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Oranges (Citrus sinensis) are considered to be the fruits of winter and are found from December to April in groceries. An average orange, 5.5 cm diagonal, contains: 3.5 g of fiber (soluble and insoluble); 11% of recommended daily intake of vitamin B1 and folic acid; and 107% of recommended daily intake of vitamin C. Oranges resist long enough at room temperature, but if kept in the refrigerator, it can last up to 3 weeks. Oranges can be used in many ways and almost all parts of it, including the peel, can be used. But most often they are consumed without peel, fresh or in the form of juice.

Rich in vitamin C, fiber, calcium, and vitamin D, orange juice contains essential nutrients and fortifying substances for the bone system. Peel oranges is often put in drinks made from other fruits. Aschoff et al. compared the bioavailability of β-cryptoxanthin from either fresh navel oranges (C. sinensis L. Osbeck) or pasteurized orange juice. From their studies, orange juice represents a more bioavailable source of β-cryptoxanthin than fresh oranges (Aschoff et al., 2015b). In others studies on content from freshly squeezed, flash-pasteurized, and pasteurized juices (Aschoff et al., 2015a) assumed that the higher hesperidin level in orange fruits compared to orange juice offers only a limited nutritional benefit.