Effect of Thermal Pasteurization on Phytochemical Characteristics and Antioxidant Capacity of Orange Juice

Authors

  • Zouaoui BENATTOUCHE Department of biology, Faculty of Science, Mascara University, Algeria
  • Djilali BOUHADI Laboratory of Bioconversion, Microbiology Engineering and Sanitary Safety, University of Mascara, BP. 763, Sidi Saïd, 29000, Algeria.
  • Ahmed HARIRI Bioconversion Laboratory, Microbiology Engineering and Health Saftey, University Mustapha Stambouli of Mascara (UN 2901), BP. 763, Sidi Said, 29000, Mascara, ALGERIA.
  • Mokhtar BENCHOHRA National Institute of Veterinary Sciences, University of Tiaret, 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.

Vol_12_Issue_2_June_2020

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Published

12/19/2022

How to Cite

BENATTOUCHE, Z., BOUHADI, D. ., HARIRI, . A., & BENCHOHRA, . M. (2022). Effect of Thermal Pasteurization on Phytochemical Characteristics and Antioxidant Capacity of Orange Juice. Revue Nature Et Technologie, 12(02), 50–53. Retrieved from https://journals.univ-chlef.dz/index.php/natec/article/view/83

Issue

Section

Agronomic & Biological Sciences