Ascorbic Acid Degradation in a Model Apple Juice System and in Apple Juice during Ultraviolet Processing and Storage

Tikekar, Rohan V.; Anantheswaran, Ramaswamy C.; LaBorde, Luke F.

doi:10.1111/j.1750-3841.2010.02015.x

Cited by 80 publications

(68 citation statements)

References 35 publications

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“…Tikekar, Anantheswaran, and La Borde (2011) also demonstrated that UV radiation induced degradation of AA in apple juice using a collimated beam batch UV reactor. They reported that AA degradation occurred more rapidly at higher UV radiation doses.…”

Section: Effect Of Uv On Aa Degradationmentioning

confidence: 95%

Evaluation of mutagenicity associated withEscherichia coliinactivation in UV-treated orange juice

Rodríguez

Oteiza²,

Giannuzzi

et al. 2016

Toxicological & Environmental Chemistry

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UV radiation is an alternative technology for the elimination of pathogenic micro-organisms in liquid food. The objectives of this work were to investigate mutagenesis using the Ames test in : (1) fresh squeezed orange juice submitted to UV radiation doses required to achieve 5 and 10 log 10 reductions of different strains of Escherichia coli serotype O157:H7 at two temperatures, and (2) commercial pasteurized orange juice submitted to thermal treatment. Two histidine-auxotrophic strains, Salmonella Typhimurium TA98 and TA97a, were used in the Ames test with and without metabolic activation. In commercial pasteurized orange juices, mutagenesis was not observed with S. Typhimurium TA98 strain with and without metabolic activation, but high mutagenic effect was observed using TA97a with metabolic activation. UV radiation did not affect the stability of ascorbic acid in aqueous solution. However, degradation of ascorbic acid was observed when UV treatment was performed on squeezed orange juice, following first order kinetics. UV treatment required to achieve 5 log 10 reductions (1.5 J/cm 2 ) did not show a mutagenic effect with and without metabolic activation using the tested strains, but a higher UV radiation dose necessary to produce 10 log 10 reductions (3.0 J/cm 2 ) showed mutagenicity with metabolic activation.

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Section: Effect Of Uv On Aa Degradationmentioning

confidence: 95%

Evaluation of mutagenicity associated withEscherichia coliinactivation in UV-treated orange juice

Rodríguez

Oteiza²,

Giannuzzi

et al. 2016

Toxicological & Environmental Chemistry

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“…Sricharoen et al [43] examined antioxidant capacity of tomato extract and found that radical scavenging ability of L-ascorbic acid was relatively low, inferior to polyphenols and flavonoids. Moreover, UV irradiation was associated with L-ascorbic acid degradation [44], but considering phenolic compounds are generally more stable, the overall changing trend of antioxidant capacity should be positively related with total phenolic contents.…”

Section: Discussionmentioning

confidence: 99%

Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms

2017

Journal of Food Quality

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The objectives of this study were to investigate how UV-C irradiation and refrigeration affect shelf-life and antioxidant level of litchi, longan, and rambutan. Three forms (whole, dehulled, and destoned) of fresh fruits were treated by refrigeration and UV-C irradiations. After processing, deterioration rate, phenolics compounds, and antioxidant capacity were quantified. The deterioration rate was recorded as decay index. The results showed that both refrigeration and UV-C exposure extended the shelf-life of the fruits. The refrigeration enriched antioxidant levels of litchi but caused nutritional degradation in longan and rambutan; UV-C radiation enriched litchi antioxidant contents but was related to reduction of antioxidant capacity in longan and rambutan. Removing hulls and stones was associated with the decrease of antioxidants in litchi. The effects on antioxidant levels varied from fruit to fruit, resulting from hormesis phenomenon. The change of phytochemical levels was hypothesized as an accumulative process. The effects of fruit forms were not consistent in different fruits, which could be multifactorially influenced.

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“…Rohan et al [12] reported that ascorbic acid degradation was observed in apple juice on exposure to UV radiation. Tran and Farid [13] reported 17 % loss in ascorbic acid after exposure of orange juice to 100 mJ/cm 2 UV radiation.…”

Section: Introductionmentioning

confidence: 98%

Effect of environmental factors [air and UV-C irradiation] on some fresh fruit juices

Rameshkumar

Thilagar

Jeyadevi

et al. 2012

Eur Food Res Technol

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The present study was carried out to evaluate the effect of environmental factors (air and UV-C irradiation) on various common fruits juices (lemon, orange, papaya and grape). Total phenolics, total ascorbic acid (AA) content and antioxidant capability were determined in atmospheric air oxidation on fresh fruit juices, and the effect of UV-C irradiation on AA was investigated in both fresh fruit juices and commercial AA using RP-HPLC. The total phenolics content was found to be 92.46 ± 1.5, 41.53 ± 2.1, 138.56 ± 2.3 and 110.54 ± 3.9 mg/100 ml of lemon, orange, papaya and grape juices, respectively. DPPH radical-scavenging activity of the fresh juices was 94.53 ± 3.1, 82.36 ± 2.2, 94.65 ± 3.5 and 90.74 ± 2.6 percentage, whereas the 1-day-old fruit juices showed reduced scavenging activity when compared to fresh juices. Total phenolic (TP) and DPPH-scavenging activity were significantly decreased in the mean at P \ 0.05 level. Ascorbic acid (vitamin C) content of fresh fruit juices was determined through RP-HPLC; fruit juices that were kept in open container for 24 hrs and that were treated with UV irradiation have shown a decrease in AA content, when compared with control fresh juice samples. AA degradation increased with high significant differences at P \ 0.001 level, with the increase in oxidation time in atmospheric air and UV-C radiation.

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Ascorbic Acid Degradation in a Model Apple Juice System and in Apple Juice during Ultraviolet Processing and Storage

Cited by 80 publications

References 35 publications

Evaluation of mutagenicity associated withEscherichia coliinactivation in UV-treated orange juice

Evaluation of mutagenicity associated withEscherichia coliinactivation in UV-treated orange juice

Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms

Effect of environmental factors [air and UV-C irradiation] on some fresh fruit juices

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