Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice

Igual, Marta; García-Martínez, Eva; Camacho, María del Mar; Martínez‐Navarrete, Nuria

doi:10.1016/j.foodchem.2009.04.118

Cited by 198 publications

(159 citation statements)

References 30 publications

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“…TAA can be rapidly oxidized to dehydroascorbic acid and further hydrolyzed to diketogulonic acid with oxygen or ascorbic acid oxidase. This study agreed with the report of Igual et al (2010) who found greater retention of TAA after MB than heat treatment.…”

Section: Comparing 95℃supporting

confidence: 93%

“…This result was similar with Iversen (1999), who found minor loss of TAA in black currant after pasteurization. However, great losses of TAA were found in tomato juice (Dewanto et al, 2002), grapefruit juice (Igual et al, 2010) and fruit beverages (Cilla et al, 2012) during thermal treatments. This difference could be due to the different heat treatment conditions and different food matrix (Cilla et al, 2012).…”

Section: Changes In Nutrition Qualities During Enzymatic Clarificatiomentioning

confidence: 99%

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Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars

Chao

Duan

Liu

et al. 2014

FSTR

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"Sanhua" plums of 4 cultivars were processed into juice. Pretreatment including heat blanching (HB), microwave blanching (MB) and SO 2 were studied on the inactivation of polyphenoloxidase (PPO), peroxidase (POD) and nutrition qualities. Enzymatic clarification, pasteurization and UHT were also investigated on nutrition qualities. Results showed that PPO and POD could be almost inactivated by HB (95℃

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Section: Comparing 95℃supporting

confidence: 93%

Section: Changes In Nutrition Qualities During Enzymatic Clarificatiomentioning

confidence: 99%

Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars

Chao

Duan

Liu

et al. 2014

FSTR

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“…Table 1 228 shows the concentration of the analyzed bioactive compounds present in the fresh 229 grapefruit. In general, the values obtained were similar to those shown in the bibliography 230 for grapefruit juice (Igual et al, 2010). The difference between analyzed vitamin C and AA 231 is the content of dehydroascorbic acid (DHAA) (13 ± 2 mg/100g).…”

Section: Statistical Analysis 217supporting

confidence: 86%

Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder

Moraga

Igual

García-Martínez

et al. 2012

Journal of Food Engineering

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E-mail address: nmartin@tal.upv.es 2 the greater the water content the lower the time needed. In this study, the powder was stable 20 for a relatively long storage time (3 months) regardless the relative humidity, due to the 21 limited mobility of the molecular system. Between 3 and 6 months had to pass before a 22 significant loss of bioactive compounds was observed; the higher the relative humidity, the 23 greater the loss. 24

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“…Fresh fruits and derived products are a source of food and provide essential dietary micronutrients and bioactive compounds including vitamins, minerals and polyphenols, with several human health benefits (Gamboa-Santos et al, 2014;Igual et al, 2010). Bioactive compounds influence cellular activities that modify and reduce the risk of chronic diseases associated with oxidative stress because of their antioxidant (Aron and Kennedy, 2008;Fennema, 1996;Martínez-Flores et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi

Tembo

Holmes

Marshall

2017

Journal of Food Composition and Analysis

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ReuseUnless indicated otherwise, fulltext items are protected by copyright with all rights reserved. The copyright exception in section 29 of the Copyright, Designs and Patents Act 1988 allows the making of a single copy solely for the purpose of non-commercial research or private study within the limits of fair dealing. The publisher or other rights-holder may allow further reproduction and re-use of this version -refer to the White Rose Research Online record for this item. Where records identify the publisher as the copyright holder, users can verify any specific terms of use on the publisher's website. TakedownIf you consider content in White Rose Research Online to be in breach of UK law, please notify us by emailing eprints@whiterose.ac.uk including the URL of the record and the reason for the withdrawal request. Accepted ManuscriptTitle: Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi Author: David T. Tembo Melvin J. Holmes Lisa J. This is a PDF Þle of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its Þnal form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. were measured by spectrophotometry. Malawi baobab pulp contains high levels of procyanidin B 2 (533 ± 22.6 mg/100 g FW), vitamin C (AA + DHA) (466 ± 2.5 mg/100 g FW), gallic acid (68.5 ± 12.4 mg/100 g FW) and (-)-epicatechin (43.0 ± 3.0 mg/100 g FW) and showed a maximum TPC of 1.89 x 10 3 ± 1.61 mg GAE/100 g FW.The maximum antioxidant activity was 2.81 x 10 3 ± 92.8 mg TEAC/100 g FW for FRAP, 1.52 x 10 3 ± 17.1 mg TEAC/100 g FW for ABTS and 50.9 ± 0.43% DPPH for DPPH. Thermal pasteurisation (72 C, 15 s) retained vitamin C which further showed extended half-life under refrigeration temperature (6 C). Procyanidin B 2 , (-)-epicatechin, TPC and antioxidant activity fluctuated during storage. Antioxidant activity was significantly correlated (p ≤ 0.05) with bioactive compounds and TPC.

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Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice

Cited by 198 publications

References 30 publications

Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars

Effect of Juicing On Nutrition Qualities of “Sanhua” Plum (Prunus Salicina Lindl.) Juice from 4 Cultivars

Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder

Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi

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