Effect of thermal processing on carotenoids of some orange juices
[ X ]
Tarih
2015
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WFL Publisher Ltd.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Thermal processing and its effects on the properties and components of orange juices has recently been investigated. Heat treatment-related changes on carotenoid composition and some properties important for fruit juice technology of native oranges (Kozan Yerli, Dörtyol Yerli, Finike Yerli and Alanya Dilimlisi) were searched in this study. With the effect of heat treatment (120 s at 70oC and 80oC, 15 s at 90oC), the decrease in ?-carotene content of Dörtyol Yerli orange was determined respectively as 45.06, 66.11 and 66.70%, in Alanya Dilimlisi orange respectively 32.10%, 33.79% and 37.76% and in Finike Yerli and Kozan Yerli oranges 10.62-28.18%. After the heat treatment (120 s at 70oC and 80oC, 15 s at 90oC) in orange juice the decrease in ?-carotene amount was found respectively as 23-55%, 32-65% and 52-88%. Approximately half amount of the identified and determined carotenoids (xanthophyll, zeaxanthin, ?-apo-8-carotenal, ?-cryptoxanthin, ?-cryptoxanthin, ?-carotene and ?-carotene) was ?-carotene (38.08-55.06%). There was a significant decrease in amounts of all detected carotenoids. © 2015, World Food Ltd. and WFL Publishers. All rights reserved.
Açıklama
Anahtar Kelimeler
Carotenoid, HPLC, Juice, Orange, Pasteurization, Quality, ?-carotene
Kaynak
Journal of Food, Agriculture and Environment
WoS Q Değeri
Scopus Q Değeri
N/A
Cilt
13
Sayı
2
