Effect of Thermal Pasteurization on Phytochemical Characteristics and Antioxidant Capacity of Orange Juice
Keywords:
Orange juice, Heat treatment, Antioxidant activity, Physicochemical parametersAbstract
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.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Nature & Technology Journal
This work is licensed under a Creative Commons Attribution 4.0 International License.
- All publications of "Nature & Technology Journal" are available under CC-BY Creative Commons Attribution 4.0 International which allows sharing, copying, reproduction, distribution, communication, reuse, adaptation by all means, in all formats and under all licenses.
- Any exploitation of the work or derivative works, including for commercial purposes, is possible. The only obligation is to credit the creators of the authorship of the original works, to indicate the sources and to indicate if modifications were made to the works (obligation of attribution).
This License gives:
- Nature & Technology Journal the right to develop, promote, distribute and archive the article set cited above (including, without limitation, the right to publish the work in whole or in part in any form whatsoever) and ensure the widest dissemination.
- The author (s) reserves the right to use all or part of this article, including tables and figures of his own works, providing that the appropriate recognition is given to the publisher as the holder of the copyrights, and the right to make copies of this article for its own use, but not for sale.
