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标题：Amassing of Hydroxymethylfurfural, 2- Furfural and 5- Methyl furfural in orange (Citrus reticulata) juice during storage
其他标题：Amassing of Hydroxymethylfurfural, 2- Furfural and 5- Methyl furfural in orange (Citrus reticulata) juice during storage
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作者：RANDHAWA, Muhammad Atif ; JAVED, Muhammad Sameem ; AHMAD, Zulfiqar 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2020
卷号：40
期号：2
页码：382-386
DOI：10.1590/fst.41718
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Vitamin C is imperative component of our nutrition and used as additive in many foods owing to its high antioxidant activity. The degradation of vitamin C content in orange juice during storage was evaluated in this study. Degradation of vitamin C in orange juice during 40 days storage at 0, 05, 15, 25, and 40 °C was analyzed and evaluated. Hydroxymethylfurfural (HMF) accumulation in orange juice acts as an indicator of ascorbic acid degradation. The initial vitamin C content in orange juice was 34.26 mg/100 mL that reduced when subjected to various storage conditions such as temperature and time. The loss of vitamin C during storage was lowest at 0 °C and the losses increased with rise in temperature. The Vitamin C content after 40 days in orange juice at 0 °C were 7.19 mg/100 mL while the Vitamin C content reduced to 1.89 mg/100 mL in orange juice that were kept at 40 °C. Hence, with increase in temperature, the Vitamin C was degraded and accretion of HMF, 5 methyl furfural, and 2 methyl furfural was increased. The zero-order interaction between storage time and treatment showed significant influence on HMF..
关键词：hydroxymethylfurfural; furfural; orange juice; storage; vitamin C degradation.
其他关键词：hydroxymethylfurfural;furfural;orange juice;storage;vitamin C degradation