Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage
Abstract
:1. Introduction
2. Experimental Section
2.1. Raw Materials
2.2. Juice Characterization Colorimetric Measurements
2.3. Colorimetric Measurements
2.4. Polyphenol oxidase (PPO) Activity Determination
2.5. UV Treatment and Kinetic Data
2.6. Statistical Analysis
3. Results
4. Discussion
5. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Property | Clarified Juice | UV Treatment |
---|---|---|
pH | 3.74 ± 0.01 a | 3.54 ± 0.03 b |
Malic acid eq. (mg/mL) | 6.19 ± 0.04 a | 6.06 ± 0.04 a |
°Brix | 17.97 ± 0.06 a | 18.05 ± 0.07 a |
Ascorbic acid (ppm) | 119.22 ± 5.04 a | 121.16 ± 0.75 a |
TEAC (mM) | 10.99 ± 0.16 a | 9.85 ± 0.96 c |
Gallic acid eq. (mg/L) | 343.17 ± 1.02 a | 346.02 ± 5.04 a |
Hue | 81.37 ± 0.59 a | 87.57 ± 0.51 b |
Chroma | 3.29 ± 1.21 a | 5.10 ± 1.32 a |
Days | Temp (°C) | pH | Acidity (mg/mL) | °Brix | Hue | Chroma | Ascorbic Acid (ppm) | Gallic Acid Eq. (mg/L) | TEAC (mM) |
---|---|---|---|---|---|---|---|---|---|
1 | 4 °C | 3.54 ± 0.03 a | 6.056 ± 0.039 a | 18.15 ± 0.07 ab | 87.57 ± 0.52 a | 5.10 ± 1.32 a | 121.16 ± 0.75 a | 347.70 ± 4.58 a | 9.884 ± 0.079 a |
6 | 4 °C | 3.50 ± 0.03 a,b | 6.213 ± 0.077 a | 18.25 ± 0.07 a | 87.59 ± 0.41 a | 4.18 ± 0.64 a,b | 108.72 ± 0.83 b | 334.35 ± 1.11 b | 8.031 ± 0.144 b |
12 | 4 °C | 3.48 ± 0.02 b | 6.168 ± 0.005 a | 17.25 ± 0.07 c | 88.01 ± 0.52 a | 3.32 ± 0.37 a,b | 105.60 ± 0.62 b,c | 332.35 ± 1.59 b | 7.445 ± 0.571 c |
18 | 4 °C | 3.46 ± 0.02 b | 6.663 ± 0.131 b | 17.85 ± 0.21 a,b | 87.55 ± 0.95 a | 3.98 ± 0.14 a,b | 102.25 ± 5.48 c | 318.06 ± 1.97 b | 7.154 ± 0.250 c |
24 | 4 °C | 3.44 ± 0.02 b | 7.084 ± 0.140 c | 17.70 ± 0.14 bc | 85.74 ± 1.41 a | 3.11 ± 0.13 b | 74.42 ± 2.32 d | 337.86 ± 5.06 c | 6.780 ± 0.121 c |
1 | 20 °C | 3.54 ± 0.03 a | 6.056 ± 0.039 a | 18.05 ± 0.07 a | 87.57 ± 0.52 a | 5.10 ± 1.32 a | 121.16 ± 0.75 a | 347.70 ± 4.58 a | 9.884 ± 0.079 a |
6 | 20 °C | 3.50 ± 0.03 a | 6.213 ± 0.077 a | 17.95 ± 0.07 a | 86.72 ± 0.45 a | 3.68 ± 0.52 a,b | 109.27 ± 0.64 b | 330.21 ± 1.11 b | 8.031 ± 0.144 b |
12 | 20 °C | 3.51 ± 0.03 a | 7.017 ± 0.205 b | 17.70 ± 0.14 a | 88.02 ± 0.85 a | 2.91 ± 0.37 b | 106.14 ± 0.93 c | 310.09 ± 11.92 c | 7.751 ± 0.187 b |
18 | 20 °C | 3.53 ± 0.02 a | 6.927 ± 0.353 b | 17.60 ± 1.14 a | 82.27 ± 2.80 b | 2.81 ± 0.34 b | 104.44 ± 0.09 d | 315.13 ± 3.31 b,c | 7.980 ± 0.081 b |
24 | 20 °C | 3.54 ± 0.01 a | 7.375 ± 0.201 b | 17.65 ± 0.21 a | 86.40 ± 1.32 a | 2.59 ± 0.14 b | 96.07 ± 1.93 e | 330.57 ± 1.54 b | 6.876 ± 0.029 c |
Parameter | p |
---|---|
pH | 0.928 |
Malic acid eq. | 0.978 |
°Brix | 0.123 |
Ascorbic acid | <0.001 |
Gallic acid eq. | 0.882 |
Antioxidant capacity | 0.953 |
Chroma | 0.714 |
Hue | 0.362 |
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Juarez-Enriquez, E.; Salmerón, I.; Gutierrez-Mendez, N.; Ortega-Rivas, E. Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage. Foods 2016, 5, 10. https://doi.org/10.3390/foods5010010
Juarez-Enriquez E, Salmerón I, Gutierrez-Mendez N, Ortega-Rivas E. Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage. Foods. 2016; 5(1):10. https://doi.org/10.3390/foods5010010
Chicago/Turabian StyleJuarez-Enriquez, Edmundo, Ivan Salmerón, Nestor Gutierrez-Mendez, and Enrique Ortega-Rivas. 2016. "Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage" Foods 5, no. 1: 10. https://doi.org/10.3390/foods5010010
APA StyleJuarez-Enriquez, E., Salmerón, I., Gutierrez-Mendez, N., & Ortega-Rivas, E. (2016). Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage. Foods, 5(1), 10. https://doi.org/10.3390/foods5010010