EFFECTS OF THERMAL PASTEURIZATION ON PHYSICOCHEMICAL CHARACTERISTICS AND ANTIOXIDANT CAPACITY OF ORANGE JUICE

Authors

  • Zouaoui BENATTOUCHE Department of biology, Faculty of Science, Mascara University, Algeria
  • Djilali BOUHADI Department of biology, Faculty of Science, Mascara University, Algeria
  • Ahmed HARIRI Department of biology, Faculty of Science, Mascara University, Algeria
  • Mokhtar BENCHOHRA Department of biology, Faculty of Science, Mascara University, Algeria

Keywords:

Orange juice, Heat treatment, Antioxidant activity, physicochemical parameters

Abstract

The aim of the study was to evaluate the effects of thermal pasteurization at (90°C, 1mn) on physicochemical characteristics and antioxidant capacity (DPPH method) of orange juice (Citrus sinensis L, Thompson variety). Results showed (TS, pH, total acidity, total reducing sugar and enzymatic browning index) did not change after thermal processing, whereas vitamin C and antioxidant activity (0.41± 0.01g/l and 61.53%) decreased no significantly (P ≤ 0.05) in comparison with the treated juice (0.34± 0.06 g/l and 58.9%)
respectively, Such information would be helpful for establishing appropriate processing to minimize the degradation of vitamin C and antioxidant compounds.

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Published

08/25/2022

How to Cite

BENATTOUCHE, Z., BOUHADI, D., HARIRI, A., & BENCHOHRA, M. (2022). EFFECTS OF THERMAL PASTEURIZATION ON PHYSICOCHEMICAL CHARACTERISTICS AND ANTIOXIDANT CAPACITY OF ORANGE JUICE. Revue Nature Et Technologie, 13(02), 04. Retrieved from https://journals.univ-chlef.dz/index.php/natec/article/view/58

Issue

Section

Agronomic & Biological Sciences

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