The effect of heat treatment on bioactive compounds and antioxidant capacity of fruits pulp and peel of two blood orange varieties (‘ Sanguinello’ and ‘ Moro’ ) during storage

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FATAHI MOGHADAM J.; HASHEMPOUR A.; HAMIDOGHLI Y.; FOTOUHI GHAZVINI R.

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Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2018 | Volume:28 | Issue:4 Page(s): 129-142

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Title

The effect of heat treatment on bioactive compounds and antioxidant capacity of fruits pulp and peel of two blood orange varieties (‘ Sanguinello’ and ‘ Moro’ ) during storage

Author(s)

FATAHI MOGHADAM J. | HASHEMPOUR A. | HAMIDOGHLI Y. | FOTOUHI GHAZVINI R. | Issue Writer Certificate

Keywords

Antioxidant capacityQ2

CitrusQ1

Heat treatmentQ1

storageQ2

Abstract

Maintaining fruit quality by using physical treatments instead of chemical is the goal of some researchers and is desirable to consumers. In this study, effect of Heat treatments on fruit bioactive compounds and Antioxidant capacity of two blood orange varieties (‘ Sanguinello’ and ‘ Moro’ ) were evaluated at postharvest stage. The fruits were pre-treated in an incubator at 12° C (1 week), 20° C (3 days) and 30° C (2 days) and then were stored in cold storage with 5° C and 85% RH for 60 days. One group of un-treated fruits was also placed in cold storage as control and other group was kept in common storage. Then, their bioactive compounds and Antioxidant capacity were evaluated at 0, 30 and 60 days. Result showed that, the total phenol content of treated fruits plup increased up to 30 days of storage as compared with control, but at the end of storage its amount was lower than the control. Total flavonoids also increased in response to Heat treatments compared to control. Heat treatments had no significant effect on ascorbic acid and carotenoid contents. While, the anthocyanin and Antioxidant capacity were significantly increased compared to the control by Heat treatments. The maximum amount of anthocyanin was observed in Moro and Sanginlo varieties with the amount of 3. 23 and 1. 57 mg / L at 30 ° C, respectively. In general, it is possible to use Heat treatment (30 ° C for two days) to maintain or increase the bioactive compounds of blood oranges during storage.

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APA: Copy

FATAHI MOGHADAM, J., HASHEMPOUR, A., HAMIDOGHLI, Y., & FOTOUHI GHAZVINI, R.. (2018). The effect of heat treatment on bioactive compounds and antioxidant capacity of fruits pulp and peel of two blood orange varieties (‘ Sanguinello’ and ‘ Moro’ ) during storage. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 28(4 ), 129-142. SID. https://sid.ir/paper/372306/en

Vancouver: Copy

FATAHI MOGHADAM J., HASHEMPOUR A., HAMIDOGHLI Y., FOTOUHI GHAZVINI R.. The effect of heat treatment on bioactive compounds and antioxidant capacity of fruits pulp and peel of two blood orange varieties (‘ Sanguinello’ and ‘ Moro’ ) during storage. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2018;28(4 ):129-142. Available from: https://sid.ir/paper/372306/en

IEEE: Copy

J. FATAHI MOGHADAM, A. HASHEMPOUR, Y. HAMIDOGHLI, and R. FOTOUHI GHAZVINI, “The effect of heat treatment on bioactive compounds and antioxidant capacity of fruits pulp and peel of two blood orange varieties (‘ Sanguinello’ and ‘ Moro’ ) during storage,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 28, no. 4 , pp. 129–142, 2018, [Online]. Available: https://sid.ir/paper/372306/en

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