Bioactive compounds and quality parameters of natural cloudy lemon juices

Ucan F., AĞÇAM E., AKYILDIZ A.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.53, sa.3, ss.1465-1474, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 53 Sayı: 3
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1007/s13197-015-2155-y
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1465-1474
  • Anahtar Kelimeler: Natural cloudy lemon juice, Phenolic and carotenoid compounds, Color, HMF, Storage, PULSED ELECTRIC-FIELDS, VALENCIA ORANGE JUICE, ANTIOXIDANT CAPACITY, VITAMIN-C, THERMAL PASTEURIZATION, PHENOLIC-COMPOUNDS, HIGH-PRESSURE, APPLE JUICE, COLOR, STORAGE
  • Çukurova Üniversitesi Adresli: Evet

Özet

In this study, bioactive compounds (phenolic and carotenoid) and some quality parameters (color, browning index and hydroxymethylfurfural (HMF)) of natural cloudy lemon juice, pasteurized (90 A degrees C/15 s) and storage stability of concentrated lemon juice (-25 A degrees C/180 days) were carried out. Fifteen phenolic compounds were determined in the lemon juice and the most abounded phenolic compounds were hesperidin, eriocitrin, chlorogenic acid and neoeriocitrin. In generally, phenolic compound concentrations of lemon juice samples increased after the pasteurization treatment. Four carotenoid compounds (beta-carotene, beta-cryptoxanthin, lutein and zeaxanthin) were detected in natural cloudy lemon juice. Lutein and beta-cryptoxanthin were the most abounded carotenoid compounds in the lemon juice. Color values of the lemon juices were not affected by processing and storage periods. HMF and browning index of the lemon juices increased with concentration and storage. According to the results, storing at -25 A degrees C was considered as sufficient for acceptable quality limits of natural cloudy lemon juice.