کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584581 | 1492027 | 2018 | 48 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of thermal treatment on carotenoids, flavonoids and ascorbic acid in juice of orange cv. Cara Cara
ترجمه فارسی عنوان
اثر درمان حرارتی بر روی کاروتنوئیدها، فلاونوئیدها و اسید اسکوربیک در آب پرتقال. کارا
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کلمات کلیدی
آب پرتقال کارا کارا، عملیات حرارتی، سیستم شبیه سازی شده، تنزل، ثبات،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
This study evaluated the impact of thermal treatment on the degradation of carotenoids, flavonoids and ascorbic acid in juice of orange cv. Cara Cara. A total of 42 carotenoids were detected in the Cara Cara juice and the simulated system, and the newly formed compounds were identified as isomers derived from β-cryptoxanthin, β-carotene, lycopene, phytoene and phytofluene. During thermal treatment, carotenes of lycopene, phytoene and phytofluene were highly stabile in Cara Cara juice probably due to the matrix protection, while they decreased by 70.85%, 12.50% and 45.59% respectively in the simulated system following the first-order degradation reaction (kâ¯=â¯1.70â¯Ãâ¯10â3, 2.90â¯Ãâ¯10â4 and 6.28â¯Ãâ¯10â4). Epoxy-carotenoid esters were sensitive to the low pH of the Cara Cara juice and esterified β-cryptoxanthin was the only ester group survived by thermal treatment. Thermal degradations of total caotenoid, flavonoid and ascorbic acid in Cara Cara juice were fitted by bi-exponential function.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 265, 1 November 2018, Pages 39-48
Journal: Food Chemistry - Volume 265, 1 November 2018, Pages 39-48
نویسندگان
Qi Lu, Ying Peng, Chunhua Zhu, Siyi Pan,