Amassing of Hydroxymethylfurfural, 2- Furfural and 5- Methyl furfural in orange (Citrus reticulata) juice during storage

• Autor(a) principal: RANDHAWA,Muhammad Atif
• Data de Publicação: 2020
• Outros Autores: JAVED,Muhammad Sameem, AHMAD,Zulfiqar, AMJAD,Adnan, KHAN,Ammar Ahmad, SHAH,Faiz-ul-Hassan, FILZA,Fatima
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200382
• topic: hydroxymethylfurfural; furfural; orange juice; storage; vitamin C degradation

Abstract Vitamin C is imperative component of our nutrition and used as additive in many foods owing to its high antioxidant activity. The degradation of vitamin C content in orange juice during storage was evaluated in this study. Degradation of vitamin C in orange juice during 40 days storage at 0, 05, 15, 25, and 40 °C was analyzed and evaluated. Hydroxymethylfurfural (HMF) accumulation in orange juice acts as an indicator of ascorbic acid degradation. The initial vitamin C content in orange juice was 34.26 mg/100 mL that reduced when subjected to various storage conditions such as temperature and time. The loss of vitamin C during storage was lowest at 0 °C and the losses increased with rise in temperature. The Vitamin C content after 40 days in orange juice at 0 °C were 7.19 mg/100 mL while the Vitamin C content reduced to 1.89 mg/100 mL in orange juice that were kept at 40 °C. Hence, with increase in temperature, the Vitamin C was degraded and accretion of HMF, 5 methyl furfural, and 2 methyl furfural was increased. The zero-order interaction between storage time and treatment showed significant influence on HMF.