Vitamin C contents of citrus fruit and their products: a review

Nagy, Steven

doi:10.1021/jf60227a026

Cited by 275 publications

(206 citation statements)

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“…The incorporation of air in the juice during extraction, clarification and bottling was already recognized by previous authors [15]. The high loss in ascorbic acid content, mainly in the first 2 weeks of storage, may well be due to activity of cytochrome oxidase, ascorbic acid oxidase and peroxidase [15]. The ascorbic acid loss in the subsequent 10 weeks of storage was steady but at a much slower pace.…”

Section: Ascorbic Acid Contentmentioning

confidence: 78%

“…Such an initial rapid and immense loss of ascorbic acid is attributed to oxidation by the air dissolved in the juice (no liquid flashing was carried out prior to bottling) and by the layer of air trapped in the headspace of the bottle. The incorporation of air in the juice during extraction, clarification and bottling was already recognized by previous authors [15]. The high loss in ascorbic acid content, mainly in the first 2 weeks of storage, may well be due to activity of cytochrome oxidase, ascorbic acid oxidase and peroxidase [15].…”

Section: Ascorbic Acid Contentmentioning

confidence: 82%

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Shelf life of unpasteurized sour orange juice in Iran

Amiri¹,

Niakousari²

2008

Fruits

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-squeezing fresh fruit; it was filtered, and then poured into clear or dark green glass bottles. Bottles were stored at room temperature [(28 ± 2)°C], in the refrigerator [(4 ± 1)°C] and in the freezer [(-12 ± 1)°C] for 12 weeks. Additional samples were prepared by supplementing juice with 2% (w/w) citric acid and they were stored in the refrigerator. Total soluble solids and pH values were measured every 2 weeks and analysis was carried out on ascorbic acid content by means of the titration method in the presence of 2,6-dichlorophenol indophenol. The study was performed for 12 weeks. Results and discussion. Total soluble solids content and pH value of the initial juice were 11.5°Brix and 3.18, respectively. pH appeared not to be significantly influenced by storage time or conditions; however, total soluble solids content in a few samples was reduced to about 9.5°Brix. The initial ascorbic acid content was 130 mg·100 mL -1 ; after 2 weeks, it was reduced by nearly 50% for all unfrozen samples. The final concentration of ascorbic acid in the juice was approximately 20 mg·100 mL -1 , regardless of storage conditions. The deteriorative reaction of ascorbic acid in the juice at each temperature experienced followed a first-order kinetic model with activation energy of 2.67 kJ·mol -1 .Iran Islamic Republic / Citrus aurantium / fruit juices / packaging / storage / keeping quality / ascorbic acid Durée de conservation du jus d'orange amère non pasteurisé en Iran.Résumé --introduction. En Iran, l'orange amère est disponible de mi-octobre à mars. Les consommateurs stockent fréquemment de gros volumes de jus non pasteurisé, à basse température ou à température ambiante, en prévision des périodes où le fruit frais ne sera pas disponible. L'objectif de nos recherches a été de déterminer la durée de conservation du jus non pasteurisé de ces oranges amères, stocké dans des conditions semblables à celles utilisées, chez eux, par les consommateurs. Matériel et méthodes. Du jus d'orange amère a été préparé en pressant à la main le fruit frais ; il a été ensuite filtré, puis versé dans des bouteilles en verre clair ou en verre vert-foncé. Les bouteilles ont été stockées à la température ambiante [(28 ± 2°C)], au réfri-gérateur [(4 ± 1)°C], et au congélateur [(-12 ± 1)°C] pendant 12 semaines. D'autres échantillons ont été préparés en ajoutant au jus 2 % (poids / poids) d'acide citrique ; ils ont été stockés au réfrigérateur. La matière sèche soluble et les valeurs du pH ont été mesurées toutes les 2 semaines et la teneur en acide ascorbique a été analysée par titration en présence d'indophénol 2,6 dichlorophénol. L'étude a été réalisée pendant 12 semaines. Résultats et discussion. La teneur en matière sèche soluble et la valeur du pH du jus initial ont été de 11,5°Brix et 3,18, respectivement. Le pH a semblé ne pas être significativement influencé par le temps ou les conditions de stockage, toutefois la teneur en matière sèche soluble dans quelques échantillons a été réduite à environ 9.5°Brix. La teneur en acide ascorbique initia...

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Section: Ascorbic Acid Contentmentioning

confidence: 78%

Section: Ascorbic Acid Contentmentioning

confidence: 82%

Shelf life of unpasteurized sour orange juice in Iran

Amiri¹,

Niakousari²

2008

Fruits

View full text Add to dashboard Cite

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“…This loss of ascorbic acid might be due to heat processing and the presence of air at the headspace of glass bottles during storage. Besides that, enzymes like, cytochrome oxidase, ascorbic acid oxidase, and peroxidase are also responsible for oxidation of ascorbic acid and subsequent loss of vitamins C potency (Nagy 1980). Loss of ascorbic acid potency in processed products is due to aerobic and anaerobic reaction of non-enzymatic nature also.…”

Section: Resultsmentioning

confidence: 99%

Effect of juice extraction methods and processing temperature-time on juice quality of Nagpur mandarin (Citrus reticulata Blanco) during storage

2010

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Influence of juice extraction methods and pasteurization temperature and time on quality of mandarin (Citrus reticulata Blanco) juice was studied. The experiment consisted of 65°C pasteurization temperature with 15, 25 and 35 min holding time; 75°C with 10, 20 and 30 min and 85°C with 5, 10 and 15 min holding times and two types of juice extraction methods. The experiment was laid out in factorial completely randomized Design with three replications. Juice extracted with screw type juice extractor and processed at 65°C for 15 min maintained better qualitative characteristics like total soluble solids, acidity, ascorbic acid, sugars and non-enzymatic browning during 6 months storage. Naringin and limonin contents were minimum with the screw extractor and 65°C processing temperature for 15 min.

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“…Hopkins (1967) observou que frutas submetidas a injúrias, após alguns dias, sofrem uma elevação no teor dessa vitamina que pode ser explicado como um mecanismo de defesa dos frutos. Por outro lado, o decréscimo do conteúdo de vitamina C durante os períodos subsequentes de armazenamento se deve, possivelmente, às reações enzimáticas e não enzimáticas que continuam a ocorrer, levando à destruição desse nutriente (Nagy, 1980). Entretanto, os valores de vitamina C determinados ao final do experimento não apresentaram diferença estatisticamente significativa quando comparados com os valores iniciais, evidenciando que a temperatura, nas condições experimentais, não exerceu influência sobre o teor desse constituinte.…”

Section: Pitangas Armazenadas Sob Congelamento (-18 O C)unclassified

Temperatura no armazenamento de pitanga

Mélo

Lima

Nascimento

2000

Sci. agric. (Piracicaba, Braz.)

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RESUMO: A pitanga (Eugenia uniflora L) é um fruto tropical de elevada perecibilidade que apresenta problemas durante o seu armazenamento e comercialização afetando a qualidade do fruto "in natura". Com objetivo de investigar a influência da temperatura no armazenamento de pitangas em três estádios de maturação, frutos verdes, semi-maduros e maduros foram armazenados durante 30 dias sob refrigeração (8 o C ± 1/ U.R.90-95%) e 90 dias sob congelamento (-18 o C). Em intervalos de 05, 10, 20, 30, 60, e 90 dias, foram determinados o peso médio, o pH, o teor de sólidos solúveis totais, a acidez total titulável e o teor de vitamina C total. Os frutos, independentemente do estádio de maturação e do tratamento aplicado, apresentaram perda de peso. A refrigeração manteve, praticamente, inalterada a aparência externa dos frutos maduros e semi-maduros até 10 dias de armazenamento e, no caso de pitangas verdes até 20 dias sem, contudo, permitir o seu amadurecimento. As características intrínsecas dos frutos (SST, pH, ATT e vitamina C) foram alteradas pelos tratamentos usados, à exceção do teor de vitamina C nos frutos congelados, que ao final do período de armazenamento foi semelhante ao teor inicial. Pitangas maduras e semi-maduras armazenadas sob refrigeração apresentaram possibilidade de conservação por um período de até 05 dias. O congelamento de pitangas maduras e semi-maduras, por alterar intensamente as características físicas dos frutos, pode ser apenas indicado para frutos destinados à industrialização. Palavras-chave: Eugenia uniflora, armazenamento, conservação TEMPERATURE AND THE STORAGE OF SURINAM CHERRIESABSTRACT: Surinam cherry is a tropical fruit of high perishability, a factor which implies in storage and commercialisation problems and effects the quality of the fruit "in natura". The purpose of this research was to verify the influence of temperature on the storage of surinam cherries. Green, half-mature and mature fruits were stored during 30 days under refrigeration (8 o C ± 1/ U.R. 90-95%) and during 90 days under freezing temperatures (-18 o C). Average weight, pH, total acidity and soluble solids and total vitamin C contents of the fruits were measured at intervals of 05, 10, 20, 30, 60 and 90 days. A decrease in weight was observed for all fruits, regardless of maturation stage and treatment. Refrigeration preserved the innate external appearance of half-mature and mature fruits up to 10 days of storage. Refrigeration preserved innate external appearance of green surinam cherries for 20 days but prevented the maturation process. The intrinsic characteristics of the fruits (pH, soluble solids, total acidity and total vitamin C) were altered by the treatments, except for vitamin C content in the frozen fruits which at the end of the storage period was similar to the initial rate. Mature and halfmature surinam cherries stored under refrigeration showed the possibility of preservation up to 05 days. Because of the intense alteration on physical characteristics caused by freezing, the mature and half-mature...

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Vitamin C contents of citrus fruit and their products: a review

Cited by 275 publications

References 39 publications

Shelf life of unpasteurized sour orange juice in Iran

Shelf life of unpasteurized sour orange juice in Iran

Effect of juice extraction methods and processing temperature-time on juice quality of Nagpur mandarin (Citrus reticulata Blanco) during storage

Temperatura no armazenamento de pitanga

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