Bioactive compounds and quality parameters of natural cloudy lemon juices

Abstract

In this study, bioactive compounds (phenolic and carotenoid) and some quality parameters (color, browning index and hydroxymethylfurfural (HMF)) of natural cloudy lemon juice, pasteurized (90°C/15 s) and storage stability of concentrated lemon juice (−25°C/180 days) were carried out. Fifteen phenolic compounds were determined in the lemon juice and the most abounded phenolic compounds were hesperidin, eriocitrin, chlorogenic acid and neoeriocitrin. In generally, phenolic compound concentrations of lemon juice samples increased after the pasteurization treatment. Four carotenoid compounds (β-carotene, β-cryptoxanthin, lutein and zeaxanthin) were detected in natural cloudy lemon juice. Lutein and β-cryptoxanthin were the most abounded carotenoid compounds in the lemon juice. Color values of the lemon juices were not affected by processing and storage periods. HMF and browning index of the lemon juices increased with concentration and storage. According to the results, storing at −25°C was considered as sufficient for acceptable quality limits of natural cloudy lemon juice.

Effects of nanoparticle ratio on structural, migration properties of polypropylene films and preservation quality of lemon juice

“…The antioxidant activity of the lemon juice was analyzed by DPPH radical‐scavenging activity as proposed by Klimczak, Malecka, Szlachta, and Gliszczyńska‐Świglo () and Uçan, Ağçam, and Akyildiz (). Five milliliters of lemon juice was mixed with 5 ml of methyl alcohol (80%) in a tube and then centrifuged.…”

“…The amount of total phenolic compounds was measured using Folin–Ciocalteu reagent using the methods reported by Abdullakasim et al () and Uçan et al (). Five milliliters of lemon juice was mixed with 5 ml of 80% methanol in tubes, and then, the tubes were centrifuged at 4,000 rpm for 10 min at 4 °C.…”

“…The antioxidant activity of the lemon juice was analyzed by DPPH radical-scavenging activity as proposed by Klimczak, Malecka, Szlachta, and Gliszczy nska-Swiglo (2007) and Uçan, A gçam, and Akyildiz (2016).…”

Identification Parameters for Comparison of Naturally And Commercially Lime Juice

“…Food adulteration is committed in different ways including combining food with cheaper ingredients, concealing the quality, selling rotten food, replacing authentic ingredients with other ingredients and adding chemicals. Some forms of food adulteration are harmful like using industrial coloring and chemicals which put human health at risk such as tooth enamel damage and gastrointestinal symptoms(áJohn Dennis 1998;Álvarez et al 2014;Lorente et al 2014;Scherer et al 2012;Uçan et al 2016;Yamamoto et al 2008).…”

“…Food adulteration in different parts of the world varies depend on geographic region, economic condition and social culture such as the other fruit juice, incidence of lime juice adulteration can be achieved easily through the addition of water, citric acid, colorants or other cheaper fruit juices or ingredients to the original fruit juice (Lorente et al 2014;Muntean 2010;Scherer et al 2012;Uçan et al 2016).…”