DEGRADATION KINETICS OF ASCORBIC ACID, TOTAL PHENOLIC AND ANTIOXIDANT CONTENT OF SOUR ORANGE JUICE DURING THERMAL PROCESSING

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.

AGHAJANZADEH SURAKI S.; ZIAIIFAR A.M.; KASHANINEJAD M.; MAGHSOUDLOU Y.; ESMAILZADEH E.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:57 Page(s): 1-11

Download Full-Text

Persian Verion

View:

1,165

Download:

Cites:

Information Journal Paper

Title

DEGRADATION KINETICS OF ASCORBIC ACID, TOTAL PHENOLIC AND ANTIOXIDANT CONTENT OF SOUR ORANGE JUICE DURING THERMAL PROCESSING

Author(s)

Keywords

SOUR ORANGE JUICEQ2

ASCORBIC ACIDQ2

ANTIOXIDANT CAPACITYQ2

THERMAL PROCESSINGQ2

TOTAL PHENOLQ2

Abstract

Sour orange is a citrus with high antioxidant content (mainly ASCORBIC ACID and phenolic compound). Its juice is consumed as a food seasoning. Thermal pasteurization is a common way to improve safety of SOUR ORANGE JUICE. By considering the high thermal sensitivity of ASCORBIC ACID and phenolic compounds, the aim of this study is the investigation of the effect of THERMAL PROCESSING on ASCORBIC ACID, TOTAL PHENOL and an ANTIOXIDANT CAPACITY of SOUR ORANGE JUICE at 70, 75, 80, 85 and 90oC in 76, 66, 48, 35 and 21 min, respectively. ASCORBIC ACID and TOTAL PHENOLic content were measured according iodine titration and Folin- Ciocalteu methods, respectively. ASCORBIC ACID and TOTAL PHENOL degradation during THERMAL PROCESSING were evaluated by Arrhenius and Eyring models. Enthalpy of ASCORBIC ACID degradation changed slightly due to its high thermal resistance (29.15oC) and free energy (101.11-102.64 kJ. mole-1). With 5oC increase in temperature, the half-life of ASCORBIC ACID and the TOTAL PHENOL content decreased about 1.31 to 1.80 and 1.39 to 2.05 times, respectively. Also there was a good correlation between TOTAL PHENOL content and DPPH of SOUR ORANGE JUICE (R2>0.97).

Cites

No record.

References

No record.

Cite

APA: Copy

AGHAJANZADEH SURAKI, S., ZIAIIFAR, A.M., KASHANINEJAD, M., MAGHSOUDLOU, Y., & ESMAILZADEH, E.. (2016). DEGRADATION KINETICS OF ASCORBIC ACID, TOTAL PHENOLIC AND ANTIOXIDANT CONTENT OF SOUR ORANGE JUICE DURING THERMAL PROCESSING. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(57), 1-11. SID. https://sid.ir/paper/72036/en

Vancouver: Copy

AGHAJANZADEH SURAKI S., ZIAIIFAR A.M., KASHANINEJAD M., MAGHSOUDLOU Y., ESMAILZADEH E.. DEGRADATION KINETICS OF ASCORBIC ACID, TOTAL PHENOLIC AND ANTIOXIDANT CONTENT OF SOUR ORANGE JUICE DURING THERMAL PROCESSING. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(57):1-11. Available from: https://sid.ir/paper/72036/en

IEEE: Copy

S. AGHAJANZADEH SURAKI, A.M. ZIAIIFAR, M. KASHANINEJAD, Y. MAGHSOUDLOU, and E. ESMAILZADEH, “DEGRADATION KINETICS OF ASCORBIC ACID, TOTAL PHENOLIC AND ANTIOXIDANT CONTENT OF SOUR ORANGE JUICE DURING THERMAL PROCESSING,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 57, pp. 1–11, 2016, [Online]. Available: https://sid.ir/paper/72036/en

Related Journal Papers