Browning determination in citrus products

Meydav, Shaul; Saguy, I. Sam; Kopelman, I. J.

doi:10.1021/jf60211a030

Cited by 191 publications

(128 citation statements)

References 5 publications

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“…This measurement was employed as a convenient index of the development of caramelization and Maillard reactions (MRs) (Meydav, Saguy & Kopelman, 1977 …”

Section: Browned Compounds (Abs 420 Nm)mentioning

confidence: 99%

Influence of extraction process on antioxidant capacity of spent coffee

Bravo

Monente

Juániz

et al. 2013

Food Research International

134

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Spent coffee that is produced in tons by restaurants and cafeterias, and consumers at domestic levels, could be a good opportunity to have an important source of natural antioxidants. The main aim of this work was to study the influence of several process factors on the antioxidant capacity extraction from spent coffee. Total phenolic compounds, radical scavenging activity (ABTS and DPPH) and browned compounds (Abs 420nm) of spent coffee extracts obtained with continuous (soxhlet 1h and 3h) and discontinuous methods (solid-liquid extraction and filter coffeemaker), several solvents (water, ethanol, methanol and their mixtures), successive extractions, and water with different pHs (4.5, 7.0 and 9.5) were carried out. Spent coffee extracts with the highest antioxidant capacity were obtained after one extraction with neutral water (pH 7.0) in a filter coffeemaker (24 g spent coffee per 400mL water). Furthermore, spent coffee defatting and extracts lyophilization allowed us to obtain spent coffee extracts powder with high antioxidant capacity that can be used as an ingredient or additive in food industry with potential preservation and functional properties.

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“…This measurement was employed as a convenient index of the development of caramelization and Maillard reactions (MRs) (Meydav, Saguy & Kopelman, 1977 …”

Section: Browned Compounds (Abs 420 Nm)mentioning

confidence: 99%

Influence of extraction process on antioxidant capacity of spent coffee

Bravo

Monente

Juániz

et al. 2013

Food Research International

134

View full text Add to dashboard Cite

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“…The most common method for characterizing browning is the measurement of absorbance at 420 nm (A420) (Valdramidis et al 2010;del Castillo et al 1998del Castillo et al , 2000Meydav et al 1977;Solomon et al 1995). Briefly, the method is as follows: A 10 mL orange juice sample was centrifuged (10 min) to remove coarse particles from the sample.…”

Section: Uv Spectroscopymentioning

confidence: 99%

“…Five milliliters of ethyl alcohol was added to 5 mL of juice supernatant and centrifugation was repeated. The absorbance of the supernatant was obtained at 420 nm using a UV-Vis spectrophotometer (Meydav et al 1977). Another simple three-step solvent extraction procedure was used to evaluate the extent of NEB; which involves centrifugation of the sample, addition of alcohol, chilling in an ice bath, recentrifugation and reading the absorbance at 420 nm.…”

Section: Uv Spectroscopymentioning

confidence: 99%

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Bharate¹,

Bharate

2012

J Food Sci Technol

119

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Citrus juices are widely consumed due to their nutritional benefits and variety of pharmacological properties. Non-enzymatic browning (NEB) is one of the most important chemical reactions responsible for quality and color changes during the heating or prolonged storage of citrus products. The present review covers various aspects of NEB in citrus juice viz. chemistry of NEB, identifiable markers of NEB, analytical methods to identify NEB markers and ways to improve the quality of citrus juice. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (DMHF) is one of the promising marker formed during browning process with number of analytical methods reported for its analysis; therefore it can be used as an indicator for NEB process. Amongst analytical methods reported, RP-HPLC is more sensitive and accurate method, which can be used as analytical tool. NEB can be prevented by removal of amino acids/ proteins (via ion exchange treatment) or by targeting NEB reactions (e.g. blockage of furfural/ HMF by sulphiting agent).

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“…The supernatant was passed through a 0.45 μm teflon membrane filter and the absorbance of the supernatant was obtained at 420 nm in a spectrophotometer (Perkin Elmer Lambda 25-UV/VIS, USA) (Meydav et al 1977).…”

Section: Color Measurementmentioning

confidence: 99%

Bioactive compounds and quality parameters of natural cloudy lemon juices

2016

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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.

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Browning determination in citrus products

Cited by 191 publications

References 5 publications

Influence of extraction process on antioxidant capacity of spent coffee

Influence of extraction process on antioxidant capacity of spent coffee

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

Bioactive compounds and quality parameters of natural cloudy lemon juices

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