Effect of thermal processing on carotenoids of some orange juices

Author: Hamza Bozkir 1*, Osman Kola 2, Hüseyin Duran 3, Merve Şimşek 4 and Haşim Kelebek 2
Received 22 January 2015, accepted 30 March 2015.
Abstract

Thermal processing and its effects on the properties and components of orange juices has recently been investigated. Heat treatment-related changes on carotenoid composition and some properties important for fruit juice technology of native oranges (Kozan Yerli, Dörtyol Yerli, Finike Yerli and Alanya Dilimlisi) were searched in this study. With the effect of heat treatment (120 s at 70oC and 80oC, 15 s at 90oC), the decrease in β-carotene content of Dörtyol Yerli orange was determined respectively as 45.06, 66.11 and 66.70%, in Alanya Dilimlisi orange respectively 32.10%, 33.79% and 37.76% and in Finike Yerli and Kozan Yerli oranges 10.62-28.18%. After the heat treatment (120 s at 70oC and 80oC, 15 s at 90oC) in orange juice the decrease in β-carotene amount was found respectively as 23-55%, 32-65% and 52-88%. Approximately half amount of the identified and determined carotenoids (xanthophyll, zeaxanthin, β-apo-8-carotenal, α-cryptoxanthin, β-cryptoxanthin, α-carotene and β-carotene) was β-carotene (38.08-55.06%). There was a significant decrease in amounts of all detected carotenoids.

Journal: Food, Agriculture and Environment (JFAE)
Online ISSN: 1459-0263Year: 2015, Vol. 13, Issue 2, pages 52-57.Publisher: WFL.


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