Effect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of pera rio orange juice
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://www.omicsonline.org/open-access/effect-of-high-hydrostatic-pressure-on-ascorbic-acid-phenolic-compound-2157-7110.1000416.php?aid=39580 http://hdl.handle.net/11449/133663 |
Resumo: | Orange juice is the most popular juice in the world, representing an important source of bioactive compounds in diet. High hydrostatic pressure (HHP) is an alternative technology that does not use high temperature, being able to preserve flavor and nutritional characteristics of the juice. The influence of HHP treatment conditions, pressure (100-600 MPa), temperature (30- 60°C) and time (30-360 s), on ascorbic acid, phenolic compounds and antioxidant activity of orange juice was investigated using response surface methodology. Analysis of variance showed that quadratic polynomial models fitted well with the experimental data for ascorbic acid (R²=0.92, p<0.01) and antioxidant activity using the ABTS*+ assay (R²=0.91, p<0.01). The increase in time and temperature of HHP treatment promoted the reduction of ascorbic acid content and antioxidant activity in orange juice. HHP treatment reduced the ascorbic acid content and antioxidant activity of orange juice. The HHP treatment conditions of 100 to 250 MPa, 30 to 40°C and 30 to 125 s were able to produce orange juice with more than 70% of the initial ascorbic acid content and 80% of the antioxidant activity. |
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Effect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of pera rio orange juiceAntioxidant activityAscorbic acidHigh hydrostaticPressure (HHP)Orange juiceResponse surface methodology (RSM)Orange juice is the most popular juice in the world, representing an important source of bioactive compounds in diet. High hydrostatic pressure (HHP) is an alternative technology that does not use high temperature, being able to preserve flavor and nutritional characteristics of the juice. The influence of HHP treatment conditions, pressure (100-600 MPa), temperature (30- 60°C) and time (30-360 s), on ascorbic acid, phenolic compounds and antioxidant activity of orange juice was investigated using response surface methodology. Analysis of variance showed that quadratic polynomial models fitted well with the experimental data for ascorbic acid (R²=0.92, p<0.01) and antioxidant activity using the ABTS*+ assay (R²=0.91, p<0.01). The increase in time and temperature of HHP treatment promoted the reduction of ascorbic acid content and antioxidant activity in orange juice. HHP treatment reduced the ascorbic acid content and antioxidant activity of orange juice. The HHP treatment conditions of 100 to 250 MPa, 30 to 40°C and 30 to 125 s were able to produce orange juice with more than 70% of the initial ascorbic acid content and 80% of the antioxidant activity.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Universidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas de Araraquara, Araraquara, Rodovia Araraquara-Jau, Km 1, Campus, CEP 14801-902, SP, BrasilEmbrapa Food Technology, Av. das Américas, 29501, 23020-470 Rio de Janeiro, RJ, BrazilUniversidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas de Araraquara, Araraquara, Rodovia Araraquara-Jau, Km 1, Campus, CEP 14801-902, SP, BrasilFAPESP: 2011/11574-2Universidade Estadual Paulista (Unesp)Embrapa Food TechnologyBiscosin Júnior, Antônio [UNESP]Alvarenga, José Fernando Rinaldi de [UNESP]Rosenthal, AmauriSilva, Magali Conceição Monteiro da [UNESP]2016-01-28T16:56:05Z2016-01-28T16:56:05Z2015info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1-7application/pdfhttp://www.omicsonline.org/open-access/effect-of-high-hydrostatic-pressure-on-ascorbic-acid-phenolic-compound-2157-7110.1000416.php?aid=39580Journal of Food Processing & Technology, v. 6, n. 2, p. 1-7, 2015.2157-7110http://hdl.handle.net/11449/133663ISSN2157-7110-2015-06-02-01-07.pdf3246571111047853Currículo Lattesreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Processing & Technologyinfo:eu-repo/semantics/openAccess2024-06-21T12:46:49Zoai:repositorio.unesp.br:11449/133663Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:25:25.504380Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Effect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of pera rio orange juice |
title |
Effect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of pera rio orange juice |
spellingShingle |
Effect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of pera rio orange juice Biscosin Júnior, Antônio [UNESP] Antioxidant activity Ascorbic acid High hydrostatic Pressure (HHP) Orange juice Response surface methodology (RSM) |
title_short |
Effect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of pera rio orange juice |
title_full |
Effect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of pera rio orange juice |
title_fullStr |
Effect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of pera rio orange juice |
title_full_unstemmed |
Effect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of pera rio orange juice |
title_sort |
Effect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of pera rio orange juice |
author |
Biscosin Júnior, Antônio [UNESP] |
author_facet |
Biscosin Júnior, Antônio [UNESP] Alvarenga, José Fernando Rinaldi de [UNESP] Rosenthal, Amauri Silva, Magali Conceição Monteiro da [UNESP] |
author_role |
author |
author2 |
Alvarenga, José Fernando Rinaldi de [UNESP] Rosenthal, Amauri Silva, Magali Conceição Monteiro da [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Embrapa Food Technology |
dc.contributor.author.fl_str_mv |
Biscosin Júnior, Antônio [UNESP] Alvarenga, José Fernando Rinaldi de [UNESP] Rosenthal, Amauri Silva, Magali Conceição Monteiro da [UNESP] |
dc.subject.por.fl_str_mv |
Antioxidant activity Ascorbic acid High hydrostatic Pressure (HHP) Orange juice Response surface methodology (RSM) |
topic |
Antioxidant activity Ascorbic acid High hydrostatic Pressure (HHP) Orange juice Response surface methodology (RSM) |
description |
Orange juice is the most popular juice in the world, representing an important source of bioactive compounds in diet. High hydrostatic pressure (HHP) is an alternative technology that does not use high temperature, being able to preserve flavor and nutritional characteristics of the juice. The influence of HHP treatment conditions, pressure (100-600 MPa), temperature (30- 60°C) and time (30-360 s), on ascorbic acid, phenolic compounds and antioxidant activity of orange juice was investigated using response surface methodology. Analysis of variance showed that quadratic polynomial models fitted well with the experimental data for ascorbic acid (R²=0.92, p<0.01) and antioxidant activity using the ABTS*+ assay (R²=0.91, p<0.01). The increase in time and temperature of HHP treatment promoted the reduction of ascorbic acid content and antioxidant activity in orange juice. HHP treatment reduced the ascorbic acid content and antioxidant activity of orange juice. The HHP treatment conditions of 100 to 250 MPa, 30 to 40°C and 30 to 125 s were able to produce orange juice with more than 70% of the initial ascorbic acid content and 80% of the antioxidant activity. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015 2016-01-28T16:56:05Z 2016-01-28T16:56:05Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.omicsonline.org/open-access/effect-of-high-hydrostatic-pressure-on-ascorbic-acid-phenolic-compound-2157-7110.1000416.php?aid=39580 Journal of Food Processing & Technology, v. 6, n. 2, p. 1-7, 2015. 2157-7110 http://hdl.handle.net/11449/133663 ISSN2157-7110-2015-06-02-01-07.pdf 3246571111047853 |
url |
http://www.omicsonline.org/open-access/effect-of-high-hydrostatic-pressure-on-ascorbic-acid-phenolic-compound-2157-7110.1000416.php?aid=39580 http://hdl.handle.net/11449/133663 |
identifier_str_mv |
Journal of Food Processing & Technology, v. 6, n. 2, p. 1-7, 2015. 2157-7110 ISSN2157-7110-2015-06-02-01-07.pdf 3246571111047853 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Food Processing & Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1-7 application/pdf |
dc.source.none.fl_str_mv |
Currículo Lattes reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1808128808956461056 |