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Optical reporters like tetrazolium dyes, exemplified by 5-diphenyl tetrazolium bromide (MTT), are effective tools for quantifying cellular responses under experimental conditions. These dyes assess cell viability by producing brightly-colored formazan dyes when reduced inside active cells. However, certain small molecules, including reducing agents like ascorbic acid, cysteine, and glutathione (GSH), can interfere with MTT assays, potentially compromising accuracy.

The goal of this project was to see if the addition of wild orange essential oil to freshly squeezed orange juice would help to slow down the decay of ascorbic acid when exposed to various temperatures, allowing vital nutrients to be maintained and providing a natural alternative to the chemical additives in use in industry today. The authors hypothesized that the addition of wild orange essential oil to freshly squeezed orange juice would slow down the rate of oxidation when exposed to various temperatures, reducing ascorbic acid decay. On average, wild orange EO slowed down ascorbic acid decay in freshly squeezed orange juice by 15% at the three highest temperatures tested.