scholarly journals STUDY OF NONENZYMATIC BROWINING DEVELOPMENT OF LOCAL SOUR ORANGE JUICE BY USING MODEL SYSTEMS 1-EFFECT OF SOLUBLE SOLIDS CONCENTRATION ON ASCORBIC ACID CONTENT AND MELANOIDINS FORMATION IN MODEL SYSTEMS OF LOCAL SOUR ORANGE JUICE DURING STORAGE

2009 ◽  
Vol 37 (2) ◽  
pp. 148-155
Author(s):  
M. Al-Asuad ◽  
Mazin Al-Zuaidy ◽  
Rajab Aldosaky
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Orange Juice ◽  
Ascorbic Acid Content ◽  
Model Systems ◽  
Soluble Solids ◽  
Sour Orange ◽  
Solids Concentration ◽  
Soluble Solids Concentration

Effect of Polyolefin Film on the Quality of Kiwifruit with 1-MCP Treatment in Modified Atmosphere Packages

2011 ◽  
Vol 236-238 ◽  
pp. 2769-2772 ◽  
Author(s):  
Xi Hong Li ◽  
Cheng Jun Wang ◽  
Ai Li Wang ◽  
Yao Xiao ◽  
Yao Tang ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Flesh Firmness ◽  
Solids Concentration ◽  
And Control ◽  
Soluble Solids Concentration

Kiwifruit is very perishable especially at 20 °C. The quality of kiwifruit with 1-MCP treatment stored at 20 °C in modified packages was investigated. Three different polyolefin films, including 0.03mm thickness polyethylene (PE), 0.03mm and 0.05mm thickness poly (vinyl chloride) (PVC) films, were used as packaging films. Kiwifruit were fumigated with 1-MCP to delay ripeness and then packaged with the three films and control (air). O2 and CO2 concentrations in the packages, flesh firmness, soluble solids concentration (SSC), titratable acidity (TA) and ascorbic acid were measured. MAP treatments could postpone the increase of TTS, inhibit the reduction of TA, and avoid the decrease of flesh firmness. Kiwifruit packaged in 0.05mm PVC obtained 33% TA more than control fruit and approximate 25 % retention of initial firmness. However, MAP didn’t maintain more ascorbic acid content of kiwifruit. In conclusion, MAP using polyolefin films combination 1-MCP treatment, especially 0.05mm PVC, might be more effective for preserving the quality of kiwifruit.

scholarly journals Chemical Composition and Physical Characteristics of Fruits of Two Cultivars of Blue Honeysuckle (Lonicera caerulea L.) in Relation to their Degree of Maturity and Harvest Date

2012 ◽  
Vol 40 (1) ◽  
pp. 155 ◽  
Author(s):  
Ireneusz Dariusz OCHMIAN ◽  
Katarzyna SKUPIEN ◽  
Jozef GRAJKOWSKI ◽  
Milosz SMOLIK ◽  
Krystyna OSTROWSKA
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Fruit Ripening ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Fruit Colour ◽  
Total Polyphenol ◽  
Lonicera Caerulea ◽  
Blue Honeysuckle

The aim of study was to compare yield, fruit quality, chemical composition and fruits colour of berries of two blue honeysuckle(Lonicera caerulea L.) cultivars of Polish bred ‘Wojtek’ and ‘Brązowa’ collected at the beginning and at the end of harvest season,respectively. On average, ‘Wojtek’ yielded 1565 g per bush, whereas ‘Brązowa’ 1941 g. During the fruit ripening process, considerablechanges were found in the fruit colour. Fruits of both cultivars became darker and their colour changed from green and yellow to redand blue. With the changes in fruit colour, considerable changes in firmness also occurred. Fruit ripening reduced fruit firmness andpuncture resistance. For both genotypes, the berries of late harvest were bigger and richer in soluble solids and total polyphenol, however,they showed decreased firmness, lower acidity, and L-ascorbic acid content. Nevertheless the time of harvest, ‘Wojtek’ berries surpassed‘Brązowa’ fruit regarding soluble solids, titratable acidity and L-ascorbic acid content (for late-crop berries of both cultivars 14.1>12.6%,3.4>2.7 g citric acid 100 g1, and 76>56 mg 100 mL-1. Further, ‘Wojtek’ berries showed higher total polyphenol content (149.30 and183.66 mg∙100 g-1, for early and late ripening fruit, respectively) compared to that of ‘Brązowa’ (125.51 and 175.67 mg 100 g-1). Amongphenolics, anthocyanins made the substantial group ranging from 94.47 mg 100 g-1 (‘Brązowa’ berries of early harvest) to 141.96 mg 100g-1 (late ‘Wojtek’ fruit).

scholarly journals Bioactive compounds in different acerola fruit cultivares

2017 ◽  
Vol 38 (4Supl1) ◽  
pp. 2505
Author(s):  
Flávia Aparecida De Carvalho Mariano-Nasser ◽  
Maurício Dominguez Nasser ◽  
Karina Aparecida Furlaneto ◽  
Juliana Arruda Ramos ◽  
Rogério Lopes Vieites ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Acid Content ◽  
Nutritional Value ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Instrumental Color ◽  
Total Antioxidant

The increased consumption of acerola in Brazil was triggered because it is considered as a functional food mainly for its high ascorbic acid content, but the fruit also has high nutritional value, high levels of phenolic compounds, total antioxidant activity, anthocyanins and carotenoids in its composition. The objective was to evaluate the chemical, physical-chemical and antioxidant activity of eight varieties of acerola tree. The acerolas used in the research were the harvest 2015, 8 varieties: BRS 235 - Apodi, Mirandópolis, Waldy - CATI 30, BRS 238 - Frutacor, Okinawa, BRS 236 - Cereja, Olivier and BRS 237 - Roxinha, from the Active Bank Germplasm APTA Regional Alta Paulista in Adamantina - SP. Avaluated the following attributes: pH, titratable acidity, soluble solids, reducing sugar, instrumental color, ascorbic acid, total phenolics, flavonoids and antioxidant activity. The design was completely randomized, 8 varieties and 3 replications of 20 fruits each. Acerola fruit of the analyzed varieties prove to be good sources of phenolic compounds and antioxidant activity, ensuring its excellent nutritional quality relative to combat free radicals. The variety BRS 236 - Cereja presents higher ascorbic acid content, antioxidant activity and phenolic compounds, and the lowest value for flavonoid, which was higher than the other cultivars, especially Olivier and Waldy CATI-30.

Total phenol, total flavonoid and ascorbic acid content of Iranian commercial orange juice

2021 ◽  
Author(s):  
Hoda Ashari ◽  
Naficeh Sadeghi ◽  
Mohammad Reza Oveisi ◽  
Mannan Hajimahmoodi
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Acid Content ◽  
Orange Juice ◽  
Ascorbic Acid Content ◽  
Total Phenol ◽  
Spectrometric Method ◽  
Total Phenols ◽  
Significant Difference ◽  
Gallic Acid Equivalent

This study was designed to measure and compare the total phenols, flavonoids and vitamin C contents in four orange juice brands which are commercially available in Iran. Total phenols, flavonoids and ascorbic acid content of 100 samples from four different commercial brands were evaluated by the spectrometric method. The concentration of total phenol in commercial orange juice samples was between 28.39 and 114.20 mg gallic acid equivalent per liter (mg GAE/L). The measured range of total flavonoids was from 12.53 to 32.62 mg quercetin equivalent per liter (mg QE/L) and the content of ascorbic acid in the samples was between 29.95 and 93.08 mg/L. The results showed a significant difference between the four brand`s total phenols, flavonoids and vitamin C level (P< 0.05). According to the found variation among different studied brands, setting a determined amount for the measured parameters is suggested.

Carotenoids, Color, and Ascorbic Acid Content of a Novel Frozen-Marketed Orange Juice

2007 ◽  
Vol 55 (4) ◽  
pp. 1347-1355 ◽  
Author(s):  
Antonio J. Meléndez-Martínez ◽  
Isabel M. Vicario ◽  
Francisco J. Heredia
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Orange Juice ◽  
Ascorbic Acid Content

Sonoprocessing of freshly squeezed orange juice: Ascorbic acid content, enzyme activity, rheological behavior and cloud stabilization

Food Control ◽  
2021 ◽  
pp. 108391
Author(s):  
Andresa Gomes ◽  
Ana Letícia Rodrigues Costa ◽  
Pamela Rodrigues Dias ◽  
Ruann Janser Soares de Castro ◽  
Eric Keven Silva
Keyword(s):  
Ascorbic Acid ◽  
Enzyme Activity ◽  
Rheological Behavior ◽  
Acid Content ◽  
Orange Juice ◽  
Ascorbic Acid Content

scholarly journals Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
P. Orellana-Palma ◽  
G. Petzold ◽  
I. Andana ◽  
N. Torres ◽  
C. Cuevas
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Orange Juice ◽  
Ascorbic Acid Content ◽  
Solid Concentration ◽  
Initial Value ◽  
High Quality ◽  
Fresh Sample ◽  
Freeze Concentration ◽  
The Third

Freeze concentration of liquid foods produces high-quality concentrates while retaining the heat-labile compounds found in fresh samples. Centrifugal freeze concentration is a cryoconcentration method assisted by an external force, centrifugation, to enhance the separation of concentrate from the ice. When applying centrifugal freeze concentration to orange juice, after the third cryoconcentration cycle, the ascorbic acid content in the concentrate showed retention close to 70% of the initial value. After the third cycle, the solutes in the concentrate increased 4 times the initial value of the fresh sample with 70% efficiency. The color evaluation showed that the final concentrated fraction was darker than the fresh juice. The centrifugal freeze concentration in orange juice was effective for obtaining a high-quality concentrate with a higher concentration of solids and ascorbic acid retention.

scholarly journals Microwave Assisted Batch Sterilization of Apple Juice

2019 ◽  
Vol 9 (2) ◽  
pp. 1087-1091
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Apple Juice ◽  
Power Level ◽  
Ascorbic Acid Content ◽  
Nutrient Content ◽  
Weibull Model ◽  
Nutrient Loss ◽  
Soluble Solids ◽  
Time Duration

A study was carried out to determine the effect of microwave exposure time and power level on the destruction of E.coli and yeast in apple juice. The locally procured apple juice was subjected to microwave treatment of power level 180-900W for various time duration of 20-100s.The time and power level parameters of the microwave were optimized based on the inactivation of the microorganisms present in the juice. E.coli was found to be inactivated at 90s with 900W power. Yeast was completely inactivated at 60 s with 450W power level. The results of inactivation were modeled using GInafit software. Among the various models, Weibull model and Double Weibull model were found to be the best fit for E.coli and yeast, respectively. Nutrient content of the fresh and microwave treated juice were analyzed for total sugar, reducing sugar, total soluble solids and ascorbic acid content. It was inferred from the results that there was no nutrient loss in the post treated samples whereas, the ascorbic acid content decreased considerably.

scholarly journals Polyphenolics, Ascorbic Acid, and Soluble Solids Concentrations of Strawberry Cultivars and Selections Grown in a Winter Annual Hill Production System

2006 ◽  
Vol 131 (1) ◽  
pp. 89-96 ◽  
Author(s):  
David Del Pozo-Insfran ◽  
Christopher E. Duncan ◽  
Kristine C. Yu ◽  
Stephen T. Talcott ◽  
Craig K. Chandler
Keyword(s):  
Ascorbic Acid ◽  
Production System ◽  
Annual Variation ◽  
Soluble Solids ◽  
Solids Concentration ◽  
Harvest Dates ◽  
Raised Bed ◽  
Winter Annual ◽  
High Concentrations ◽  
Soluble Solids Concentration

The effects of cultivar, harvest date, and production year on the soluble solids and antioxidant phytochemical levels of 22 strawberry (Fragaria ×ananassa Duch.) genotypes grown in a winter annual hill (raised bed) production system were investigated. Fruit harvested in Jan. 2003 and 2004 were characterized by low polyphenolic content, but high concentrations of soluble solids and ascorbic acid; whereas fruit harvested in Feb. 2003 and 2004 generally had elevated polyphenolic concentrations, but lower levels of soluble solids and ascorbic acid. Annual variation in soluble solids and phytochemical composition was also observed among nine strawberry genotypes, which was likely attributable to variations in solar radiation and air temperature. `Earlibrite' was among the highest for soluble solids concentration on three of the four harvest dates, while `Carmine' was noted for its high phytochemical concentrations across harvest dates and years. The breeder selection `FL 99-117' emerged as a promising selection in terms of producing fruit with high concentrations of soluble solids and antioxidant phytochemicals.

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