The effect of storage on the antioxidant activity of reconstituted orange juice which had been pasteurized by high pressure or heat |
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| Authors: | Angeliki C. Polydera,Nikolaos G. Stoforos,& Petros S. Taoukis |
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| Affiliation: | Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechniou 5, Zografou 15780, Athens, Greece; Laboratory of Food and Process Engineering, Department of Chemical Engineering, Division of Technology, Faculty of Engineering, Aristotle University of Thessaloniki, Thessaloniki, Greece |
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| Abstract: | The effect of storage on the antioxidant activity of pasteurized reconstituted orange juice was studied. Either heat or high pressure was used for pasteurization and total antioxidant activity and ascorbic acid loss were measured during storage at different temperatures (0, 5, 10, 15 °C). The total antioxidant activity of orange juice, calculated as the sum of the activities of different antioxidant compounds, decreased during storage. This was mainly because of loss of ascorbic acid. However, rates of degradation of ascorbic acid were lower for orange juice treated with high pressure and this led to a better retention of its antioxidant activity when compared with juice pasteurized in a conventional way. |
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| Keywords: | ABTS absorbance antioxidants high hydrostatic pressure HPLC L-ascorbic acid loss orange juice shelf life |
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