Effect of Thermal Pasteurization on Phytochemical Characteristics and Antioxidant Capacity of Orange Juice
The aim of the study was to evaluate the effects of thermal pasteurization at (90°C, 1mn) on physicochemical characteristics and antioxidant capacity (DPPH method) of orange juice (Citrus sinensis L, Thompson variety). Results showed (TS, pH, total acidity, total reducing sugar and enzymatic brownin...
Gespeichert in:
| Veröffentlicht in: | Revue Nature et Technologie (En ligne) 2020-06 (23), p.50-53 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 53 |
|---|---|
| container_issue | 23 |
| container_start_page | 50 |
| container_title | Revue Nature et Technologie (En ligne) |
| container_volume | |
| creator | Benattouche, Zouaoui Bouhadi, Djilali Hariri, Ahmed Benchohra, Mokhtar |
| description | The aim of the study was to evaluate the effects of thermal pasteurization at (90°C, 1mn) on physicochemical characteristics and antioxidant capacity (DPPH method) of orange juice (Citrus sinensis L, Thompson variety). Results showed (TS, pH, total acidity, total reducing sugar and enzymatic browning index) did not change after thermal processing, whereas vitamin C and antioxidant activity (0.41± 0.01 g/l and 61.53%) decreased no significantly (P < 0.05) in comparison with the treated juice (0.34± 0.06 g/l and 58.9%) respectively, Such information would be helpful for establishing appropriate processing to minimize the degradation of vitamin C and antioxidant compounds |
| format | Article |
| fullrecord | <record><control><sourceid>proquest</sourceid><recordid>TN_cdi_proquest_journals_2424471635</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2424471635</sourcerecordid><originalsourceid>FETCH-proquest_journals_24244716353</originalsourceid><addsrcrecordid>eNqNjMGKwjAURYMoWNR_CLgumDQ2upTiIG504V6e8dU-0USTVxj9ejswHyBcOItzuD2RaVPYfFYo3ReZUkrnS2sXQzFJiU4zsyiXZl7aTFzXdY2OZajlocF4h5vcQ2JsI72BKXjZbd-8OLgG7-Q6XzUQwTFGSkwuSfBnufJd-0tn8CwreIAjfv197iL4C8ptSw7HYlDDLeHknyMx_Vkfqk3-iOHZYuLjNbTRd-qojTbGqrKYF99VHw1hSvM</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2424471635</pqid></control><display><type>article</type><title>Effect of Thermal Pasteurization on Phytochemical Characteristics and Antioxidant Capacity of Orange Juice</title><source>DOAJ Directory of Open Access Journals</source><creator>Benattouche, Zouaoui ; Bouhadi, Djilali ; Hariri, Ahmed ; Benchohra, Mokhtar</creator><creatorcontrib>Benattouche, Zouaoui ; Bouhadi, Djilali ; Hariri, Ahmed ; Benchohra, Mokhtar</creatorcontrib><description>The aim of the study was to evaluate the effects of thermal pasteurization at (90°C, 1mn) on physicochemical characteristics and antioxidant capacity (DPPH method) of orange juice (Citrus sinensis L, Thompson variety). Results showed (TS, pH, total acidity, total reducing sugar and enzymatic browning index) did not change after thermal processing, whereas vitamin C and antioxidant activity (0.41± 0.01 g/l and 61.53%) decreased no significantly (P < 0.05) in comparison with the treated juice (0.34± 0.06 g/l and 58.9%) respectively, Such information would be helpful for establishing appropriate processing to minimize the degradation of vitamin C and antioxidant compounds</description><identifier>ISSN: 1112-9778</identifier><identifier>EISSN: 2437-0312</identifier><language>eng</language><publisher>Chlef: Hassiba Benbouali University of Chlef/Université Hassiba Benbouali de Chlef</publisher><subject>Acidity ; Acids ; Antioxidants ; Ascorbic acid ; Cardiovascular disease ; Carotenoids ; Citrus fruits ; Enzymic browning ; Free radicals ; Fruit juices ; Heat ; Juices ; Oranges ; Pasteurization ; Vitamin C</subject><ispartof>Revue Nature et Technologie (En ligne), 2020-06 (23), p.50-53</ispartof><rights>Copyright Hassiba Benbouali University of Chlef/Université Hassiba Benbouali de Chlef Jun 2020</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781</link.rule.ids></links><search><creatorcontrib>Benattouche, Zouaoui</creatorcontrib><creatorcontrib>Bouhadi, Djilali</creatorcontrib><creatorcontrib>Hariri, Ahmed</creatorcontrib><creatorcontrib>Benchohra, Mokhtar</creatorcontrib><title>Effect of Thermal Pasteurization on Phytochemical Characteristics and Antioxidant Capacity of Orange Juice</title><title>Revue Nature et Technologie (En ligne)</title><description>The aim of the study was to evaluate the effects of thermal pasteurization at (90°C, 1mn) on physicochemical characteristics and antioxidant capacity (DPPH method) of orange juice (Citrus sinensis L, Thompson variety). Results showed (TS, pH, total acidity, total reducing sugar and enzymatic browning index) did not change after thermal processing, whereas vitamin C and antioxidant activity (0.41± 0.01 g/l and 61.53%) decreased no significantly (P < 0.05) in comparison with the treated juice (0.34± 0.06 g/l and 58.9%) respectively, Such information would be helpful for establishing appropriate processing to minimize the degradation of vitamin C and antioxidant compounds</description><subject>Acidity</subject><subject>Acids</subject><subject>Antioxidants</subject><subject>Ascorbic acid</subject><subject>Cardiovascular disease</subject><subject>Carotenoids</subject><subject>Citrus fruits</subject><subject>Enzymic browning</subject><subject>Free radicals</subject><subject>Fruit juices</subject><subject>Heat</subject><subject>Juices</subject><subject>Oranges</subject><subject>Pasteurization</subject><subject>Vitamin C</subject><issn>1112-9778</issn><issn>2437-0312</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqNjMGKwjAURYMoWNR_CLgumDQ2upTiIG504V6e8dU-0USTVxj9ejswHyBcOItzuD2RaVPYfFYo3ReZUkrnS2sXQzFJiU4zsyiXZl7aTFzXdY2OZajlocF4h5vcQ2JsI72BKXjZbd-8OLgG7-Q6XzUQwTFGSkwuSfBnufJd-0tn8CwreIAjfv197iL4C8ptSw7HYlDDLeHknyMx_Vkfqk3-iOHZYuLjNbTRd-qojTbGqrKYF99VHw1hSvM</recordid><startdate>20200601</startdate><enddate>20200601</enddate><creator>Benattouche, Zouaoui</creator><creator>Bouhadi, Djilali</creator><creator>Hariri, Ahmed</creator><creator>Benchohra, Mokhtar</creator><general>Hassiba Benbouali University of Chlef/Université Hassiba Benbouali de Chlef</general><scope>3V.</scope><scope>7ST</scope><scope>7XB</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>BKSAR</scope><scope>C1K</scope><scope>CCPQU</scope><scope>CWDGH</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>M2O</scope><scope>MBDVC</scope><scope>PADUT</scope><scope>PCBAR</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>SOI</scope></search><sort><creationdate>20200601</creationdate><title>Effect of Thermal Pasteurization on Phytochemical Characteristics and Antioxidant Capacity of Orange Juice</title><author>Benattouche, Zouaoui ; Bouhadi, Djilali ; Hariri, Ahmed ; Benchohra, Mokhtar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-proquest_journals_24244716353</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Acidity</topic><topic>Acids</topic><topic>Antioxidants</topic><topic>Ascorbic acid</topic><topic>Cardiovascular disease</topic><topic>Carotenoids</topic><topic>Citrus fruits</topic><topic>Enzymic browning</topic><topic>Free radicals</topic><topic>Fruit juices</topic><topic>Heat</topic><topic>Juices</topic><topic>Oranges</topic><topic>Pasteurization</topic><topic>Vitamin C</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Benattouche, Zouaoui</creatorcontrib><creatorcontrib>Bouhadi, Djilali</creatorcontrib><creatorcontrib>Hariri, Ahmed</creatorcontrib><creatorcontrib>Benchohra, Mokhtar</creatorcontrib><collection>ProQuest Central (Corporate)</collection><collection>Environment Abstracts</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Earth, Atmospheric & Aquatic Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>Middle East & Africa Database</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Research Library China</collection><collection>Earth, Atmospheric & Aquatic Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>Environment Abstracts</collection><jtitle>Revue Nature et Technologie (En ligne)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Benattouche, Zouaoui</au><au>Bouhadi, Djilali</au><au>Hariri, Ahmed</au><au>Benchohra, Mokhtar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Thermal Pasteurization on Phytochemical Characteristics and Antioxidant Capacity of Orange Juice</atitle><jtitle>Revue Nature et Technologie (En ligne)</jtitle><date>2020-06-01</date><risdate>2020</risdate><issue>23</issue><spage>50</spage><epage>53</epage><pages>50-53</pages><issn>1112-9778</issn><eissn>2437-0312</eissn><abstract>The aim of the study was to evaluate the effects of thermal pasteurization at (90°C, 1mn) on physicochemical characteristics and antioxidant capacity (DPPH method) of orange juice (Citrus sinensis L, Thompson variety). Results showed (TS, pH, total acidity, total reducing sugar and enzymatic browning index) did not change after thermal processing, whereas vitamin C and antioxidant activity (0.41± 0.01 g/l and 61.53%) decreased no significantly (P < 0.05) in comparison with the treated juice (0.34± 0.06 g/l and 58.9%) respectively, Such information would be helpful for establishing appropriate processing to minimize the degradation of vitamin C and antioxidant compounds</abstract><cop>Chlef</cop><pub>Hassiba Benbouali University of Chlef/Université Hassiba Benbouali de Chlef</pub></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1112-9778 |
| ispartof | Revue Nature et Technologie (En ligne), 2020-06 (23), p.50-53 |
| issn | 1112-9778 2437-0312 |
| language | eng |
| recordid | cdi_proquest_journals_2424471635 |
| source | DOAJ Directory of Open Access Journals |
| subjects | Acidity Acids Antioxidants Ascorbic acid Cardiovascular disease Carotenoids Citrus fruits Enzymic browning Free radicals Fruit juices Heat Juices Oranges Pasteurization Vitamin C |
| title | Effect of Thermal Pasteurization on Phytochemical Characteristics and Antioxidant Capacity of Orange Juice |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-20T09%3A03%3A24IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20Thermal%20Pasteurization%20on%20Phytochemical%20Characteristics%20and%20Antioxidant%20Capacity%20of%20Orange%20Juice&rft.jtitle=Revue%20Nature%20et%20Technologie%20(En%20ligne)&rft.au=Benattouche,%20Zouaoui&rft.date=2020-06-01&rft.issue=23&rft.spage=50&rft.epage=53&rft.pages=50-53&rft.issn=1112-9778&rft.eissn=2437-0312&rft_id=info:doi/&rft_dat=%3Cproquest%3E2424471635%3C/proquest%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2424471635&rft_id=info:pmid/&rfr_iscdi=true |