publication . Article . Other literature type . 2011

Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

M. Igual; Nuria Martínez-Navarrete; E. García-Martínez; María del Mar Camacho;
Open Access
  • Published: 01 Apr 2011 Journal: Innovative Food Science & Emerging Technologies, volume 12, pages 153-162 (issn: 1466-8564, Copyright policy)
  • Publisher: Elsevier BV
  • Country: Spain
Abstract
The effect of conventional and microwave pasteurization on the main flavonoids present in grapefruit juice and their stability throughout 2 months of refrigerated and frozen storage was evaluated. Individual flavonoids were analyzed by HPLC. The results showed that naringin, narirutin, quercetin and naringenin were the most abundant flavonoids in grapefruit juice. In general, although every pasteurization treatment caused a significant reduction in the content of all the studied flavonoids, the treated samples were more stable during storage. While fresh squeezed juice (FS) and conventional pasteurized juice (CP) were better preserved under refrigeration conditi...
Subjects
free text keywords: Food Science, Industrial and Manufacturing Engineering, General Chemistry, Flavonoids, Grapefruit, High performance liquid chromatography, Juice, Microwaves, Refrigerated and frozen storage, Antioxidant activities, Conventional heating, Degenerative disease, Flavonoid content, Frozen storage, Irreversible loss, Microwave energies, Microwave treatment, Nutritional qualities, Polyphenolic compound, Thermal treatment, Visual appearance, Chromatography, Fatty acids, Fruits, Heat treatment, Liquids, Phenols, Radio waves, Visualization, Citrus x paradisi, TECNOLOGIA DE ALIMENTOS, Shelf life, Naringin, chemistry.chemical_compound, chemistry, Pasteurization, law.invention, law, Grapefruit juice, food.ingredient, food, Narirutin, Quercetin, Naringenin, Population, education.field_of_study, education
Related Organizations
Any information missing or wrong?Report an Issue