetable juices can partially fill the lack of fruits and vegetables in the diet. Russian Union of Juice Producers (RSPS) has been accumulating data on nutritive and biologically active substances of juices during five years to assess the contribution of juices to the diet. RSPS has organized research in accredited laboratories of more than 500 samples of reconstituted and direct juices available on the shelves of Russian stores since 2010 with the aim to specify and supplement the data listed in the various reference books. Analysis of literature data on the content of nutritive and biologically active substances is performed in the article together with the results of studies of various samples of apple juice of domestic industrial production. The nutrient profile of apple juice is given on this basis and contains 30 nutritive and biologically active substances. The most significant from the point of view of providing human body with micronutrients and minor biologically active substances for apple juice of industrial production are Potassium, Chromium and hydroxycinnamic (mostly chlorogenic) acids. A glass of apple juice (250 ml) contains, on average, about 8% of the daily requirement for potassium, 12.5% for chromium and about 150% of adequate daily intake of hydroxycinnamic acids. Additionally apple juices (except clarified ones) contain pectins - in a glass (250 ml) of juice on average there is 15% of daily requirement in pectins, and the total content of soluble and insoluble dietary fiber in apple juices with pulp on averages make 5% of daily human requirement in a dietary fiber.

[Orange juice nutritional profile].

The article continues a series of publications on juices nutrient profiles. Based on the literature data, scientific articles on the content of nutritive and biologically active substances in orange juice and the results of studies of various samples of orange juice of domestic industrial production conducted by the Russian Union of Juice Producers (RSPS), the article presents the nutrient profile of orange juice which contains more than 30 nutritive and biologically active substances. Potassium, copper, folate, vitamin C, as well as flavonoids (mostly hesperidin) are the most significant for industrial orange juice from the point of view of providing human body with micronutrients and minor biologically active substances. A glass of orange juice (200-250 ml) contains, on average, about 14% of the daily requirement in potassium, 7% - in copper, 25% - in folates and about 100% - in vitamin C. The content of flavonoids in a glass of orange juice is about 60% of daily recommended intake of these substances. Orange juices contain dietary fibers - both soluble (pectins) and insoluble. The total content of soluble and insoluble dietary fiber in a glass of orange juice with pulp on averages is 5% of the daily requirement in dietary fiber.