Effect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of pera rio orange juice

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dc.contributor.authorBiscosin Júnior, Antônio [UNESP]
dc.contributor.authorAlvarenga, José Fernando Rinaldi de [UNESP]
dc.contributor.authorRosenthal, Amauri
dc.contributor.authorSilva, Magali Conceição Monteiro da [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionEmbrapa Food Technology
dc.date.accessioned2016-01-28T16:56:05Z
dc.date.available2016-01-28T16:56:05Z
dc.date.issued2015
dc.description.abstractOrange 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.en
dc.description.affiliationUniversidade 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, Brasil
dc.description.affiliationEmbrapa Food Technology, Av. das Américas, 29501, 23020-470 Rio de Janeiro, RJ, Brazil
dc.description.affiliationUnespUniversidade 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, Brasil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 2011/11574-2
dc.format.extent1-7
dc.identifierhttp://www.omicsonline.org/open-access/effect-of-high-hydrostatic-pressure-on-ascorbic-acid-phenolic-compound-2157-7110.1000416.php?aid=39580
dc.identifier.citationJournal of Food Processing & Technology, v. 6, n. 2, p. 1-7, 2015.
dc.identifier.fileISSN2157-7110-2015-06-02-01-07.pdf
dc.identifier.issn2157-7110
dc.identifier.lattes3246571111047853
dc.identifier.urihttp://hdl.handle.net/11449/133663
dc.language.isoeng
dc.relation.ispartofJournal of Food Processing & Technology
dc.rights.accessRightsAcesso aberto
dc.sourceCurrículo Lattes
dc.subjectAntioxidant activityen
dc.subjectAscorbic aciden
dc.subjectHigh hydrostaticen
dc.subjectPressure (HHP)en
dc.subjectOrange juiceen
dc.subjectResponse surface methodology (RSM)en
dc.titleEffect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of pera rio orange juiceen
dc.typeArtigo
unesp.author.lattes3246571111047853
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt
unesp.departmentAlimentos e Nutrição - FCFpt

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