Degradation of vitamin C in citrus juice concentrates during storage

Burdurlu H., Koca N., Karadeniz F.

JOURNAL OF FOOD ENGINEERING, cilt.74, sa.2, ss.211-216, 2006 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 74 Sayı: 2
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.jfoodeng.2005.03.026
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.211-216
  • Anahtar Kelimeler: citrus juice concentrates, ascorbic acid, HMF, kinetics, storage, ASCORBIC-ACID, ORANGE JUICE, GRAPEFRUIT JUICE, QUALITY, TEMPERATURE, STABILITY, PRODUCTS, KINETICS, OXYGEN, FROZEN
  • Ankara Üniversitesi Adresli: Hayır

Özet

Kinetics of ascorbic acid degradation in citrus juice concentrates (orange, lemon, grapefruit, tangerine) during an eight week storage at 28, 37 and 45 degrees C were investigated. The loss of ascorbic acid at each temperature followed a first-order kinetic model. Activation energy was determined in the range of 12.77 +/- 0.97-25.39 +/- 1.98 kcal mol(-1). Ascorbic acid retention after storage at 28, 37 and 45 degrees C was about 54.5-83.7%, 23.6-27% and 15.1-20.0%, respectively. Since hydroxymethylfurfural (HMF) is one of the decomposition compounds of ascorbic acid degradation, its formation was also investigated. HMF accumulation fitted to a zero-order kinetic model and activation energy ranged from 43.41 +/- .67 to 80.02 +/- 0.07 kcal mol(-1). Significant correlation was obtained between HNIF accumulation and ascorbic acid loss at all storage temperatures in all citrus juice concentrates. (c) 2005 Elsevier Ltd. All rights reserved.