COMPARISON OF PHYSICOCHEMICAL CHARACTERISTICS AND BIOACTIVE COMPONENTS OF FOUR CITRUS FRUIT VARIETIES - THEIR EVALUATION FOR JUICE AND CONCENTRATE PRODUCTION

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

POURMIR S.Y.; SADEGHI MAHONAK A.R.; FATAHI MOGHADAM J.; ALAMI M.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2015 | Volume:12 | Issue:1 (45) Page(s): 21-32

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

1,707

Download:

Cites:

Information Journal Paper

Title

COMPARISON OF PHYSICOCHEMICAL CHARACTERISTICS AND BIOACTIVE COMPONENTS OF FOUR CITRUS FRUIT VARIETIES - THEIR EVALUATION FOR JUICE AND CONCENTRATE PRODUCTION

Author(s)

POURMIR S.Y. | SADEGHI MAHONAK A.R. | FATAHI MOGHADAM J. | ALAMI M. | Issue Writer Certificate

Keywords

ANTIOXIDANT ACTIVITYQ2

BIOACTIVE COMPONENTQ2

CITRUS FRUITQ2

JUICE EXTRACTIONQ1

PHYSICAL PROPERTIESQ2

Abstract

Introduction: CITRUS FRUITs have different characteristics and properties consisting of physicochemical characteristics and antioxidant potential. In this study physical, quantitative and qualitative characteristic and BIOACTIVE COMPONENTs of four citrus varieties in the north part of Iran are studied for their possible use in the fruit juice and concentrate processing factories.Materials and Methods: Some characteristics and properties consisting of fruit length, diameter, spherical coefficient, volume, peel thickness, pulp percentage, juice percentage, TSS, sugar, TA, ascorbic acid, total phenolics and anti-oxidant capacity were determined according to the defined standard methods.Results: The results showed that fruits were different in shape. The highest and lowest length and volume have been found in Thomson orange and Unshiu mandarin respectively. Siavaraz orange and Unshiu mandarin had the maximum and minimum spherical coefficient (0.97 and 0.91) respectively. The Thomson orange with highest peel thickness (4.82 mm) and pulp (9.53%) had the lowest percent juice extracted in the Laboratory (31.15%) and in the production line (26.78%). There was the highest amount of total sugar and TA in Unshiu mandarin (9.19 g.g-100) and Siavaraz orange (1.85 g.g-100) respectively. Considering the bioactive compounds, the results revealed that there was the highest concentration of ascorbic acid and total phenolic compounds in Siavaraz orange (58.3 mg.g-100) and moro Blood orange (55.25 mg.g-100) respectively. Furthermore, there were a positive correlation between the ANTIOXIDANT ACTIVITY and ascorbic acid (R2=0.91) and total phenolic compounds (R2=0.71). The lowest antioxidant capacity was related to Unshiu mandarin with 38/19%.Conclusion: Thomson orange was not a suitable variety for juice production due to high peel thickness and pulp, low juice percentage and also bitter taste after JUICE EXTRACTION. Inversely, Siavaraz orange had more industrial indices including high juice percentage, balance pulp and the highest spherical coefficient. Unshiu mandarin and Moro (Blood orange) might be consumed as fresh or be used for industrial JUICE EXTRACTION.

Cites

No record.

References

Cite

APA: Copy

POURMIR, S.Y., SADEGHI MAHONAK, A.R., FATAHI MOGHADAM, J., & ALAMI, M.. (2015). COMPARISON OF PHYSICOCHEMICAL CHARACTERISTICS AND BIOACTIVE COMPONENTS OF FOUR CITRUS FRUIT VARIETIES - THEIR EVALUATION FOR JUICE AND CONCENTRATE PRODUCTION. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 12(1 (45)), 21-32. SID. https://sid.ir/paper/393749/en

Vancouver: Copy

POURMIR S.Y., SADEGHI MAHONAK A.R., FATAHI MOGHADAM J., ALAMI M.. COMPARISON OF PHYSICOCHEMICAL CHARACTERISTICS AND BIOACTIVE COMPONENTS OF FOUR CITRUS FRUIT VARIETIES - THEIR EVALUATION FOR JUICE AND CONCENTRATE PRODUCTION. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2015;12(1 (45)):21-32. Available from: https://sid.ir/paper/393749/en

IEEE: Copy

S.Y. POURMIR, A.R. SADEGHI MAHONAK, J. FATAHI MOGHADAM, and M. ALAMI, “COMPARISON OF PHYSICOCHEMICAL CHARACTERISTICS AND BIOACTIVE COMPONENTS OF FOUR CITRUS FRUIT VARIETIES - THEIR EVALUATION FOR JUICE AND CONCENTRATE PRODUCTION,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 12, no. 1 (45), pp. 21–32, 2015, [Online]. Available: https://sid.ir/paper/393749/en

Related Journal Papers