Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice

2009 ◽  
Vol 228 (6) ◽  
pp. 975-983 ◽  
Author(s):  
Shaoqian Cao ◽  
Liang Liu ◽  
Qi Lu ◽  
Yuan Xu ◽  
Siyi Pan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Thermal Degradation ◽  
Orange Juice ◽  
Blood Orange

scholarly journals Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions

2001 ◽  
Vol 36 (3) ◽  
pp. 303-312 ◽  
Author(s):  
Maria C. Manso ◽  
Fernanda A.R. Oliveira ◽  
Jorge C. Oliveira ◽  
Jesus M. Frias
Keyword(s):  
Ascorbic Acid ◽  
Thermal Degradation ◽  
Orange Juice ◽  
Aerobic Conditions

Mathematical Modeling of Ascorbic Acid Thermal Degradation in Orange Juice during Industrial Pasteurizations

2015 ◽  
Vol 39 (6) ◽  
pp. 683-691 ◽  
Author(s):  
Roniérik Pioli Vieira ◽  
João Benhur Mokochinski ◽  
Alexandra C.H.F. Sawaya
Keyword(s):  
Mathematical Modeling ◽  
Ascorbic Acid ◽  
Thermal Degradation ◽  
Orange Juice

Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage

2011 ◽  
Vol 12 (2) ◽  
pp. 93-97 ◽  
Author(s):  
B. Torres ◽  
B.K. Tiwari ◽  
A. Patras ◽  
P.J. Cullen ◽  
N. Brunton ◽  
...  
Keyword(s):  
High Pressure ◽  
Ascorbic Acid ◽  
Orange Juice ◽  
Blood Orange

Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage

2015 ◽  
Vol 173 ◽  
pp. 665-673 ◽  
Author(s):  
Hocine Remini ◽  
Christian Mertz ◽  
Amine Belbahi ◽  
Nawel Achir ◽  
Manuel Dornier ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Orange Juice ◽  
Kinetic Modelling ◽  
Colour Intensity ◽  
Degradation Kinetic ◽  
Blood Orange

scholarly journals Degradation Kinetic Modelling of Ascorbic Acid from Orange Juice

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 55
Author(s):  
Alina Soceanu ◽  
Nicoleta Matei ◽  
Simona Dobrinas ◽  
Viorica Popescu
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Orange Juice ◽  
Storage Temperature ◽  
Kinetic Modelling ◽  
Activation Parameters ◽  
Graphical Analysis ◽  
State Theory ◽  
Activation Process ◽  
Degradation Kinetic

Vitamin C or ascorbic acid is a basic nutrient, a highly effective antioxidant, widely used as food additive. Therefore, quality control in food industry demands ascorbic acid determination methods. The purpose of this study was to determine vitamin C in natural orange juices by spectrometric and voltammetric methods. Another goal was to determine the kinetic and thermodynamics activation parameters for ascorbic acid degradation in orange juices over time and at different temperatures. It was observed that during storage, ascorbic acid concentrations in orange juices were gradually decreased with time at a rate depending on storage temperature and type of orange juice. The reaction order was determined through integrated graphical analysis where the dependences of ln ct/c0 as a function of time reveals the high values for R2, indicating that the kinetics of the degradation of AA follows first order reaction at both studied temperatures. For studied samples the loss of ascorbic acid was varied between 4.33% and 9.13%. Enthalpy variation (ΔH) and entropy variation (ΔS) of activation process were obtained from the Eyring–Polany model based on transition state theory. The values of activation energy ranged between 7289.24 kJmol−1 and 15689.54 kJmol−1.

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