Effect of thermal processing on carotenoids of some orange juices

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dc.contributor.authorBozkir, Hamza
dc.contributor.authorKola, Osman
dc.contributor.authorDuran, Hüseyin
dc.contributor.authorŞimşek, Merve
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T17:30:37Z
dc.date.available2025-01-06T17:30:37Z
dc.date.issued2015
dc.description.abstractThermal 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.
dc.identifier.endpage57
dc.identifier.issn1459-0255
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84928943816
dc.identifier.scopusqualityN/A
dc.identifier.startpage52
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1687
dc.identifier.volume13
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWFL Publisher Ltd.
dc.relation.ispartofJournal of Food, Agriculture and Environment
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectCarotenoid
dc.subjectHPLC
dc.subjectJuice
dc.subjectOrange
dc.subjectPasteurization
dc.subjectQuality
dc.subject?-carotene
dc.titleEffect of thermal processing on carotenoids of some orange juices
dc.typeArticle

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