Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice

Polydera, AC; Stoforos, NG; Taoukis, PS

dc.contributor.author	Polydera, AC	en
dc.contributor.author	Stoforos, NG	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T01:22:15Z
dc.date.available	2014-03-01T01:22:15Z
dc.date.issued	2005	en
dc.identifier.issn	0308-8146	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/16500
dc.subject	Antioxidant activity	en
dc.subject	High pressure	en
dc.subject	Orange juice	en
dc.subject	Pasteurisation	en
dc.subject	Storage	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.classification	Nutrition & Dietetics	en
dc.subject.other	antioxidant	en
dc.subject.other	ascorbic acid	en
dc.subject.other	radical	en
dc.subject.other	antioxidant activity	en
dc.subject.other	article	en
dc.subject.other	decolorization	en
dc.subject.other	hydrostatic pressure	en
dc.subject.other	kinetics	en
dc.subject.other	mathematical analysis	en
dc.subject.other	orange (fruit)	en
dc.subject.other	pasteurization	en
dc.subject.other	storage	en
dc.subject.other	temperature	en
dc.subject.other	time	en
dc.subject.other	Citrus sinensis	en
dc.title	Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2004.04.040	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.foodchem.2004.04.040	en
heal.language	English	en
heal.publicationDate	2005	en
heal.abstract	Total antioxidant activity of high pressure processed (600 MPa, 40 degreesC, 4 min) compared to thermally pasteurised (80 degreesC, 60 s) fresh Navel orange juice was studied as a function of storage at different isothermal conditions (0-30 degreesC). The contribution of ascorbic acid - among the other antioxidant compounds of orange juice - to the total antioxidant activity was also evaluated. The reaction rate constant of nth order kinetics of the decolourisation of ABTS radical cation solution, after addition of orange juice, was used as a measure of the total antioxidant activity. A mathematical description of the above reaction rate constant as a function of storage temperature and time was established. Total antioxidant activity of both juices decreased during storage mainly due to ascorbic acid loss. High pressure treatment led to a better retention of the antioxidant activity of orange juice compared to conventional pasteurisation. (C) 2004 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Food Chemistry	en
dc.identifier.doi	10.1016/j.foodchem.2004.04.040	en
dc.identifier.isi	ISI:000226920500015	en
dc.identifier.volume	91	en
dc.identifier.issue	3	en
dc.identifier.spage	495	en
dc.identifier.epage	503	en