Production of hydrogen peroxide in commercial orange juice products is related to proximate composition, processing conditions and storage time

•Hydrogen peroxide is produced in orange juice by natural redox-active compounds.•Mean levels of H2O2 were higher in processed versus fresh orange juices.•Production was potentiated by ascorbic acid, reducible substances and sugars.•Production was suppressed by protein, fibre and unsaturated fats.•Autoxidation chemistry in beverages should be addressed in food regulations.