Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light

Autores
la Cava, Enzo Luciano Marcelo; Sgroppo, Sonia Cecilia
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of the UV-C light (doses: 0.0-3.94J/cm2) on the main bioactive compounds of grapefruit juice and their stability were evaluated throughout 30 and 16 days of storage at 4 and 10°C respectively. Organic acids (citric, malic, ascorbic and tartaric) and flavonoids (naringin, hesperidin and neohesperidin) were quantified by HPLC, whereas total phenols and the antioxidant capacity were determined by spectrophotometric methods. The UV-C treatments caused a significant decrease (15%-30%) in ascorbic acid and antioxidant capacity (10%-27%), which was related to the applied dose. However, no changes (p>0.05) in others organics acids, individual flavonoids, total phenols, pH, °Brix, color and titratable acidity were observed after UV-C treatment. During the storage at both temperatures, a decrease in the neohesperidin levels (43%-53%) was detected whereas the others parameters analyzed did not show changes (p>0.05). The microbiological quality of grapefruit juices treated with 3.94J/cm2 was maintained for 15 and 10 days at 4 and 10°C respectively.
Fil: la Cava, Enzo Luciano Marcelo. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Laboratorio de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Laboratorio de Tecnología Química; Argentina
Materia
Antioxidant Capacity
Microbiological Quality
Naringin
Non-Thermal Technology
Organic Acids
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/37268
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C lightla Cava, Enzo Luciano MarceloSgroppo, Sonia CeciliaAntioxidant CapacityMicrobiological QualityNaringinNon-Thermal TechnologyOrganic Acidshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of the UV-C light (doses: 0.0-3.94J/cm2) on the main bioactive compounds of grapefruit juice and their stability were evaluated throughout 30 and 16 days of storage at 4 and 10°C respectively. Organic acids (citric, malic, ascorbic and tartaric) and flavonoids (naringin, hesperidin and neohesperidin) were quantified by HPLC, whereas total phenols and the antioxidant capacity were determined by spectrophotometric methods. The UV-C treatments caused a significant decrease (15%-30%) in ascorbic acid and antioxidant capacity (10%-27%), which was related to the applied dose. However, no changes (p>0.05) in others organics acids, individual flavonoids, total phenols, pH, °Brix, color and titratable acidity were observed after UV-C treatment. During the storage at both temperatures, a decrease in the neohesperidin levels (43%-53%) was detected whereas the others parameters analyzed did not show changes (p>0.05). The microbiological quality of grapefruit juices treated with 3.94J/cm2 was maintained for 15 and 10 days at 4 and 10°C respectively.Fil: la Cava, Enzo Luciano Marcelo. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Laboratorio de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Laboratorio de Tecnología Química; ArgentinaElsevier Science2015-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37268la Cava, Enzo Luciano Marcelo; Sgroppo, Sonia Cecilia; Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light; Elsevier Science; LWT - Food Science and Technology; 63; 2; 10-2015; 1325-13330023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.04.013info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815002819info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:27:14Zoai:ri.conicet.gov.ar:11336/37268instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:27:14.277CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light
title Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light
spellingShingle Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light
la Cava, Enzo Luciano Marcelo
Antioxidant Capacity
Microbiological Quality
Naringin
Non-Thermal Technology
Organic Acids
title_short Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light
title_full Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light
title_fullStr Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light
title_full_unstemmed Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light
title_sort Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light
dc.creator.none.fl_str_mv la Cava, Enzo Luciano Marcelo
Sgroppo, Sonia Cecilia
author la Cava, Enzo Luciano Marcelo
author_facet la Cava, Enzo Luciano Marcelo
Sgroppo, Sonia Cecilia
author_role author
author2 Sgroppo, Sonia Cecilia
author2_role author
dc.subject.none.fl_str_mv Antioxidant Capacity
Microbiological Quality
Naringin
Non-Thermal Technology
Organic Acids
topic Antioxidant Capacity
Microbiological Quality
Naringin
Non-Thermal Technology
Organic Acids
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of the UV-C light (doses: 0.0-3.94J/cm2) on the main bioactive compounds of grapefruit juice and their stability were evaluated throughout 30 and 16 days of storage at 4 and 10°C respectively. Organic acids (citric, malic, ascorbic and tartaric) and flavonoids (naringin, hesperidin and neohesperidin) were quantified by HPLC, whereas total phenols and the antioxidant capacity were determined by spectrophotometric methods. The UV-C treatments caused a significant decrease (15%-30%) in ascorbic acid and antioxidant capacity (10%-27%), which was related to the applied dose. However, no changes (p>0.05) in others organics acids, individual flavonoids, total phenols, pH, °Brix, color and titratable acidity were observed after UV-C treatment. During the storage at both temperatures, a decrease in the neohesperidin levels (43%-53%) was detected whereas the others parameters analyzed did not show changes (p>0.05). The microbiological quality of grapefruit juices treated with 3.94J/cm2 was maintained for 15 and 10 days at 4 and 10°C respectively.
Fil: la Cava, Enzo Luciano Marcelo. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Laboratorio de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Laboratorio de Tecnología Química; Argentina
description The effect of the UV-C light (doses: 0.0-3.94J/cm2) on the main bioactive compounds of grapefruit juice and their stability were evaluated throughout 30 and 16 days of storage at 4 and 10°C respectively. Organic acids (citric, malic, ascorbic and tartaric) and flavonoids (naringin, hesperidin and neohesperidin) were quantified by HPLC, whereas total phenols and the antioxidant capacity were determined by spectrophotometric methods. The UV-C treatments caused a significant decrease (15%-30%) in ascorbic acid and antioxidant capacity (10%-27%), which was related to the applied dose. However, no changes (p>0.05) in others organics acids, individual flavonoids, total phenols, pH, °Brix, color and titratable acidity were observed after UV-C treatment. During the storage at both temperatures, a decrease in the neohesperidin levels (43%-53%) was detected whereas the others parameters analyzed did not show changes (p>0.05). The microbiological quality of grapefruit juices treated with 3.94J/cm2 was maintained for 15 and 10 days at 4 and 10°C respectively.
publishDate 2015
dc.date.none.fl_str_mv 2015-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/37268
la Cava, Enzo Luciano Marcelo; Sgroppo, Sonia Cecilia; Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light; Elsevier Science; LWT - Food Science and Technology; 63; 2; 10-2015; 1325-1333
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/37268
identifier_str_mv la Cava, Enzo Luciano Marcelo; Sgroppo, Sonia Cecilia; Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light; Elsevier Science; LWT - Food Science and Technology; 63; 2; 10-2015; 1325-1333
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.04.013
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815002819
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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